Ina Garten’s 5-Star Garlic Roasted Potatoes | Barefoot Contessa | Food Network

Ina Garten’s Garlic Roasted Potatoes are golden, crispy and full of flavor! Baby potatoes are tossed with olive oil, plenty of garlic and fragrant herbs, then roasted until tender inside and perfectly crisp outside. Flavorful and easy to make, these garlicky potatoes elevate any weeknight meal while feeling elegant enough for a dinner party.
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Ina Garten’s Garlic Roasted Potatoes
RECIPE COURTESY OF INA GARTEN
From: Barefoot Contessa Parties!
Level: Easy
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings

Ingredients

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic. Toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer. Roast in the oven for 45 minutes to 1 hour, or until browned and crisp, flipping twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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Ina Garten’s 5-Star Garlic Roasted Potatoes | Barefoot Contessa | Food Network

I think I’ve made more garlic roasted potatoes than every other vegetable combined. I start with red potatoes, but you can really use any kind of thin skinned potato. Maybe about two lbs. If they’re big potatoes, I’ll cut them in quarters. If they’re small potatoes, I’ll cut them in half. Okay. A little olive oil. Just drizzle it on. Of course, salt. I use kosher salt, but you can use sea salt or any kind of salt you have around. Lots of fresh pepper. Give it a little spice. Now, the secret to my potatoes, really good garlic. I always try and find garlic that’s very firm like this. It doesn’t doesn’t have a big sprout on it. You don’t want a plant in your potatoes. You want a really good garlic. Peel six cloves of garlic. There’s a lot of garlic in this meal, but when you cook garlic for a long time, it becomes really sweet. So, it’s not going to be too garicky a meal. Now, the easiest way I find to chop [music] garlic is just to leave the tip of the blade on the board and run the knife back and forth [music] and really let the blade do the work. Okay, go. Lots of garlic. Smells so good. Going to use my hands to mix up the olive oil, salt I’ve already put on it, the pepper. Okay, into the oven. 400° for about 30 minutes. Oh, these are the garlic roasted potatoes and they are seriously garlic. They’re all crisp on the outside [music] and delicious inside. It’s like a retired [music] kitchen. Hi, sweetie. [laughter] >> Oh, that looks great. That >> look good. >> That looks great. >> What you can grab this right now? >> What you’ve [music] been dreaming of all the way home. >> You want some wine? >> And a I’d love some wine. That’d be fabulous. And a sprinkling of parsley on the top. So, the next high low dish I’m making is I’m going to take a simple baked potato and I’m going to do a crust with herbs and lemon zest. And then I’m going to fill it with feta. Okay. I’m going to take these four huge potatoes, put them on a sheetpan. Okay. Then the next thing I’m going to do is I’m going to pierce them with a fork because otherwise you’ll have potatoes exploding all over your oven, which isn’t pretty. Not to mention, you wouldn’t have dinner. Okay, now I’m going to make an herb and lemon rub that I’m going to put on the potatoes, and it makes them taste so good. So, first I need rosemary. I’m going to just chop it first. I need about a tablespoon. Just put it right in the food processor. And now two teaspoons of thyme leaves. The zest of one lemon. And lots of salt. I’m using a tablespoon of flirtel or sea salt. It’s got kind of a briny flavor rather than being too sharp and salty. And just give that a pulse so it gets really finely chopped. Okay. Or does this smell good? Thing I’m going to do is rub all the potatoes in olive oil and then roll them around in this mixture so it aderes to the outside of it and then bake them. And that really gets the flavor into it. So, little olive oil. You don’t have to measure it. Just kind of rub it on. Make sure each potato is covered. Olive oil actually does three things. Keeps the skin tender, which is good when you’re eating it. It flavors the potato, but it also allows the lemon and the all the herbs to adhere to it. Lots of flavor. Okay. So, I’m going to take each one and just roll it around in the herbs and the salt and rosemary. Now, how good does that look? That look great. Just enough on each one to give it lots [music] of flavor. Okay. Into the oven, 400° [music] for 60 minutes. And they’re going to be really tender. I’m going to make a great feta filling for them. So, the potatoes are almost done. I’m going to make some whipped feta. Going to slit the potatoes and pile it inside. So, first I need 6 oz of Greek feta. Going to crumble it up. You can use French feta, which is a little milder, but I kind of like the tanginess of Greek feta. I’ve got 2 tablebspoons of freshlysqueezed lemon juice. 