Roasted Garlic Potatoes
This Fool proof Roasted Garlic Potatoes Recipe with minimal ingredients and maximum flavours just goes perfect with anything. They are bite-sized, buttery and garlicky which easily makes it a family favourite. Also, this is a super easy that even a beginner or bachelor will find easy to follow.
Even though it’s a humble side dish, these potatoes can also be served as breakfast or a most satisfying appetizer paired with any homemade chutneys or tomato ketchup.
My son couldn’t wait to eat them so I let him grab fork and enjoy these straight out of the pan with some homemade Green Chutney. Sometimes, I load them up with basil leaves, spring onion leaves or chives for a variation. They’re also great with a drizzle of Red Killer Chutney or Ole ki chutney.
These roasted garlic potatoes are always the first thing on my dining table to get gobbled up at dinnertime. This recipe is made using just very few homely ingredients making it super easy to prepare. This fool proof recipe will ensure even first-timers get crispy tops and creamy and tender insides.
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Which potatoes are best for this Recipe?
You can use ANY kind of potato for roasting! You can use white potatoes, red potatoes, baby potatoes, or even sweet potatoes… they’re all delicious!
For this recipe, I love new baby potatoes. They’re simple to prepare and you don’t need much to make them delicious. You don’t even need to bother with peeling the skin. Actually, the thin skins are delicious; crisp with a sprinkling of course salt.
These potatoes have a slightly waxy exterior that caramelize nicely, while being starchy enough to have a soft and buttery centre.
Do we need to peel Potatoes?
Whether you peel potatoes before roasting or prefer them with the skin on, I’ll leave it completely up to you. Personally, I love the look, flavour and texture of roasted small baby potatoes with skin-on, but prefer peeled when roasting big potatoes.
Not only are these crispy potatoes right at home with whatever they’re served with, but this method is also one of the easiest ways to get crispy potatoes without deep-frying or turning on the oven, and it’s mostly hands-off so you’re free to tend to the other parts of your meal. Here’s how to do it.
How to Roast Potatoes?
1) Cut the Potatoes
If using baby potatoes, simply slice them in half to let the seasoning coat them evenly.
If using big size potatoes, simply Slice the potatoes into even 2-inch chunks.
At this size, the potatoes get plenty of breathing space so they roast instead of steam. Plus, the chunks are big enough to offer contrast between the tender interiors and the crisp exteriors—something you’ll miss if you slice them any smaller.
Wash them properly.
2) Par Boil them
Add the water to a large pot. Boil it and add salt. Now add washed potatoes and cook for 5-7 minutes or till they become tender. Boiling potatoes in hot water will cook the outside of the potato faster than the inside resulting in an uneven cook.
For roasted potatoes, starting with potatoes that are cooked on the outside, and undercooked inside is perfect for achieving a crispy exterior and tender interior.
To check if the potatoes are parboiled enough, insert a fork into a potato. They are done if the fork slides in fairly easily, but meets some resistance in the centre.
3) Toss the Potatoes
Once potatoes are par boiled, drain and take them in a large bowl. Add mixed herbs, chili flakes, red chili powder, oregano, rice flour and salt.
Toss them well. Little moisture present in the potatoes is enough to coat the potatoes perfectly.
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4) Roast them in a Pan / Kadahi
Melt the butter in a non-stick pan over low heat. Add Chopped Garlic, roast it for few seconds. Add tossed potatoes to the pan, stir to combine.
Cook the potatoes until lightly brown on the surface, stirring occasionally every few minutes. Add olive oil or any oil and again cook for few more minutes stirring in between.
Keep in mind that some pieces may brown more quickly than others depending on your stove’s hot spots, so move them around as needed with spatula so that every piece gets a chance to crisp up. It’s a meditative process that I recommend doing with a cup of tea or coffee in hand.
5) Add fresh coriander leaves at the end
Right at the end of cooking, add some fresh coriander leaves. Turn the heat off at this point so the delicate greens don’t burn. The pan and ingredients will still be hot, so the natural oils and aromas will bloom as they are tossed together. Fresh green coriander offers some enticing green colour and some light flavour. Serve while warm.
You can’t go wrong with these Roasted Garlic Potatoes. Serve them up!
If you are looking for easy and Quick Recipes, here are my top picks:
What makes these Roasted Garlic Potatoes so unique?
It’s the perfect side dish, looks impressive, tastes great and is always a hit!
What makes it so unique and tasty is the pleasant mix of garlic and butter with some herbs that makes anyone want for more!
