Roasted Potatoes With Garlic Sauce

The tastiest roasted potatoes you will ever taste are roasted potatoes with garlic sauce. These potatoes are coated liberally with fresh garlic and parsley then grilled to golden brown excellence.


Garlic Sauce

  • 1 head garlic (peeled)
  • ▢½ teaspoon salt
  • ▢1 tablespoon olive oil
  • ▢1 teaspoon parsley (chopped)
  • ▢¼ cup water

Roasted Potatoes

  • ▢6 large potatoes (peeled and cleaned)
  • ▢¼ teaspoon salt (or to taste)
  • ▢½ teaspoon pepper (or to taste)
  • ▢4 tablespoons olive oil


Set oven to 400℉ preheat.

Put the salt and garlic in a mortar and pestle, then smash the garlic till it turns into a paste.

To the garlic, add the oil, parsley, and water and well stir. Notify.

Cut the potatoes either in wedges or cubes. Arrange the potatoes on a baking sheet; sprinkle with salt and pepper; drizzle with olive oil; then top with half of the garlic sauce.

After well tossing, cover with aluminum foil and bake for half an hour covered. Remove the aluminum foil after 30 minutes, then bake for another half-hour until they get crispy and golden brown.

Pour garlic sauce over heated potatoes or use it as a dip before serving.

What Type Of Potatoes Should I Use?

Roasting potatoes calls for no rocket science. You are very free to use whatever sort of potato that suits you. I really made use of Yukon gold today.

Perfect for everything are Yukon golds. For mashed potatoes, they are my favourite. For blanching, fried or roasted, they are also quite good. So go with Yukon golds if you wanted to get the ideal potato for roasting.

Though they are somewhat starchy and thus more ideal for fried food, russet potatoes are also excellent. Excellent for boiling or mashing, fingerling potatoes are waxy.

Nutrition Information

Serving: 1servingCalories: 351kcal (18%)Carbohydrates: 42g (14%)Protein: 8g (16%)Fat: 17g (26%)Saturated Fat: 2g (13%)Sodium: 470mg (20%)Potassium: 1347mg (38%)Fiber: 8g (33%)Vitamin C: 38.6mg (47%)Calcium: 109mg (11%)Iron: 10.5mg (58%)