Crispy roasted potatoes tossed in lots of fresh garlic, cilantro and crushed red peppers. These potatoes taste like chimichuri and can be the perfect side dish for you Easter dinner!
Because potatoes are such a versatile ingredient, we can use them in so many recipes. Some of my favorites are potatoes in chowder or these super cheesy potatoes with bacon and chives!
But oven roasted potatoes might be my favorite versions, there's nothing better than that crispy exterior and fluffy inside that goes so well with any main dish.This is such a simple recipe but with a huge flavor punch from the fresh cilantro and garlic. You might think they taste like chimichurri, and you'd be right! Good quality olive oil and a sprinkle of red pepper flakes takes the potatoes to the next level.
Ingredients needed for this recipe
- Russet potatoes.
- Fresh cilantro.
- Minced garlic.
- Red pepper flakes (optional)
- Olive oil
- Salt and black pepper
FAQ's about making garlic roasted potatoes
Do I need to boil my potatoes before cooking? No, if you chop them into small enough pieces, they will cook quick enough before burning. I recommend cutting them into one inch square pieces.
Why are my roasted potatoes always soft? It could be that your oven is not getting too a high enough temperature or the potatoes may have a high water content. I like to use Russet potatoes.
Should I peel my potatoes? I would say no, the peel is nutritious and helps keep the potato from sticking to the pan when roasting in the oven.
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