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Garlic Roasted Potatoes (Buttery & Crispy)
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These Garlic Roasted Potatoes are crispy, buttery and incredibly tasty! They make a quick and easy last-minute side dish, and I include tips for the best possible texture!
Course
Sides
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Servings
4
servings
Calories
248
Author
Jessica Hylton
Ingredients
24
ounces
potatoes
washed and cut into 1 inch cubes (leave skins on)
3
tablespoons
olive oil
or any oil
1/2
teaspoon
sea salt
1/4
teaspoon
ground black pepper
3
cloves
garlic
largely chopped
2
whole
sprigs of thyme
stems removed
1
tablespoon
vegan butter
melted
Instructions
Preheat oven to 450°F/230°C.
Chop all your ingredients. Be sure to chop your garlic in large pieces.
In a bowl, add your potato pieces. Add in the olive oil, then add in salt, ground black pepper and garlic.
Hold on to the bowl and hand toss the ingredients in the bowl together to coat, then lightly using a wooden spoon, mix all the ingredients together.
Pour everything on to a cookie sheet lined with parchment paper or a silicone mat and sprinkle the thyme on top. Don't overcrowd the cookie sheet.
Pour the melted butter over the potatoes.
Bake for 30-35 minutes, stirring midway, until potatoes are golden brown.
Serve immediately and enjoy!
Notes
My favourite kind of potatoes for roasting would be russet potatoes and Yukon gold. You can use any kind though, even sweet potatoes!
Leaving the skins on will give you an incredibly crispy exterior. Don't peel them
off.
Remember not to cut the garlic pieces too large; else you'll end up burning them.
Don't skip that vegan butter hit at the end. It really brings together a divine flavour and tastes incredible!
You can customise these to your liking!! Add some paprika, some vegan Parmesan, some different herbs - the options are endless!
Nutrition
Calories:
248
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Sodium:
324
mg
|
Potassium:
725
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
157
IU
|
Vitamin C:
35
mg
|
Calcium:
24
mg
|
Iron:
1
mg