Garlic Roasted Potatoes Recipe
Garlic roasted potatoes are super easy to make, buttery and tender on the inside, with a crispy and garlicky texture on the outside.
For a quick and easy side dish that is also tasty, these garlic-roasted potatoes are perfect. You only need a few ingredients for this delicious recipe. They are crispy on the outside and soft, buttery, and fluffy on the inside. The rich parmesan and garlic flavor with a hint of smoked paprika turns these potatoes from bland to outstanding. And it is such a simple recipe that anyone can make it!
Table of contents
This delicious side dish is very similar to my grilled potatoes version but conveniently baked in the oven. While grilling is an excellent choice during the summer times, roasting them is easy year-round.
To be honest, Garlic Roasted Potatoes are among the popular starters that even the likes of Ina Garten love to make it. Also, they are bite-sized, buttery, tender, and fluffy inside, and crips outside. Just impossible to resist, and truly a family favorite dish!
In addition, this is a super easy one-pan dish that even a beginner cook will find easy to follow. What makes it so tasty is the pleasant mix of garlic combined with fresh herbs that makes anyone ask for more. Toss in some Parmesan cheese for a tangy bite.
It is a good starter or side dish for any meal whether you need it for lunch or dinner. I truly swear that this recipe is something that you will enjoy eating as you did making it. These golden delights are really worth learning how to make so you can have something savory, hearty, and filling.
I love making quick and simple side dishes, especially during busy weekdays. For more great sides, try my corn salad, roasted sweet potatoes, and fried cheese sticks.
Why you will love this recipe
- Super easy: Chop, soak, toss, and roast. That is easy.
- One pan: All you need is one pan to roast the potatoes, so cleanup is a breeze.
- Add what you like: You can add other herbs, different spices, or your favorite veggies.
- Make tons and freeze them: They’re just potatoes but they taste great and freeze well. Grab a few bags and make a bunch.
What you’ll need to make garlic roasted potatoes
Special items:
- Baking sheet – Large rimmed baking sheet
- Bowl
- Cooking utensils
Ingredients:
- Potatoes – Please get russet potatoes. Anything else will not get crispy enough.
- Canola oil – I use canola oil but avocado oil or another oil with a high smoke point will do.
- Garlic – Second most important ingredient. Make sure you use freshly minced garlic cloves. Powder will turn your potatoes bitter.
- Smoked paprika – Adds a nice smoky flavor to your potatoes.
- Parsley – You will need dried and fresh parsley for this recipe.
- Parmesan cheese – I add this for extra crunchiness and rich saltiness.
- Sea salt – There is just something special about coarse granular salt on potatoes that makes them even better. And I think it helps them crisp up better.
- Pepper
How to make crispy garlic roasted potatoes?
- Preheat the oven: First, turn on the oven to 400 degrees F and spray a baking sheet pan with some olive oil.
- Soak the spuds in water: Before starting, make sure to keep the peeled potatoes in cold water in a large bowl for at least half an hour. This will help eliminate the starch. Then, pat them with paper towels to dry them before slicing them into quarters or halves depending on the size.
- Prepare the potatoes: Next, drizzle a fine amount of oil before seasoning with coarse salt, pepper, garlic, and dried parsley to taste. Also, toss in a dash of paprika, or even more, for a kick of spice. Make sure to season evenly. Arrange in a baking sheet in a single layer, with no overlapping pieces.
- Roast in the oven: Bake them in the oven for at least 45 minutes. Make sure to flip in between so that both sides are evenly baked until golden brown on the outside.
- Serve. When browned and crisp, remove from the oven. Then, toss a little amount of salt, pepper, and parsley along with shredded parmesan for an even scrumptious finish. Afterward, serve warm with your favorite meal.
Expert tip
Should I peel my potatoes?
