Intro to Cooking: Garlic Roasted Potatoes

October 16, 2011 12:00 pm     Posted in Health, Reality  Michelle - College of Idaho g+ page


By Michelle

Potatoes are a staple of most diets. True, you really shouldn’t eat them everyday (despite really wanting to), but for a quick week night dinner, they are a great staple to know how to cook.

White potatoes – such as russets and fingerling potatoes – are the most traditional, but I really love to use yellow or red potatoes, which are smaller and therefore, cheaper to buy only 2-3 of them for a single meal. I won’t pretend potatoes are packed with nutrients; as far as nutrition goes, potatoes are well known for being high in carbohydrates, but very low (on their own) in saturated fat, cholesterol and sodium. They are great sources of vitamin C, potassium and manganese.

This recipe is very easy and very yummy. I like to use Yukon gold potatoes, but feel free to use russets, fingerlings, or whatever potato (or root – sweet potatoes and carrots would be yummy too!) you want.

Garlic Roasted Potatoes

You will need…

  • 2-3 Yukon gold potatoes (for about 2 servings)
  • about 1 tablespoon of olive oil
  • nonstick cooking spray
  • aluminum foil
  • about 1 clove of garlic or about 1 teaspoon of crushed garlic
  • about 1 teaspoon of dry rosemary
  • about 1 teaspoon of garlic salt
How to make it…
Preheat over to 395 degrees. Wash and dry potatoes well. On a clean cutting board, dice potatoes into about 1 inch pieces or smaller (they should all be roughly the same size however). In a large bowl, combine olive oil, garlic, rosemary, and salt. (If you’re not using pre-crushed garlic, you’ll need to chop up your clove of garlic into fine pieces; add a pinch of salt and crush with a spoon to make a paste.) Add potatoes to the bowl and toss to cover completely in oil.
Line a baking sheet with aluminum foil and spray lightly with nonstick cooking spray. Spread the potatoes onto the baking sheet evenly. Cook for about 15-20 minutes, or until brown. They’ll be done when you can easily skewer one with a fork.
Serve with salmon, chicken, or steak!
5 Comments on "Intro to Cooking: Garlic Roasted Potatoes"

  1. Meg says:
    Mon, 17th Oct 201110:55 am 

    I love these. I use little red potatoes though, and instead of garlic powder and rosemary, I use more fresh garlic and sea salt. The crispier, the better!

  2. Caitlin-University of Alabama says:
    Mon, 17th Oct 201111:24 am 

    These are fantastic!

  3. Nikki says:
    Tue, 18th Oct 20117:50 am 

    OMG. Thank you for this recipe. I've been eating this 2 days in a row now -guilty-! I use thyme instead of rosemary cos that's what I have in the kitchen, together with ready-chopped garlic and added some black pepper too. SImply awesome! =)

  4. Eliza says:
    Tue, 18th Oct 20119:12 am 

    Do you think garlic sweet potatoes would be good?

  5. Ahsan Raja says:
    Sat, 22nd Oct 20117:05 pm 

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