Ingredients for Roasted Potatoes With Garlic Crust
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How to Make Roasted Potatoes With Garlic Crust
- Preheat oven to 425°F (220°C).
- Wrap 1 whole head of garlic in foil, or place in a garlic roaster. Roast until golden brown and soft, about 1 hour.
- Let the roasted garlic cool until you can handle it.
- Slice off the top of the garlic head.
- Discard the garlic skin.
- Transfer the roasted garlic cloves to a small bowl.
- Add 1 1/2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
- Mash the garlic mixture with the back of a spoon to create a thick paste.
- Increase oven temperature to 475°F (245°C).
- Wash and thoroughly dry 2 pounds of potatoes (Yukon Gold or russet recommended). Cut each potato into three or four 1-inch-thick slices.
- Spread a generous amount of the garlic paste between each potato slice.
- Reassemble the potato, pressing the slices together to form a whole potato.
- Place each potato on a piece of aluminum foil. Drizzle with 2 teaspoons olive oil, and season with salt and pepper to taste.
- Wrap each potato tightly in foil.
- Repeat steps 12-14 for remaining potatoes.
- Bake on a baking sheet until the potatoes are tender and have a caramelized garlic crust, about 1 hour and 10 minutes.
- Sprinkle with fresh herbs like rosemary or thyme, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
12g
Fat
9g
Carbs
23g
