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.
2½ pounds medium red potatoes
6 cloves garlic, minced
⅓ cup olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced fresh parsley
Sat fat 2.5g
How to Make It
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.
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.
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