Garlic Roasted Potatoes (Barefoot Contessa) Ina Garten

5.0(10)

This recipe is from Ina Garten's book "Barefoot Contessa Parties!" They are flavorful and easy, although I increase the pepper. Per Ina's suggestion in the book, I make the full amount just for me & DH, and use the leftover potatoes to make potato soup. Yum! *Note= You will need a very large baking sheet; I divide the potatoes between a medium sheet and a cast-iron skillet, and the potatoes cook faster in the skillet - so watch your cooking time if you use a cast-iron skillet OR if you cut the potatoes pretty small

by newspapergal·published 2006-01-02

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Potato

Servings

6 serving(s)

Total time

1h 20m

prep 20 min

Calories / serving

260 kcal

Ingredients (5)

serves

3 lbs small red potatoespotato
1/4 cup olive oilolive-oil
1 1/2 teaspoons kosher saltsalt
1 teaspoon fresh ground black pepperpepper
2 tablespoons minced garlic (6 cloves)garlic

Instructions (5 steps)

01Preheat oven to 400*.
02Cut potatoes in halves or quarters, leaving skins on. Place them in a bowl with the olive oil, salt, pepper & garlic; toss until potatoes are well-coated.
03Spray a large baking sheet well with cooking spray.
04Dump potatoes onto baking sheet and spread into one layer.
05Roast for at least an hour, until brown & crisp, TURNING them twice with a spatula during cooking so they will brown evenly.

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