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Roasted Garlic Potatoes Recipe

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This recipe for Roasted Garlic Potatoes is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds large red potatoes, scrubbed, dried, and each cut into 8 wedges
1 tablespoon cornstarch
˝ teaspoon garlic powder
Salt and pepper
3 tablespoons vegetable oil
1 tablespoon unsalted butter, softened
1 large clove garlic, minced
1 teaspoon minced fresh parsley leaves
⅛ teaspoon grated lemon zest

Directions:
Directions:
Adjust oven rack to upper-middle position, placed rimmed baking sheet on rack, and heat oven to 450 degrees.

Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.

While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.

Transfer potatoes to bowl with butter and toss until evenly coated. Season with salt and pepper. Serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Roasted potatoes aren’t too challenging to prepare, but adding garlic flavor brings a whole new dimension of difficulty. We wanted a simple, foolproof roasted garlic potatoes recipe, so before roasting, we dusted our wedges of red potatoes with a mixture of salt, pepper, garlic powder, and cornstarch. The garlic powder added deep garlic flavor to our recipe, and the cornstarch made the potatoes’ crust extra crisp. We preheated the baking sheet in the oven to jump start the potatoes’ cooking, then tossed the roasted potatoes with a compound butter for even more garlic flavor. Garlic and potatoes are a match made in heaven, but many times they turn out greasy, soggy, and too garlicky to be edible. A hot baking sheet and a dusting of cornstarch roasted potatoes that are seriously crisp

 

 

 

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