Sometimes I feel like I don’t post enough side-dish recipes, so here is a GREAT one for you today!! Seriously, make these roast potatoes now because they will change your life. Okay, maybe not your life…but definitely your dinner.
If you’re like me, potatoes can be a little “blah”. They just aren’t terribly exciting in the side-dish world most of the time. In my opinion, they need to be extra crisp but soft on the inside and also need to involve a lot of garlic. 🙂
We made these to go with some grilled salmon for Grayson’s birthday dinner last weekend. Salmon is both of my kids favorite food, if you can believe that. You should see them go to town on some smoked salmon. They are definitely our sons. Anyway, after a fun Thai brunch that day, we decided to just grill at home. Luke and I ran out for bread and chocolate, and Grayson and Adam started prepping the fish. These potatoes went into the oven just in time and were the unsung hero of dinner.
I think the big key to making perfect roast potatoes is using a lot of olive oil. And I mean a lot. We probably go through a decent sized bottle of olive oil every two weeks so that should tell you something. I also use whole cloves of garlic here, that are roasted along with the potatoes and then sort of just melt in your mouth.
Are you drooling yet?
How about now? 🙂
If you can find honey golds, BUY THEM. Seriously, they are my absolute favorite for texture. They are like soft little garlic-scented pillows and now I want nothing but honey golds forever and ever, amen. If you can’t find honey golds, yukon golds will also work just fine!
The opportunities are endless for serving. Obviously, we like them with grilled salmon…or steaks…or beer brats (my fav). Basically, they go with everything and you’ll be happy you have this easy recipe in your back pocket! Enjoy!
- 1 lb small honey gold potatoes, washed and halved
- 1/4 cup extra virgin olive oil
- 4 whole cloves garlic, peeled
- 2 tbsp fresh minced parsley
- 1/2 tsp salt plus additional flaky salt for finishing
Preheat your oven to 400 degrees.
In a large bowl, combine the garlic cloves, potatoes, salt and olive oil. Toss well to coat.
Pour onto a baking sheet or large casserole dish and roast for 30 minutes. Flip potatoes only once, halfway through cooking.
Potatoes are done when they are golden and tender. Scatter with parsley and additional (flaky) salt and serve hot.