Roasted Garlic Potatoes Recipe

Introduction

These roasted garlic potatoes are a flavorful and comforting side dish perfect for any meal. Tender on the inside and golden on the outside, they’re infused with lemon, garlic, and aromatic herbs for a delicious twist on a classic favorite.

Ingredients

• 2 pounds yellow gold potatoes, cut into wedges
• 1 large lemon, juiced
• 1/3 cup olive oil
• 1 ¾ cups chicken stock
• 1/4 cup water
• 2 teaspoons dried oregano
• 4 garlic cloves, grated
• 2 teaspoons salt
• Black pepper to taste
• Crushed red pepper flakes to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Place the potato wedges in a large baking dish.
3. Step 3: In a measuring cup or bowl, whisk together the lemon juice, olive oil, chicken stock, water, oregano, grated garlic, salt, black pepper, and crushed red pepper flakes.
4. Step 4: Pour the mixture over the potatoes and toss to coat them evenly.
5. Step 5: Spread the potatoes out into a single layer in the baking dish.
6. Step 6: Bake for 1 hour, or until the potatoes are tender and golden, stirring once halfway through cooking.

Tips & Variations

• Use red potatoes or Yukon Gold for a slightly different texture and flavor.
• Add fresh herbs like rosemary or thyme for extra aroma and taste.
• For a vegetarian version, substitute chicken stock with vegetable broth.
• To make it spicier, increase the crushed red pepper flakes slightly.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) to retain crispness, or warm briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use red potatoes, Yukon Gold, or even fingerling potatoes. Just adjust cooking time if needed to ensure they become tender.

Do I need to peel the potatoes?

No need to peel them. The skin adds texture and nutrients, and it crisps nicely when roasted.

Roasted Garlic Potatoes Recipe

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4.5 from 72 reviews

This Roasted Garlic Potatoes recipe features golden yellow potatoes baked to tender perfection in a flavorful marinade of lemon juice, olive oil, garlic, oregano, and chicken stock. The potatoes absorb the zesty and savory mixture while roasting at a high temperature until crispy on the outside and soft inside, making a delicious side dish for any meal.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 pounds yellow gold potatoes, cut into wedges

Marinade

• 1 large lemon, juiced
• 1/3 cup olive oil
• 1 ¾ cups chicken stock
• 1/4 cup water
• 2 teaspoons dried oregano
• 4 garlic cloves, grated
• 2 teaspoons salt
• Black pepper, to taste
• Crushed red pepper flakes, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for roasting the potatoes evenly.
2. Prepare Potatoes: Place the potato wedges in a large baking dish, making sure they are evenly distributed for proper roasting.
3. Make the Marinade: In a measuring cup or bowl, whisk together the lemon juice, olive oil, chicken stock, water, dried oregano, grated garlic, salt, black pepper, and crushed red pepper flakes to create a flavorful liquid mix.
4. Coat the Potatoes: Pour the marinade over the potato wedges, then toss gently to coat all the pieces evenly with the mixture.
5. Arrange for Roasting: Spread the coated potatoes out in a single layer in the baking dish to promote even cooking and browning.
6. Bake: Place the dish in the preheated oven and bake for 1 hour, stirring once halfway through to ensure all sides become tender and golden brown. The potatoes should be soft inside and slightly crisp on the outside when done.

Notes

• Use yellow gold potatoes for a creamy texture and rich flavor.
• Adjust garlic quantity based on your preference for pungency.
• Stir potatoes halfway through cooking to prevent sticking and promote even browning.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• Serve immediately for the best texture, though leftovers can be reheated.

Keywords: roasted garlic potatoes, baked potatoes, garlic potatoes side dish, lemon oregano potatoes, oven roasted potatoes