Garlic roast potatoes are a delicious and easy side dish, perfect for fall. They can be seasoned with a variety of herbs and spices, flavored oils, and combined with other vegetables. Cheese is also a great addition.
Most potato varieties come into season in early fall, just when many cooks start thinking about comfort foods. Starchy, buttery potatoes generally make a delicious side dish to most meats and vegetables, giving the meal a rounded, finished look. Garlic roast potatoes make for an especially rustic and hearty side dish. Tubers prepared this way are basically tossed in garlic and olive oil and then roasted in the oven until the skins are brown and crispy and their flesh is warm and soft.
Cooks looking for simpler alternatives to traditional mashed potatoes could try making garlic roast potatoes. Usually made from small red or new white potatoes, all one has to do is cut them into quarters, drizzle them with cooking oil and garlic powder, and pop them in the oven at around 450°F (204°C). (232°C) for about 45 minutes. You could also roast them whole, alongside a round of roast beef, a batch of turkey breasts or a pork loin.
People who love a variety of flavors don’t have to make any sacrifices when it comes to garlic roasted potatoes. This versatile recipe calls for just garlic and oil, but generally mixes well with other herbs and spices as well. Rosemary, parsley, coriander, thyme, and paprika typically give potatoes a warm, slightly spicy flavor. Cumin, red pepper flakes, chili peppers and curry powder can give a subtle kick to the dish.
Flavored oils usually taste wonderful on garlic roasted potatoes. The infused olive oil has a variety of flavors, from onion and lemon to chilli and thyme. Any oil will work, plain or flavored, so cooks can select one olive-based or another, such as canola, sunflower, or vegetable oils. However, a light coating of any flavored oil can give this recipe some extra flavor.
Potatoes also combine well with a number of other vegetables. Winter squashes, such as acorns, butternut squashes, and buttercups usually require the same roasting temperatures and times as potatoes, making them perfect accompaniments. Root vegetables, such as turnips, rutabagas, and carrots, also add flavor and variety. Some cooks even like to add chopped whole or pearled onions and whole, smashed garlic cloves to this dish. Once fully roasted, the garlic cloves can be removed or gently mashed into a pulp and mixed throughout the dish.
Cheese almost always complements garlic roast potatoes. Hard cheeses, such as Parmesan, Romano, aged cheddar, and gouda often grate easily and melt only slightly. They can be added to a pan with raw potatoes and are generally trusted not to burn while cooking. Soft cheeses, such as smoked provolone, feta and cheddar cheese, can be grated and added to the potatoes in the last 5 to 10 minutes of roasting for a golden, savory dressing to garlic roast potatoes.
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