Here is a simple side dish that everyone loves — Oven-Roasted Kiki Potatoes.
Why the name, “Kiki”? Well, that’s what we call my mom and she made these dang potatoes all the dang time growing up. They really aren’t anything fancy, but they are potatoes. Which means, they are a total crowd-pleaser.
I made these last week on my Instagram stories and many of you asked me for the recipe, so here it is! Simple as ever and tried and true! The beauty of these potatoes — you can really dress them up and make them whatever you want: add fresh thyme, cajun seasoning, or even adobo seasoning to change things up. Here is the classic, I hope you enjoy!
- 1.5 pounds large yukon gold potatoes
- 3 tbsp butter sub ghee for Whole30/Paleo
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- freshly chopped parsley, optional for serving
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
- Slice each potato about 1/4 inch thick lengthwise. Spread the sliced potatoes in an even, single layer across the prepared baking sheet. Using a paring knife, make 3-4 slits across the potato, without slicing all the way through.
- Melt the butter in the microwave until just melted, about 20 seconds. Add the garlic to the melted butter. Brush the butter and garlic mixture evenly on top of the sliced potatoes so that they are evenly coated on the top. Sprinkle evenly with the salt and pepper.
- Transfer to the oven and roast, without flipping or touching, until golden browned and slightly crisp on the bottom, 30-40 minutes depending on how large your potatoes are.
- Remove from the oven when they are ready and sprinkle with parsley, if desired. Enjoy!