Roasted Potatoes With Garlic Sauce

Roasted Potatoes With Garlic Sauce – the best roasted potatoes you will ever eat. These potatoes are tossed generously in fresh garlic and parsley, then roasted to golden brown perfection.

Roasted Potatoes With Garlic Sauce

Whenever people ask me about traditional Romanian cuisine, this garlic sauce is the first thing that pops in my mind because we really put it on everything. It’s perfect with any meat, and it’s just unbelievable on roasted potatoes. You can always smell this sauce on people as well, because of the garlic, but if you’re all enjoying this dinner together it no longer matters, you’ll all smell the same. These roasted potatoes with the garlic sauce is a treat, you’ll love them!

Ever since I was a little girl, this version of roasted potatoes with garlic sauce has been my favorite, we basically used to have these potatoes every Sunday for dinner. You can really pair these potatoes with this sauce with nearly anything, it is that versatile! Get ready to fall in love with your new favorite side dish.

What Is Romanian Garlic Sauce?

Also known as “mujdei”, this sauce is full of incredibly strong garlic flavor courtesy of all the fresh cloves we’re grinding up into a fine paste. Typically it is mixed up with water and sunflower oil but I like to use olive oil instead, particularly some of the good stuff. Mujdei can be any consistency you like, whether you want it thick and spreadable or thinner and pourable!

What Else Can I Pair This Garlic Sauce With?

The great thing about this sauce is how perfectly pair-able it is with so many proteins and entrees! I will include a section later in the post that links to some of my favorite recipes to serve these potatoes alongside but you don’t jut need to pour this sauce over spuds!

• Chicken
• Grilled/fried fish
• Pork
• Stews
• Grilled vegetables
• Turkey

Ingredients In Roasted Potatoes With Garlic Sauce

Detailed measurements and instructions can  be found on the printable recipe card at the bottom of the page.

Garlic sauce

• Garlic – 1 entire head, peeled. Believe me you’ll need fresh garlic for this recipe.
• Olive oil – To emulsify our sauce and create a cohesive condiment to drizzle over our potatoes.
• Parsley – Fresh and chopped up fine.
• Salt – To season our sauce, this element is very important so be sure not to skip the seasoning!
• Water – To thin out our sauce a and achieve the consistency we’re looking for.

Roasted potatoes

• Potatoes – Feel free to use your favorite potatoes for roasting, whatever those may be. Just be sure to clean them and peel them. Before chopping them up into bite sized pieces.
• Seasoning – Salt and pepper, be sure to season every level of our dish.
• Olive oil – We need an oil to ensure our pieces of potato crisp up nicely in the oven.

How To Make Roasted Potatoes With Garlic Sauce

Detailed measurements and instructions can  be found on the printable recipe card at the bottom of the page.

1. Preheat oven: To 400 F degrees.
2. Form the sauce: Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the oil, parsley and water to the garlic and mix well. Set aside.
3. Prepare the potatoes: Cut up the potatoes into wedges or cubes. Transfer the potatoes to a baking sheet, season with salt and pepper, drizzle with olive oil and add half of the garlic sauce over them. Toss them well then cover with aluminum foil and bake for 30 minutes covered, after 30 minutes remove the aluminum foil and bake for another 30 minutes until they turn crispy and golden brown.
4. Finish the dish: Before serving, pour garlic sauce over the hot potatoes or use the sauce as a dip.

What Kind Of Potatoes To Use

There’s no rocket science when it comes to roasting potatoes. You really can use any kind of potatoes you like. I actually used Yukon gold today.

Yukon golds are perfect for anything. They’re my favorite for mashed potatoes. They’re also great for blanching, frying or roasting. So if you wanted to pick the perfect potato for roasting, I would say go with Yukon golds.

Russet potatoes are great too but they are very starchy which makes them more perfect for frying. Fingerling potatoes are waxy which makes them great for mashing or boiling.

What Tools Do I Need To Make This Dish?

All you need for this dish is a roasting pan or baking sheet and a mortar and pestle to form our sauce. You can pick them up at any home goods store or online here!

What Can I Serve These Potatoes With?

These potatoes go beautifully alongside nearly any big entree you can think of, here’s some of my favorites from the blog:

• Beer Can Chicken
• Prime Rib Roast
• Pan Seared Pork Chops with Gravy
• Herb Crusted Rack of Lamb
• Easy Meatloaf
• Firecracker Chicken
• Maple Mustard Glazed Salmon
• Rosemary Garlic Pork Roast

Want To Make These Potatoes Ahead?