1/3 of a cup of olive oil. 2 oz of cream cheese. Has to be room temperature otherwise it won’t whip well. Salt and pepper. Very simple potato, but it really takes it to another level. And just give it a blitz in the food processor. Want it nice and creamy. How good an idea was this? Okay, I think the potatoes are done. They smell so great. Lemon and herbs and salt. Who wouldn’t like that? Okay, I’m just going to slit them open. Oh, these are really hot. Open it a little bit. Put some of the whipped feta inside. Just pile it up. This is not a boring potato. Maybe some fresh chives. Okay, I’m going to finish this one. I’m going to do the rest and I’m going to put them on a plate. These are going to be really good. Now, almost everybody likes a baked potato, but trust me, if you make these, people are going to say they’re the best baked potatoes they’ve ever had. So, I’ve boiled two pounds of potatoes. I like to mix the white and the red potatoes. And what I’m going to do is just slice these really thickly. These are almost done. And then what I’m going to do while it’s still warm, this gives it so much flavor, is about two tablespoons, but a nice splash of white wine. You can use leftover wine from dinner last night. and a splash of chicken stock. And while the potatoes are still warm, it really gets into the potatoes. Big spoon. Just toss it all together. Some salt and pepper. You want the potatoes just to have as much flavor as possible before you start. So that’s the potatoes. And the next thing I’m going to make is the vinegrett. So the key ingredients for a good vinegrett are good vinegar and good olive oil. going to do. This is champagne vinegar, but if you have good cider vinegar or white wine vinegar, it’s great. I just wouldn’t use red wine vinegar for this. And then I’m going to add about a half a teaspoon of dijon mustard and salt and pepper. For some reason, I think Americans are really sort of daunted by vinegrett. It’s the easiest thing in the world and so much better than that bottled stuff you get. And then slowly pour good olive oil into this. And you make an emulsion. The mustard seems to emulsify the vinegrett so it stays together. Kind of like I’m making a mayonnaise. Just do the olive oil slowly. Great. So, this is just going to go on the potatoes just to flavor them. And that’s all going to soak into those warm potatoes. And the rest I’m going to save for later. And now the last thing is lots of fresh herbs. And that’s what gives the potatoes such a fresh flavor. So we have chopped scallions. Chopped them already. Give them another rough cut. I really like when they’re roughly cut. I don’t like them to be so precision like that you don’t actually see what it is. Just gives you a sense that there are scallions in it. Look how gorgeous this looks. And fresh basil. Just take the leaves off. And you can either do this with a rough chop or you can do it julenne. But I think I’m just going to do it roughly chopped. Okay. Lots of fresh basil. And then fresh dill. It’s a great way to take leaves off the dill is just run your knife along and takes all those leaves off without pulling them off one by one. And then the longer this soaks in the fridge and the longer it sits, the better it tastes. So potatoes are really tender, but they’re still firm enough so they have flavor. You could use a little more salt. That’s my motto. It always needs more salt, a little more pepper. Bring out the flavors and it’s going to be just delicious on that big platter with our salad and the swaz done. I’ll put them in the bowl of an electric mixer. Turn it on low speed for a few seconds just to break them up. Then slowly add a hot mixture of 1 cup of whole milk and six tablespoons of melted butter. This makes the potatoes really creamy. Then I’ll add a half a cup of sour cream, 2 tsps of kosher salt, 1 teaspoon of black pepper. Give it a final mix and the potatoes are done. So once you’ve nailed the classic recipe for mashed potatoes, you can use it for all kinds of incredible variations. Let