Crispy on the outside, fluffy on the inside, these garlic roast potatoes are the ultimate side dish for any meal.
Ingredients:
- 2 lbs (1 kg) baby or Yukon Gold potatoes
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried rosemary or thyme (optional)
- 1 tsp paprika (optional, for added color)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the potatoes: Wash the potatoes thoroughly and cut them into bite-sized chunks. If you’re using baby potatoes, you can halve or quarter them depending on size.
- Season the potatoes: In a large mixing bowl, toss the potatoes with olive oil, minced garlic, rosemary or thyme (if using), paprika, salt, and pepper. Make sure all the potatoes are evenly coated.
- Spread on a baking sheet: Arrange the potatoes in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly and become crispy.
- Roast the potatoes: Place the baking sheet in the preheated oven and roast for 25-30 minutes, flipping the potatoes halfway through to ensure even browning. They should be golden brown and crispy when done.
- Serve: Remove the potatoes from the oven and sprinkle with fresh parsley if desired. Serve immediately as a side dish with your favorite mains.
Tips for Perfect Roast Potatoes:
- Use starchy or all-purpose potatoes for the fluffiest interior.
- Parboil the potatoes for 5 minutes before roasting for extra crispiness.
- Don’t skip flipping midway; it ensures even roasting.
Enjoy your perfectly roasted garlic potatoes! Would you like any variations or pairing suggestions?