Garlic Confit Crispy Roasted Potatoes
Garlic confit crispy roasted potatoes feature a perfect balance of crunchy exterior and soft interior, infused with the rich, mellow flavors of garlic confit. This easy yet flavorful side dish complements any meal.
Equipment
- Roasting pan
- Small saucepan or oven-safe dish (for garlic confit)
- Potato masher or fork (optional)
- Colander (for rinsing potatoes)
- Sharp knife (for peeling and slicing)
- Spatula (for stirring and flipping)
Ingredients
- 1 pound Yukon Gold or baby potatoes
- 6-8 garlic cloves for confit
- 1/2 cup extra virgin olive oil for confit
- Fresh rosemary and thyme to taste
- Kosher salt to taste
- Flakey sea salt for finishing
- Fresh parsley optional, for garnish
- Zest of 1 lemon optional
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Garlic Confit: Place peeled garlic cloves in a small saucepan. Submerge them in olive oil and heat gently until bubbles appear. Reduce heat and simmer until garlic is soft and fragrant (but not browned).
- Prep the Potatoes: Rinse and pat dry the potatoes. Parboil them for about 5 minutes to ensure they become tender. Dry them thoroughly.
- Toss in Garlic Oil: Add the potatoes to a roasting pan, and toss with the garlic confit oil, rosemary, thyme, and kosher salt. Ensure potatoes are well-coated.
- Roast the Potatoes: Roast for 25-35 minutes, shaking the pan halfway through to ensure even crisping. Potatoes should be golden and crispy.
- Finish and Serve: Garnish with lemon zest and fresh parsley. Serve warm and enjoy!
Notes
Nutrition Facts (per serving, approx. 1 cup):
- Calories: 150-200
- Fat: 10-15g (mainly from olive oil)
- Carbohydrates: 20-25g
- Protein: 2-4g
- Vitamin C: Provides a good source
- Potassium: High, supports blood pressure
- Dietary Fiber: 2-3g