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.
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!
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
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
- Preheat oven: To 400 F degrees.
- 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.
- 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.
- 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
Leftovers
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 Recipes 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
- Garlic Confit
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Roasted Potatoes With Garlic Sauce
Ingredients
Garlic Sauce
- 1 head garlic peeled
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon parsley chopped
- 1/4 cup water
Roasted Potatoes
- 6 large potatoes peeled and cleaned
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 4 tablespoon olive oil
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
Nutrition Information:
Recipe originally shared April, 2012.
We only had mujdei last Saturday, but now I am craving it again!
Oh I know what you mean! I haven’t had it in a while but I think it’s time for it this weekend. 🙂
Can uyou use minced garlic?
Do you mean the one that comes in a jar and is already minced? No, I wouldn’t use that garlic, I’d go with fresh garlic cloves for this.
Love this recipe. I like that I can put this in the oven and not worry about it while I make the rest of the dinner.
Your recipe sounds amazing and I can’t wait to try it. Since the garlic is not cooked, is it pretty hot?
Not really Emily, but it could depend on the garlic too, I’ve had some garlic that did turn out to be a bit hot. But you can use as much or as little as you want.
Thanks for sharing!! Looks great!
You’re very welcome. 🙂
Ha, cartofi cu usturoi!!! Cu siguranta vor fi serviti in meniul de azi 😀
Sint sigura ca o sa-ti placa. 🙂
Made these tonight. Ate them with broiled cod. Absolutely great.
Oh I’m glad you like them. The garlic sauce goes great with the cod too, hope you tried it.
Oh! These fries look amazing! I need to try them this weekend! I, too, found your recipe through Foodgawker! So excited about all the recipes on your site!
Hi Jasmine,
Thank you so much.
I just discovered your site from foodgawker and made these just now…..addicting!!!!!! thank you!!!
Hi Sara,
They are, it’s my favorite way to eat roasted potatoes. Glad you like them. 🙂
I just discovered your site through food gawker and have been looking around and am very excited! This will be the first recipe I make from here. I often make roasted potatoes, but I need to try that galic sauce! Then, I am going to make the Romanian meatball soup. thank you for sharing!!
Hi Sara,
I’m glad you like my blog. I am sure you’ll like the potatoes with garlic sauce and the meatball soup too, they are some of my favorite dishes that I grew up with. 🙂
Superbe recette, merci pour le partage
great recipe.
Hello,
Do you have any ideas for how one could make this if you didn’t have a mortar and pestle? I have a food processor but don’t know if I’d be able to get it pasty enough. Your thoughts?
Thank you!
Hi Alice,
If you don’t have a mortar and pestle you can use a garlic press. If you don’t have a garlic press either, I would mince it with a knife, take a clove and crush it with the knife then chop it up finely. Hope this helps. 🙂
Jo
Do you really use a head of garlic or one clove?
Oh my dear one clove would not be enough, you need a whole head of garlic. You don’t have to use the entire sauce over the potatoes though. Usually I reserve some to dip the wedges in as well.
The garlic sauce will be great for chips, pita bread, and whatever I have in the fridge…Thanks for sharing!
Definitely trying that garlic sauce, this whole recipe sounds great!