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.
Garlic Roasted Potatoes Recipe
These oven-roasted potatoes are super simple and super easy to make. Like these amazing garlic and parmesan roasted potatoes, they are crispy on the outside, soft and creamy on the inside, and one of my favorite side dish recipes to serve friends and family. They are perfect anytime and for any occasion.
And as much as I love a big scoop of cheesy potatoes au gratin or creamy scalloped potatoes, sometimes my schedule needs something a little less hands-on.
Easy enough to prepare on busy weeknights or meal prep to enjoy all week long, they’re so low-maintenance that, once they’re in the oven, you can easily cook the rest of the meal without having to worry about stirring or flipping or even rotating (just please, set the timer on your oven!)
Anyway, these versatile potatoes are completely gluten-free, dairy-free, and vegan and welcome unique customizations or additions.
So, whether you love fresh garlic or garlic powder, parsley or rosemary, salt or no salt, that’s ok. These mini garlic roasted potatoes are simply the best.
What Kind of Potatoes to Use
Technically, you can use any type of potato from red potatoes to russets, Yukon gold, and sweet potatoes. That is the beauty of roasting potatoes in the oven vs. boiling or mashing them.
With that said, I used baby potatoes (also known as new potatoes) for this recipe. Baby potatoes are small and easy to work with and there’s no need to peel the skin. Simply wash, dry, and cut them in half. Other (favorite) options include most other waxy potatoes such as fingerling potatoes, Yukon gold potatoes, or red potatoes.
Helpful cooking resources for this Recipe:
What Temperature to Roast Potatoes
You can roast potatoes at just about any oven temperature. This is especially helpful if you need to roast your potatoes with something else at the same time. That said, for crispy skin and fluffy inside (we are roasting them after all), I recommend roasting your potatoes at an oven temperature of at least 400 degrees Fahrenheit.
Roasted Potatoes Cooking Time and Temperature Guide
- Bake at 425°F for approx. 25-30 minutes.
- Bake at 400°F for approx. 35-40 minutes.
- Bake at 375°F for approx. 45-50 minutes
- Bake at 350°F for approx. 50+ minutes
How to Roast Potatoes
Preheat your oven to 400°F (or refer to the cooking time and temperature guide above). Line a large rimmed baking sheet with aluminum foil or parchment paper.
Gently wash and scrub the potatoes under running water to remove any surface debris. Dry thoroughly.
What type of potato are you using? If you are using smaller baby potatoes as I did then there is no need to peel them. All you need to do is chop them in half. Most waxy potatoes have thinner skin and do not need to be peeled whereas starchy potatoes like the popular russet potato, have thicker skins. You may, or may not want to peel thicker-skinned potatoes. No matter what type of potato you’re using, chop them into equal-sized pieces.
Mix the potatoes with olive oil, minced garlic (or garlic powder, see tips below), salt, black pepper, and fresh herbs. Transfer the potatoes to your prepared baking sheet and spread them in a single layer.
Roast for 35-45 minutes, stirring at least once mid-way through cooking. Cook until they are tender and golden brown, with crispy edges.
- If you’re using an especially starchy potato (i.e. russet potatoes) and have some extra time, soak them in a bowl of cold water after they have been chopped into smaller pieces. This helps remove some of the starch. Remember to dry them completely before moving on to the next step.
- Swap the minced garlic for garlic powder. For every 1 clove of garlic, you’ll need 1/8 teaspoon of garlic powder.
Storing Leftover Roasted Potatoes
- Storage: Store in an airtight container in the refrigerator for up to 4 days or so.
- Reheating: For best results, reheat leftover potatoes on a large baking sheet in a preheated set at 350 degrees F until warmed through. You may also microwave them, but they’ll lose the appeal of their crispy skin.
- Freezing: While you can freeze leftover roasted potatoes, I don’t recommend it. They often thaw to be mealy and mushy (not in a good way).
Have you tried making this Garlic Roasted Potatoes Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Garlic Roasted Potatoes
- 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
- 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!
- 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 information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I made these and they were fabulous the whole tray was gone within a few minutes small crowd of 6