Garlic-Roasted Potatoes 12.000

Stacy Zarin Goldberg for The Washington Post; food styling by Marie Ostrosky for The Washington Post

Chef's Challenge Dec 17, 2008

Fresh herbs can be added to these simple roasted potatoes, but it's nice to keep them fairly plain when there are already such strong herb flavors in the rest of the menu.

These are must be made the same day they are to be served, so their outsides are crisp and insides are fluffy.

Servings: 12
  • 9 large (about 3 1/2 pounds) red bliss potatoes, cut into quarters
  • 15 cloves garlic, peeled
  • 1/3 cup olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 to 3 tablespoons unsalted butter, cut into several small pieces
  • 2 tablespoons finely chopped flat-leaf parsley


Preheat the oven to 400 degrees with the rack in the middle.

Place the potatoes in a large bowl and drizzle with the olive oil. Using your hands, toss them until they are evenly coated, then spread them evenly on the baking sheet or in a roasting pan large enough to hold the potatoes in a single layer. Season with the salt and pepper.

Roast for about 15 minutes, then add the garlic, stirring to combine. Roast for another 15 minutes, until browned and crisped outside. The garlic should be soft and golden.

Transfer the potatoes and garlic to a large bowl and add the butter and parsley; toss to distribute evenly, then transfer to a serving bowl and serve immediately.

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Recipe Source

From chef Ris Lacoste.

Tested by Ris Lacoste.

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