• Erik Hassy

Garlic roasted potatoes with onion

Like my father , I have a love for all things potatoey. So I usually jump at the chance to be able to serve potatoes as a side whenever we get a chance to serve a big meal for the family. The best thing about this recipe is that it is simple to make and works with a wide variety of main courses. You can also modify it it to remove the onion if you wish. Either way it will be a favorite when you needs something simple and delicious in a pinch. This serves 6-8.


3 pounds small red or yellow potatoes

1/2 cup olive oil

1 1/2 teaspoons salt

1 1/2 teaspoon freshly ground black pepper

3 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

1/3 cup red onion


1: Preheat the oven to 400 degrees

2: Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, onions and garlic; toss until the contents are well mixed.

3: Pour the potatoes onto the parchment paper-covered roasting pan, and cover with 2 more sheets of parchment paper. Fold the edges of the parchment in to seal the potatoes

4: Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

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

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