Garlic Roasted Potatoes

This is a great side for pretty much any meat dish, especially on a cool fall day.  The smaller, skin-on potatoes are tasty and not nearly as bad for you as a full-size, peeled and boiled starch-bomb white potato.

Ingredients

  • 3 pounds of small red, white, and/or purple potatoes
    • Lots of supermarkets carry 2- and 3-pound bags of mixed, pre-washed small potatoes, which is really handy if you want more colors
  • Olive oil
  • 6 cloves of fresh garlic, crushed
  • A couple of shakes of black pepper
  • a pinch of salt
  • 2 tablespoons of minced fresh parsley (optional)

Steps

  1. Preheat your oven to 400° F
  2. Halve and/or quarter your potatoes; chunks should be roughly between 1 and 3 cubic inches
  3. Toss the chunks into a freezer bag with the remaining ingredients, adding enough olive oil to coat the potatoes, then mix in the bag
  4. Spread the potatoes into a single layer on a pan or baking stone
  5. Bake for an hour, flipping everything over at least once to keep things from scorching

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