Empty My Fridge
Honey Roasted Garlic Potatoes | The PERFECT Side Dish for the Holidays
Ingredients
- Potato2 lb
- Garlic1 head
- Extra virgin olive oil2 tbsp
- Honey2 tbsp
- Paprika · smoked1 tsp
- Rosemary · dried1 tsp
- Salt
- Black pepper
- Parsley · chopped
Instructions
- Preheat the oven to 425°F (220°C) using bake mode with bottom heat only.
- Wash and dry the potatoes, then cut them into evenly sized wedges in a large bowl.
- Separate the garlic cloves from the head, make a slit in each one (skins on), and add them to the potatoes.
- Drizzle on 30 ml olive oil, then add 42 g honey, 2.50 g smoked paprika and 1.20 g dried rosemary. Season generously with sea salt and black pepper, and toss well.
- Spread the potatoes on a parchment-lined baking tray in a single layer, skin side down, with the fattest part at the bottom. Scrape in any seasoning left in the bowl.
- Roast for 25 to 35 minutes, until a toothpick slides easily into the potatoes.
- Stir the potatoes on the tray to coat them in the juices from the parchment, then move them to a serving dish and sprinkle with chopped parsley.
Summarized from Spain on a Fork's video. Watch it for the details.
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