• wearegoodatthis

Can I Make "Easily The Best Garlic Herb Roasted Potatoes"?

I'm a big potato fan. I'm a meat and potatoes type of girl. I try to eat more protein and less carbs, but I love my carbs. :) When I was in college, I tried to do an extreme low-carb diet (like none). It lasted about 2 hours. My friend said it was easy. Anyways, I ate 8 pieces of grilled chicken from the cafeteria because I wasn't getting full. But I was still hangry and couldn't concentrate afterwards. That put an end to that. :) This was before keto and all that and the popularity of organic / health food products. It's irrelevant though because I love my carbs. :)

When I saw this "Easily The Best Garlic Herb Roasted Potatoes" video on Tasty, I had to try it.

I think potatoes get a bad rap. They are cheap, filling and healthier than you think.

There are lots of different kinds of potatoes and different kinds are good for different types of recipes. This recipe calls for Russet potatoes.

One Russet potato has the following % of Recommended Daily Values:

- Vitamin C (20%), Magnesium (12%), Potassium (25%), Protein (9%), Fiber (11%),

Vitamin B6 (35%)

Sunday October 27, 2019: Attempt #1:

I kind of followed the recipe; I kind of went rogue. :)

The basic steps are that you cook the potatoes in a pot with water, salt and baking soda.

In a separate pan, you cook oil with garlic and herbs.

You drizzle the oil over the potatoes cook in the oven at 425 degrees (for 70-80 minutes, flipping half-way through) to get the crunch on the outside.

Some tips from the video:

- Large potato pieces make for crunchy outsides and soft insides.

- Baking soda breaks down the outside of the potatoes helping form an extra-crunchy exterior

- After taking potatoes out of the water, let sit for 1 minute to let moisture evaporate

- Roughing up edges will form an extra crispy exterior.

I put salt and baking soda in a pot of water and brought it to a boil.

I used 2 potatoes and microwaved them for 5 minutes. I cut them into pieces that were about 1 1/2" big. Then, I put them in the pot. I cooked them until they were fork tender. I may have overcooked them here; they were a little mushy.

I drained them and then I pat them dry with paper towels to get out some moisture.

While the potatoes were cooking, in a separate pan, I cooked some chopped garlic in some oil -- to flavor the oil. I chopped up my own garlic after peeling it. See my other post for easy tips on how to peel garlic. I was watching the Food Network the same day and they showed a commercial where Bobby Flay was doing one of the techniques I described with a knife.


You could also use minced garlic that they sell in a jar. In the video, they added fresh thyme to the oil. I didn't buy fresh thyme. In the video, they also strain the oil, so the garlic and thyme are not in it -- just the flavored oil is drizzled onto the potatoes.

I put the potatoes on a pan and drizzled the oil (garlic and all) onto the potatoes. I placed the pan in a 425 degree oven. I cooked the potatoes for 35 minutes (as in the video), flipped them halfway through, then cooked them for another 35 minutes.

RESULT: Probably a fail. :)

We are good at this?

They were crunchy to burnt. Good thing I like crunchy! They tasted okay.

Baking soda is key to making the skin crispy. Baking soda also helped make the little pretzel dough bites from Pillsbury pizza dough I made crispy. :)

I think I may have overcooked the potatoes before the oven: they were microwaved and then boiled. They were a little mushy before they went in the oven.

Also, I think 70 minutes at 425 degrees was too long for this batch.

Tuesday, October 29, 2019: Attempt #2:

I made some adjustments based on what I observed in Attempt #1. I did not microwave the potatoes before boiling and I also decreased the cook time in the oven.

I put 2 whole potatoes into a boiling pot with baking soda, salt and water.

I let them boil until they were fork tender. After that, I took them out and let the potatoes sit for a few minutes, so that the moisture could evaporate. I did the same thing as before with the garlic and oil; cooking them in a separate pan. Note: You have to cook the oil on low-medium or medium, so the garlic won't burn.

After this, I cut the potatoes into chunks ~1 1/2" to 2" big and placed them on the pan. I drizzled oil (garlic and all) over the potatoes.

I put the pan into a 425 degree oven for 30 minutes, took it out and flipped the potatoes. Then I put the pan back in the oven for 15 minutes.

Total oven time was 45 minutes in Attempt #2 (vs. 70 minutes in Attempt #1).

RESULT: Success! :)

We are good at this! They were crunchy on the outside and soft on the inside! Much better.

I wrote Attempt #2 as Steps/Instructions below the picture.


- 2 Russet potatoes

- Salt (~1 teaspoon; you don't have to be exact)

- Baking Soda (1-2 teaspoons; you don't have to be exact)

- Oil (a few tablespoons; you don't have to be exact)

- Garlic (a few cloves or ~1-2 teaspoons of minced garlic or as much garlic as you like)

1.) Preheat oven to 425 degrees.

2.) Add baking soda and salt to a pot of water; bring to a boil.

3.) Add potatoes to the pot and cook until fork tender.

4.) While the potatoes are cooking, in a separate pan (low-medium to medium), add oil and garlic. Cook garlic until it is soft (~10 minutes).

- Don't put the burner too high or else the garlic will burn. You just want the garlic to soften and release its flavor into the oil.

5.) When the potatoes are fork tender, take them out and let them sit for a few minutes, so that the moisture can evaporate.

6.) Cut the potatoes into chunks ~1 1/2" to 2" big and place them on a baking pan.

7.) Drizzle oil (garlic and all) over the potatoes.

8.) Put the pan into the 425 degree oven for 30 minutes. After this, take out the pan, flip the potatoes and put the pan back in for an additional 15 minutes.

- Total cook time in the oven: ~45 minutes.

9.) Eat!

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