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With their perfectly crisp edges and creamy, tender centers, everyone loves these easy Garlic Roasted Potatoes. A versatile and delicious side dish that pairs perfectly with just about any meal.
Easy Garlic Roasted Potatoes
These garlic roasted potatoes are as simple as they are delicious. Crispy on the outside and soft and creamy in the middle, they’re one of my favorite side dishes to serve family and friends. Perfect for busy weeknights or special occasions (like Thanksgiving and Christmas), they pair well with just about anything on the table.
And as much as I love a big scoop of cheesy potatoes au gratin or creamy scalloped potatoes, this recipe is considerably less hands-on. Once the pan goes in the oven, there’s no stirring, flipping, or rotating required. Just set a timer and let the oven do the work while you focus on the rest of dinner.
Naturally gluten-free, dairy-free, and vegan, these potatoes welcome endless customizations. Use fresh garlic or garlic powder, toss with parsley or rosemary, or keep it as simple as salt and pepper. However you season them, these mini garlic roasted potatoes are the best.
Table of Contents
Ingredients You’ll Need
You only need a few everyday ingredients to make these garlic roasted potatoes:
- Baby Potatoes: I use baby (new) potatoes since they’re small, tender, and don’t require peeling. Yukon gold or red potatoes are great alternatives.
- Olive Oil: A drizzle of extra virgin olive oil helps the potatoes crisp and keeps the seasonings evenly distributed.
- Garlic: Fresh minced garlic gives the best flavor. Want to see the easiest way to prep it? Check out my guide on How to Mince Garlic. If you prefer to use garlic powder, swap 1/8 teaspoon for every clove of garlic.
- Herbs: Fresh rosemary is my go-to, but parsley, thyme, or oregano also work well.
- Salt & Black Pepper: To bring out the natural flavor of the potatoes.
- Lemon Juice (Optional): A quick squeeze of fresh lemon adds brightness before serving.
- Parsley (Optional Garnish): For a pop of color and fresh flavor at the end.
Which Potatoes are Best for Roasting?
Technically, you can roast just about any type of potato. For this recipe, however, I like to use baby (new) potatoes because they’re small, tender, easy to work with, and don’t require any peeling. Simply wash, dry, and cut them in half. Other great options include fingerling, Yukon gold, or red potatoes, since their waxy texture holds up beautifully in the oven.
Tip: Waxy potatoes (like baby, red, or Yukon gold) roast up with crispier skins and hold their shape, while starchy potatoes (like russets) get fluffier inside. You can learn more in my full guide on Waxy vs. Starchy Potatoes to see which type is best for every recipe.
How to Make Garlic Roasted Potatoes
Here’s a quick overview of how to make this recipe. You can find the full, printable recipe in the recipe card below.
- Prep the oven and pan: Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or foil.
- Wash and cut the potatoes: Rinse the potatoes under cold water and dry thoroughly. Cut the baby potatoes in half or quarters to make even-sized pieces (this ensures they will finish roasting at the same time).
- Season: Toss the potatoes with olive oil, minced garlic (or garlic powder), salt, pepper, and fresh herbs until evenly coated.
- Roast until crispy: Spread in a single layer on the baking sheet and roast 35 to 45 minutes, stirring once, until golden brown with crisp edges.
Flavor Variations
One of the best things about this recipe is how easy it is to customize. Here are a few of my favorite:
- Garlic Parmesan: Sprinkle freshly grated parmesan over the potatoes during the last 5 minutes of roasting for a cheesy crust, or check out my full recipe for crispy Parmesan Roasted Potatoes.
- Lemon Garlic: As soon as the potatoes come out of the oven, drizzle them with fresh lemon juice and sprinkle with lemon zest for bright and delicious flavor. For a traditional version, try my roasted Greek Potatoes.
- Chipotle Garlic: Toss the potatoes with a pinch of chipotle chili powder and smoked paprika for a smoky, spicy kick.
Frequently Asked Questions
The best way is to spread them on a baking sheet and reheat in a 375°F oven for 10 to 15 minutes. This brings back the crispy edges. An air fryer also works well for quick reheating. Avoid the microwave if you want to keep them crisp.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure they’re completely cooled before storing to avoid steam softening the skins.
You can freeze them, but it’s not ideal. Potatoes often thaw mealy, and the texture changes. If you do freeze, reheat directly from frozen in a hot oven to help restore some crispiness.
Make sure the garlic is coated in oil before roasting, and toss the potatoes at least once during cooking. You can also substitute garlic powder for fresh garlic if you prefer a milder flavor without any risk of burning.
For crispy skin and fluffy centers, roast at 400°F or higher. If cooking with other dishes at a lower temperature, extend the cooking time until the potatoes are tender and golden.
Favorite Potato Recipes
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Garlic Roasted Potatoes Recipe
Ingredients
- 2 pounds baby potatoes, halved
- 2 tablespoon extra virgin olive oil
- 8 cloves garlic, minced (see notes)
- 1 teaspoon fresh rosemary, finely minced
- 1.5 teaspoon salt
- 0.5 teaspoon freshly grated black pepper
- Fresh lemon juice (approx. 2 tbsp), optional
- Fresh chopped parsley, to garnish
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Add the potatoes to a medium-sized mixing bowl and drizzle with 2 tablespoons of good-quality olive oil. Add the minced garlic, rosemary, salt, and pepper. Mix well to combine.
- Transfer the potatoes to the prepared baking sheet and bake for approximately 45 minutes to one hour, stirring occasionally, or until golden and crispy.
- Remove from the oven, sprinkle with fresh chopped parsley, and drizzle with fresh lemon juice, if desired. Enjoy!
Notes
- Any kind of potato will work. However, I find that the best potatoes for this recipe are baby potatoes or small Yukon gold potatoes.
- I love using fresh minced garlic. Yes, some of this garlic will get a little burnt, but that adds to the appeal for me. If you prefer not to use minced garlic, swap it for garlic powder (or a mix of garlic powder and onion powder). Use approximately 1/8 teaspoon of garlic powder in place of each clove of garlic.
- I added fresh minced parsley, but feel free to add minced rosemary, oregano, or thyme.
- A little squeeze of fresh lemon juice just before serving adds a nice, fresh balance of flavor.
- Sprinkle with freshly shredded parmesan cheese in the last 5 minutes of cooking for a yummy garlic parmesan version of these crispy potatoes.
- Refrigerate leftover roasted potatoes in a sealed container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these and they were fabulous the whole tray was gone within a few minutes small crowd of 6