Rating: 3.5 stars
58 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 4
  • 58 Ratings

By tossing these roasted red potatoes with minced garlic and fresh parsley, we seriously upped the ante. After just 15 minutes of chopping and prep work, you’ll toss a rimmed baking sheet—loaded with quartered spuds and their seasonings—in the oven for just under an hour. The result? Bites of perfectly baked, steaming potatoes with an impossibly crispy exterior. Serve the vegetable side alongside grilled steaks, backyard burgers or a roast. And forget French fries. This homemade side satisfies the craving, but we have a hunch your kids might beg to dip theirs in ketchup, and so be it.

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Credit: Greg DuPree

Recipe Summary test

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oven to 375° F. Cut the potatoes in quarters.  Toss with the garlic, oil, salt, and pepper, and spread mixture on a baking sheet in a single layer.

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  • Roast, stirring once, until the potatoes are soft at the center and golden brown and crispy on all sides, about 45-50 minutes. Sprinkle with parsley and serve.

Nutrition Facts

360 calories; fat 18g; saturated fat 2.5g; sodium 530mg; protein 6g; carbohydrates 47g; sugars 4g; fiber 5g; iron 2mg; calcium 39mg.
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