Garlic Herb Roasted Potatoes


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Garlic herb roasted potatoes are a tasty side dish for any meal. They’re easy to make, have a creamy yet crispy texture, and are tossed in loads of garlic goodness.

Garlic herb roasted potatoes in a white serving bowl.

Sure, mashed potatoes are a tasty way to eat potatoes. But in my opinion, nothing is better than perfectly roasted potatoes straight out of the oven. It’s almost like a batch of fries coming out of the oven – but better.

So if you’re looking for an easy side dish to accompany your weekly meals, I highly suggest these garlic herb roasted potatoes. They’re crispy on the outside, creamy on the inside, and have a bold garlic flavor.

Which Potatoes Are Best For Roasting?

With so many potato options available, it can get confusing to decide which works best for certain recipes. But when it comes to roasting, you typically want potatoes that fall in the middle between waxy and starchy. Enter new potatoes or yukon golds!

These potatoes have a slightly waxy exterior that caramelize nicely, while being starchy enough to have a silky and buttery center.

For this recipe, I’ve decided to go with new potatoes which are essentially young, baby potatoes. You’ll often find them white or red in color – but both work just fine.

Mixing ingredients for garlic herb roasted potatoes in a mixing bowl.

How To Make Garlic Herb Roasted Potatoes

To create this savory side dish recipe, just cut the potatoes, toss in oil and seasoning, then bake until they’re beautifully golden.

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Cut the potatoes in half or quarters (if they’re large) and place in a mixing bowl.
  3. Add the olive oil, minced garlic, parsley, salt, pepper, and toss everything together until it’s all well coated.
  4. Transfer the potatoes to a sheet pan into a single even layer.
  5. Roast for 45-55 minutes or until they’re golden brown. Make sure to stir the potatoes halfway through so that all sides are cooked.

Pro Tip: I like to place my potatoes cut side down for at least half of the baking time so one side gets nice and crispy.

Potatoes on a baking sheet to get roasted in the oven.

What To Eat With Roasted Potatoes

These roasted potatoes aren’t just a side dish for dinner, but can be eaten with just about anything! Aside from pairing them with salmon, chicken, beef or pork, try tossing them into a salad. Here’s a few ideas to get you started:

Garlic herb roasted potatoes in a bowl.

More Tasty Side Dish Ideas

Looking for more combinations to last you through the week? Here’s a few easy and tasty side dishes to whip up!

And if you want the tastiest potatoes for breakfast, try my easy skillet breakfast potatoes!

Garlic Herb Roasted Potatoes

5 from 22 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6 servings
Author: Lisa Bryan


Garlic herb roasted potatoes are a tasty side dish you'll love. They're easy to make in the oven, have a creamy yet crispy texture, and are tossed in garlic goodness.


  • 3 pounds small white (or red) potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic, about 6-7 cloves
  • 2 tablespoons fresh parsley, or other herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Preheat your oven to 400 degrees fahrenheit. Cut the potatoes in half or quarters (if they're large) and place in a mixing bowl with the olive oil, minced garlic, parsley, salt and pepper.
    The ingredients to make roasted potatoes in a bowl.
  • Toss everything together until well coated.
  • Transfer the potatoes to a sheet pan and spread them out on one even layer. For an extra crispy side, make sure they're cut side down on a baking sheet. Roast the potatoes for 45-55 minutes, stirring halfway through, until golden and browned.
    Cut potatoes spread out on a baking sheet.
  • Transfer the potatoes to a serving bowl. If you'd like, sprinkle a little extra parsley on top before serving.
    The roasted garlic herb potatoes in a serving bowl.

Lisa’s Tips


Calories: 198kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 412mg | Potassium: 955mg | Fiber: 6g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 8mg
Course: Side Dish
Cuisine: American
Keyword: garlic herb roasted poatoes, oven roasted potatoes, roasted potatoes, roasted potatoes recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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Recipe Rating


  1. I was trying to make my potatoes some more interesting and looking for some recipe that would help me to do so! When I came across this garlic and herb potatoes, I knew this one is going to make it to the list of my favorites.

