In my previos post I wrote about how to roast garlic. I used that roasted garlic in this recipe. I love roasted potatoes but I have never been able to get the crisp exterior and creamy interior until now. Try to keep the wedges the same size. This recipe is very versatile. You could add lemon pepper seasoning or some herbs. Look forward to trying them in different ways!
Roasted Potatoes with Roasted Garlic
Adapted from The New Best Recipe
4 small Yukon Gold potatoes, scrubbed clean and each cut into 8 wedges (try to keep them the same size)
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
1 bulb of garlic for making Roasted Garlic (using about 2 tsp olive oil)
Preheat oven to 425 F.
In a bowl toss potatoes with oil. Generously season with salt and pepper. Toss again.
In a shallow roasting pan, lay wedges flesh side down (I always cover my pan with foil before putting potatoes to make clean up easy). Put packet of garlic to roast in a corner of the pan. (For instructions on preparing the garlic check out my Roasted Garlic post.) Cover roasting pan tightly with foil. Bake for 20 minutes. Remove foil and continue to bake until flesh side down is nicely brown (about 15 minutes).
Using a metal spatula and fork flip over each wedge. Put back in oven for another 5-10 minutes or until flesh side down is nicely browned.
Once done, open garlic packet, squeeze out garlic (careful it will be hot! Would make more sense to wait a few minutes before squeezing.) into a bowl. Mash with a fork. Add potatoes and toss. Serve immediately.