These oven roasted potatoes are so easy to make and they’re so delicious…. A perfect side for just about meat…. Great any time of year but especially perfect for BBQs… let them cook while you prepare the other sides.
This recipe can be adapted to your tastes or what you have available, which is really nice.
I used fresh minced garlic… you can use garlic powder if you don’t have garlic cloves to mince. I’d start with a ¼ teaspoon. Beware … garlic powder loses its potency as it ages on the shelf in your cupboard… so you may need to adjust the amount to more (to about ½ teaspoon) if yours is less potent.
If using fresh garlic take care not to scorch it. It can become bitter.
I started the garlic in the butter and oil on the stove in an oven proof skillet. This way it flavors the oil and butter with the garlic and spreads the flavor over the potatoes when you toss them. I only cooked the minced garlic in the butter/oil for about 5 minutes over medium high heat.
When tossing the potatoes in, I flip them over to make sure all sides are lightly oiled.
You can also just start them in a baking pan and skip the stove top step.
To get a nice crisp outside and soft inside, make sure to have a cut (white side down in the oil in the pan… halfway through baking, take the pan out and flip them to the other side.
Adjust the amount of butter and oil.. and garlic to the amount of potatoes… use the same amount of butter as you do olive oil. You use both olive oil and butter to temper the butter and keep it from burning.
I cut fairly small pieces of potato… with medium to large sized potatoes.. I cut them into about eighths.. think of a small tomato cut into fourths.. about that size. Remember the larger the size potato pieces the longer it will take to bake.
If you use small red potatoes… cut them in half.
Speaking of potatoes, you can use any variety you prefer.. just make sure you cut the pieces small or plan to adjust your baking time.
Don’t fret if you think you have too much oil/butter mixture.. just remove them with a slotted spoon when done baking.. you want a light covering of oil/butter when you sprinkle them with grated parmesan.
All you need:
About 1 ½ - 2 pounds red potatoes, cut into small wedges
2 tablespoon butter
2 tablespoons olive oil
2 large garlic cloves minced *see TIPS
½ teaspoon salt
Chopped fresh parsley for garnish
All you need to do:
Preheat oven to 375.
In an oven proof skillet heat the oil and butter over medium high heat. Add the garlic and sauté for about 5 minutes… do not let it scorch … lower heat if necessary. Remove from heat.
If you don’t have fresh garlic to mince and plan to use garlic powder.. you can skip this step.. just melt the butter and mix it with the oil and garlic powder.
If you don’t have an oven proof skillet, and plan to use fresh minced garlic… sauté the garlic in the butter and oil and then put it in a baking pan to make the potatoes in. Non-stick baking pans are best for this.
Toss the potatoes in the butter and oil mixture, making sure to coat them completely.
Bake at 375 for a total of 55-60 minutes. Halfway through baking remove them from the oven and flip them over to crisp the other side *See TIPS section. Potatoes are done when the inside is fork tender.
Remove them from the baking sheet with a slotted spoon. Sprinkle with salt and grated Parmesan cheese. Toss them several times during sprinkling to get them all evenly coated.
Sprinkle with chopped parsley if desired.