There’s something universally comforting about a perfectly roasted potato. Crispy on the outside, fluffy and creamy on the inside – it’s the ultimate side dish! This recipe takes the humble Yukon Gold to a new level with a vibrant, puréed coating of garlic, onion, and fresh parsley. By baking them in a sealed foil packet, we steam-roast them to absolute perfection, locking in all that incredible flavor and moisture. Get ready for your new go-to potato recipe!
Ingredients
• 1.5 lbs (680 g) Yukon Gold potatoes, washed and sliced 1/2-inch thick
• 1 medium onion, roughly chopped
• 4 cloves garlic, minced
• 1/4 cup (15 g) chopped fresh parsley
• 2 tablespoons (30 ml) olive oil
• 1/2 teaspoon (3 g) salt
• 1/4 teaspoon (1 g) black pepper
Instructions
1. Preheat your oven to 425°F (220°C). Prepare a large sheet pan.
2. In a blender or food processor, combine the roughly chopped onion, olive oil, fresh parsley, and minced garlic. Purée the mixture until it forms a smooth paste.
3. In a large bowl, toss the sliced potatoes with the garlic-herb purée and the salt until every slice is evenly coated.
4. Transfer the coated potatoes to a ready-made foil oven bag or create your own packet by placing them on a large sheet of heavy-duty foil. Arrange them in no more than two layers and crimp the edges of the foil to seal it tightly.
5. Place the foil packet on the sheet pan and bake on the center rack for 45 minutes, or until the potatoes are tender when pierced with a fork.
6. Carefully open the foil packet (watch for steam!), season with black pepper, and serve immediately.
Nutritional Information
• Serves: 4
• Serving Size: 3/4 cup
• Calories: 192
• Fat: 7g
• Carbohydrates: 30g
• Protein: 3g
• Fiber: 5g
• Sugar: 3g
• Sodium: 308mg
Pro Tips
• For the crispiest edges, carefully open the foil packet for the last 10-15 minutes of baking time.
• Ensure potato slices are uniform in thickness for even cooking. A mandoline slicer is excellent for this.
• The garlic-herb purée can be made up to 24 hours in advance and stored in an airtight container in the refrigerator.
• Feel free to experiment with other herbs! A teaspoon of dried rosemary or thyme added to the purée works beautifully.
FAQ
Q: Can I use other types of potatoes for this recipe
A: Yes, while Yukon Golds are ideal for their creamy texture, red potatoes or new potatoes would also work well as they hold their shape. Russet potatoes can be used, but they may become softer and less distinct due to their higher starch content. Adjust baking time as needed for different potato types.
Q: How can I make this a complete vegetarian meal
A: To turn these potatoes into a balanced main course, add a source of plant-based protein. Toss a can of drained chickpeas or some cubed firm tofu into the foil packet with the potatoes before baking. Serve with a side of steamed green beans or a fresh salad for a complete and satisfying meal.
Q: Is this roasted potato recipe vegan and gluten-free
A: Absolutely! This recipe is naturally vegan as it uses only plant-based ingredients like potatoes, onion, garlic, herbs, and olive oil. It is also completely gluten-free, making it a safe and delicious option for those with dietary restrictions.
Q: What is the best way to store and reheat leftover potatoes
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them on a baking sheet in a 400°F (200°C) oven or in an air fryer for 5-10 minutes until they are heated through and have regained some of their crispiness. Microwaving is possible but will result in a softer texture.
