Description
Crispy Garlic Roasted Potatoes
A crispy delight! These Garlic Roasted Potatoes are soft inside, perfectly seasoned, and irresistibly crunchy outside – a winning side dish!
Ingredients:
6 potatoes, halved
3 tbsp olive oil
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped
Instructions:
Preheat oven to 400°F (200°C).
Score the potato halves, brush with oil, and sprinkle garlic, salt, and pepper evenly.
Roast cut-side down for 40 minutes until crispy and golden.
Garnish with parsley and enjoy warm.
#PerfectRoastedPotatoes
Step-by-Step Guide
Follow these detailed instructions for foolproof crispy potatoes. First, preheat your oven to 400°F (200°C) with a baking sheet inside. This preheats the pan, ensuring a sizzling start for maximum crispiness. While the oven heats, prepare your potatoes. After halving them, use a sharp knife to score the cut sides in a crosshatch pattern about 1/4-inch deep; this creates more surface area for crunch. In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Brush this mixture generously over the scored sides of the potatoes. Carefully remove the hot baking sheet from the oven, add a tablespoon of oil, and swirl to coat. Immediately place the potatoes cut-side down on the hot sheet. Roast undisturbed for 35-40 minutes until deeply golden and crispy. Finish by tossing with fresh parsley.
Serving Suggestions
These versatile potatoes pair beautifully with numerous mains. For a classic dinner, serve alongside roasted chicken, grilled steak, or baked salmon. They are also a fantastic addition to a vegetarian spread with a creamy lentil stew or a large garden salad. For a brunch twist, top with a fried egg and a dash of hot sauce. A side of cool sour cream or garlic aioli makes for a perfect dipping sauce.
How-to Summary
To summarize: Preheat oven and baking sheet to 400°F. Halve and score potatoes. Coat with oil, garlic, salt, and pepper. Roast cut-side down on the preheated sheet for 40 mins until golden. Garnish with parsley.
Frequently Asked Questions
1. What type of potato is best?
Starchy potatoes like Russets or Maris Pipers yield the fluffiest interior and crispiest exterior. Waxy potatoes like Red Bliss will be creamier inside with a slightly less fluffy texture.
2. Can I prepare these ahead of time?
You can parboil and score the potatoes a few hours in advance. Keep them in water, then drain and dry thoroughly before coating with oil and roasting.
3. Why roast cut-side down?
Placing the scored, oiled cut-side directly on the hot pan ensures direct, intense heat, which is the key to developing a deep, crunchy crust.
4. My garlic is burning. How can I prevent this?
To avoid bitter, burnt garlic, mix it with the oil and brush it on instead of sprinkling it dry. You can also add minced garlic in the last 10 minutes of roasting.
5. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven or air fryer for best results to restore crispiness; the microwave will make them soft.
Common Mistakes to Avoid
- Crowding the Pan: Ensure space between potato halves so steam can escape, allowing them to roast rather than steam.
- Using a Cold Pan: Always preheat your baking sheet. A hot start is non-negotiable for crispy bottoms.
- Not Drying Potatoes: Any excess moisture from washing will inhibit browning. Pat them completely dry before oiling.
- Underseasoning: Don’t be shy with salt. Season the oil mixture well, as potatoes need ample seasoning.
Conclusion
Mastering these Garlic Roasted Potatoes is about technique: scoring, a hot pan, and patience while they roast. This simple method transforms humble ingredients into a spectacular side dish with an unbeatable contrast of textures. Once you experience the perfect crunch of the crust giving way to a fluffy interior, it will become your go-to recipe for any occasion. Remember the key steps, avoid the common pitfalls, and you’ll have a crowd-pleasing dish every single time.
