Oven Roasted Garlic Potatoes

Oven roasted garlic potatoes seasoned with Parmesan make a tempting side dish for any meal and are made extra crispy using an alkaline water technique.

Oven Roasted Garlic Potatoes

Oven Roasted Garlic Potatoes

by Sue Lau | Palatable Pastime

My  recipe of the day is  Oven Roasted Garlic Potatoes with the Baking Bloggers group, which I head up on Facebook with blogging friends.

Each month we vote on a topic we wish to write and cook about, then run  with  it. This month the topic is Baking with Potatoes.

Using Alkaline  Water

This particular recipe uses alkaline water in the cooking process to make the  potatoes even crispier. The source is through baking soda being  added to the cooking water. I read about this on Serious Eats, where J. Kenji López-Alt waxes poetic on the topic of  British roasties.

I have also been reading about the use of alkaline water in making tortillas through the  nixtamalization of the masa and as well, in making of Chinese moon cakes, alkaline water is used.  But I am hoping to try  my hand at doing that this month,  although I have no idea if I will be getting a post up. I’ve got the lotus paste, the molds and the alkaline water, which is sold in bottles at Asian markets.

Don’t ask me to mess with the masa process. I haven’t even seen how to do that one (so far) and most times buy a tub of masa at the tienda if I want to make tamales or something. Those are work enough just getting a pot full wrapped and steamed. But they are so good!

The Rest Is Easy Enough

So I did par-cook the potatoes in salted water with the baking soda, and then roasted them the same way I always do, coated with butter, oil and seasonings, turning them frequently to brown on all sides. I finished with just a touch of cheese. I think you will like them!

Oven Roasted Garlic Potatoes

Baking Bloggers

Baking with Potatoes


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Oven Roasted  Garlic Potatoes

Oven Roasted Garlic Potatoes

Oven Roasted Garlic Potatoes

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 4


  • 1-1/2 pounds white or Yukon gold potatoes quartered
  • 6 cups salted water
  • 1 teaspoon baking soda
  • 1/2 cup garlic cloves chopped if very large
  • 2 tablespoons olive oil
  • 4 tablespoons Kerrygold garlic & herb butter melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup shredded Parmesan cheese
  • 1-2 tablespoons chopped Italian parsley


  • Bring salted water, baking soda and potatoes to a boil in a large saucepan.
  • Cook for 8 minutes then drain.
  • Toss potatoes with melted butter, olive oil, garlic cloves, salt, and black pepper.
  • Place on a baking sheet lined with nonstick foil.
  • Roast at 425F for 45 minutes, flipping the potatoes over every ten minutes or until browned.
  • Sprinkle with the Parmesan and bake 2-3 minutes more to melt the cheese.
  • Sprinkle with a little chopped parsley for garnish if desired.


Note: If you can't find the Kerrygold butter, amend your butter with a little garlic powder and dried herbs.
From the kitchen of palatablepastime.com
Keyword roasted potatoes
Tried this recipe?Let us know how it was!

Oven Roasted Garlic Potatoes

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