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!
- 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
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