If there’s one side dish I make over and over (and get begged to bring to every potluck), it’s these garlic confit roasted potatoes. Picture this: golden, crispy edges giving way to fluffy insides, all infused with that deep, mellow garlic confit magic. No harsh raw garlic bite here—just sweet, caramelized richness in every bite. I’ve roasted more potatoes than I can count (my oven and I are *very* close), and this method never fails. The secret? Tossing them in that golden garlic confit oil halfway through roasting. Trust me, one bite and you’ll be hooked—my husband once ate an entire tray straight from the oven, no shame.
Why You’ll Love These Garlic Confit Roasted Potatoes
Let me count the ways these potatoes will steal your heart:
- That perfect crunch: Crispy golden edges with pillowy-soft centers—just like your favorite diner’s home fries, but better
- Garlic magic: Confit garlic melts into the potatoes, giving rich flavor without any harsh bite
- Effortless elegance: Fancy enough for date night, easy enough for Tuesday supper (only 10 minutes hands-on!)
- Forgiving nature: Even if you forget to flip them (I’ve been there), they still turn out delicious
Seriously—these might just ruin regular roasted potatoes for you forever. You’ve been warned!
Ingredients for Garlic Confit Roasted Potatoes
Here’s everything you’ll need to make these addictive little potatoes (measurements matter—I learned that the hard way when I once dumped in a whole head of raw garlic… oops!):
- 1.5 lbs baby potatoes – halved (the smaller they are, the crispier they get!)
- 6 cloves garlic confit – plus that glorious oil they’re packed in
- 2 tbsp olive oil – the good stuff you’d drizzle on bread
- 1 tsp salt – I use flaky sea salt for extra texture
- 1/2 tsp black pepper – freshly cracked is best
- 1 tbsp fresh rosemary – chopped fine (dried works in a pinch, but use half the amount)
Pro tip: If your garlic confit oil is super flavorful, you can reduce the olive oil by half—those golden drippings are liquid gold!
Equipment Needed
You probably already have everything you need (no fancy gadgets here!):
- Baking sheet – the bigger, the better for crispy potatoes
- Mixing bowl – for tossing those taters in garlicky goodness
- Chef’s knife – to halve the potatoes quickly
That’s it! Though I won’t judge if you add a wooden spoon for dramatic potato-flipping.
How to Make Garlic Confit Roasted Potatoes
Okay, let’s get these golden beauties in the oven! I’ve burned my fair share of potatoes over the years (RIP to that one batch I forgot about during a Netflix marathon), so trust me when I say these steps are foolproof.
Preparing the Potatoes
First things first—give those baby potatoes a good rinse and pat them dry (wet potatoes = sad, soggy results). Halve them so they’re all roughly the same size—this ensures even cooking. Toss them in a bowl with olive oil, salt, and pepper until every piece is evenly coated. And here’s my secret: let them sit for 5 minutes while the oven preheats. The salt draws out just enough moisture to help them crisp up beautifully.
Roasting the Potatoes
Spread the potatoes cut-side down on your baking sheet—this gives maximum crispy surface area! Roast at 400°F for 30 minutes, flipping halfway. Now the magic: gently smash your garlic confit cloves with a fork (they should be soft as butter), mix with the rosemary and that glorious confit oil, then drizzle over the potatoes. Roast 10 more minutes until they’re golden brown and crisp. You’ll know they’re ready when they sound hollow when tapped and the edges look like they’ve been kissed by the crispiness gods.
Tips for Perfect Garlic Confit Roasted Potatoes
After making these potatoes more times than I can count (and taste-testing every batch, obviously), here are my hard-earned secrets:
- Size matters: Stick with baby potatoes—their small size means quicker, more even cooking. If you must use larger ones, quarter them so they roast evenly.
- Patience pays off: Don’t crowd the pan! Giving each potato half its own space means crispier edges (I use two pans if needed).
- Crisp control: For extra crunch, roast an additional 5 minutes after adding the garlic confit—just watch closely so the garlic doesn’t burn!
- Oil swap: Out of olive oil? The oil from your garlic confit jar makes an incredible substitute—just reduce salt slightly since it’s already seasoned.
Follow these, and you’ll get perfect potatoes every single time—pinky promise!
Serving Suggestions
These potatoes shine alongside juicy grilled steaks or roast chicken, but my favorite way? Toss them warm into a kale salad with lemon dressing—the crispy potatoes make the greens irresistible. Sunday brunch isn’t complete without them next to poached eggs either!
Storage and Reheating Instructions
These potatoes disappear fast at my house, but if you miraculously have leftovers (teach me your ways!), here’s how to keep them tasting fresh:
- Fridge: Store in an airtight container for up to 3 days—the garlic flavor actually deepens!
- Reheating: For maximum crispiness, spread on a baking sheet and pop in a 375°F oven for 10 minutes. The microwave works in a pinch, but they’ll lose some crunch (still delicious though!).
Pro tip: The garlic confit oil makes amazing salad dressing—don’t let those precious drippings go to waste!
Nutritional Information
Nutrition facts vary based on potato size, oil brands, and how much garlic confit oil you use—this is just a rough guide! Always check your specific ingredients for precise counts. For general information on potato nutrition, you can check out resources on government nutrition databases.
FAQs About Garlic Confit Roasted Potatoes
Got questions? I’ve got answers—here’s everything my friends and family ask when they fall in love with these potatoes:
Can I use regular garlic instead of garlic confit?
Oh honey, I tried that once in a pinch—big mistake! Raw garlic burns easily and leaves a harsh taste. If you’re desperate, roast whole garlic cloves with the potatoes for 20 minutes first, then smash and add them with the rosemary. But trust me, confit’s mellow sweetness is worth the extra step!
What herbs work besides rosemary?
Thyme is my backup love—its earthy flavor pairs perfectly. For summer vibes, try chopped parsley or chives added after roasting. My Italian grandma swears by oregano, but go light—it can overpower the garlic.
Why do my potatoes stick to the pan?
Three likely culprits: not enough oil (those edges need lubrication!), overcrowding (give them space to crisp up), or flipping too early (wait until they release naturally—about 15 minutes in). A well-seasoned baking sheet or parchment paper helps too!
Can I make these ahead for a party?
Absolutely! Roast them 90% of the way (about 35 minutes), then finish with the garlic confit during the last 10 minutes of reheating. They’ll still get perfectly crispy and stay warm in the oven at 200°F for up to an hour.
Garlic Confit Roasted Potatoes: 5 Secrets to Crispy Perfection
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Garlic confit roasted potatoes are crispy on the outside, tender on the inside, and infused with rich garlic flavor.
Ingredients
- 1.5 lbs baby potatoes, halved
- 6 cloves garlic confit
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, salt, and pepper.
- Spread potatoes on a baking sheet in a single layer.
- Roast for 30 minutes, flipping halfway.
- Add garlic confit and rosemary, roast for 10 more minutes.
- Serve hot.
Notes
- Use baby potatoes for even cooking.
- Garlic confit adds depth without overpowering.
- Adjust roasting time for crispier potatoes.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American