It’s countdown to Turkey Day and I am just now thinking about what will be on the menu. Mashed potatoes are expected, but I’m thinking about making two different kinds of potatoes this year – mashed potatoes and roasted potatoes! Something for everyone :)
Over the years of making roasted potatoes, I’ve served my fair share of undercooked potatoes that have a snap to them when one takes a bite. I am happy to report that those days are over for me and anyone else who’s still cranking out crunchy, waterlogged nuggets.
These potatoes are garlicky, earthy, crispy, and tender! They’re perfect for your holiday table, as breakfast potatoes the morning after (or any morning, really), or as an accompaniment to your dinners. Truthfully, we’ve used them for all three!
They can be prepared ahead of time and popped in the oven about an hour and a half before serving. And, leftovers heat up well so don’t be afraid of making too much.
The trick to their garlicky-ness is to add minced garlic to olive oil while you’re preparing the potatoes. This gives the garlic a chance to infuse the oil with all their goodness so that when you toss the potatoes in the oil, the potatoes will be coated with garlic oil! YUM!
What kind(s) of potatoes are you serving next week?
Roasted Potatoes
Yields 4 servings
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Ingredients
2 cloves garlic, minced
3 tablespoons olive oil
1½ -2 pounds Dutch yellow potatoes
2 teaspoons dried basil or 2 tablespoons fresh basil, chopped
½ teaspoon dried thyme or 1 tablespoon fresh thyme leaves, chopped
1 teaspoon garlic salt
Directions
- Preheat oven to 375°F.
- In a large bowl, combine the oil and garlic. Set aside.
- Meanwhile, wash and dice the potatoes into about 1-inch pieces. In a small bowl, whisk together the basil, thyme, and garlic salt.
- Add the potatoes to the oil along with the spices. Toss to coat.
- Transfer the potatoes to a baking dish and cover with aluminum foil. Roast for 45 minutes.
- Remove the cover, gently turn the potatoes to bring the bottom layer to the top, and return to the oven for 25 minutes. The potatoes are done when they are fork tender. Serve warm.
