Ina Garten's Garlic Roasted Potatoes - Recipe Diaries (2024)
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Do you want the perfect roasted potatoes? Well, look no further! Ina Garten's Garlic Roasted Potatoes are some of the best roasted potatoes I've made to date. I made these as a side to go a long with the Perfect Roast Chicken on Sunday night. Those two together made the perfect dinner too.
If you love Ina Garten recipes please try her Perfect Roast Chicken, Ina Garten Linguini with Shrimp Scampi, or Beatty's Chocolate Cake Recipe.
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Ingredients for Roasted Potatoes
How to Make Roasted Potatoes
What to serve with Roasted Potatoes?
Recipe FAQs
Other Recipes to Try
Ina Garten's Garlic Roasted Potatoes
Ingredients for Roasted Potatoes
Small Potatoes - red or white baby potatoes, make sure they are all the same size for even cooking.
Olive Oil - Look for olive oils that are labeled as extra virgin, cold-pressed, and unfiltered for the highest quality.
Salt - Ina likes to use a lot of salt in her recipes. If you don’t like that much salt, half the amount used.
Black Pepper - Freshly cracked pepper is always best
Garlic - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.Sometimes garlic burns easily at high temperatures so use garlic powder instead.
Parsley - Chop some fresh parsley
See the recipe card below for a full list of ingredients and measurements.Apologies for the parsley spill. 🙂
How to Make Roasted Potatoes
Step 1: Preheat the oven to 400 degrees F.
Step 2: Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Step 3: Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast 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 parsley, season to taste, and serve hot.
What to serve with Roasted Potatoes?
There are many options for what to serve with roasted potatoes. Some popular choices include roasted or grilled meats such as Ina Garten's Perfect Roasted Chicken, beef, or pork, as well as vegetables like green beans, carrots, or Air Fyer Brussels sprouts with Bacon.
Some Crock Pot Turkey Chili would be great with these roasted potatoes as well.
You could also pair roasted potatoes with a salad or a side of rice or quinoa. For a more casual meal, you might serve them with burgers or hot dogs.
Recipe FAQs
Is it best to boil potatoes before baking
Boiling potatoes before baking can help to shorten the overall cooking time and ensure that they cook evenly. However, it depends on the recipe and personal preference. Some recipes may call for baking potatoes without boiling them first, while others may require boiling them beforehand. Ultimately, it's up to the individual to decide what method works best for their desired outcome.
What potatoes are best for roasting?
The best type of potatoes for roasting are usually those with a higher starch content, such as Russet or Yukon Gold potatoes. These varieties have a fluffy interior that becomes crispy on the outside when roasted. However, you can also use red or white potatoes if you prefer a creamier texture. Ultimately, the type of potato you choose will depend on your personal preference and the recipe you are using.
How to store leftover potatoes?
Storing leftover potatoes is easy. First, make sure they are cooled down to room temperature. Then, place them in an airtight container or resealable plastic bag and store them in the refrigerator. Leftover mashed potatoes can be stored in the same way or frozen for later use. When reheating, add a little bit of milk or butter to keep them moist. Avoid leaving cooked potatoes at room temperature for more than two hours to prevent the growth of bacteria.
Other Recipes to Try
WW Instant Pot White Chicken Chili
Creamy White Chicken Chili
Weight Watchers Spaghetti Pie
Air Fryer Pumpkin Seeds
If you tried this Perfect Roast Potatoes or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Recipe adapted from Food Network.
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Ina Garten's Garlic Roasted Potatoes
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 3 reviews
Author:Jenna
Total Time:1 hr
Yield:81x
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Description
Do you want the perfect roasted potatoes? Well, look no further! Ina Garten's Garlic Roasted Potatoes are some of the best roasted potatoes I've made to date.
Ingredients
Scale
3 pounds small red or white potatoes
¼ cup good olive oil
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Instructions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast 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 parsley, season to taste, and serve hot.
Notes
myWW points Blue 10; Green 10; Purple 3
Use less olive oil to make this recipe lower in points.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.
In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”
Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.
Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.
"Placing [peeled and cut] potatoes in water helps prevent oxidation, which turns their exposed flesh brown," says Ronna Welsh, the author of The Nimble Cook and the owner and chef instructor at Purple Kale Kitchenworks in Brooklyn, N.Y. While oxidation won't make the potatoes unsafe to eat, it does change their flavor.
Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.
Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.
While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.
Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
Remove from the oven and immediately fold in the herbs.
You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes. You might be using the wrong type of potato. Potatoes with a high starch content, such as Russet potatoes, are better for baking because they become fluffy and crispy when cooked.
To have a truly marvellous roast potato, one must simply let the potato dry completely after parboiling, before roasting in extremely hot fat. If you have two ovens you can cook them separately to your roast at a different temperature.
'Though we all love a crispy roast potato, it can be really easy to mess them up,' said Jeff. 'If you drown them in too much oil, they'll burn on the outside and be undercooked on the inside. ' He recommends par-boiling your spuds then fluffing them up before roasting for best results.
A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.
If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.
Also, if you are going to fry them they will turn out crispier. Soaking them helps to remove the starch. Just make sure you dry them well before frying. The water will spatter and cause burns but also steam the potatoes and not get crunchy and crisp.
Soak the potatoes in water for at least 4 hours, up to overnight. This step is crucial to really get all of the excess starch off. Fill a large pot with water, rinse off the potatoes one last time and add them to the cold water. Salt the water, place the pot on the stove and turn on the heat.
For French fries or chips: Soak sliced potatoes in cold water for at least 30 minutes, and up to 2-3 hours, before frying. This can help to remove excess starch and result in crispier fries. For mashed potatoes: Soak whole or diced potatoes in cold water for 30 minutes to 2 hours before boiling.
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