Roasted Potatoes With Garlic

"From Nigella Lawson. These always turn out perfect!"
 
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photo by teresas photo by teresas
photo by teresas
Ready In:
1hr 10mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Preheat the oven to 425 degrees F.
  • Wash and dry the potatoes, but don't bother to peel them.
  • cut them into about 3/4-inch dice.
  • Toss in a large oven tray and pour over the oil, smulching around with your hands to mix well.
  • Separate the head of garlic into cloves adding them to the tray.
  • Roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside.
  • When they're done, remove to a large plate and sprinkle with salt.

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Reviews

  1. I hate to give a bad review because I really thought I was going to love this. But the temp was too high and the cooking time too long. My garlic was completely burnt all the way through and the potatoes were too dry and overcooked. I should have taken them out after 30 minutes when I was shaking the pan and noticed the garlic partially burnt, but I trusted the time given the good reviews. My guess is it only need about 30 minutes total.
     
  2. This is great with so little seasoning! Next time, I will definitely add the garlic in half way through cooking. It got a bit brown/burnt this way
     
  3. We loved these potatoes. It was so nice to get the garlic flavor without having to mince the garlic! Think it added to the taste because it made that nice garlic paste you get from roasting whole garlic. Mine only needed 45 minutes to cook....otherwise started to get too dark. Thanks for sharing! Made for Best of 2014 tag game on yuku.
     
  4. We loved these little bites of crispy potatoes...you really need to like garlic...once in a while you'll bite into one of the cloves...it didn't say in the directions...but for the new cooks out there...make sure and remove the paper coverings from the cloves of garlic...mine took 45 mins to cook...Made for Spring 2014 PAC...=)
     
  5. In its category, this is worth five stars for sure. We loved the way the potatoes turned out: crunchy on the outside, soft in the inside. I scaled down the recipe to three serviings and used 1/4 cup of olive oil. Next time, I'll use even less oil as it was more than sufficient for a pound and a half of potatoes. It took 45 minutes for the potatoes to be cooked to perfection. Thank you for sharing.
     
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