Chef Gosselin Boiled Roasted Garlic Red Potatoes

I love a roasted garlic potato…. I just want the meat of the potato to be soft and moist. My solution to the “want” is to boil the potato to a almost completely cooked state….drain and then roast at 425F until a nice caramelized skin has occurred on the potato. This makes my mouth happy and surely makes my dining guest smile. Let’s make my style of Roasted Garlic, Oregano and Rosemary Red potatoes. You will love this simple recipe with a basic added step.


3 pounds red fingerling potatoes (or baby reds)

2 tbsp olive oil

1 tsp dried parsley

1 tsp minced garlic

1/2 tsp dried rosemary

1 tsp kosher salt

1/2 tsp ground black pepper

Place potatoes in a 3 – 4 qt sauce pan and top with water

Bring to boil and boil until the potatoes pass the fork stick test

Remove and drain potatoes

Place potatoes in roasting pan

Drizzle with olive oil

Top the potatoes with parsley, garlic, rosemary, salt and pepper

Roast in preheated 425F oven until golden brown

Serve hot with some sour cream….for that perfect AHHHHHHHH and OOOOOOOO effect.



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