Garlic Roasted Potatoes

serves 8

This recipe comes from Ina Garten’s Barefoot Contessa Parties! It’s good, but my go-to recipe for potatoes these days is Ina Garten’s Herbed New Potatoes.

  • 3 pounds of small red- or white-skinned potatoes (or a mixture), scrubbed but not skinned
  • ¼ cup good olive oil
  • tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 2 TBL minced garlic (6 cloves)
  • 2 TBL minced fresh parsley
  • Preheat oven to 400 degrees
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper and garlic
  • Toss until the potatoes are well coated
  • Dump the potatoes on a baking sheet and spread out into one layer
  • Roast in the oven for at least 1 hour, or until browned and crisp
  • Flip twice with a spatula during cooking to ensure even browning
  • Remove potatoes from oven, toss with the minced parsley, season to taste, and serve

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