Garlic Roasted Potatoes | Recipes

Ingredients

• 1.36 kgsmall red- or white-skinned potatoes, or a mixture
• 60 ml (¼ cup)olive oil
• 7.5 ml (1½ teaspoons)kosher salt
• 5 ml (1 teaspoon)freshly ground black pepper
• 30 ml (2 tablespoons; about 6 cloves)minced garlic
• 30 ml (2 tablespoons)minced fresh parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Roast the potatoes

   Halve or quarter the potatoes and put them in a bowl with the olive oil, salt, pepper and garlic. Toss to coat, then spread them in a single layer on a baking sheet. Roast for at least 1 hour, until browned and crisp, turning them twice with a spatula during cooking for even browning.

3. 3

   Finish and serve

   Take the potatoes out of the oven and toss them with the minced parsley. Taste and adjust the seasoning, then serve.

What are garlic roasted potatoes?

Roasted potatoes are a familiar oven-cooked side, popular in many home-cooking traditions. This version, credited to Barefoot Contessa, pairs small red- or white-skinned potatoes with garlic, olive oil and fresh parsley.

The method keeps the preparation simple: coat the potatoes, spread them out and roast until browned. Turning them during cooking helps the surfaces colour more evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 4g protein, 29g carbs, 8g fat.

Potatoes provide most of each serving's carbohydrates, while olive oil contributes most of the fat; the potatoes and garlic provide a modest amount of protein. Serve with a protein-rich main and a green vegetable or salad to balance the plate.

Choose the potatoes

Small potatoes: red- or white-skinned potatoes both work, and the recipe allows for a mixture. Cut them into halves or quarters so the pieces are of a similar size and cook at roughly the same pace.

Coat before roasting

Olive oil: toss the potatoes thoroughly so the oil, salt, pepper and garlic are distributed over their surfaces. This helps season the pieces evenly as they roast.

Garlic: mince it finely so it mixes through the oil and clings to the potatoes. Keep the pieces in a single layer on the baking sheet rather than piling them up.

Look for colour and crispness

Browning: the recipe gives at least 1 hour as a guide, but the visual cue is more useful than the clock: the potatoes should be browned and crisp. Turn them twice with a spatula while they cook.

Tenderness: check a larger piece with a fork before serving; it should be easy to pierce. If the outside is already well coloured but the centre needs longer, continue roasting and check again.

Finish with parsley

Fresh parsley: toss it through the potatoes after they come out of the oven, so its fresh flavour remains distinct. Taste at the end and adjust the seasoning before serving.

Plan the timing

Oven time: allow at least 1 hour for roasting, in addition to the time needed to prepare the potatoes. The exact finish depends on their size and how quickly they brown.

Serving: these potatoes work alongside roast meat, fish or vegetables. Add a green vegetable or a crisp salad to make a more rounded plate.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they roast at a similar rate.
• Use a baking sheet large enough to keep the potatoes in one layer.
• Turn the pieces twice during roasting to encourage even browning.
• Wait until the potatoes are roasted before adding the parsley.
• Taste and adjust the seasoning just before serving.

Variations

• Add rosemary: toss in a little chopped rosemary with the oil and garlic.
• Add lemon: finish the roasted potatoes with a squeeze of lemon juice.
• Use thyme: scatter fresh thyme leaves over the potatoes before roasting.
• Add chilli: mix a pinch of chilli flakes into the oil for gentle heat.
• Try another potato: use another small, firm potato variety and cut it into similar-sized pieces.

Common mistakes to avoid

• Crowding the baking sheet: the potatoes may not brown evenly; spread them into a single layer.
• Uneven pieces: some can finish before others; cut the potatoes into similar sizes.
• Skipping the turns: one side may colour more than the rest; flip the potatoes twice with a spatula.
• Relying only on the clock: size and browning vary; roast until the pieces are browned and crisp.
• Adding parsley too early: its fresh flavour can fade in the oven; toss it through after roasting.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat on a baking sheet in a hot oven until warmed through and crisp again; the microwave will soften the edges.

Frequently asked questions