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These potatoes are truly worth the wait. I have to have a humble bragging moment. Every time someone new has tried these potatoes, I, without fail, hear that these are the best potatoes they have ever had. I always feel on top of the world. It’s a good time. These are perfect on the grill or in the oven. You’ll want to make a huge batch because they’re going to disappear VERY quickly.
I memorized this recipe at a very young age because of how fantastic these potatoes are. My aunt made them while we were camping one summer, and I didn’t have them again until my 20s when I made them myself. It’s one of my favorite comfort foods.
Enough talking; let’s get to the good stuff.
The Ingredients for Roasted Garlic Potatoes
- Russet Potatoes – there is no right or wrong amount. It’s totally dependent on how many people you’re serving. I typically use most of a 5lb bag.
- 2 tablespoons of minced garlic (one if you’re not making a lot of potatoes)
- One VERY FINELY chopped white onion
- One stick of butter
- Olive oil
- Seasoning Salt
- Garlic Powder
- Onion Powder
Directions for Roasted Garlic Potatoes
- Preheat the oven to 415° and butter the sides of your pan. I like to use a tin foil pan but any dish will work!
- Add in the potatoes and onions and lightly drizzle olive oil over them. Stir well.
- Chop up a stick of butter and lay the pieces over the top. This part may seem excessive but just trust me. I never said they were healthy. Cover with tin foil and poke some holes in the top.
- Cook in thirty-minute increments, stirring each time. Take the tin foil off after an hour of baking.
- Season with minced garlic, salt, pepper, seasoning salt, garlic powder, and onion powder. Stir well. I season them later during the cooking process so they retain more of the seasoning’s flavor.
- The potatoes should take anywhere from an hour and a half to two hours to be fully tender and ready to eat.
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