Recipe Index

American | Roasted Garlic Potatoesvegan

Revised on January 11, 2012

A simple and tasty way to prepare potatoes. Variations - omit the garlic, and/or add rosemary.

roasted garlic potatoes


1 pound Yukon Gold potatoes or Fingerling potatoes

4 cloves garlic, minced

extra-virgin olive oil

kosher sea salt, to taste

freshly ground pepper, to taste



Preheat oven to 425 degrees.

If using Yukon Gold potatoes, cut potatoes in half lengthwise, then cut each half into wedges. If using Fingerling potatoes, cut in half lengthwise.

Arrange potatoes in a single layer on a baking sheet. Drizzle generously with olive oil, salt, pepper, and the garlic. Use your hands to coat the potatoes, then re-arrange them into a single layer. If using Fingerlings, arrange so that the cut side is down, this will make them crispier.

Roast in a preheated oven until they are browned on the outside and tender on the inside, about 30 minutes.


(Ref. Sur La Table's "Roasted Garlic Potatoes" recipe, "Big, Bold, and Beautiful Cabernet" class.)