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Garlic Roast Potatoes Recipe

Garlic Roast Potatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

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  • on January 20, 2011

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    Yum. I have made these over and over again. Pretty foolproof really!

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  • on October 13, 2010

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    If you follow her directions, this recipe is fool proof and DELICIOUS! I cut the potatoes the size indicated and used Canola Oil as I didn't have light olive oil. It worked perfectly. I think the most important thing is to not layer the potatoes at all, otherwise they won't brown properly. I make these potatoes 1-3x per week. Love These!!!!

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  • on September 19, 2010

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    Loved that this was a quick and easy recipe. Wish I made more. I made 3lbs of potatoes for 5 people and it's all gone. :(

    I see some posts about the garlic being "carbon" when it's done cooking. Mine came out nicely roasted. I stuck the tray in the middle rack and the garlic cloves were pretty big. Need to use a non-stick tray next time as they stuck to the tray. I ended up using a spatula to get them off.

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  • on August 15, 2010

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    ....to avoid scorching the garlic I put it on top of the potato. Thank goodness a couple fell directly on the pan anyways, because I could smell them scorching in 15 mins! I took the remaining cloves out, popped the pan back in the oven (with a thermometer just to be sure and in 10 mins the potatos were done. The oven thermometer said my oven was bang on the right temp. Texture and taste of the potatos was 5 star, just the cooking time surprised me.

    I used medium reds and cut them into 4ths.

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  • on July 15, 2010

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    I made these and did what Nigella did - Eat two portions by myself. These are utterly delicious and simple to make
    The garlic did turn into carbon though. Any ideas on how to make sure that doesn't happen?

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  • on July 03, 2010

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    I sprayed the cooking sheet with cooking spray before putting on the potatoes and also salted them before cooking since I find the salt sticks better as they're cooking and they turned out awesome! Crispy, crunchy and those little pieces of garlic were such a bonus!

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  • on February 25, 2010

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    I started these on aluminum foil wrapped baking sheet...they were sticking; transferred them right onto the baking surface.Also, halved the garlic cloves, but they turned largely to carbon.

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  • on November 08, 2009

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    This was very easy and was a great side dish. It's tempting to take them out before the hour is up, but they get perfectly crispy if you roast them for the full hour.

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  • on November 07, 2009

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    I don't know why, but although the headline mentions rosemary, there's none in the recipe. I love this recipe and add about a tablespoon of dried or fresh chopped rosemary leaves to the "smulching" process...a very important step. :-

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  • on November 07, 2009

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    I love the potatoes, so easy to prepare. I sprinkled the potatoes with garlic powder before baking them. The baked garlic was sweet and delicious
    I am glad to see her show back, her recipes are good and very easy to make

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