Roasted Garlic Potatoes
User Reviews
4.5
Roasted Garlic Potatoes
Description
Roasted Garlic Potatoes use halved red and Yukon Gold potatoes combined with diced onions, tossed in a melted butter and garlic mixture seasoned with cracked black pepper and a variety of dried herbs such as basil, oregano, thyme, parsley, and sage. After coating the potatoes and onions, they are roasted at a high temperature until tender and lightly browned. An optional broil step enhances crispness on the surface. Salt is added in portions, starting with a third before roasting and the remainder adjusted to taste after cooking, allowing for balanced seasoning throughout.
The texture contrasts the crisp edges and the creamy, soft centers of the potatoes. The garlic and herbs infuse during roasting, creating an aromatic and flavorful dish. This recipe suits well as a savory accompaniment to meats, poultry, or as part of a vegetarian meal.
Timing and temperature are key; roast until tender to the touch with a slight browning on the outside. Finishing under the broiler is optional and provides added crispness. Portion control of the salt ensures the flavors remain balanced without being overpowering.
For an alternative seasoning, an Italian Herb Seasoning Blend can substitute the individual dried herbs to simplify preparation.
Ingredients
- 4 tbsp butter sliced into 4-6 pats
- 2 tbsp garlic diced
- 1 tsp black pepper fresh cracked
- 1 tsp dried basil
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tsp parsley dried
- ½ tsp dried sage
- 1 lb red potato halved
- 1 lb Yukon Gold potato halved
- 1 cup onion diced
- 1 tbsp sea salt or salt to taste, Celtic variety
Instructions
- Preheat oven to 425 degrees.
- Line baking sheet or roasting pan with parchment paper or prepare with cooking spray.
- Combine the melted butter, garlic, pepper, and fresh herbs in a small bowl.
- Wash potatoes well and cut in half. Pat dry.
- Arrange potatoes and onions on the baking sheet or roasting pan so they aren't touching too much.
- Drizzle butter and herb mixture over potatoes and onions.
- Toss potatoes and onions lightly to coat in herb butter.
- Sprinkle 1/3 of the sea salt (1 tsp) on the potatoes.
- Roast 20-30 minutes, checking temperature after 20 minutes.
- When potatoes are slightly browned outside and are soft to the touch, they are done.
- To crisp before serving, pop under broiler for 5 minutes, stirring halfway through (optional).
- Taste the potatoes and then add the remaining 2/3 of the salt (2 tsp more) or to taste
Notes
- You can substitute the dried herbs with 2 tablespoons of an Italian Herb Seasoning Blend for convenience.
- Roast potatoes until tender and slightly browned; broiling for 5 minutes can add crispness if desired.
- Add salt in two stages to balance flavor without oversalting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 110kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 1835mg | 76% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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