Garlic Roasted Potatoes are a delicious and versatile side dish that goes well with just about everything. Made with just five simple ingredients, these oven-roasted potatoes have crispy edges, fluffy centers, and bold garlic flavor.
Garlic Oven Roasted Potatoes
Crispy on the outside, soft and creamy on the inside, these delicious roasted potatoes are a high side-dish favorite. Super easy to prepare and cook, all you need is a mixing bowl, a large baking sheet, and a hot oven.
Similar to my garlic and parmesan roasted potatoes, these beauties take just 10 minutes to prep 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 little potatoes are highly versatile and welcome unique customizations.
So, whether you love fresh garlic or garlic powder, parsley or rosemary, salt or no salt, that’s ok. These mini roasted potatoes love what you love.
What Kind of Potatoes to Use
There are more than 4,000 different varieties of potatoes out there, so this is a somewhat loaded question. Technically, you can use any type of potato from red potatoes to russets, Yukon gold, and sweet potatoes.
Potatoes may either be defined as super starchy or super waxy or somewhere in between. As a general rule,
- Starchy potatoes – These high starch potatoes are extra fluffy but don’t hold their shape well. Starchy potatoes are great for frying (i.e. French fries), baked potatoes, or mashing. The best example of starchy potatoes is the thick-skinned russet potato.
- Waxy potatoes – Creamy, firm, and moist, waxy potatoes love to hold their shape even after cooking. Best for mashing, boiling, roasting, casseroles, potato salads, etc.
What type of potato did I use to make this recipe?
I used baby potatoes (also known as new potatoes). Baby potatoes are small and easy to work with and there’s no need to peel the skin. Simply wash, dry, and cut in half.
Other favorite options include:
- Fingerling potatoes
- Yukon gold potatoes
- Red potatoes
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 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!)
1. 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 before they’ve had a chance to get nice and fluffy on the inside. Then line a large baking sheet with parchment paper.
2. Now, the type of potato you use will determine if you just need to chop them in half once, or need to cut them into several smaller pieces. The idea is to cut them into approximately equal sizes so that they cook at the same time.
3. If you’re using an especially starchy potato (i.e. russet potatoes) and have some extra time, I suggest soaking 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 them completely before moving on to the next step (roasted potatoes do not like water).
4. Add your potatoes to a large bowl and mix 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.
5. Spread the potatoes across your prepared sheet pan in an single layer (not a giant heap) and transfer to the oven to roast for approximately 35-45 minutes, stirring at least once. Cook until tender and golden brown, with crispy edges.
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. 25-30 minutes.
- 400 degrees F for approx. 35-40 minutes.
- 375 degrees F for approx. 45-50 minutes
- 350 degrees F for approx. 50+ minutes
Remember, cooking time will vary depending on the size of your potatoes.
What to serve with Roasted Potatoes
Roasted potatoes aim to please!
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.
To freeze these adorable little potatoes, make sure they’ve already been roasted. 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.
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.
More potato recipes,
Healthy Mashed Sweet Potatoes – personal fav!
Crispy Herb and Butter Oven Roasted Potatoes – perfect for the holidays!
If you try making these Garlic Roasted Potatoes, please leave me a comment and let me know! I always love to hear your thoughts.
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Easy Roasted Potatoes
- 2 pounds baby potatoes (halved)
- 2 tbsp extra virgin 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!
- Any kind of potato will work. However, I find that the best potatoes for this recipe are baby 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 this concerns you, or you prefer not to mince garlic, swap for garlic powder (or a mix of garlic powder and onion powder).
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)