Garlic Roasted Potatoes (Barefoot Contessa) Ina Garten

READY IN: 1hr 20mins
Recipe by newspapergal

This recipe is from Ina Garten's book "Barefoot Contessa Parties!" They are flavorful and easy, although I increase the pepper. Per Ina's suggestion in the book, I make the full amount just for me & DH, and use the leftover potatoes to make potato soup. Yum! *Note= You will need a very large baking sheet; I divide the potatoes between a medium sheet and a cast-iron skillet, and the potatoes cook faster in the skillet - so watch your cooking time if you use a cast-iron skillet OR if you cut the potatoes pretty small

Top Review by Cristina Barry

Wonderful recipe!!! I used 2 pds - small white potatoes, sliced each into four pieces and mixed with minced garlic and extra virgin olive oil. I added plenty of salt and pepper. I baked for the full hour - flipped twice. I used a sheet pan, no foil, Once baked, I did add shaved parmesan. The potatoes were tender in the inside and crispy on the outside, with plenty of favor. A great Barefoot Contessa side!!

Ingredients Nutrition

Directions

  1. Preheat oven to 400*.
  2. Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.
  3. Spray a large baking sheet well with cooking spray.
  4. Dump potatoes onto baking sheet and spread into one layer.
  5. Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.

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