Crispy Roasted Potatoes with Garlic Scapes

An easy summery side dish, garlic scapes add a mild garlic flavor to crispy twice-cooked potatoes accented by fresh oregano and thyme. When garlic scapes are young and tender, they can be used like green onions, but mature scapes should be cooked to bring in the tenderness.

On the potato front — these are my absolute favourite way to make them. Twice cooked and crispy edges with creamy insides, you’ll never want them any other way again.


Crispy Roasted Potatoes with Garlic Scapes

1 pound small creamy flesh potatoes
1/4 cup (60mL) extra-virgin olive oil, divided
5 sprigs fresh oregano
5 sprigs fresh thyme
Sea or Himalayan salt to taste
Freshly ground pepper to taste
10 to 15 garlic scapes, cut into 2-inch pieces

Preheat the oven to 425F. Line a baking sheet with aluminum foil. Bring a large saucepan filled with water to a boil. Add a generous pinch of salt and the potatoes, cooking about 12 to 15 minutes, until just tender (not cooked-through). Drain well.

Transfer the potatoes to the baking sheet. Using your palm, smash the potatoes to about 1 1/2-inches thick. (If the potatoes are too hot, put a folded paper towel between your palm and the potato). Toss with 3 tablespoons of the oil, and sprinkle with the oregano, thyme, salt, and pepper. Bake for 45 to 60 minutes until golden and crispy, flipping after about 35 minutes.

Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the scapes and cook until lightly browned and tender, about 6 to 10 minutes. When the potatoes are finished, toss all ingredients together. Add additional salt, pepper, and herbs if desired. Serve warm.



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