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!
Perfect Roast Potatoes
Yield:
6 to 8
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
These sweet and savory roasted potatoes can accompany many main dishes.
Ingredients
- 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)
Instructions
- Preheat your oven to 400°F.
- In a large pot, cover the potatoes with cold water and bring to a boil. Reduce the heat and continue boiling, uncovered, for 10 minutes. Drain. (You are just parboiling here – they will not be fork tender yet.)
- Combine the potatoes, garlic, onions, olive oil, sea salt, pepper, and parsley in a large bowl – make sure to coat the potatoes thoroughly. Spread the potatoes out in a single layer on a large baking sheet, and roast them at 400°F for 30 to 40 minutes, flipping the potatoes a few times to ensure even browning.
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Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 222Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 548mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 4gGoes great with Pomegranate Dipping Aioli. Makes 6-8 side dish portions.
