This is one of Ina’s recipes that I make over and over again.
Ina use to sell them in her store Barefoot Contessa in East Hampton, NY. I was very young when I worked there and just didn’t understand why so many of these potatoes would sell. And, now I get it. They are delicious and so easy to make so it's no wonder they're so popular.
Your house will smell amazing just 5 min after these garlic roasted potatoes go in the oven. I like mine crispy!
Serve with steak and a delicious salad and you have a quick, easy meal. Plus, they make great leftovers. My husband loves to add them to his eggs the next day and it makes for an easy and delicious breakfast.
Shop the post: Sheet Pans, Good Extra Virgin Oil, Salt Keeper, Peppermill, Peppercorns, Stainless Steel Bowl in 8qt, Crock for Parsley
Ingredients:
Directions:
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.
*Recipe courtesy of Ina Garten & Food Network
Shop the post: Sheet Pans, Good Extra Virgin Oil, Salt Keeper, Peppermill, Peppercorns, Stainless Steel Bowl in 8qt, Crock for Parsley