Fluffy on the inside, golden on the outside, these Crispy Oven Roasted Garlic Potatoes make a wonderful sheet pan side dish with only 4 ingredients and little prep time.
2teaspoonsgarlic, mincedapproximately 2 small garlic cloves
2tablespoonsfresh parsleyapproximately 5 sprigs or 2 teaspoons dried parsley
Instructions
Preheat oven to 450 degrees Fahrenheit. Scrub and dry potatoes. Cut them into 1 inch cubes. Dry cut side of the potatoes well with a paper towel.
Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and spread out in single layer on baking sheet. Bake for 30 minutes. Flip the potatoes and bake for additional 10 minutes or until fork tender. You may broil the last 5 minutes of cooking time to brown the tops.
Remove potatoes from oven. Release potatoes from the pan with a thin metal spatula. Add minced garlic and chopped parsley and gently toss to combine. Serve warm.
Notes
For crispy potatoes:
Make sure the oven is hot - high heat is key to getting crispy potatoes.
Use bottom rack of the oven where the heat is greatest.
Don't overcrowd the pan - spread the potatoes out so there is plenty space for heat to circulate.
Generously season with olive oil to get those golden edges (and will help in releasing potatoes from pan).
Toss with fresh garlic and parsleyafter roasting as garlic can burn and parsley will wilt during heat.
Serving size is approximately 6 ounces or 1 cup of roasted potatoes.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.