Is there anything more glorious than carbs? How about the combination of garlic and carbs? Yep, that might explain why this Ina Garten Garlic Roasted Potatoes Recipe is THE most-saved potato recipe on the internet. Talk about a badge of honor!
With so many awesome potato recipes online, you know Ina’s taters must be banging. I mean, they beat out Ree Drummond’s Cajun Mashed Potatoes:
And even these awesome Southwestern twice-baked potatoes!
But enough about the runners-up! We are here today to talk about the beauty that is Ina Garten’s simple, classic and restaurant-quality roasted potatoes. As always, Garten uses accessible, affordable ingredients that are also fresh and flavorful.
(By the way, did you know Garten is called the “Barefoot Contessa” because that was the name of her store in the Hamptons in New York before she became a TV personality? The name of the store was taken from an Ava Gardner and Humphrey Bogart movie.)
Back to the recipe: You can use red or white, but red potatoes give it that wonderful pop of color. After all, you eat with your eyes first. Scrub them and dice them into halves or quarters. (Quarters will cook faster, so keep your belly in mind as you cut. Just make sure they are all around the same size so they cook at the same pace.)
Next, cut up some parsley. (You can also throw in a little rosemary or basil if you wish.) Next, mince up some fresh garlic. Toss with good olive oil and some sea salt and pepper. Remember, when ingredients are few, it is important to use high-quality products because you are really going to need those flavors to shine. A pepper mill for freshly ground pepper and cold-pressed olive oil can make a world of difference here.
Now, place the potatoes on a baking sheet (put down a piece of foil or parchment paper first for easy clean-up.) Cook for 45 minutes to an hour, flipping the potatoes twice to make sure they brown on all sides. Serve immediately.
The best thing about these potatoes is that they work with every meal. Serve with eggs and bacon for brunch, with a salad for lunch or with a rack of lamb for dinner. So perfect. So good. So carb-y. Sigh.
Get the complete recipe from Food Network.