Garlic Roasted Potatoes


February 2 2020

My little sister, Janet, grew up loving potatoes and bread.  Potatoes, in particular, ranked a little higher than bread, but not by much.  It's amazing that she became such a slender gorgeous woman after all those carbs, but, hey, some people get all the luck!

If I could speak for her, I'd say that roasted potatoes are her favorite.  So, here's to you, little sis!  

This Garlic Roasted Potato recipe, from Ina Garten, is so easy and simply delicious.

The original recipe calls for red or white potatoes, but I love to combine a bunch.  I love the different flavor profile from baby reds, Yukon golds and those fabulous little purples.  Use whichever combination you like, just hurry up and make them! You can't go wrong!

Garlic Roasted Potatoes


Makes 6 servings

Total Time: 45-60 minutes


3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp minced garlic (6 cloves)

2 tbsp minced fresh parsley

Preheat the oven to 400°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 from Ina Garten


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