Roasted Garlic Roasted Potatoes

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Roasted Garlic Roasted Potatoes

This summer has truly been one of the most exhilarating (read, exhausting!) summer’s of my life. From huge life decisions to reconnecting with some of my best friends from grad school to Manhattan and Brooklyn to Austin back to DC for a week to Dubai and Kenya to DC for two weeks, and now getting ready for Utah, Honolulu, Utah, DC (but just for 5 hours) to Rwanda (a la Amsterdam) to Kenya to Ethiopia to Toronto (al la Rome) to DC (but just for a day!) to San Diego to LA to San Diego to DC (to move to a new apt.) to Springfield and finally back to DC–all by August 31st. Writing it out like this makes me realize that I may have a little problem biting off more than I can chew :).

But like any superwoman in training, I know deep down inside that I’ll pull it off–while still managing to (barely?) stay afloat at work, still managing (barely?) hit the gym a couple of times per week, and still managing (totally!) to keep in contact with my friends, family, and of course, Como Water readers!

With the colors of the Fall and cooling temps and diminishing humidity will come more stability for me, and I’d be lying if I said that I wasn’t looking forward to it. In the meantime, I’ll keep on keepin’ on, and sharing with you when I can!

Sharing recipes like these roasted garlic potatoes. Now, anyone who knows me knows that I love me some roasted [fill in the blank here]. So, when a friend brought me some super pretty red potatoes, I immediately thought of burgers and fries. But because my tummy doesn’t really do so well with fried foods, I decided to roast the potatoes. And I made them “fancy” with a roasted garlic olive oil mixture.

These potatoes were super fragrant, almost sweet, and totally crispy (without the deep frying!). Next time, I plan to make them with sweet potatoes–an equally delicious treat, I’m anticipating. Until then, I leave you with this recipe and a tease… for the super observant of you, you’ll see a bun in the background. And where there’s buns, well, there’s burgers (and apparently avocado)… stay tuned for my next recipe, when you’ll find out just what kind of burger filled that bun!

Happy Thursday everyone! 😀

Roasted Garlic Roasted Potatoes

(Printable Recipe)

Roasted Garlic Ingredients:

1 head garlic

1 tablespoon olive oil




*Preheat oven to 400 degrees F. Cut the head of garlic in half. Drizzle the olive oil on the exposed/cut part of the garlic head. Sprinkle with salt and pepper. Wrap in aluminum foil. Roast for ~30 minutes, or until garlic cloves are completely soft. Set aside.


Potatoes Ingredients:

1 head roasted garlic (see above)

7 red skin potatoes–washed and cut into strips

1/4 cup olive oil



1 teaspoon parsley–chopped


*Preheat oven to 400 degrees F. Add potatoes to a large bowl. Toss with 1/2 of the olive oil. Sprinkle with salt and pepper. Add to large baking pan. Roast 30 minutes, turning once. While in the potatoes are in the oven, mix the remaining olive oil with the roasted garlic pulp. Set aside.




*After 30 minutes, remove potatoes from the oven. Add the partially roasted potatoes to the oil/garlic mixture. Toss liberally. Bake 10-15 additional minutes, or until crispy. Enjoy with your favorite condiments!


Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Before I tell you how totally awesome and delicious these potatoes look I want to ask is all that traveling work-related? Girl, you are going to have some serious jet lag! Now about those potatoes; they look beyond totally awesome and delicious. If you hadn’t told us I would have thought they were fried. I can imagine that your kitchen smelled heavenly. Love!!!

  2. We all need a little bit of garlic and potatoes in our lives… especially when they are combined! I will need to give your recipe a try… we don’t have many places that serve these here in NM!

  3. Wow! These potatoes look so perfect! I love roasted potatoes… and garlic, so this is the perfect side dish to me!

  4. Your post brought a smile, as The Gilroy Garlic Festival is this weekend! Although I won’t be attending I have a fondness for garlic and the Roasted Garlic Potatoes are scrumptious!

  5. Sounds wonderful, Tiffany. Geesh, and I though my life was hectic!!

  6. I am just exhausted hearing about your summer adventures. 🙂 Your young and carefree… so enjoy…. travel… don’t sit still. I sit still enough for both of us. 🙂 Love these garlic roasted potatoes… they look scrumptious. 🙂

  7. Oh my! Your travel schedule is amazing, but enjoy it while you can… now imagine to do it with 2 kids… impossible! (I think) I kind of wish I can do that. 😉 Hope you have a great trip (and rest when you can). My family is crazy about roasted garlic. Hmm thinking about it makes me want to have roasted garlic… and with potatoes, yum!

  8. Being Irish, I am genetically predisposed to adore pototoes. Add garlic and they are completely irresistable! Meanwhile… you are one busy lady having such great adventures. Keep up the good work, Superwoman 🙂