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  • Writer's pictureRock Rousseau

Roasted Garlic Potatoes

Updated: May 25, 2020

These potatoes are perfectly paired with red and green peppers, seasoned with minced garlic, butter and Olive Oil. Roasted potatoes are crisp on the outside, but soft and fluffy on the inside. This is because potatoes are mostly water, which is held in by the starch. During the baking process, the water evaporates giving your potatoes a roasted outer skin, but leaving a creamy center with a savory garlic taste.

  • 3 pounds small red or white potatoes

  • 1 cup yellow onion, diced

  • 1 red bell pepper

  • 1 green bell pepper

  • 1/4 cup Extra Virgin Olive Oil

  • 1 stick preferred butter, melted

  • 2 teaspoons Sea Salt

  • 3 TBSN minced garlic

  • 2 TBSN fresh parsley, minced

Large mixing bowl, colander, mixing spoon, measuring spoons, aluminum foil, measuring cups, large sheet pan, cooking spray, sharp chopping knife Prep: 10 minutes prep, 5 min to cool Cook: 60 minutes Ready: 75 minutes Serves: 6-8 servings

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Roasted Garlic Potatoes: 1. Preheat the oven to 400 degrees F.

2. Use knife to chop each of the potatoes into halves or quarters.

3. Slice red and green peppers into thin 1” slices. Discard core and seeds.

4. Dice onions and place all chopped vegetables into a colander.

5. Rinse any residual dirt and seeds from the potatoes using a colander.

6. Toss potatoes in a large mixing bowl. Add the melted butter, olive oil, salt, and garlic; stir and toss until the potatoes are well coated.

7. Cover a sheet pan with aluminum foil and coat with cooking spray.

8. Transfer the potatoes to the sheet pan and spread them out over the foil into a single layer.

9. Roast potatoes in the oven for 45 minutes to 1 hour or until browned and crisp.

10. Flip twice with a spatula during cooking in order to ensure even roasting.

11. Remove the roasted potatoes from the oven and sprinkle with minced parsley. Allow to cool for 5 minutes.

12. Season to taste and serve hot.

1 serving: 130 calories, 2g fat (0.6g saturated fat), 0mg cholesterol, 50mg sodium, 30g carbohydrate (0g sugars, 2g fiber), 3g protein .

Potatoes contain nearly half your daily value of vitamin C., has more potassium than a banana, is a good source of vitamin B6 and is a good source of fiber, magnesium and antioxidants. Stout beer has less calories than most beers and also contains nearly twice the amount of antioxidants found in light-colored lagers. What’s more, it also contains traces of iron.

Medium body, such as Côtes du Rhône, Barbera, Merlot, Chardonnay. These will stand up to bold flavors without overpowering the potatoes.


Follow recipe. Omit red and green peppers. Along with parsley, sprinkle fresh Parmesan cheese on top of hot potatoes as soon as they come out of the oven.

Kick the GLUTS

Good news-potatoes are already gluten-free. Potatoes aren't grains, they're a type of starchy vegetable. Keep in mind that beers are made from gluten-containing grains which are not distilled and therefore is not gluten-free. Replace the stout beer with your preferred gluten-free beer.

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