Description
Deliciously roasted Yukon Gold potatoes with garlic, perfect as a side dish.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes
- 10 cloves garlic
- 1/2 cup extra-virgin olive oil
- to taste salt
- to taste black pepper
- 2 cups water
Instructions
- Preheat oven to 425°F.
- Wash, dry, then cut the potatoes in half, crosswise. Arrange in a single layer, cut side down, on a clean, rimmed 14-inch jelly roll pan or a roasting pan, spaced evenly apart. Scatter garlic cloves around potatoes, then add 2 cups of water to the pan.
- Cover the pan with aluminum foil, sealing sides very tightly so the potatoes steam. Bake potatoes on the lowest rack for 25–30 minutes.
- Remove from oven and carefully feel around for a potato without removing the foil. A fork should slide easily through the potato. Pierce another to be sure that all are tender. If still a little hard, bake another 5 minutes or until tender.
- Turn oven temperature up to 500°F. Carefully lift up foil at 1 corner of the pan and tip open corner into the sink to pour off water, keeping steam away from face and hands.
- Remove foil and turn potatoes over (cut side up). Drizzle oil over potatoes and garlic. Season with salt and pepper.
- Roast potatoes and garlic for 10 minutes, uncovered.
- Flip potatoes cut side down and roast another 15 minutes until cut sides are brown and crisp.
- Let potatoes cool slightly, then use a spatula to remove them from the baking sheet. Sprinkle with chopped parsley before serving. Season to taste.
Notes
- Note 1: Yukon Gold potatoes are recommended for their creamy texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg