Crispy gooey roasted potatoes with garlic and shallots


6 medium to large potatoes (I prefer organic russet) quartered skin on

1 teaspoon of baking soda

1 teaspoon of Himalayan sea salt - plus more to sprinkle on top

large pour of olive oil ( enough to cover a large saute' pan)

4 teaspoons of butter (if you want vegan, you can use Earth's balance or just skip and add additional olive oil).

1 large shallot diced

1 large garlic clove minced


on high heat - bring to boil water, 1 teaspoon of baking soda and 1 teaspoon of salt.

Add potatoes and let boil continuously for 10 minutes.

While the potatoes are boiling...

Preheat oven to 450 degrees.

Heat olive oil and butter over medium high heat for 2 minutes.  Add shallots and garlic.  Saute' until the the garlic begins to turn just slightly in color - about 3-4 minutes.  Set this aside.

Once potatoes have boiled for 10 minutes, drain using a colander.  Return potatoes to the pan and allow the remaining moisture to evaporate.  Stirring the potatoes around to make sure the there is no remaining water.  This will only take 2-3 minutes.  Fold shallot, garlic mixture into the potatoes until evenly coated.

Spread the potato mixture onto a cookie sheet (baking sheet). Sprinkle sea salt over the top.

Cook for 30 minutes, flipping once.  You can cook longer if you want crispier potatoes.  After 30 minutes, they will be slightly browned but still soft.



Back to Blog

Leave a Comment

Please note, comments need to be approved before they are published.