Roasted Garlic Potatoes

Submitted by mielhollinger

"These tasty spuds, spiced with garlic herbs, will feel right at home alondside breafast, lunch, or dinner entrees. (This recipe is from the cookbook "How It All Vegan".)"

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 4 -5 medium potatoes, cubed
• 1⁄8 cup olive oil
• 8 cloves garlic, minced
• 2 teaspoons sage
• 2 tablespoons rosemary
• 1⁄2 teaspoon salt
• 1 teaspoon pepper

directions

1. Preheat oven to 400 degrees F.
2. Place the cubed potatoes in a medium bowl and add the rest of the ingredients and stir together.
3. Lay evenly onto a cookie sheet or lasagna pan and bake in the oven for 30-40 minutes, until potatoes are golden brown and can be easily pierced with a fork.

Reviews

[Sharlene~W]

We thought these were pretty good! Our only complaint was that the rosemary ended up like dried sticks in the potatoes. Ground rosemary or crumbled would have been better. Will use a small amount of ground rosemary next time.

 

[Anu_N]

This was nice, but the garlic overpowered the dish. The combination of herbs makes this pleasantly different, and next time, I'll try this with half the amount of garlic. I used 2 teaspoons of dried rosemary, but didn't change anything else.

 

[Mimi Bobeck]

This is my 2nd time making this recipe. I did not want to review after the first time I made it, because I hate giving less than 3 star reviews and I thought in all fairness, it deserved a 2nd chance and some fine tuning. This time, this is what I did: after cubing the potatos, I took the olive oil, garlic, sage, rosemary, salt and pepper and placed in in a bowl by it's self without the potatos. ***Now instead of 8 cloves of garlic, I used the minced garlic that you purchase in a jar. I put about 2 tablespoons of that minced garlic into the herb mixture instead. I then mixed the herb miture really well, and let it sit at room tempeture for about 30 minutes. Then I dipped the potatoes one by one in the mixture then dumped them into the crockpot. I also used a crockpot instead of the oven, I thought to slow cooker would give the herbs a chance to better infuse themselves together. I cooked it on High for 4 hours. A couple of times an hour, I mixed the potato mixture in the crockpot well, to be sure every peice of potato was covered. Also, I didn't want to mixture to gravitate to the bottom of the pot and burn. When finished, the potatoes were perfect. They were moist, the rosemary was not dry and stick-like, the garlic was subtle and not over powering. All in all, this time it came out perfect. With just a few minor adjustments, a recipe can made perfect. I guess it pays to make a recipe 2 times before posting a review.

 

[kinkajou]

These are amazing. I adjusted the rosemary as well, and used parsley instead of sage, which turned out just great Used as a side for baked chicken legs, and will certainly be using this recipe again. Thanks for a great recipe.

 

[SaraEMiller]

These were wonderful! They came out perfectly and had a great flavour. I couldn't stop eating them. I broiled them for 8 minutes at the end to crisp them up a bit.