Elephant Garlic Crispy Pub Potatoes
Elephant Garlic Crispy Pub Potatoes with Idaho® red potatoes are a golden, crispy treat bursting with flavor. The potatoes are boiled with baking soda for extra crunch, then roasted to perfection alongside whole elephant garlic cloves, which turn soft and caramelized in the oven. Tossed in thyme-infused oil and finished with fresh lemon zest and Parmesan, each bite combines rich garlic flavor with a zesty finish. Elevate any meal with the high quality and flavor of Idaho® potatoes in this irresistible pub-inspired dish.
Tasty Team
94% would make again
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Total Time
1 hr 40 min
1 hr 40 min
Prep Time
20 minutes
20 min
Cook Time
1 hr 20 min
1 hr 20 min
Ingredients
for 6 servings
- 2.5 lb Idaho® red potatoes, cut into 2-inch pieces
- 1 teaspoon baking soda
- ½ cup avocado oil
- 2 sprigs fresh thyme
- 18 elephant garlic cloves
- kosher salt, to taste
- freshly grated parmesan cheese, for garnish
- 1 lemon, zested, for garnish
- flaky sea salt, for garnish
Nutrition Info
- Calories 372
- Fat 20g
- Carbs 45g
- Fiber 4g
- Sugar 2g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Add the cut potatoes to a large pot of salted water. Add the baking soda. Bring the mixture to a boil. Reduce the heat, and gently simmer for 12-15 minutes, until a paring knife can be inserted into the center with little resistance.
- Strain the potatoes in a colander, then shake them in the colander vigorously to roughen the edges. Set aside to dry for 10 minutes, then transfer to a large rimmed baking sheet.
- While the potatoes cool, preheat the oven to 425°F (220°C).
- In a small saucepan over medium heat, combine the oil, thyme, and elephant garlic. Cook, stirring and shaking the pan constantly, for about 3 minutes, or until the herbs and garlic are fragrant.
- Remove the thyme from the oil, and pour the infused oil and elephant garlic cloves over the cooled potatoes. Season with 1 teaspoon kosher salt, and gently toss to combine.
- Roast in the preheated oven for 1 hour, turning halfway through, until golden brown and crispy.
- Remove the potatoes from the oven, and garnish with grated Parmesan, lemon zest, and flaky sea salt. Serve immediately.
- Enjoy!
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