Oven-Roasted Garlic Potatoes
"Serves 2, but can easily be doubled or tripled. Just throw these in the oven and let them roast while you prepare the rest of your meal. The aroma will be wonderful."
photo by I'mPat
- Ready In:
- 55mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 3⁄4 lb red potatoes
- 6 unpeeled large garlic cloves, flattened
- 1 tablespoon olive oil
- 1⁄4 teaspoon dried rosemary, crumbled
- salt & freshly ground black pepper, to taste
directions
- Preheat oven to 450 degrees. Cut potatoes into 1-1/4" wide wedges. Combine potatoes, garlic, oil, and rosemary in 8-inch square baking dish. Season generously with salt and pepper. Roast until potatoes are tender and crusty, stirring occasionally, about 45 minutes. Discard garlic; serve potatoes hot.
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Reviews
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After reading the other reviews, I crushed the garlic instead of flattening it, and scattered it over the potatoes.. I used Yukon Golds. Very good, nice and crisp. Thanks for posting! -
This was wonderful! I minced the garlic and doubled it also. I had to use russet taters and they were still yummy! Made for 1-2-3 Zaar Hits Tag Game 2011. -
O'kay yes the garlic flavour did not come out as much as hoped, I doubled the recipe and used 12 cloves and used a large sprig of fresh rosemary but they were beautifully crisp potatoes that everyone enjoyed and 3 out of 4 gave it 5 stars (but then I'm the garlic freak int he family :lol:). Thank you JackieOhNo! for a recipe that they asking to be repeated (so hmm maybe 5* in my book too), made for Every Day A Holiday. -
These are tasty taters! Given Toni's review I chose to mince the garlic and toss it with the potatoes and spices before baking. I used russet potatoes, and did not have to roast them for the entire 45 minutes. Thanks for posting! Made for Healthy Choices 2008.
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I love roasted potatoes in all forms and they are a frequent accompaniment to my dinners and lunches. The same might be said of garlic. I made these replacing the dried rosemary with the equivalent amount of fresh herbs. The potatoes were perfectly cooked but I think keeping the garlic in the skin meant very little of their flavor infused the spuds. I ended up serving the garlic with the potatoes. Maybe halving the cloves would have worked a little better. Thanks for another spud adventure.
Tweaks
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After reading the other reviews, I crushed the garlic instead of flattening it, and scattered it over the potatoes.. I used Yukon Golds. Very good, nice and crisp. Thanks for posting!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
