After posting how to make the Pomegranate Dipping Aioli the other day, I promised I’d follow up with the recipe for the perfect roast potatoes that accompanied it. Today’s the day!
I’m a huge fan of Ina Garten and her simple recipes that yield a ton of flavor. I based my roast potato recipe on hers, tweaking it just slightly, although the original is delicious too. The big difference between ours is that I parboil my potatoes, which gives you the feeling of a soft, velvety mashed potato on the inside and a crispy, roasted potato on the outside – absolutely phenomenal! Here goes:
- 3 pounds small potatoes, halved or quartered
- 3 cloves garlic, minced
- 3 green onions, chopped
- 1/4 cup olive oil
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Italian parsley (or another favorite herb)
Goes great with Pomegranate Dipping Aioli. Makes 6-8 side dish portions.