Crispy Oven Roasted Garlic Potatoes
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.
Servings 6 servings
Ingredients
- 2 pounds Yukon gold potatoes approximately 5 medium-size potatoes
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons garlic, minced approximately 2 small garlic cloves
- 2 tablespoons fresh parsley approximately 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 parsley after roasting as garlic can burn and parsley will wilt during heat.
Nutrition
Calories: 201kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 398mg | Potassium: 650mg | Fiber: 3g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg