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These Garlic Roasted Potatoes are crispy and golden on the outside, creamy in the center, and loaded with fresh garlic, rosemary, thyme, and parsley. A quick parboil before roasting gives them delicious, fluffy centers, while adding the fresh garlic and herbs partway through roasting keeps the flavor fresh and fragrant without burning the garlic.
Quick Look: Garlic Roasted Potatoes Recipe
- Method: Parboil first, then add the fresh garlic and herbs partway through roasting to prevent the garlic from burning.
- Texture: Crisp, caramelized edges with soft, fluffy centers.
- Dietary Notes: Naturally gluten-free, dairy-free, vegetarian, and vegan.
- Calories/Serving: 186 kcal.
- Total Time: 1 hour.
- Best For: Weeknight dinners, Sunday dinner, holidays, and entertaining.
The other day I shared my go-to recipe for perfectly crispy oven-roasted potatoes. Years in the making, it builds flavor through deeply golden, caramelized edges and crispiness, rather than relying on lots of seasoning.
Today’s garlic roasted potatoes take a slightly different approach. I wanted the same contrast of creamy centers and crisp, golden edges, but with plenty of fresh garlic and herbs in every bite. The key is a simple two-part process.
First, I decided to parboil the potatoes before roasting, giving the centers a head start on becoming soft and fluffy before they even hit the oven. Then, because finely minced garlic typically burns long before the potatoes are done, I wait to add it, along with the fresh herbs, until partway through roasting.
Yes, it’s a little more involved than my trusty oven-roasted potato recipe, but it’s one-hundred percent worth the extra step. More importantly, it lets you get all that rich garlic and fresh herb flavor instead of bitter, burnt bits of garlic.
Table of Contents
Ingredients and Substitutions
Below are a few notes and possible substitutions to keep in mind when making this recipe. The full ingredient list and exact amounts can be found in the recipe card at the bottom of the post.
- Baby potatoes: I use a mix of red and Yukon Gold baby potatoes. Both have thin skins and creamy centers, and using two varieties gives the finished dish a nice mix of color and texture. Cut them into similarly sized pieces so they cook evenly.
- Olive oil: Helps the potatoes brown and gives the garlic and herbs something to cling to. I divide it between the initial roast and the fresh garlic and herbs added later.
- Garlic: This recipe uses both garlic powder and fresh minced garlic. The garlic powder seasons the potatoes from the beginning, while the fresh garlic is added partway through roasting for a stronger, fresher garlic flavor without giving it enough time to burn.
- Fresh herbs: Rosemary and thyme hold up especially well to roasting, while fresh parsley adds a lighter, fresher flavor. If you don’t have all three, you can use just rosemary or thyme, or a combination of the herbs you have on hand.
- Salt and black pepper: Salt and a little black pepper are an absolute must here. I use kosher salt, but another coarse salt will work. If you’re curious about how they compare, see my guide to the different types of salt
How to Keep Garlic from Burning on Roasted Potatoes
Fresh garlic is delicious on roasted potatoes, but finely minced garlic and a 425°F oven don’t always play nice. Add it too early, and those tiny pieces can burn before the potatoes have had enough time to become golden and tender.
Here’s how I get around it:
- Parboil the potatoes first. This gives the potatoes a head start, so the centers begin to soften before they ever go into the oven. As a result, they need less roasting time overall. If you’re new to boiling potatoes, check out my full guide on how to boil potatoes, including timing for different sizes.
- Add the garlic in two stages. Add garlic powder before roasting to build garlic flavor from the start. Then I add the fresh minced garlic partway through cooking, when the potatoes are already nearly tender. It has enough time to become fragrant and lightly golden without spending too much time exposed to high heat.
For another garlic-forward potato side, try my Roasted Garlic Mashed Potatoes, where whole roasted garlic gives the potatoes a softer, sweeter flavor.
How to Make Garlic Roasted Potatoes
- Parboil the potatoes. Add the halved potatoes to a pot of salted boiling water and cook for about 5-7 minutes. You’re only looking for them to begin softening around the edges – do not cook them all the way through. Drain well, then let them steam dry for about 5 minutes.
Tip: Don’t rush this part. Removing that excess surface moisture helps the potatoes brown once they hit the oven.
- Season and start roasting. Toss the potatoes with olive oil, garlic powder, salt, and black pepper, then spread them in a single layer across a large rimmed baking sheet. Leave a little space between the potatoes rather than packing them tightly, which can cause them to steam instead of roast. Roast at 425°F for about 25 minutes, until they’re beginning to turn golden.
- Add the fresh garlic and herbs. Gently toss the potatoes with the remaining olive oil, minced garlic, rosemary, thyme, and parsley. Return them to the oven to finish roasting.
