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Crispy Garlic Roast Potatoes

In two hours you can have these crispy beauties. That's a mighty long time for some chunked up potatoes cooked in the oven. What gives? This is a two part cooking method that will deliver not only a crispy skin but a creamy inside. The key is to over cook the the spuds during the first cooking period to set up the creamy interior.

Set the oven to 400 degrees

  • 5 starchy potatoes like Idahos peeled and cut up into 2 inch square
  • 1 head of garlic, separate the cloves but do not peel
  • 2 cups vegetable oil, not olive
  • 1 stick unsalted butter
  • sea salt, bay leaf and a few peppercorns

notice the cracks in the cooked potatoes on the right

In a large wide pot of salted water add the peeled potatoes, bay leaf and peppercorns and bring to a simmer. Simmer until very tender. They should have slight cracks in them. Do not boil, simmer. Boiling will cause the potatoes to fall apart. Test them with a sharp tipped knife. There should be very little resistance. They can be prepared to this point and left in the fridge for three days.

Do not drain. Run cold water gently over them to stop the cooking process.

Put 2 cups of oil in the roasting pan

Add the unpeeled cloves of garlic to the pan

Carefully pour off the cold water from the potatoes and put the potatoes in the roasting pan. Careful to not get much water into the roasting pan. Space out the potatoes and garlic evenly try not to have any potatoes touching each other.

Take the butter and break off little thumbnail size pieces of butter and drop them all around the the potatoes. The butter will melt and the whey will splatter in the hot oil and baste the potatoes while they bake with a nice buttery garlicky combination.

Put the roasting pan in the oven at 400 degrees. Set timer for 40 minutes.

After 40 minutes check the potatoes and give them a little turn in the pan careful not to break them. I use a spatula.

Set timer for 20 minutes. They should be nicely browned and crispy at this point. They can stay in a little longer or shorter. It depends on the level of crispness you want.

Remove from the pan into a bowl lined with absorbent paper. It seems like a lot of oil but almost all of the oil will be left in the roasting pan. These actually have less fat than conventional mashed potatoes.

Serve with any roast meat or as home fries if you get up early.

The potatoes are as big a star as the steak on this plate


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Reader Comments (2)

Hello Gerry!

I love your site!

I wonder if you'd like my method of cooking Aga potatoes. It's a '100% oven' method so should have your approval!

Take a large piece of greaseproof paper (I think you call it 'waxed paper' in the US), and arrange small potatoes on one half. Brush with olive oil, add sea salt and a few cloves of unpeeled garlic. Fold over the other half of the paper, wrap the potatoes loosely but seal the edges tightly and put them on a baking tray in the roasting oven and just ignore them for about an hour. They emerge golden, not crisp but meltingly delicous. The scent as you snip through the paper to serve is wonderful.

You can use butter instead of olive oil and add rosemary or any other herb you like.

I found your site when I was surfing for fellow Aga lovers. I had an Aga in the house we left 6 months ago and it was like abandoning a member of the family. Under pressure from 'greenies' and the rising cost of energy here in the UK, we tried to manage with a conventional oven (the work of the devil). But after a cold, wet and miserable British summer that gave a creditiable impression of winter, we cracked and my Aga was delivered 2 weeks ago and I am in heaven...........

August 29, 2013 | Unregistered CommenterAnna


I love it and will be testing soon, I haven't been posting for some time now but I am gearing up for a new round of Aga goodness.

Thanks, Gerry

August 30, 2013 | Registered CommenterGerry Nooney

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