Top | Side Dishes
Roasted Potatoes with Garlic
(recipe, Carrie Floyd)
When garlic cloves are roasted alongside potatoes, the garlic becomes creamy inside and takes on a caramelized flavor wherever the clove makes contact with the pan. The roasted cloves are good with the potatoes, but they're also delicious squeezed onto bread and even fish or meat, if that’s what you're serving as a main course. Roasted potatoes are also delicious served with romesco.
- 1 lb. red or yellow potatoes, small or large
- 4 Tbsp. canola oil
- Salt to taste
- 5 to 8 garlic cloves, unpeeled
- 8 to 10 sprigs of fresh thyme
- Preheat oven to 400 degrees.
- Prepare the potatoes by scrubbing them and then trimming any discolored spots or sprouts. If the potatoes are small, cut them in half; if large, cut them into eighths (either wedges or cubes). Dry the potatoes and place them in a large roasting pan. Toss them with the oil and salt, then nestle the garlic cloves and thyme sprigs in between.
- Cook for 45 minutes to 1 hour, stirring and flipping the potatoes every 15 minutes. The potatoes are done when they have turned crisp and golden brown and are tender enough to cut through with a fork.