Two brilliant kitchen tricks (and Simple Roasted Garlic Potatoes)

5 from 1 vote

Easy Way to Cut Potatoes

I’m a total geek when it comes to slick kitchen tips and tricks. This weekend, I learned two great tricks in the same conversation, and I put them both together to make these super-easy, roasted garlic potatoes.

Potato Wedges

This is so simple, I can hardly believe it:  Use an apple corer to make potato wedges. In one fell swoop you get a handful of wedges (along with a somewhat amusing cylinder of potato core, which tastes just as good).

Easy Way to Crush Garlic

Crushed Garlic

I usually peel and slice (or chop)  my garlic by hand.  It takes awhile, and my fingers get all sticky and stinky, but I feel very “pro” for doing so. Truth be told, though, I’m getting kind of sick of all the chopping and fine slicing, and I’ve started using the garlic press more often. (After a lot of online research and review-reading, I bought the Zyliss Jumbo Garlic Press — it’s great.)

Turns out, you don’t have to peel garlic before pressing it! I had no idea.  You do need to peel off the dry outer skin of the garlic head, but you don’t need to fully peel the clove.  The skin will stay behind in the press, and you can then toss it in your vegetable scrap bag.

Easy Roasted Garlic Potatoes

Easy Roasted Garlic Potatoes
5 from 1 vote

Simple Roasted Garlic Potatoes

By: Andrew Wilder
This morning, while taking pictures for this post, I realized I had a bunch of garlic and potatoes leftover. What to do? Make Roasted Garlic Potatoes for lunch, of course! Serves 2-4, depending on the size of the potatoes.
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 2 servings


  • 2 potatoes, washed but not peeled
  • 3 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • approx. 1/4 teaspoon sea salt
  • approx. 1/4 teaspoon pepper


  • Preheat over to 350°F. Using an apple corer, slice the potatoes into wedges. Place them in a small casserole dish.
  • Using a garlic press, crush the (unpeeled!) cloves of garlic. Add the garlic to the potatoes.
  • Drizzle olive oil over everything, then lightly season with salt and pepper. Mix everything together to evenly coat the potatoes.
  • Bake, uncovered, at 350°F for 60 minutes, stirring every 20 minutes to ensure even cooking. Finish by broiling for a few minutes to get them nice and crispy.


Calories: 254kcal, Carbohydrates: 27g, Protein: 5g, Fat: 14g, Saturated Fat: 1g, Sodium: 22mg, Potassium: 897mg, Fiber: 5g, Vitamin C: 25.7mg, Calcium: 72mg, Iron: 6.9mg
Like this recipe? Rate and comment below!

Thanks to Dennis and Matty for the tips!

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

You May Also Like:

Notify of
Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
May 20, 2011 7:52 pm

The potato/apple slicer is a fantastic idea! Sammy has been bugging me to get one for years (I have just a corer, since the apples I buy are often too big for the slicer!) I will definitely be checking out the yard sales!

Here’s a fantastic trick for getting that garlic (or onion) smell off your hands – wash your hands and then rub them with stainless steel. If your sink is stainless, that’s the easiest, but I have also seen small disks of stainless steel (that look like a half-used Dove soap bar) that you use like a bar of soap. I didn’t believe it at first, but it really works!!

May 3, 2011 11:28 am

I know I’m a little behind, but man, loving your blog! So many tips and tricks – and this post is no different. I had absolutely no idea that you didn’t have to peel garlic before using the press. (And the sad part is, I use my press quite often!) Good stuff to know… SO great meeting you this weekend, Andrew!

April 4, 2011 8:36 pm

love the “new” use for a classic kitchen tool!

April 3, 2011 6:48 pm

I love kitchen hacks! These are great! I’ve just been using a nut chopper for garlic though, and buying fresh, pre-peeled garlic by the jarful–only about $2 at my local grocery store. It’s saved me a LOT of time since I don’t even have a garlic press!

March 20, 2011 11:08 pm

I am bummed I just gave away my apple corer. I thought I would never use it! 🙂

March 18, 2011 2:57 pm

Nice job on the potato! Additional potato preparation tips and recipes at

March 15, 2011 7:53 pm

Add me to the list of befuddled people who can’t believe I didn’t think of that potato trick before! Brilliant! Thank you for sharing. We had russet potatos in our CSA box today, so I now must make potato wedges tomorrow!

March 15, 2011 11:34 am

Uh, A, I have sell you Pampered Chef tools any time! 13+ years 🙂

March 15, 2011 10:44 am

That potato trick is awesome. I can’t believe I haven’t thought of that.