Olive Oil and Smashed Garlic Roasted Potatoes Recipe
Olive Oil and Smashed Garlic Roasted Potatoes
This quick side dish of potatoes goes great with anything! An additional step of boiling the potatoes for a short time first, cuts the cooking time and the potatoes soak in that roasted garlic flavor.
- 1/4 cup olive oil
- 4-5 garlic cloves, smashed
- 1 Tbsp. chopped fresh rosemary (optional)
- 2 lbs. Yukon Gold and/or red skinned potatoes (unpeeled), cut into large chunks
- Coarse sea salt and freshly ground pepper to taste
Preheat oven to 450 degrees F. Bring 6 cups salted water to a boil in a large saucepan. Heat oil, garlic, and rosemary in a small saucepan over medium-low heat to infuse the oil. Do not allow garlic to brown.
Boil potatoes in water for 1 minute. Drain and transfer potatoes to baking sheet. Stir to coat with oil and garlic. Roast potatoes in oven for 20 minutes. Carefully toss with a spatula, then roast until cooked through, browned, and crisp, another 10 minutes.
Season with sea salt and freshly ground black pepper. With ketchup, these make the best steak fries!
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