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Roasted Garlic Potatoes Recipe

Kayla McVey
Latest posts by Kayla McVey (see all)

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 
  • Salt
  • Pepper
  • Seasoning Salt
  • Garlic Powder
  • Onion Powder

Directions for Roasted Garlic Potatoes

  1. 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! 
  2. Add in the potatoes and onions and lightly drizzle olive oil over them. Stir well. 
  3. 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.
  4. Cook in thirty-minute increments, stirring each time. Take the tin foil off after an hour of baking. 
  5. 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.
  6. 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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