Roasted Garlic Potatoes
These are perfectly cooked, slightly crispy, a little browned, salty, garlicky and delicious. My mom used to make similar ones out of canned potatoes, and no word of lie, I prefer those but opt for fresh!
Ingredients
- 20 small new or white potatoes make sure they are all the same size and about the size of a glass ball or smaller
- 1/4 cup olive oil sound like a lot but it gets them crispy
- 3 cloves garlic crushed of minced fine
- 1/2 tsp salt or more
- 1/2 tsp course black pepper
Instructions
- Bring a large pot of water to a boil. This always seems to take far too long so the next step will keep you busy while this gets going.
- This step is less than thrilling, but necessary. Pop on a good song, sip on your favorite beverage, and peel all of these small little potatoes by hand.
- By now, the water should be boiling. Gently add all the peeled potatoes in and par-boil them for 12 minutes (give or take).
- Preheat your oven to 400 degrees. Coat the bottom of a baking dish in half the oil. When the potatoes are done, strain them and add them to the dish.
- Cover with the rest of the oil, garlic, salt and pepper and give them few tosses.
- Roast in the oven for 10 minutes. Take therm out and give them another toss. Finish them off for 20 minutes until there is some beautiful browning going on.
- Serve with
