Made with just five simple ingredients, these Garlic Oven Roasted Potatoes are a delicious and versatile side-dish that go with just about everything. Enjoy these tasty little Roasted Potatoes with juicy baked chicken breasts, steak, or dipped in my favorite homemade ranch dressing.
Garlic Oven Roasted Potatoes
Crispy on the outside, soft and fluffy on the inside, these delicious roasted potatoes are always a hit. Super easy to prepare and cook, all you need is a mixing bowl, large baking sheet, and a hot oven.
Similar to my Garlic and Parmesan Roasted Potatoes, these beauties take just 10 minutes to prepare and are completely gluten-free, dairy-free, and vegan.
Easy enough to prepare on busy weeknights, or meal prep and enjoy all week long, these delicious roasted potatoes also love to be customized and cooked exactly how you like them. Whether you love fresh garlic or garlic powder, parsley or rosemary, salt or no salt, these potatoes want you to be happy!
Ok, let’s learn how to roast potatoes!
Ingredients in Roasted Potatoes
I like to think of this as the base recipe for all the roasted potatoes. Once you’ve learned how to roast potatoes, have fun, play around, and see what herbs and seasonings are your favorites!
- Potatoes. Any kind will work (more on that below). In this recipe, I’ve used baby potatoes (also called new potatoes) which are considered waxy potatoes.
- Olive oil. Higher quality olive oil, the better. At the very least make sure it’s one that tastes good.
- Salt & Pepper. I don’t really consider these actual ingredients since, well, they’re something that I think most of us have in our pantry. In any case, you’ll probably want to season with a little of each of these since most potatoes are relatively bland.
- Garlic. I love using fresh minced garlic. Yes, some of this garlic will get a little burnt. If this concerns you, or you do not want to deal with mincing the garlic, swap for garlic powder.
- Fresh parsley or other fresh herb. Two things about the fresh parsley. First, make sure it’s minced super small. Second, you don’t need a lot. We just want a little hint of something fresh to balance out the creamy, savory, potatoes.
- Fresh lemon juice. This is totally optional, but if you do decide to add some lemon juice to your cooked potatoes, please make sure it’s from a fresh lemon and please make sure it’s only a couple tablespoons. Garlic, lemon, and parsley are a match made in flavor heaven.
What Kind of Potatoes to use for Roasted Potatoes?
Ok, friends. Honest answer? This is a LOADED question. After all, there are more than 4,000 different varieties of potatoes out there.
Given the zillion different types, I’m thinking that a dedicated potato post may be useful (I already have this post on Baked Sweet Potatoes), but for now, I’m going to avoid that rabbit hole and just go over the few main types. Cool?
The Starchy-to-Waxy Spectrum
Potatoes may either be defined as super starchy or super waxy or somewhere in between. As a general rule,
- Starchy potatoes. These high starch (obvs) potatoes are extra fluffy but don’t hold their shape well. Starchy potatoes are best for frying, but not recommended in dishes such as casseroles or potato salads.
- Waxy potatoes. Creamy, firm and moist, waxy potatoes love to hold their shape. Best for mashing or boiling.
Since we’re talking about roasting today, the best potatoes for roasted potatoes include,
- Yukon Gold. These potatoes are literally great for anything- mashing, frying, and most definitely roasting. In the middle of the starchy-to-waxy spectrum, the best part about Yukon Gold potatoes? They are everywhere!
- Baby Potatoes (aka New Potatoes). I love using baby potatoes for roasting because all I need to do is wash and chop in half. That said, they are somewhat waxier than Yukon Gold.
- Red Potatoes. Personally, I love red potatoes. They are one of the starchier potatoes, but the skin of red potatoes is my fav.
How to Roast Potatoes
As much as I love these cheesy mashed potatoes or these sweet and savory Brown Sugar Roasted Sweet Potatoes, sometimes my schedule needs something a little less hands-on. Perfect for all those busy weeknights, these roasted potatoes are 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 burning (just please, set the timer on your oven!)
To get started, get your oven nice and hot. I usually set mine at 400 degrees F. This temperature gets them nice and crispy on the outside without burning them on the inside before they’ve had a chance to get nice and fluffy. Line a large baking sheet with parchment paper.
Prepare your potatoes. Now, depending on the type of potato you used will determine if you just need to chop them in half once, or need to cut them into smaller pieces. The idea is to cut them into approximately equal sizes so that they cook at the same time.
If you use an especially starchy potato and have some extra time, sometimes I will soak them in a bowl of cold water after they have been chopped into smaller pieces as this helps remove some of the starch. That said, be sure to dry completely before moving on to the next step (roasted potatoes do not like water).
Add your potatoes to a large mixing bowl with the olive oil, minced garlic, salt, pepper, and fresh (finely minced) rosemary or parsley (if desired). Mix it all together so that the potatoes are completely covered. Spread your potatoes onto your prepared baking sheet in an even layer (not a giant heap) and transfer to the oven to roast for approximately 45 minutes, stirring at least once.
What if you need to use the oven to cook something else at a different temperature at the same time?
Say, for example, you want to roast these potatoes with something else at the same time?! Don’t worry, you can definitely adjust the oven temperature so that everything cooks nice and happy at the same time and at the same temperature.
Use the following as a guide for cooking time and temperature-
- 425 degrees F for approx. 30 minutes.
- 400 degrees F for approx. 40-45 minutes.
- 375 degrees F for approx. 55 minutes
- 350 degrees F for approx. 1+ hour
What to serve with Roasted Potatoes
Roasted potatoes aim to please! In other words, they go with all the things!
Prepare your favorite Frittata for breakfast or brunch and swap the hash browns for these roasted potatoes instead.
Can you freeze leftover Roasted Potatoes?
Absolutely! Although potatoes may not be one of the first things that come to mind when you think about freezing leftovers, they are super handy to have on hand for last-minute dinners or that special Sunday morning breakfast hash when you find yourself without any potatoes.
To freeze these adorable little potatoes, first, make sure they’ve already been roasted. I don’t recommend stuffing your freeze with 25 pounds of potatoes. Something happens when they’re frozen before cooking that makes the texture…weird.
Roast them first and then freeze them.
Simply allow your potatoes to cook and then transfer to a freezer-safe bag or container. Have you guys seen these new all-things-friendly re-usable silicone bags?? So cool.
Anyway, when you’re ready to cook, simply transfer to a baking sheet and reheat in the oven or small countertop oven or even in a large skillet.
If you try making these Garlic Roasted Potatoes, please leave me a comment and let me know! I always love to hear your thoughts.
For more potato recipes check out,
- Cranberry Wild Rice Pilaf with Sweet Potatoes
- Healthy Mashed Sweet Potatoes<– personal fav!
- Goat Cheese Mashed Potatoes
- Crispy Herb and Butter Oven Roasted Potatoes<– perfect for the holidays!
- Easy Mashed Potatoes
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Easy Roasted Potatoes
- 2 pounds baby potatoes - halved
- 2 tbsp good-quality olive oil
- 8 cloves garlic - minced
- 1 tsp fresh rosemary - finely minced
- 1.5 tsp salt
- 0.5 tsp 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!