me tell you about some of mine. Idea one, add 3 oz of room temperature white truffle butter to the mashed potatoes. Mix it in and classic mashed potatoes become truffle mashed potatoes. It’s so luxurious. Idea two, add half a cup of freshly grated Parmesan cheese and you [music] have Parmesan mashed potatoes. Spicy and delicious. Idea three. Into a pan, just add half a cup of garlic cloves [music] to half a cup of olive oil. Bring it to a boil. Lower the heat and simmer it for 20 minutes until the garlic is soft and just lightly browned. Then turn off the heat and let it cool. After 20 [music] minutes, add the tender garlic cloves to the mashed potatoes along with 3 tablespoons of the garlic oil. Mix them in and wow, really garlicky mashed potatoes. That’s three variations that everyone will love. But don’t forget the classic. It’s really good, too. I just can’t help myself. I have to try it. It is. It’s creamy and chunky. You can really taste a little sour cream. So good. I’m making a special breakfast for Jeffrey. It’s potato lkas with applesauce. Something from my childhood. My mother used to make them when I was little. Basically, two baking potatoes that I’ve peeled. And I’m just grating them a box grater. You can actually do it in a food processor on the grating disc, but for two potatoes, it’s not worth making a mess. You don’t want to do this too long in advance cuz the potatoes will turn brown. Not pretty. The big thing here is keep your fingers out of the grater. Okay, [music] so that’s two potatoes. So, I take a clean kitchen towel and just put the potatoes right inside and just roll the kitchen towel around it [music] and then just squeeze it right over the sink so you get as much liquid out of it as you can possibly [music] get. This is actually why baking potatoes are good for this. Any other potato has much more moisture in it. Baking [music] potatoes tend to be a little dry. Okay, fantastic. Right into the bowl. Okay, next I need one egg. Just beat it for a second. Right into the potatoes. [music] 3 tablespoons of flour. So, it’s really like making pancakes, but it has potato in it. Okay. 1 and 1/4 teaspoons of salt and 1/4 teaspoon of pepper. And just give it a big stir. Okay. Ready to fry the pancakes. It’s like time to make the donuts. So, I’m just going to heat up a big pan. You don’t want to crowd them because you want them to really fry nicely. And I’ve made some clarified butter, which is really helpful. It doesn’t burn at a high temperature. 3 tablespoons of clarified [music] butter. Clarified butter is really important because the milk solids in butter are going to burn and you don’t want this to. [music] So, to make clarified butter, what you do is heat butter and just let it settle. The milk solids will come out to the bottom and then you pour off the clear golden [music] liquid and that’s clarified butter. Okay, clarified butter is nice and hot. It’s got a tablespoon of pancake mix right in. For orders, I do little potato pancakes, but for this I think I’m going to do a heaping tablespoon for each one just for Jeffrey and me. Oh, is he going to [music] be happy? So, I think I’ll get probably six out of this, which is perfect. [music] Three for him, three for me. So, I’m just going to let them brown on one [music] side for a few minutes, and then I’m going to flip them over. M. Do these smell good. [music] There’s something wonderful about those crisp potato pancakes and that sort of creamy applesauce. Such a great combination. I think they smell like they’re [music] just about ready to Would you see this? Perfect. Absolutely perfect. potato pancakes. Just check each one before you turn it over. Make sure it’s [music] just perfectly golden brown on the underside. >> Hi, babe. >> Hey, what you got? >> I’m making breakfast for [music] us. >> You’re making breakfast for me? >> Yeah. >> What are you really making? What are you making? [laughter] >> How about potato pancakes and applesauce? >> What a great combination. >> A very old-fashioned Eastern European Jewish. >> I tell you what, >> and you and I. >> And that’s us. [laughter] >> Oldfashioned Eastern European juice. >> That is really >> And I think breakfast is [music] served >> really good. Wow. Well, I hope you like them. >> Well, they look really good. >> I don’t know. Your grandmother’s a very good cook. I’m worried they weren’t as good as her. >> Actually, these look better than what [laughter] she >> actually really crisp. Hm.