  2. The dish was relatively easy to make and I substituted the potatoes with slightly boiled green breadfruit which has a similar texture to that of the potatoes. Delicious.5 stars

  3. Hi Lisa,

    Two words: simple and yummy. It can be served as an appetizer and a snack. When I serve it as a snack, I put mozzarella and parmesan to make it tastier. For an appetizer, I sometimes drizzle it with truffle oil before serving to make it fancier. Thank you for this recipe!5 stars

  4. I’ve made these several times and they are always excellent. I have substituted vegetable oil for the olive oil in the past and they turned out perfect. I also spray my foil with cooking spray because I have had the potatoes stick to the foil before. Problem solved.5 stars

  5. These will be my go-to roasted potato recipe from now on. Wow, so good. My oldest couldn’t stop eating them. He said to his brothers, arent these addictive?? ha, ha.
    So easy and delicious. Thank you Lisa!5 stars

  6. Lisa, I love crispy potatoes. This option is even better since you can make it in advance. I cannot wait to have some of this garlic flavored goodness.

      1. How long and at what temperature would you reheat them to not lose crispness or get mushy? Would using a microwave be possible or ruin them?

      2. You can reheat them in the oven at the same temperature for about 10 minutes or so. Microwaving them won’t be as crispy, but they won’t become super mushy either.

  7. I don’t know what is so magical about these proportions, but they turn out perfect every time.  This is my go-to side with the crispy chicken thighs (another perfect recipe).  Thanks for giving us another dish that is fresh and easy to make Lisa!5 stars

  8. I normally don’t use recipes for side dishes (or cooking in general) but I’m so glad I tried this one, the potatoes came out perfectly crispy on the outside and buttery soft on the inside with so much garlicky flavor. Thanks for another great recipe!5 stars

  9. Tried this recipe along side a pressure cooked chuck roast. The taters took as long as the roast which  was perfect!  Roasted 3.5 lbs of Yellow potatoes and there was nothing leftover. I used a Parmesan Garlic spice mix and added parsley. It was amazing!5 stars

    1. Hi Anthony – I’m so glad you enjoyed these roasted potatoes! I love the addition of a parmesan garlic spice mix :)

  10. These potatoes came out perfectly. I halved small Yukon gold potatoes.  They were crispy outside and soft inside. The only problem was that there was no moisture or sauce left on the outside. I was cooking lamb and used rosemary instead of parsley and was able to use the liquid in the lamb skillet over the potatoes. My husband raved about them and I will definitely make them again. I may try making extra tossing sauce to put over the potatoes  before and/or after baking.5 stars

    1. Hi Judy- These roasted potatoes don’t normally have tons of moisture/sauce over it once it’s done roasting. But, feel free to add extra tossing sauce after it comes out of the oven! That would be delicious :)

  11. I made this as a side dish to a steak, and I was really pleased with the results. These potatoes have so much flavor, and they’re so much healthier than what you’d order in a restaurant (I’m having flashbacks of all that pooled oil at the bottom of the serving tray!). I wouldn’t make any adjustments to this recipe–I like it as is.5 stars

    1. Hi Susan – I’m glad you found a potato side dish that works for you :) This definitely is a great combination with any protein, especially steak!

  12. This recipe was easy and the results DELICIOUS! I used Pink Himalayan Sea Salt instead of regular salt, and the results were awesome.

    I popped one of the potatoes in my mouth and could not help exclaiming, “Mmmmm this is awesome!” My husband loved them, too and gobbled them up. My mom stopped by and I offered her some and she said she wasn’t hungry, but I made her eat one and she exclaimed, “Oh my goodness, this is wonderful!” and she wound up taking all the leftovers home.

    This recipe is definitely going into my main rotation!5 stars

    1. Hi Karen- I’m so glad you and your family enjoyed this recipe! It’s such a simple way to dress up potatoes and all you need to do is pop it in the oven.

  13. So delicious! I used the leftovers for breakfast the next morning, paired with a veggie egg scramble and some bacon. I love how well all your dishes reheat!5 stars

  14. I am 67 years old and have a 10 month old grandson, his parents always eat so healthy and so does he, I hope to be able to make him healthy food, he eats everything, do you have baby things to make so grandma feeds him with food his parents will approve of?

    1. Hi Rebecca – I don’t have recipes specifically for babies. But perhaps some of my vegetable mashes (mashed potatoes, mashed butternut squash, etc) would work well for him.

  15. I roasted 8 lbs of potatoes using this recipe.  Served a bunch to my family the other night with pork loin and froze the rest in batches to pair with eggs, steak and stew later on.5 stars

  16. Delicious and simple! I love the look of these small potatoes, imagine the garlic flavor – just perfect for dinner!5 stars