3-Ingredient Garlicky Red Potatoes
Serves8 to 10
When the clock is ticking and you need to make a side in a flash, a simple batch of garlicky roasted potatoes will do the trick every time. They come together with three ingredients (you get olive oil, salt, and pepper as freebies), but they’re big on flavor. Thick chunks of rustic red potatoes are tossed with a generous dusting of garlic powder and then finished with a squeeze of fresh lemon juice right before they hit the table.
Add a Bottle of Good-Quality Garlic Powder to Your Spice Rack
Garlic powder is a simple addition that can go a long way in so many recipes. And while there are plenty of cheap choices on the grocery store shelves, this is one time I’m willing to spend a few more dollars for a good-quality jar.
Start with a fresh bottle of garlic powder from your local spice shop, or a reliable online spice retailer like Penzeys. Good-quality garlic powder is likely to be more fresh than what’s sitting on the grocery store shelves, which means you’ll get a deeper, richer flavor from everything you add it to.
Buy my go-to garlic powder: Penzeys Granulated Garlic, $6.99 for 2.9 ounces
3-Ingredient Garlicky Red Potatoes
Serves 8 to 10
Nutritional Info
Ingredients
- 3 pounds
large red potatoes, cut into 1 1/2- to 2-inch chunks
- 3 tablespoons
olive oil
- 3 teaspoons
garlic powder
- 1 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1/2
medium lemon, seeds removed
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F. Place a rimmed baking sheet in the oven while it heats.
Place the potatoes, olive oil, garlic powder, salt, and pepper in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Transfer the potatoes to the baking sheet and arrange them cut-side down.
Roast for 15 minutes. Flip the potatoes over with a flat metal spatula and roast until browned and tender, about 10 minutes more. Just before serving, squeeze the lemon over the potatoes and toss to combine.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.