These Crispy Garlic Potatoes are a great whole30 compliant side dish to any meal!

These Crispy Garlic Potatoes are a great whole30 compliant side dish to any meal!

It’s Crispy Garlic Potato day!!! That gives us a reason to celebrate right? Okay okay maybe a bit more exciting, it’s also my birthday!  Yep today I turn the big 3-0.  To be honest I am STOKED for my 30s.  Growing up always seemed so scary but now that I am almost 10 months into having a kid, I feel like I can do anything!  I mean I perfected the crispy garlic potato before 30 so that was the end of my 20s bucket list anyways.  I have been thinking about making an actual bucket list for my 30s so once I do that I will be sure to report back and keep you posted.  Goals are so fun to make!  They are also scary to make but I feel like if I have a solid 10 years to make them happen it won’t be so bad.

I love that this recipe is pretty fool proof and always results in crispy taters.  It also happens to be Whole30 compliant and what is better when you are a struggle bus needing some comfort crunch!  And yes I think comfort crunch is a thing. 🙂  So if you need a quick and crunchy side dish this week, make this recipe!  Or just do it for me because IT’S MY BIRTHDAY!!!

These Crispy Garlic Potatoes are a great whole30 compliant side dish to any meal!

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These Crispy Garlic Potatoes are a great whole30 compliant side dish to any meal!

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Crispy Garlic Potatoes

  • Author: Kelsey
Scale

Ingredients

  • 1.5 pounds yellow potatoes
  • 1 tablespoons avocado oil
  • 2 teaspoons minced garlic
  • 1 tablespoon garlic powder
  • 2 tablespoons arrowroot powder
  • 1 teaspoons salt
  • Chives, chopped (to garnish)

Instructions

  • Preheat oven to 425 degrees.
  • Chop the potatoes into around 1 inch sized cubes and place them in a bowl.
  • Pour avocado oil over the potatoes and toss to coat.
  • Then add in the minced garlic, garlic powder, arrowroot powder and salt and toss to coat again. (i love to mix all of them together in a large ziplock bag and shake it!)
  • Line a baking sheet with foil and spread potatoes out so they are in an even layer.
  • Roast for 20 minutes, then toss and bake another 20-25 minutes until nice and crispy!

 

 

8 replies
  1. Mo says:

    Can parchment paper be used in the same manner as the foil? Or is the heat from the foil essential to the quick cooking? I have a tendency to purchase parchment paper but want to make these the proper way!

    Reply

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