Crispy Garlic Roast Potatoes
Crunchy golden roast potatoes with a light, creamy centre and crispy garlic cooked in butter is just about the best way to eat potatoes. This is the side dish of your dreams.
Crispy Garlic Roast Potatoes
Crispy Garlic Roast Potatoes
Crispy Garlic Roast Potatoes
Roast potatoes need only a few things to truly epic. They need to be parboiled in boiling water first and they need an hour in the oven to get the proper amount of crispness. You can totally pull them out of the oven after 30-40 mins (they will be cooked but not nearly as good), but give them the full hour if you want that crisssspppyyy potato crunch.
I like to skip the peeling step too, if you use a washed new potato the skin is pretty thin and crisps up quite nice.
These crispy garlic roast potatoes are show stoppers and go perfectly with any main dish like roast chicken, roast lamb, or pulled pork.
What you need to make Crispy Garlic Roast Potatoes
How to make Crispy Garlic Roast Potatoes
Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges).
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Add the oil and the butter to the hot pan and allow the butter to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes, using a spatula, turn the potatoes over, roast for another 30 minutes.
Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown.
Serve on a platter with a scattering of herbs and extra seasoning (if needed).
Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges).
Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes.
Add the oil and the butter to the hot pan and allow the butter to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes, using a spatula, turn the potatoes over, roast for another 30 minutes.
Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown.
Serve on a platter with a scattering of herbs and extra seasoning (if needed).
Watch how to make Crispy Garlic Roast Potatoes
Watch how to make Crispy Garlic Roast Potatoes
Frequently asked questions & tips for Crispy Garlic Roast Potatoes
Crispy Garlic Roast Potatoes
- 1kg washed baby potatoes, halved
- 4 good sized cloves of garlic, finely diced
- 2 tbsp olive oil
- 50g salted butter
- 1 tsp salt
- 1/2 tsp black pepper
- ¼ cup mixed herbs
- Preheat your oven to 220 c / 430 f place your roasting tray in the oven. Cut potatoes in half, then put them in a saucepan and fill with water to cover, bring to a boil for 7-10 minutes (until the potatoes flaking away at the edges)
- Drain potatoes, give them a little shake to rough up the edges, let the steam escape for a couple of minutes
- Add the oil and the butter to the hot pan and allow the butter to melt. Then add the potatoes along with salt and pepper, toss through then roast for 20 minutes, using a spatula, turn the potatoes over, roast for another 30 minutes.
- Add the garlic to the roasting pan and toss through the potatoes, cook for another 10 minutes or until golden and crispy and the garlic is golden brown
- Serve with a scattering of herbs.