Why This Recipe?
When properly done Garlic Roasted Potatoes easily become the star of any dinner. This particular recipe, is one that will result in crispy potatoes that are soft in the center and bursting with flavor.
Now, there are a few tricks that make these Garlic Roasted Potatoes really stand out. Unfortunately you will not get the these results without a little bit of extra effort, but it is totally worth the extra steps.
This recipe is 3 parts. None of which are all that complicated. Once you try this method and use the Garlic Rosemary Dressing to toss your potatoes, other forms of roasted potatoes will no longer measure up.
One Note: I personally love the bite that raw garlic has and this recipe does not disappoint. But, if your preference is for a more mild garlic flavor then simply add the garlic during the last 10 minutes of the roasting time.
What kind of Potato should I use for Roasted Garlic Potatoes?
Really any kind of potato works: Fingerling, Yukon Gold, Red, Russet. It doesn’t really matter.
Yes, you will get slightly different results based on variety, but this method works well for all of them. When it comes down to it, there are really two different main types of potato, starchy and waxy.
Starchy Potatoes include varieties such as Russet or Kennebec potatoes. When making Garlic Roasted Potatoes with these types you can expect a crispy exterior and fluffy interior.
Starchy potatoes take a a little more work to prep than Waxy Potatoes. You will want to peel starchy Potatoes. Cutting these potatoes takes a little longer and requires a touch more skill. And some pieces will ultimately break into smaller pieces during the cooking process. Most likely you will end up with a more rustic appearance using a starchy potato when making this recipe. But, these potatoes are typically inexpensive and if you are after a crispy exterior, Starchy potatoes are what you will want to use.
Waxy potatoes include varieties such as Fingerling, Yukon Gold, Red, and even Purple Peruvian. Really many of your more exotic or seemingly Gourmet potato varieties will fall under this category. When Making Garlic Roasted potatoes with these types you can expect a creamer center and a more upscale look.
Waxy potato varieties will typically take less work to prep. You will want to wash these potatoes well, but you do not need to peel them. Depending on size, you may need to simply cut them in half or quarter them. Larger Yukon Golds may need to be cut into 6 or 8 pieces. Waxy Potato varieties will usually be more expensive than starchy types, but if your goal is to use something a little more exotic and be visually appealing then these are for you.
Before You Get Cooking
Here are some Helpful Tips
- Cut all your potatoes the same size. A good place to start is 1.5 inches / 3-4 cm in length by 1 inch / 2-3 cm in width. But, variety may dictate shape.
- Do not overcrowd your potatoes on your roasting pan. You want there to be some space between them to get the roasted potatoes crispy. A crowded pan will lead to steaming and less crispy potatoes.
- Give your pan a thin layer of oil AND lightly coat your potatoes by tossing them in oil.
- By first cooking the potatoes in alkaline water first, you reduce the roasting time needed to cook through. This is why you can cook at 425 F / 220 C and get that crispy exterior and soft interior.
- It is best to use a stainless steel sheet tray or any quality roasting pan. You want to be able to scrape your pan with a metal spatula to release any potatoes that get stuck. Avoid using an aluminum sheet tray. As a rule of thumb I never cook anything directly on aluminum cookware and always use a piece of parchment paper when cooking on aluminum.
- When making the Garlic Rosemary Dressing, do so in a mixing bowl large enough to toss your potatoes. Doing so in the same bowl you tossed the potatoes in oil saves on dishes.
Make the Garlic Rosemary Dressing In a large mixing bowl
Once Cooked, Immediately Toss Roasted Potatoes in Garlic Rosemary Dressing
Items you will need to make Garlic Roasted Potatoes
These are items that I personally use, any items purchased through these links support this website.
Here is the Garlic Roasted Potatoes Recipe
Click to download a printer friendly PDF of the Garlic Roasted Potatoes Recipe. All the recipes on Real Good Food at Home are available in this format so that you can print them off and cook alongside them without damaging your phones, tablets, cook books, etc.
Garlic Roasted Potatoes
- 2 lbs Potatoes
- 1 tsp Baking Soda
- 4 tbsp Olive Oil
- 3 tbsp Kosher Salt
- 1 tsp Black Pepper
- Garlic Rosemary Dressing
- 2 tbsp Olive Oil
- 2 tbsp Parmesean Cheese, Freshly Grated
- 1 tbsp White Wine Vinegar
- 1 tbsp Chopped Parsley
- 1 tbsp Honey
- 1/2 tbsp Minced Garlic
- 1 tsp Chopped Rosemary
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
- 1 tsp Red Chile Flakes
- Wash and Cut potatoes into even size pieces, approximately 1.5 inches / 3-4 cm in length by 1 inch / 2-3 cm in width. Potato variety may dictate shape. If using a starchy potato, make sure to peel them. Preheat your oven to 425 F / 220 C.
- In a stock pot with cover potatoes with water and add 1 tsp of baking soda and 2 tbsp of salt, bring to a simmer for 10 minutes or until a pairing knife easily punctures a potato. Strain water and leave potatoes in the strainer to rest for a few minutes.
- Lightly coat your sheet tray or roasting pan with olive oil. In a large bowl add your potatoes and 3 tbsp of olive oil, 1 tbsp of salt and 1 tsp of black pepper. Gently toss your potatoes and spread evenly on your oiled sheet tray/ roasting pan, do not to crowd. Place in 425 F / 220 C oven.
- Roast for at least 20 minutes before using a metal spatula to flip the potatoes. Place back in oven for another 15 minutes and repeat this step until potatoes are brown and crispy, total bake time should be around 1 hour. If it is taking longer, your pan may be over crowded. Having additional items in the oven can also introduce humidity and effect cooking times.
- While Potatoes are roasting combine ingredients for Garlic Rosemary Dressing in a large mixing bowl and mix evenly.
- Once out of the oven, add Roasted Potatoes to the Bowl with the dressing and gently toss. Serve Immediately.