Roasted Garlic Potatoes
I’m not much a fan of the cold, but there is one thing I do love about when the days get shorter and the temperatures drop – roasting. Especially roasted vegetables. Everything tastes better with that crackly brown crust that time in an oven at 400 degrees gives.
And then there are roasted potatoes. These are my favorites – I’ll often make a meal with just these, and some wilted greens, and maybe an egg. The tiny fingerlings aren’t as easily available anymore, but any small potato, sliced in halves or quarters, makes for a fine bite sized crunchy bite. Rosemary is a classic for roasting, as long as it’s chopped quite fine to avoid any tough bits. And by roasting the garlic on the tray with the potatoes, you save time, space, and add the flavor of the garlic to the air around the potatoes, imbuing them deeply with that rich, slightly sweet flavor.
Read on for the recipe
Roasted Garlic Potatoes
Prep – 10 minutes, Total – 1 hour, 15 minutes
Ingredients:
2 pounds fingerling or small red potatoes
1 tablespoon olive oil
1 teaspoon coarse salt (like kosher salt)
1 tablespoon fresh rosemary leaves, chopped very fine
1 bulb garlic
Equipment:
baking sheet, parchment paper
How To:
Preheat the oven to 400F. Wash the potatoes and split them into halves or quarters. Pour the olive oil in a large bowl, and add the potatoes. Toss until well coated. Add the salt and rosemary and toss to coat.
Line a baking sheet with parchment paper. Spread the potatoes in an even layer.
Remove the outermost paper from the garlic, but keep the bulb intact. Slice off the pointed top so all the cloves show. Wrap the garlic in tinfoil and set it on the baking sheet with the potatoes.
Bake in the oven for 45 minutes to 1 hour, until the potatoes are crisp and browned, tossing occasionally. Remove the garlic and set aside until cool enough to handle. Squeeze the pulp out of the cloves and into a bowl, and mash the garlic up with a spoon. Add the cooked potatoes and stir them around to coat them with the garlic. Enjoy!
(Inspired by a recipe from A Veggie Venture)
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