Chef Jernard makes tender garlic-roasted potatoes. Plus, he reveals this time-saving tip for cooking your potatoes. Pair this dish with Chef Jernard’s momma’s kitchen sink meatloaf packed with spices and veggies recipe.
Ingredients
- 2 ½ -3 pounds small tri-colored potatoes, halved
- 3-4 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 ½ tablespoons minced garlic
- 1 ¼ teaspoon garlic powder
- 2-3 tablespoons of fresh minced parsley
Instructions
- Preheat the oven to 400 degrees F.
- In a medium bowl add the potatoes, olive oil, salt, pepper, garlic, and garlic powder and toss to coat the potatoes.
- Put the potatoes in a cast iron pan and spread into an even layer. Place the pan in the oven and roast for about 40-50 minutes or until crispy and golden.
- Turn the potatoes halfway through making sure they are cooking evenly.
- Once the potatoes are done, toss with parsley and serve.