The quintessential oven roasted garlic potatoes recipe. Serve these up as an easy side dish for any occasion.
- Keep the same method but replace garlic and paprika with your favourite herb combinations.
- Divide quantities in half if you only want to make enough for a small family meal
- Small pot
- Parchment paper
- Baking sheet
- 3 lbs Little Potatoes
- 5 cloves garlic, minced
- 1/2 cup butter, melted
- 1/4 cup parsley, chopped finely, divided
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp smoked paprika
Preheat oven to 375 °F.
Parboil potatoes for seven minutes. Remove from heat and strain.
In a small pan over low heat, allow butter to melt. Remove from heat and add garlic, half of the parsley, salt and pepper. Stir until evenly mixed.
Place on two parchment lined baking sheets and evenly coat with the melted butter mixture. Make sure the potatoes don’t touch each other to allow them to become very crispy. Bake for 25 minutes, rotating often.
Sprinkle the remaining parsley and paprika.
Serve with a side of your favorite Bearnaise sauce.