As we know, Ina Garten is the queen of the kitchen. The base of this easy recipe is hers, with a few added steps that take these crispy, garlic potatoes to the next level. They're simple, delicious and sure to please.
Recipe Hack
Recently, I found another way to make these potatoes even easier without compromising the taste (Carson thinks they taste even better). I simply swapped the fresh garlic for garlic powder (to taste), added some onion powder (to taste) and used a new olive oil by Carapelli. The rest of the recipe is the same as before.
I'm always looking for different olive oils to try, and this one is great. It features simple notes of leafy greens and vegetables, striking a harmony between bitter and spicy notes. The oil is sourced purely from organic olive groves with the utmost respect for mother nature. Another plus? The glass bottle not only protects the oil from UV damage, preserving the flavor, but it's simply beautiful. It sits perfectly on my counter beside the stovetop between dishes! If you try this olive oil or this new, easier method, let me know how you like it. We were so happy with the way it turned out last time, I will be making them this way from now on!
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INGREDIENT LIST
- 8-10 Golden potatoes
- 1/4 cup olive oil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper (I just use regular pepper)
- 2 tablespoons minced garlic (about 6 cloves)
- 2 tablespoons minced fresh parsley (I've also used dried parsley)
- parmesan cheese (optional)
DIRECTIONS
- Preheat the oven to 400 degrees F
- Cut the potatoes into quarters or halves, depending on the size. Place in a bowl with the olive oil, salt, pepper, garlic powder and onion powder; if you're using dried parsley, I add it into the mixture as well; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into an even layer.
- Adjust your top rack so it sits close to the oven coils (mine are on the top of the oven). Roast on the top rack in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with fresh parsley, season to taste, and serve hot. *Optional - sprinkle fresh parmesan cheese over the potatoes for a little something extra. (I had a reader recommend this step!)
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