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Ina Garten's Garlic Roasted Potatoes Are So Easy, You'll Make Them Weekly
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If there's one thing Ina Garten does best (besides everything), it's making simple recipes feel like pure magic. And when it comes to potatoes, she's got it down to a science. Her Garlic Roasted Potatoes aren't just a fan favorite—they're one of her most popular recipes ever, with 892 five-star ratings to back it up. Dubbed "the easiest potatoes in the world" by Ina herself, these spuds require just a handful of ingredients, 10 minutes of prep, and an oven to work its crispy, golden magic. Let's break down how Ina makes them, including her tips for success.
Why you'll love Ina's garlic roasted potatoesWith thousands of fans and countless rave reviews, Ina's garlic roasted potatoes prove that sometimes, the simplest recipes are the best. Whether served alongside a weeknight chicken dinner or as the star of your brunch spread, they deliver every time in one hour and 10 minutes. Crispy, buttery and garlicky—Ina, as always, knows exactly what she's doing.
A short ingredient list with big flavorAt first glance, Ina's official recipe from Food Network looks almost too simple:
3 lbs. Small red or white potatoes
1 tsp. Freshly ground black pepper
2 Tbs. Minced garlic (6 cloves)
2 Tbs. Minced fresh parsley
But simplicity is exactly where its brilliance lies. Ina doesn't overcomplicate things; she lets high-quality ingredients shine. "I think I've made more garlic roasted potatoes than every other vegetable combined," she laughs, and she means it. This yields 8 servings.
The recipe starts with cut red potatoes, but any thin-skinned variety will work. Most waxy potatoes have thin skin, such as Yukon Golds. If they're small, she halves them; if they're larger, she quarters them. Then, they go onto a baking sheet, drizzled with olive oil and sprinkled with coarse salt (kosher, sea salt—whatever you prefer). You'll want "good" olive oil, as Ina puts it, meaning one that has distinct flavor notes rather than a bland, acidic taste. We think it's worth it to pull out the fancy bottle here! "Lots of fresh pepper to give it a little spice," Ina adds.
The secret to Ina's garlic roasted potatoes"Now the secret to my potatoes: really good garlic," Ina shares. She recommends finding firm cloves without big sprouts. "You don't want a plant in your potatoes." Fair point.
She uses six cloves, finely chopping them with her go-to knife technique—leaving the tip of the blade on the cutting board and rocking it back and forth with the palm of her hand. This method ensures a fine mince without the struggle. When roasted, the garlic caramelizes into sweet, mellow perfection, adding depth to every crispy bite. So you don't have to worry about biting into a garlic bomb.
How to roast them to crispy perfectionHUIZENG HU
Once everything is mixed together—potatoes, garlic, olive oil, salt and pepper—it all goes into a 400°F oven for about 45 minutes to one hour. You probably know that potatoes take a while to cook, but patience is virtue. Especially if you want that more than just tender, soft potatoes. Ina advises turning the potatoes twice while roasting to ensure an even crisp. The result? Golden brown, irresistibly crunchy exteriors with soft, pillowy centers.
Pro tip: If you want maximum crispiness, start the potatoes cut-side down on the baking sheet. This gives them direct contact with the hot pan, creating that crackly, restaurant-quality crust.
Once out of the oven, Ina adds one last touch to her garlic roasted potatoes: a sprinkling of fresh parsley for color and a hint of freshness. And that's it. No unnecessary ingredients, no complicated steps—just the kind of foolproof, flavor-packed side dish that pairs with anything.
Storage & reheating notesGot leftovers? Store your garlic roasted potatoes in an airtight container in the fridge for up to four days. To bring back their crispiness, reheat them in a 400°F oven for about 10 minutes or toss them in an air fryer at 375°F for five minutes. Avoid the microwave unless you're okay with soft (but still delicious!) potatoes.
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My Dad's Classic Greek Roasted Potatoes Are The Perfect Side Dish — And So Easy To Make
Both my parents hail from Thessaloniki, Greece, and a love and appreciation of food run deep through our roots. My dad's father was a pastry chef, while my mom's grandfathers made cheese and honey.
My dad started teaching me his recipes during the pandemic, showing me how to make everything from his delicious pastitsio — which I swear is better than lasagna — to the comforting avgolemono soup I always ate when I was sick as a kid.
Greek roasted potatoes were also a fixture at our dinner table, offering a light and bright side dish that paired perfectly with roast chicken.
They're creamy, comforting, and delicious. Here's how to make them.
The Secret To Perfectly Crispy Roast Potatoes Is This Unexpected Ingredient (You Probably Have It On Hand)
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There's nothing quite like biting into a hot, perfectly crispy roasted potato. If you've been craving the kind of crispy-on-the-outside, tender-on-the-inside potato that's a hallmark of great pub fare, Tasty Creator Joelle Park's trick can help you recreate that magic in your very own kitchen.
The best part? You don't even need a deep fryer; everything comes together in your humble oven.
It all starts with boiling your potatoes before they go into a hot (425°F/220°C) oven to roast. During this first cooking step, a surprising ingredient — baking soda — elevates these potatoes to the next level.
Adding baking soda to the water raises its pH (making it more alkaline and less acidic), and as the potatoes cook in alkalized water, the starches in the potatoes' exterior break down.
The starchy outer layer of the potato forms a kind of skin that is broken down even further and made even more textured as they are tossed vigorously in a strainer. To avoid any potential mess, you can also shake the potatoes in a large, lidded bowl.
Look at all that starchy goodness ready to crisp up!
Garlic-infused oil coats the jagged surface of the potato, which crisps up and browns in the oven when roasted for an hour.
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After roasting for half an hour, toss the potatoes and continue to cook for another half hour to ensure all sides of the potato brown evenly.
Your results will look like this: shatteringly crisp on the outside with a plush, velvety interior.
To make these ultra-crunchy taters (and hundreds of other potato recipes), download the free Tasty app and search for Elephant Garlic Crispy Pub Potatoes.
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