Cooking with Keva: Garlic Red Potatoes

I promised Sassygurl that she’d get her own column because I try to make fairly simple dishes with her every week to get her more kitchen experience. It’s also an excuse for me to not do the slicing and whisking for one day a week 😉 This past weekend we made a main dish and a side dish, so this will be post one of two.


Garlic Red Potatoes, one of those easy side dishes that takes only minutes to prepare but keeps on givin’ throughout the week. It goes great with just about any meat or veggie dish and the colors make it attractive on any plate. Added bonus — SO much healthier than an order of french fries.


A lovely bag of red potatoes. The recipe calls for 2 pounds, but can be easily scaled up. In fact, do scale up if you can, because potatoes are cheaper in bulk and this will both refrigerate and freeze nicely for later servings. Did I mention it goes well with just about everything?


The rest of the ingredients. Salt, minced garlic, lemon juice and parmesan cheese. Oh, right — and butter. Which will be referred to…


…here! For the standard 2 pound recipe, melt half a stick (1/4 cup) butter in a small saucepan. While you’re at it, set the oven to 350 degrees F and let it preheat.


Mix in 2 teaspoons of minced garlic (fresh or rehydrated), the juice of one lemon (about 3 tablespoons), and a teaspoon of salt. Stir, stir, stir.


While the butter is melting, wash and cut those potatoes into bite-sized pieces. Or wedges, depending on your cutting style. Don’t make them too big or they won’t bake through very well. Small pieces also get crispier skins, which is nice. Here we see Keva demonstrating her excellent potato handling skills.


Put the potatoes in a baking dish that is suitably sized so that the potatoes can spread evenly without too much piling on top of eachother. Pour the melted butter mixture over the potatoes and mix it well so that everything is coated.


Sprinkle a generous amount of parmesan cheese over the dish. The recipe says 1 tablespoon, but I find that greatly lacking. As per our conversation on the topic this weekend, “Be generous with the cheese. Do you want to be the one served the cheeseless portion? Neither do I. So use what you have to to avoid that.” Spread the cheese 😀

Cover the dish in tinfoil and bake in your preheated oven for half an hour. After that time, take a sample and see if they seem fully cooked. If not, continue in 10 minute increments. Because we scaled up a bit, we needed to cook an additional 15 minutes. After the potatoes are fully cooked, uncover the dish and let it bake for an additional 10 minutes, or however long it takes to get all golden brown and crispy.

Serve with your favorite main dish. Like, say, the oven-fried chicken that we baked simultaneously with the potatoes and that we’ll cover tomorrow…

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