These garlic roasted un-fried potatoes are so easy to make and so delicious, it’s hard to believe they’re not fried. The secret is roasting them at high temperature until they’re crisp. I season them with salt, pepper and a little garlic powder.
Our pediatrician told us to avoid eating fried foods because of links to heart disease and diabetes, as well as concerns about trans fats and toxins created when foods are fried at high heat. These roasted un-fried potatoes make a great French fry substitute.
For this recipe, I use yellow potatoes, which are waxy, but hold their shape. Russet and red potatoes work too, but they’re less rigid after roasting, so are more likely to break apart.
Roasting uses less fat than does frying (which is so messy!), caramelizes the sugars in the potatoes, and creates a satisfying crunchy crust. These potatoes are delicious hot or cold, so you can slip them into lunch boxes. They’re also great for snacking.
Wash and slice the potatoes into thin half-circles (I don’t bother peeling them), toss them in seasonings, spread them on a baking sheet, then pop them into a hot oven for 15 minutes.
In my house, these roasted potatoes disappear shortly after I pull them from the oven. They’re hard to resist, and it’s impossible to eat just one. Make extra if you’re planning to serve them as a side dish.
Garlic Roasted Un-Fried Potatoes
These garlic roasted potatoes taste crisp like French fries but are roasted at high heat with very little oil.
- 4 pounds yellow potatoes
- 1/4 cup olive oil
- 1 tablespoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 1 tablespoon garlic powder
Preheat oven to 450 degrees F.
Wash the potatoes. I don't bother to peel them.
Slice the potatoes in half lengthwise, then slice each half into 1/4" thick slices.
Place the potatoes in a large bowl and toss with olive oil.
Sprinkle salt, pepper and garlic powder over the potatoes, and toss until coated.
Spread the potatoes on a baking sheet (or sheets) in a single layer.
Roast at 450 degrees F for 15 minutes.
Watch carefully during the last few minutes of roasting. They're done when browned and crisp.
Serve immediately (see NOTE).
For extra garlic flavor, serve roasted garlic potatoes with garlic-infused olive oil. Place 5-6 minced cloves of garlic into a small pan with 1 cup olive oil, 1/2 teaspoon salt, a dash of pepper and a pinch of dried thyme and basil. Cook, uncovered, over very low heat for 2-4 hours, stirring occasionally. Store, covered, in the fridge, for up to a week. Bring to room temperature before serving.
Cut yellow potatoes in half lengthwise, then slice each half into half-circles about 1/4″ thick.
Toss the sliced potatoes with the olive oil, dust with seasonings and toss until well coated.
Spread the potatoes in a single layer on baking sheets, and bake at 450 degrees F for 15 minutes.
The potatoes are puffy in spots when they come out of the oven, and have a crunchy crust.
Serve as a snack or side dish. Use garlic-infused olive oil as a dipping sauce for extra garlic flavor.