Garlic Roasted Potatoes

Name: Garlic Roasted Potatoes
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 ½ baby gold potatoes (scrubbed and dried); 2 tablespoons extra-virgin olive oil; ¾ teaspoon kosher salt divided; ¼ teaspoon ground black pepper; 6 whole cloves garlic (minced); Chopped fresh chives or parsley (optional for serving)

Golden brown, crispy garlic roasted potatoes are an easy side everyone loves. I've got the trick to keeping the garlic from burning too!

⏱ 50 menit 🔨 Persiapan 5mnt 🔥 Masak 45mnt 📊 Sedang 🍽 4 porsi 👁 39

Bahan-bahan

4 porsi

1 ½ baby gold potatoes (scrubbed and dried)
2 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt divided
¼ teaspoon ground black pepper
6 whole cloves garlic (minced)
Chopped fresh chives or parsley (optional for serving)

Langkah-langkah

Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking dish with parchment paper for easy cleanup.
Cut the potatoes into halves (or quarters if they are larger than a golf ball) and place in the center of the baking sheet. Drizzle with the oil, sprinkle with 1/2 teaspoon of the salt and the pepper, then toss to coat.
Spread the potatoes into an even layer, placing the cut sides of the potatoes down against the baking sheet.
Roast for 35 minutes. Remove the pan from the oven and sprinkle the minced garlic on top. Use a spatula to toss the potatoes with the garlic, then spread them into an even layer (no need to flip them so cut sides are down). Return to the oven, rotating the pan 180°F and continue baking for 5 to 10 additional minutes, until the potatoes are golden and crisp.
Remove from the oven and toss immediately with the remaining ¼ teaspoon kosher salt and chives. Let cool a few minutes, then serve hot.

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