Garlic Roasted Potatoes
Servings: 6 servings
Calories: 255cal
Equipment
Ingredients
- 3 pounds Yukon Gold potatoes cut into cubes
- 1 tablespoon garlic salt
- ½ tablespoon black pepper
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- ¼ cup chopped shallots
- ¼ cup garlic cloves peeled, whole
Instructions
- Preheat oven to 400 F.
- Rinse the potatoes and cut into cubes.
- In a small bowl, combine garlic salt, black pepper, minced garlic, and olive oil.
- Place cubed potatoes in a large bowl. Add oil mixture and shallots to the bowl and toss together with gloved hands.
- Place seasoned potatoes on a large baking sheet, spread to a single layer. Dot the potatoes with the whole garlic cloves.
- Place baking sheet in the oven and bake for 45 minutes.
Notes
- There is no need to peel Yukon Gold potatoes. You can also use baby Yukon Golds or red potatoes.
- You can use freshly minced garlic or the bottled variety. Whichever is easiest or best for you. You'll also need 1/4 cup of garlic cloves, whole. Grab a few bulbs of garlic as the size of each individual clove can vary, plus it's never bad to have an extra one on hand for future recipes.
- Store leftover roasted potatoes in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F in a single layer on a baking sheet until warmed through. You can also warm them back up in the air fryer using the reheat function.
Nutrition
Serving: 1serving (1/2 pound) | Calories: 255cal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1179mg | Potassium: 1023mg | Fiber: 6g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 48mg | Calcium: 47mg | Iron: 2mg
