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Roasted Garlic Potatoes

Roasted Garlic Potatoes

Contributor: Brittany Poulson

We use fresh garlic in our roasted potatoes and a special trick so the garlic doesn’t burn.

  • Author: Brittany Poulson
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Ingredients

Scale
  • 2 lbs. new potatoes
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 5 cloves garlic, minced

Instructions

  1. Preheat oven to 375° F. Line a baking sheet with parchment paper, a silicone baking mat or tin foil; set aside.
  2. Rinse potatoes and remove any visible bad spots. Chop the potatoes into halves or quarters, depending on their size (you want them to be bite-size).
  3. On the stove, bring a large pot of water to a boil. Add the potatoes and boil for 8-10 minutes.
  4. Drain the potatoes. Place them back in the pot and, using a rubber spatula, toss with olive oil, salt and pepper.
  5. Transfer to prepared baking sheet, using the rubber spatula to remove as much of the olive oil from the pot as you can onto the potatoes.
  6. Place in the oven for 30 minutes.
  7. Remove from oven, add minced garlic on top and stir to evenly distribute the garlic. Return to the oven and cook an additional 25-30 minutes, or until golden and crispy on the outside. Serve immediately.