Crispy Garlic Roasted Potatoes

Prep: 10

Cook: 1

Total Time: 1 10

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 266kcal

These flavorful garlic roasted potatoes with crispy skin and creamy interiors make the perfect side dish for beef, chicken, and fish.

Pre-heat the Oven - Set the oven rack to the middle position and the temperature to 400°F (204ºC).
Fry the Garlic - In a small saucepan or frying pan, add olive oil, minced garlic, and chopped rosemary. Cook over medium heat, constantly stirring, until the garlic starts to turn a light golden color, about 2 to 3 minutes.
Strain the Oil - Set a fine-mesh strainer over a medium bowl. Immediately strain the garlic oil mixture—Reserve the fried garlic and rosemary bits to add to the potatoes after roasting.
Season the Potatoes - Add the quartered potatoes to the bowl with the garlic-infused oil. Add salt and pepper, tossing until evenly coated.
Roast - Spread evenly on a large baking sheet and roast for 20 minutes. Use a spatula to turn over the potatoes and roast for another 20 minutes. Turn and roast until potatoes are crisp and tender, about 10 to 20 minutes more.
Final Seasoning - Toss the roasted potatoes with the reserved fried garlic and rosemary. Sprinkle with chopped parsley, and serve hot.

Make it Whole30: Use extra-virgin olive oil or ghee, and use sea salt for kosher salt.
Storing: Cool completely and store in an airtight container for up to 5 days.
Reheating: Reheat in the microwave on high in 30-second intervals until hot. For a crispy texture, saute in olive oil over medium-low heat until warmed through and crisp. Alternatively, reheat on a foil-lined sheet pan at 400°F (204ºC) until hot.

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