You can never go wrong with a potato side dish. Everyone loves potatoes! They are the perfect accompaniment to nearly any protein and can be prepared in endless ways. While classic fries might be our favorite way to enjoy a spud, roasted potatoes are a healthier runner-up. Roasted potatoes can be tricky to get right. You want that crispy exterior but for the potatoes to be cooked through. This recipe for classic garlic roasted potatoes should deliver for you everytime and only takes twenty minutes from start to finish!
We love using smaller potatoes, usually red potatoes that we get in our JBG organic box, or the smaller yellow Dutch potatoes. We prefer the smaller ones because they can be cooked whole, but if all you can find are larger potatoes, I would recommend cutting them into halves or quarters to ensure they cook evenly.
The trick we use to make sure the potatoes are always cooked through is to microwave them for a few minutes. We cover them in a wide bowl (so they are in one layer) with saran wrap, which allows them to steam just briefly. Then we toss them with some fresh garlic, parsley, olive oil, salt, and pepper and transfer them to a baking sheet or cast iron skillet. We roast the potatoes for about fifteen minutes in the oven without touching them. This creates a nice crispy bottom on the potatoes. I recommend topping them off with some fresh parsley and just a little bit of sea salt.
There you have it! The quintessential side dish – garlic roasted potatoes. We love serving alongside a great fish dish like our perfectly seared salmon or blackened trout.
PS – if your grill gets fairly hot, you can throw these into a cast iron skillet and add them onto the grill. Perfect to go alongside any BBQ plans you have for the fourth of July!
Perfect Garlic Roasted Potatoes
Ingredients
- 1 Pound Red Potatoes Smaller potatoes are preferred. If larger, recommend cutting in half
- 2 Tbsp Olive Oil
- 1 Clove Garlic Minced
- 2 Tbsp Parsley Finely Chopped
- ¼ Tsp Black Pepper
- ½ Tsp Kosher Salt
Instructions
- Preheat the oven to 450F.
- Add the potatoes to a microwave safe bowl and cover with saran wrap. Microwave for about 3 minutes. Carefully remove the saran wrap (be careful as the steam will be very hot).
- Toss the potatoes with the olive oil, garlic, parsley, salt and pepper in a bowl until well coated.
- Line a baking sheet with parchment paper or silpat mat. Transfer tossed potatoes to the baking sheet.
- Baking at 450F for approximately 15 minutes or until nicely golden brown on the bottom and easily pierced with a fork.