Garlic Herb Roasted Potatoes

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These roasted potatoes always hit the spot for a delicious side dish. They’re simultaneously creamy and crispy, coated with fresh garlic and herbs, and the perfect accompaniment to any dinner you have planned.

Garlic roasted potatoes in a bowl.
Photo: Gayle McLeod

Why You’ll Love These Roasted Potatoes

While I do love classic mashed potatoes and deli-style skillet potatoes, these garlic herb roasted potatoes have a special place at my dinner table. Here’s why: 

  • They’re super easy and cooked perfectly. I’m talking golden, crispy outsides with buttery soft insides that require minimal effort. 
  • You can switch up the flavors. Potatoes tossed in loads of garlic goodness are my favorite. But this is a great basic recipe that’s adaptable to any flavor your heart desires. Keep scrolling and I’ll walk you through different seasonings and sauces that you can use.
  • It’s a classic dish everyone loves. I make this recipe often for holiday parties and family gatherings (like Thanksgiving and Easter), and they’re always the first item to disappear. That’s gotta say something, right?
Ingredients for garlic roasted potatoes.

Roasted Potatoes Ingredients

  • Small Potatoes: I’m using small white new potatoes, but you could also use red potatoes or Yukon Golds. I’ll talk more about this in the next section.
  • Minced Garlic: While you do have to be careful with fresh garlic when roasting as it can burn, it’s fine with this recipe. Plus, the little bits will lend a stronger garlic flavor!
  • Fresh Herbs: I love freshly chopped Italian parsley on roasted potatoes. But you could use any of your favorite tender herbs. 
  • Olive Oil and Seasoning: Salt and pepper are all you need. But, I’ll talk through more flavor ideas below!

Find the printable recipe with measurements below.

Which Potatoes Are Best For Roasting?

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 caramelizes nicely and are starchy enough to have a silky and buttery center.

Sliced potatoes on a wooden board.
A bowl of uncooked garlic roasted potatoes.

How To Make Garlic Roasted Potatoes

  • Prep the potatoes. Cut the potatoes in half or quarters (if they’re extra large) and place them in a mixing bowl.
  • Toss with seasoning. Add the olive oil, minced garlic, parsley, salt, and pepper, and toss everything together until the potatoes are well coated. Then, transfer them to a sheet pan into a single even layer. Note: I like to place my potatoes cut side down for at least half of the baking time so one side gets nice and crispy.
  • Roast the potatoes for 45 to 55 minutes at 400°F or until they’re golden brown. Stir the potatoes halfway through so that all sides are cooked.

Flavor Variations

  • Different herbs: If you’re not a fan parsley, swap for rosemary, thyme, oregano, or a mix of all for an extra herbaceous flavor. 
  • Garlic Parmesan: Add freshly grated parmesan cheese in the last five minutes of roasting for the perfect garlic parmesan flavor. 
  • Cajun: Toss the potatoes in oil and my homemade Cajun seasoning for a bold Southern spice kick.
  • Dipping Sauces: If you want a sauce to pair with these, you can’t go wrong with garlic aioli, chipotle sauce, or roasted red pepper tahini
Garlic roasted potatoes on a sheet pan.

Common Questions

How can I make my potatoes more crispy?

There are a few tactics you can try. One, it’s important not to crowd the pan so they have room to breathe. Otherwise, the potatoes will steam versus roast. Second, you can try broiling the potatoes for a few minutes at the end to give them an extra golden layer.

How long do these last in the fridge or freezer?

Roasted potatoes will last for 3 to 4 days in the fridge and up to 3 months in the freezer. When you’re ready to enjoy, just reheat them in the microwave (they’ll be a bit softer than fresh out of the oven). But if you have an air fryer, you can reheat them at 370°F for about 5 to 10 minutes, tossing halfway through.

What should I serve with these potatoes?

Roasted potatoes are the quintessential side dish for any meaty entree. Think restaurant-style classics such as filet mignon, prime rib, pork tenderloin, beef brisket, baked chicken thighs, baked salmon, and the list goes on! 

A bowl of garlic roasted potatoes.

More Roasted Vegetables

I can’t wait for you to try these garlic roasted potatoes! If you make them, I’d love to know how they turned out in the comment box below. Your review will help other readers in the community as well.

A white bowl of garlic roasted potatoes.

Garlic Herb Roasted Potatoes

5 from 27 votes
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

These roasted potatoes always hit the spot for a delicious side dish. They’re creamy, crispy, and coated with fresh garlic and herbs.

Equipment

Ingredients 
 

  • 3 pounds small white (or red) potatoes
  • 3 tablespoons olive oil
  • 2 tablespoons minced garlic, about 6 to 7 cloves
  • 2 tablespoons fresh parsley, or other herbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions 

  • Slice potatoes. Preheat your oven to 400°F. Cut the potatoes in half or quarters (if they're large) and place them in a mixing bowl with the olive oil, minced garlic, parsley, salt, and pepper.
    Slicing potatoes on a board.
  • Toss everything together until well coated.
    Potatoes with garlic herb seasoning in a bowl.
  • Roast the potatoes. 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 to 55 minutes, stirring halfway through, until golden and browned.
    Roasting potatoes on a sheet pan.
  • Garnish and serve. Transfer the potatoes to a serving bowl. If you'd like, sprinkle a little extra parsley on top before serving.
    A bowl of roasted potatoes.

Lisa’s Tips

  • To store for the week: These will stay good in an airtight container in the fridge for 4 to 5 days. Although, I suggest eating them sooner as they will soften over time. 
  • To freeze for later: You can certainly freeze any leftovers for up to 3 months. The best way to do this is to freeze them on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container. 
  • For reheating: You can reheat these in the microwave for a few minutes until warmed through. But my favorite is to air fry them at 400°F for 3 minutes or so, shaking the basket halfway through. They’ll become crispy again!

Nutrition

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!

Recipe originally posted January 2020, but updated to include new photos and information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




68 Comments

  1. OMG Lisa, Tonight I made the Garlic Oven Roasted Potatoes and Crispy Chicken Thighs and are blown away with how delicious they are. I’ve tried other similar recipes without anywhere near the same results. Both the potatoes and chicken were as good or better than quality restaurant or anywhere else we’ve ever had. Thank you for putting it out there for the world to enjoy.

  2. So yummy and easy! I made these with rosemary instead of parsley and they turned out amazing. Highly recommend!5 stars

  3. Absolutely delicious! I served these as a side along with your honey glazed carrots and they turned out perfect. Thank you so much Lisa!5 stars

  4. Do you think a smaller batch could be done in an airfryer to shorten cooking time and oven heat? We live in FL so I rarely use my oven.

  5. 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.

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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.

  11. 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

  12. 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

  13. 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 :)

  14. 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 :)

  15. 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!

  16. 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.

  17. 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

  18. 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.

  19. 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

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