I’ve used Ina’s Garlic Roasted Potatoes as a side staple for many years. They are easy, delicious and compliment most any meat. The margin notes say that this recipe was a Barefoot Contessa favorite for many years at her store. I never thought to share the recipe until a friend asked me if I had a great potato recipe recently. When I made it last night I also thought it would be a great addition to your upcoming Thanksgiving menus.
Garlic Roasted Potatoes
Source: Barefoot Contessa Parties
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Speaking of Thanksgiving, I’d love to know what’s on your menu!
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