- Roast until deeply golden and crisp. After another 10 minutes, the potatoes should be tender all the way through with plenty of crisp, caramelized edges.
Tip: Let color be your guide here. Don’t pull them just because they’re fork-tender; a little extra browning adds a lot of flavor.
What to Serve with Garlic Roasted Potatoes
These garlic roasted potatoes are a great side dish for simple roasted, grilled, or pan-seared proteins. The garlic and fresh herbs give them plenty of flavor, so I usually pair them with a main dish that doesn’t need a complicated side.
For an easy weeknight dinner, serve them with oven-baked chicken breasts or my 20-minute baked salmon. They’re also great with heartier mains like my baked pork tenderloin or a pan-seared steak.
Add roasted asparagus or a simple house salad and dinner is done.
Garlic Roasted Potatoes FAQs
Technically, no, but I recommend it for this recipe. Parboiling helps the potatoes develop soft, fluffy centers while reducing the time they need in the oven. If you skip this step, they’ll need longer to roast, and you may need to adjust when you add the fresh garlic and herbs.
Yes. For the best texture, parboil the potatoes, drain them well, and let them cool completely before refrigerating them in an airtight container for up to one day. When you’re ready to cook, continue with the recipe as written. You can also fully roast the potatoes ahead of time and reheat them, although they’re crispiest when freshly made.
Yes. Dried rosemary and thyme both work well here. As a general rule, use about one-third as much dried herb as fresh since dried herbs are more concentrated. I would add dried rosemary or thyme with the garlic powder before roasting, rather than waiting until you add the fresh garlic. Fresh parsley is still my preference for finishing because it adds a brighter, fresher flavor.
Absolutely. Regular Yukon Gold or red potatoes are the easiest substitutes. Cut them into roughly 1 to 1 1/2-inch pieces so they cook at about the same rate as the halved baby potatoes. Whatever variety you use, try to keep the pieces similar in size so they parboil and roast evenly. For more help choosing which type of potato to use and where, check out my guide to the different types of potatoes
More Easy Roasted Potato Recipes
These Garlic Roasted Potatoes are crispy, golden, and packed with fresh garlic and herbs. I hope they become a favorite side dish in your kitchen, too! And if you give them a try, please leave a rating and review in the comments below. Your feedback helps other readers discover and enjoy the recipe too. Thank you so much! 💛
Garlic Roasted Potatoes
Ingredients
- 2 pounds red and Yukon Gold baby potatoes, halved
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more for parboiling
- ½ teaspoon freshly ground black pepper
- 6 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped, plus more for garnish
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Bring a large pot of generously salted water to a boil. Add the halved potatoes and boil for 5-7 minutes, or until the edges are beginning to soften but the centers are still firm. Drain thoroughly and allow the potatoes to steam dry for about 5 minutes.2 pounds red and Yukon Gold baby potatoes
- Transfer the potatoes to a large mixing bowl. Add 2 tablespoons of the olive oil, garlic powder, kosher salt, and black pepper. Gently toss until evenly coated.3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Arrange the potatoes in a single layer on the prepared baking sheet, leaving a little room between each piece. Roast for approximately 25 minutes, or until they are beginning to brown.
- Remove the baking sheet from the oven. Drizzle the potatoes with the remaining tablespoon of olive oil and add the minced garlic, rosemary, thyme, and parsley. Gently toss to distribute the garlic and herbs evenly.6 cloves garlic, 1 teaspoon fresh rosemary, 2 teaspoons fresh thyme, 2 tablespoons fresh parsley
- Return the potatoes to the oven and roast for about 5-10 minutes more, or until fork-tender with deeply golden, crisp, caramelized edges.
- Transfer the potatoes to a serving dish and garnish with additional fresh parsley, if desired. Serve immediately.
Notes
- Salt: I tested and made this recipe using kosher salt. If substituting fine sea salt or table salt, start with a little less since the finer crystals are more concentrated by volume.
- Potatoes: I like a combination of red and Yukon Gold baby potatoes, but either variety can be used on its own. Regular red or Yukon Gold potatoes also work; cut them into approximately 1 to 1 1/2-inch pieces.
- Don’t overcook during the parboil. The potatoes should only begin to soften. They will finish cooking in the oven.
- Fresh herbs: Rosemary and thyme can be replaced with dried herbs. Use approximately one-third the amount and add them with the garlic powder before roasting.
- Storage: Store leftover garlic roasted potatoes in an airtight container in the refrigerator for up to 4 days.
- Freezing: These potatoes can be frozen for up to 2 months, although they will be a little softer after reheating. For best results, reheat from frozen in a 400°F oven or air fryer until hot and crisp.
- Reheating: For the best texture, reheat in a 400°F oven or air fryer until hot and crisp. The microwave works, but the potatoes will be softer.
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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