Garlic Roasted Potatoes

Close overhead view of roasted red and Yukon Gold baby potatoes scattered across a silver patterned baking sheet, with golden cut sides, browned skins, chopped parsley, rosemary, thyme, black pepper, and visible pieces of roasted garlic.

4.79 from 93 votes

These Garlic Roasted Potatoes are crispy and golden on the outside, soft and fluffy in the center, and packed with fresh garlic, rosemary, thyme, and parsley. A quick parboil followed by two-stage garlic seasoning gives them plenty of garlicky flavor without burning the fresh garlic.

Prep Time15

Cook Time40

Total Time1

Servings: servings

Calories: 186kcal

Chef: Jessica Randhawa

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.

Originally published March 6, 2019

Nutrition

Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.