These roast potatoes are buttery, garlicky, fluffy inside and crispy edges. You can use white potatoes, peeled or unpeeled, or baby potatoes. The amount of garlic used in this recipe is adaptable to your preference. Blanch your potatoes in boiling salted water and you will pull them out the water once they just start to get tender. Use your knife to test when the potatoes are ready and when you can’t get your knife through, drain them then run them cold water. If you dint cool them right away they will continue cooking further and get softer.
Add in a little bit of olive oil in a frying pan and add in your potatoes. You don’t want to overcrowd your pan and you also want to give them a chance to sear before you start to move them around in the pan. Once they start to brown on the bottom flip them on the upper side to cook for a few minutes until they get that golden-brown crust. Pop them into the oven for 375 to 400 degrees oven for to get nice and crispy and the inside to cook through.. Chop your parsley finely then crush the garlic and run it through the knife then bring them together.
Chop everything together so you essentially form a garlic and parsley paste. Take the roasted potatoes out of the oan and into a little mixing bowl then season with a good amount of salt and pepper then the chopped garlic and parsley. Mix everything together and the heat from the potatoes will break up the garlic and release the flavours and parsley as well. Serve the potatoes as a side dish with a meal of your choice.
- 8 – 15 new potatoes; about golf ball size
- Olive oil
- 2 – 3 garlic cloves
- 1/4 cup or a half handful of fresh Italian parsley·
- Cut the potatoes in half (you can do ahead of time and just keep them in water to prevent browning)
- Blanch the potatoes until they are just starting to turn tender
- Drain the potatoes off
- Preheat your oven to 400 degrees, and put a frying pan on the medium-high heat on the stovetop
- Add olive oil to coat the bottom of the pan, and once hot add the potatoes, cut side down
- Let the potatoes sauté for 5 – 10 minutes, or until they’ve become golden brown
- Flip the potatoes over, and move the whole pan into the oven to finish cooking – another 5 – 10 minutes
- While the potatoes are in the oven, chop the parsley and garlic together with a few pinches of salt until they are finely chopped and almost a paste
- Test the potatoes with a knife to ensure they are tender, remove from the oven and put them into a bowl
- Drizzle a bit of olive oil over them, toss in the garlic and parsley, season with salt and pepper and toss everything together and serve.