Store these potatoes in an airtight container in the fridge for 3-5 days. Reheat them in the oven at 400F in a skillet or on a sheet pan covered with foil. Bake for 5-10 minutes, then remove the foil and cook for another 5 minutes.

These potatoes will last 10-12 months in the freezer. Bake in a skillet or sheet pan covered in foil at 400F for 15 minutes, then remove the foil and cook for another 5 minutes.

Storing Garlic Sauce

You can store this sauce for up to 2 weeks sealed in an airtight container or jar in the fridge. You can also freeze this sauce! Just place it in an airtight container and it will keep for 2 – 3 months, just be sure to thaw it out in the fridge overnight and whisk well to reincorporate as it will have likely separated.

More Delicious Sides To Try:

• Brandy Glazed Carrots
• Loaded Scalloped Potatoes
• Italian Parmesan Roasted Potatoes
• Old Fashioned Green Beans
• Greek Potato Foil Packs
• Garlic Parmesan Roasted Brussels Sprouts
• Avocado Tomato Salad

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Roasted Potatoes With Garlic Sauce

4.64 from 11 votes

Prep: 5 mins

Cook: 1 hr

Total: 1 hr 5 mins

Author: Joanna Cismaru

Serves: 4

Print Pin Rate

Roasted Potatoes With Garlic Sauce – the best roasted potatoes you will ever eat. These potatoes are tossed generously in fresh garlic and parsley, then roasted to golden brown perfection.

Equipment

• Mortar and Pestle
  Mortar and Pestle
• 11-inch x 15-inch Roaster with Roasting Rack
  11-inch x 15-inch Roaster with Roasting Rack

Ingredients

Garlic Sauce

• 1 head garlic peeled1 head garlic peeled
• 1/2 tsp salt1/2 tsp salt
• 1 tbsp olive oil1 tbsp olive oil
• 1 tsp parsley chopped1 tsp parsley chopped
• 1/4 cup water1/4 cup water

Roasted Potatoes

• 6 large potatoes peeled and cleaned6 large potatoes peeled and cleaned
• 1/4 tsp salt or to taste1/4 tsp salt or to taste
• 1/2 tsp pepper or to taste1/2 tsp pepper or to taste
• 4 tbsp olive oil4 tbsp olive oil

US Customary - Metric

Instructions

• Preheat oven to 400 F degrees.
• Put the garlic and salt in a mortar and pestle and crush the garlic until it becomes a paste. Add the oil, parsley and water to the garlic and mix well. Set aside.
• Cut up the potatoes into wedges or cubes. Transfer the potatoes to a baking sheet, season with salt and pepper, drizzle with olive oil and add half of the garlic sauce over them. Toss them well then cover with aluminum foil and bake for 30 minutes covered. After 30 minutes remove the aluminum foil and bake for another 30 minutes until they turn crispy and golden brown.
• Before serving, pour garlic sauce over the hot potatoes or use the sauce as a dip.

Recipe Notes

I recommend using fresh garlic in this recipe versus the pre-minced jars of garlic.

Store these potatoes in an airtight container in the fridge for 3-5 days. Reheat them in the oven at 400F in a skillet or on a sheet pan covered with foil. Bake for 5-10 minutes, then remove the foil and cook for another 5 minutes.

These potatoes will last 10-12 months in the freezer. Bake in a skillet or sheet pan covered in foil at 400F for 15 minutes, then remove the foil and cook for another 5 minutes.

You can store this sauce for up to 2 weeks sealed in an airtight container or jar in the fridge. You can also freeze this sauce! Just place it in an airtight container and it will keep for 2 - 3 months, just be sure to thaw it out in the fridge overnight and whisk well to reincorporate as it will have likely separated.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 351kcal (18%)Carbohydrates: 42g (14%)Protein: 8g (16%)Fat: 17g (26%)Saturated Fat: 2g (13%)Sodium: 470mg (20%)Potassium: 1347mg (38%)Fiber: 8g (33%)Vitamin C: 38.6mg (47%)Calcium: 109mg (11%)Iron: 10.5mg (58%)

Course:Side Dish

Cuisine:Romanian

Keyword:garlic sauce, roasted potatoes

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Recipe originally shared April, 2012.