There’s nothing like some roasted garlic potatoes to seal the meal. This recipe is effortless and only requires a few ingredients.
The Ingredients
To create this recipe here’s what you need: Yukon small potatoes or any other small potatoes such as red potatoes. In addition to potatoes you’ll also need kosher salt, extra virgin olive oil, fresh ground black pepper, few gloves of garlic, parsley, parchment paper, and a cookie sheet.
Why the Yukon Potato?
The color of a Yukon potato is gold with little specs of brown. I’ve chose Yukon potatoes because of their look and taste. These golden potatoes have a rather long slightly flattened shape. In addition to the nice shape, they’re smooth, thin, and pretty golden in color. If you touch or cut these potatoes, you’ll notice that its moist and waxy. Once cooked, the Yukon potatoes are now a to die for tender, creamy, rich, earthy, buttery goodness consistency. That makes them worth the pretty penny.
Baking Roasted Garlic Potatoes
Preheat the oven to 400 degrees F. Line a large cookie sheet with parchment paper. Using a mixing bowl add the following: kosher salt, extra virgin olive oil, fresh ground black pepper, minced garlic, and finely chopped parsley. Mix well and set aside. Cut the potatoes into halves.
Once completed, add the cut potatoes to the bowl. Make sure to evenly distribute the mixture among all of the potatoes.
Transfer the potatoes to the lined cookie sheet. Bake for 45 minutes and flip the potatoes half way through baking. Remove from the oven and allow to cool down for a few minutes. Before transferring to a serving bowl.
Wondering what to pair the roasted garlic potatoes with?
Look no forward. These potatoes would pair perfectly with spicy Green Beans and the classic Lemon Rosemary Chicken.
Roasted Garlic Potatoes
Ingredients
- 3 lbs. Yukon small potatoes
- 1/4 cup Extra Virgin Olive Oil Cold pressed
- 2 tsp Kosher Salt
- 9 cloves Garlic minced
- 2 tsp Fresh ground black pepper
- 2 Tbsp Fresh chopped parsley
Instructions
- Preheat the oven to 400 degrees F. Line a large cookie sheet with parchment paper.
- Cut the potatoes into halves.
- Using a mixing bowl add the following: kosher salt, extra virgin olive oil, fresh ground black pepper, minced garlic, and finely chopped parsley. Mix well and set aside.
- Add the potato halves to the mixing bowl. Stir gently and make sure to coat all the potatoes with the olive oil, seasonings, and herbs.
- Transfer the potatoes to the lined parchment paper. Bake for 45 minutes or until nice golden brown. Half way through baking the garlic potatoes flip them to allow an even bake.
- Remove from oven and serve hot.