Roasted Garlic Potatoes are finished with fresh coriander and an optional pat of olive oil, which browns quickly, turns a little nutty, and takes the potatoes over-the-top. You can even toss in some cheese for a cheesy bite.
What to serve with Roasted Garlic Potatoes?
Serve them with sliced onions or cucumber tomato salad, with a wedge of lemon and this delicious Green chutney or Ole Ki Chutney as a dipping sauce.
For something extra, top them with some chives or spring onions, cheese or chopped tomatoes.
Feel free to get creative with these crispy potatoes.
And also, you should not fill yourself with this side dish alone. Roasted Garlic Potatoes makes a great side dish paired with the following recipes.
How will you pair these garlic potatoes? Will it be a 1 Minute Tomato Chutney or Ole Ki Chutney? I can’t wait to hear!
Tricks and Tips for the perfect Roasted Garlic Potatoes
- If you are using big size potatoes then cut the potatoes into a similar size so that they roast evenly in the oven. I like 2-inch chunks.
- The number of garlic used in this recipe is adaptable to your preference. Use less or more!
- Coat the potatoes well with all the spices for the best possible crispiness.
- Don’t overcrowd the potatoes on the pan. Overcrowding will cause heat from the pan to get trapped under the potatoes and cause them to steam instead of roast.
- For extra crispy potatoes, turn them in the pan halfway through the cooking time.
- For extra flavour and super crispy result, try using Butter and chopped garlic to roast your potatoes. You won’t be disappointed!
- Just before serving, toss the roasted garlic potatoes with chopped fresh coriander leaves
So, if you’re looking for an easy side dish to accompany your boring meals, I highly suggest these roasted garlic potatoes. They’re crispy on the outside, creamy on the inside, and have a bold garlic flavour.
I hate to admit it but I did end up eating more than half of the batch I made. Either I have zero self-control or these Roasted Garlic Potatoes are too good to be resisted. Make them for your kids and family and off course for yourself and share with me your experiences.
I hope you enjoy these Buttery Garlicky Potatoes as much as my family and kids.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
This Fool proof Roasted Garlic Potatoes Recipe with minimal ingredients and maximum flavours just goes perfect with anything. They are bite-sized, buttery and garlicky which easily makes it a family favourite. Also, this is a super easy that even a beginner or bachelor will find easy to follow.
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Start with cutting the potatoes.
If using baby potatoes, simply slice them in half with skin on.
OR
If using big size potatoes, simply Slice the potatoes into even 2-inch chunks.
Wash the sliced potatoes properly and soak them in water for 10 minutes before starting.
Meanwhile in a pan boil enough water and add salt.
Once water boiled, add potatoes and cook for 5-7 minutes or till they become tender.
Once potatoes are par boiled, drain and take them in a large bowl.
Add mixed herbs, chili flakes, oregano, red chilli powder, rice flour and salt.
Toss them well. Little moisture present in the potatoes is enough to coat the potatoes perfectly.
Melt the butter in a non-stick pan over low heat.
Add Chopped Garlic, roast it for few seconds.
Add tossed potatoes to the pan, stir to combine.
Cook the potatoes until lightly brown on the surface, stirring occasionally every few minutes.
Add olive oil or any other oil and again cook for few more minutes stirring in between.
Right at the end of cooking, add some fresh coriander leaves.
Turn the heat off and give it a mix to combine well.
Serve while warm with Green Chutney or Ole ki Chutney or simply tomato ketchup.
Ingredients
Directions
Start with cutting the potatoes.
If using baby potatoes, simply slice them in half with skin on.
OR
If using big size potatoes, simply Slice the potatoes into even 2-inch chunks.
Wash the sliced potatoes properly and soak them in water for 10 minutes before starting.
Meanwhile in a pan boil enough water and add salt.
Once water boiled, add potatoes and cook for 5-7 minutes or till they become tender.
Once potatoes are par boiled, drain and take them in a large bowl.
Add mixed herbs, chili flakes, oregano, red chilli powder, rice flour and salt.
Toss them well. Little moisture present in the potatoes is enough to coat the potatoes perfectly.
Melt the butter in a non-stick pan over low heat.
Add Chopped Garlic, roast it for few seconds.
Add tossed potatoes to the pan, stir to combine.
Cook the potatoes until lightly brown on the surface, stirring occasionally every few minutes.
Add olive oil or any other oil and again cook for few more minutes stirring in between.
Right at the end of cooking, add some fresh coriander leaves.
Turn the heat off and give it a mix to combine well.
Serve while warm with Green Chutney or Ole ki Chutney or simply tomato ketchup.
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