Garlic Roasted Potatoes
Garlic Roasted Potatoes
By Cap'n RonPrep time: Cook time: Total time:
Yield: 4 - 6 servings
- 3 Pounds, Potatoes
- 1 Stick, Butter
- 10 Cloves, Garlic, chopped into 1/4" chunks
- 1 Tablespoon, Kosher Salt
- 2 Tablespoons, Black Pepper
- 1 1/2 Tablespoons, Butt Kickin' Blacken, Original Recipe, to taste
- Parchment Paper, to line the pan
1. Pre-heat the oven to 450 degrees. Place a sheet of Parchment paper in the bottom of a Sheet (Jelly Roll) Pan.
Chop the potatoes into 3/4" to 1 1/4" chunks and place them in a bowl of cold water. Change the water 2 or 3 times, until it stays clear with the potatoes in it.
Place the potatoes on a sheet pan.
Ron's Note:
Washing the potatoes removes the surface starch. This step keeps the potatoes from looking blotchy after they're cooked.
2. Peel then chop the garlic into 1/4" chunks and scatter them around the potatoes, Add pieces of butter, and the salt and pepper and place the pan in the oven.
3. Let this bake for 10 minutes, or so, to give the butter a chance to melt.
Add the Kosher Salt, Black Pepper, Garlic, and Blacken, and mix well, until all of the potatoes are coated with the spices.
4. Return to the oven and bake for a total time of 1 - 1 1/2 hours, stirring them up every 1/2 hour or so.
After an hour, you'll notice that they've gotten soft. You could eat them like this, but they're much better when they've cooked the extra half hour, because they'll get crunchy on the outside, while remaining soft textured in the middle.
Ron's Note:
Total cooking time will depend upon, the size of your potatoes, and the size of your pan. If the potatoes are really piled into the pan, and it's a high sided pan, it'll take longer than if they're in a sheet pan, and spread out.
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Chop the potatoes into 3/4" to 1 1/4" chunks and place them in a bowl of cold water. Change the water 2 or 3 times, until it stays clear with the potatoes in it.
Place the potatoes on a sheet pan.
Ron's Note:
Washing the potatoes removes the surface starch. This step keeps the potatoes from looking blotchy after they're cooked.
2. Peel then chop the garlic into 1/4" chunks and scatter them around the potatoes, Add pieces of butter, and the salt and pepper and place the pan in the oven.
3. Let this bake for 10 minutes, or so, to give the butter a chance to melt.
Add the Kosher Salt, Black Pepper, Garlic, and Blacken, and mix well, until all of the potatoes are coated with the spices.
4. Return to the oven and bake for a total time of 1 - 1 1/2 hours, stirring them up every 1/2 hour or so.
After an hour, you'll notice that they've gotten soft. You could eat them like this, but they're much better when they've cooked the extra half hour, because they'll get crunchy on the outside, while remaining soft textured in the middle.
Ron's Note:
Total cooking time will depend upon, the size of your potatoes, and the size of your pan. If the potatoes are really piled into the pan, and it's a high sided pan, it'll take longer than if they're in a sheet pan, and spread out.