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.
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?
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.
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.
Common Questions
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.
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.
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!
More Roasted Vegetables
- Roasted Broccoli
- Roasted Brussels Sprouts
- Honey Glazed Carrots
- Roasted Sweet Potatoes
- Smashed Potatoes
- Or check out these Thanksgiving side dishes for more ideas!
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.
Description
Equipment
- Aluminum Sheet Pan My favorite heavy duty baking sheet I've had for years!
- Glass Mixing Bowls The best nesting bowls that come in a variety of sizes.
- Zwilling Chef's Knife My go-to chef's knife.
Ingredients
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.
- Toss everything together until well coated.
- 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.
- Garnish and serve. Transfer the potatoes to a serving bowl. If you'd like, sprinkle a little extra parsley on top before serving.
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
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Recipe originally posted January 2020, but updated to include new photos and information for your benefit!
This sounds so tasty, but I’m worried the minced garlic will burn before the potatoes are roasted. How do you prevent that? Thanks!
Hi Sharon – as long as your oven doesn’t cook overly hot, you should be fine. I make this recipe all the time without any burning. :) Enjoy!