3-Ingredient Garlic Potatoes
45 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
These 3-ingredient garlic potatoes come out crispy outside, fluffy inside, and actually taste like something, with big garlic and Italian herb energy.
Fast, no fuss and wildly versatile, they make a knockout side dish for weeknights and potlucks, and they absolutely belong on your Thanksgiving or Christmas table.
Ingredients (4 servings)
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Ingredients Garlic Potatoes:
- 4-5 large potatoes, cut into chunks Russet potatoes 1.5 lb large
- 4 Tbsp olive oil olive oil
- 2 tsp Italian herbs Italian herbs 0.09 oz
- 3 tsp garlic powder garlic powder 0.3 oz
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make 3-Ingredient Garlic Potatoes
-
Heat the oven and pan
Set the oven to 425 F and place a large rimmed sheet pan inside to preheat.
Hot pan equals instant sizzle, which is how you get that New York crisp attitude on your potatoes.
-
Prep the potatoes
Scrub 4 to 5 large potatoes and cut them into even 1 to 1.5 inch chunks, keeping the skins on for texture and flavor.
Rinse quickly and pat completely dry with a clean towel so oil and seasonings stick and the potatoes roast instead of steam.
-
Season boldly
In a big bowl, toss the potatoes with 4 tablespoons olive oil, 2 teaspoons Italian herbs, 3 teaspoons garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
Taste a piece of raw potato for salt level like a pro and add a pinch more if needed, since potatoes are thirsty.
-
Roast for color and crunch
Carefully pull the hot pan from the oven and spread the potatoes in a single layer with space between pieces.
Roast for 20 minutes without touching them so the crust sets hard.
-
Flip and finish
Flip the potatoes with a metal spatula, then roast 12 to 18 minutes more until deep golden and crisp on most sides.
If you want extra color, broil on high for 1 to 2 minutes, watching closely so the garlic does not scorch.
-
Rest and serve
Let the potatoes sit on the pan for 2 minutes so the crusts firm up, then shower with a tiny pinch of salt if you like.
Serve hot while the outsides crackle and the insides stay fluffy.
Substitutions
- Italian herbs -> fresh rosemary or thyme
- Swap 2 teaspoons dried Italian herbs for 1 tablespoon finely chopped fresh rosemary or thyme for a piney aroma and a more vivid, restaurant-style finish without changing the crisp factor.
- Garlic powder -> granulated garlic
- Use 3 teaspoons granulated garlic for the same punch with a slightly coarser texture that clings beautifully to crusty edges while resisting bitterness a bit better at high heat.
- Olive oil -> beef tallow or duck fat
- Replace olive oil with the same amount of rendered beef tallow or duck fat for insane crispness and a savory depth that makes these taste like steakhouse potatoes.
Tips
- Preheat the sheet pan
- A ripping-hot pan sears the first contact point so potatoes do not glue themselves down and you get that loud crunch without deep frying.
- Do not crowd the party
- If the pan looks packed, use two pans because tight spacing traps steam and turns crisp dreams into soft, sad potatoes.
- Uniform chunks are non-negotiable
- Even sizing means even doneness, so you get fluffy centers across the board instead of a mix of undercooked and dry pieces.
- Oil is your crisp insurance
- Four tablespoons sounds generous, but it is the barrier that fries the surface just enough to blister and brown in the oven.
- Add fresh garlic at the end if using
- If you toss in minced fresh garlic, add it in the last 5 minutes so it sweetens and toasts instead of turning bitter.
- Finish with acid like a boss
- A tiny splash of red wine vinegar or a squeeze of lemon right before serving wakes up the garlic and balances the fat.
Nutrition Facts *
| Energy | 324 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 19 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My potatoes did not get crispy, what went wrong?
- They were either wet, crowded, or your pan was not hot; dry the chunks thoroughly, give them space, and preheat the sheet pan so the first side sizzles.
- Why does the garlic taste bitter?
- Garlic powder can scorch if it sits on exposed metal or broils too long, so keep potatoes on parchment or the center of the pan and broil briefly while watching closely.
- Which potatoes work best for this recipe?
- Russets get the crispiest crust thanks to high starch, while Yukon Golds give a creamier center with a buttery vibe, and both are great here.
- Can I make these in an air fryer?
- Yes, air fry at 400 F for 18 to 22 minutes in a single layer, shaking the basket halfway, and cook in batches so they stay crisp.
- How do I reheat leftovers without losing crunch?
- Warm them on a sheet pan at 425 F for 8 to 10 minutes or in an air fryer at 375 F for 5 to 7 minutes until edges re-crisp.
- Should I peel the potatoes?
- Keep the skins on for extra texture and nutrition, but if you peel, dry the surfaces even more because peeled potatoes shed more moisture.
Serving Suggestions
These garlicky spuds love a shower of chopped parsley and a snowfall of Pecorino, or go bold and toss them hot with a spoon of chimichurri for a juicy, herb-packed finish.
They are perfect next to grilled steak or salmon, and any leftovers make a ruthless breakfast hash with eggs the next morning.
More pairings:
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