A Simply Delicious Side Dish
You know what I love about potatoes?? That they're so versatile and so simple to prepare. You can bake them, roast them, mash them, boil them, fry them, scallop them, and even turn them into bread. There are so many ways to enjoy potatoes! And there's something about them that is both nourishing and comforting at once, I think it has something to do with the way they hold in heat. But I digress...
This past weekend I had a blast at my friend's 7th annual 'Friends'giving Pajama Party Potluck. We laughed, we played games, we made hand turkeys, we watched movies, we ate! It was a great evening, and these simple and delicious oven roasted garlic potatoes were the prefect side dish to accompany the spread. I adapted this recipe from an Ina Garten one, isn't she amazing?!, however made them more garlic-y and able to feed about 16 people.
First things first, pre-heat the oven to 400 degrees F.
What you'll need:
5 pounds of Idaho potatoes
12 cloves of garlic (minced)
1 tablespoon of kosher salt
2 teaspoons fresh ground pepper
1/2 cup of olive oil
2 teaspoons of italian seasonings or 1 tablespoon of fresh parsley minced (if you have it)
Started by thoroughly washing the potatoes in lukewarm water and scrubbed them with a potato brush to remove excess dirt. I personally love keeping the skin on my potatoes since it is where all the nutrients are and they get so nice and crispy. Yum! So, thoroughly washing your potatoes is a necessary step.
Next, cut the clean potatoes into one inch cubes and rinse in lukewarm water to remove excess starch. Then place the potatoes into a large bowl and drizzle the olive oil over them and toss to evenly coated in the oil. This will help the seasonings stick to the potatoes and them roast nicely in the oven. After that add the salt, pepper, and fresh minced garlic to the potatoes and stir it all together using a silicon spatula.
I love garlic, and if cooked properly it can be the most amazing thing. You want your garlic to be golden to medium brown by the end of cooking. Undercooked (white in color) garlic is spicy and has a bite to it; overcooked (dark brown/black in color) garlic is bitter and unedible. To get the best flavor out of your garlic you want it to be tender and golden to medium brown in color.
Cover two baking sheets with foil and spray them with an even coat of olive oil cooking spray as an extra precaution against sticking. Then, spread the seasoned potatoes, excess olive oil in the bowl and all, onto the sheets in one layer. Avoid allowing the potatoes to be stacked on each other, as this will cause them to steam rather than roast and you wont get crispy browned potatoes. Lastly, sprinkle the italian seasoning evenly over the potatoes. (if you're using the fresh parsley instead, hold off on adding it until later)
Then, place the potatoes in the oven and bake for 40minutes to an hour on 400 degrees F, or until they're golden brown. About 25 minutes into cooking, remove the potatoes and carefully stir them with a silicon spatula so that all sides can get browned, then place them back into the oven for the remaining time.
Once they're done, take out your potatoes and allow them to cool for a bit before putting them into a servign dish. If you're using fresh parsley, you want to add it once you take the potatoes out of the oven, stirring it into both batches; then allow the potatoes to cool a bit before moving them to your serving dish. And wah-la! You have delicious and simply oven roasted garlic potatoes!
Give this recipe a try for your next dinner or holiday gathering! You won't be sorry! Happy Thanksgiving Week!