Potatoes are supposed to last a long time. But for some reason, I know many people who have trouble keeping them fresh and firm without them sprouting. The biggest mistake people make is to bring the bag of potatoes home, toss them into the cabinet, and forget about them. These plastic bags are not made to keep potatoes in at home because they do not allow good airflow. Also, keeping them in a dark cabinet is fine, but if you forget about them, they will likely grow mold or sprout.
It is better to put them in a basket or paper bag in a designated area of the kitchen. It does not need a big sign that says “Potatoes” on it but having a dedicated produce area would be nice. It should be a dark cool area away from the oven, refrigerator, microwave, and dishwasher as well as any outside doors. A basement or cellar is another great place for storing potatoes and onions.
Potatoes have to stay out of the sunlight because this can cause them to turn green and lead to solanine poisoning. If you ever have potatoes that turn green, throw them away. One place you should never keep potatoes is in the refrigerator. It is way too cold in there and it will make the starches in the potatoes turn to sugar.
Recipe variations and add-ins:
- Ranch style: Add a tablespoon of my ranch seasoning to the seasoning mix to give the potatoes a ranch flavor.
- Extra herbs: I often add freshly chopped rosemary, thyme, oregano, and basil.
- Add meat: Toss in some steak bites to make this a hearty meal. Or you could use chopped ham, chicken, or turkey.
- Cheese: For a deeper flavor, add some extra shredded parmesan cheese on top after the baking is done. Also, you could use other cheese such as asiago, pecorino, cheddar, or romano.
- Swap the Potatoes: This recipe is delicious with sweet potatoes too.
- Vegan: For a vegan meal, toss in some mushrooms, chopped bell peppers, broccoli, and carrots. Just ensure they are the same size foe even cooking.
- Spicy: Sprinkle cayenne pepper or red pepper flakes on the potatoes for spicy potatoes.
- Cajun taters: Another way to spice things up the southern way is to toss in some of my Cajun spice mixture.
Serving suggestions:
- There is no reason why you cannot just eat them as a snack. Serve with a variety of dipping sauces like barbecue, hot sauce, ranch sauce, garlic, and don’t forget the ketchup!
- These taters would be a nice side dish for my chicken TikTok Viral Chopped Italian Sandwich.
- You can also serve these potatoes with a thick juicy steak and fresh veggies, or some crispy pork chops.
- They would also go great served on a skewer with other vegetables and chunks of meat for kebabs.
- Serve for breakfast with eggs and bacon or with my delicious asparagus frittata.
Frequently asked questions
What are the best potatoes for roasting?
The type of potatoes you cook with makes a big difference in how crispy the potatoes will become as well as how fluffy and creamy the insides are. For these garlic roasted potatoes, I choose russet potatoes. I always choose Idaho russet potatoes because they are the starchiest, making them the ideal choice for roasting. There are dozens of varieties of russet potatoes, but they are all large, brown, and have white flesh. You could use potatoes other than russets (such as Yukon Gold), but they will probably not get as crispy.
Why should I soak potatoes before roasting them?
Soaking the potatoes in saltwater removes the starch, which helps them crisp up nicely. I know this seems like it defeats the purpose of using russets because they have a lot of starch. However, soaking russet potatoes all day, and they would still have more starch than the average Yukon Gold potato. What’s more, if you parboil the potatoes, you can make them even crispier. But you have to be careful not to boil them too long, or they will get overcooked when roasting. Just five minutes in boiling water, then drain and air dry.
Why are my potatoes not crispy?
One of the most common reasons is choosing the wrong type of potatoes. If you are not using russet potatoes, that is the reason. Or it could be that they are overcrowded. The potatoes need at least a half inch around them to crisp up. If they not have enough room in one pan, use two or cook in batches. Also, do not forget to soak and rinse the potatoes to eliminate the excess starch. But be sure to dry them really well and do not drizzle them with too much oil.
How do you keep the garlic from burning?
The best way to keep garlic from burning is to use cooking oil with a high smoke point. Avocado oil is one of the plant oils with the highest smoke points at 520 degrees F. Canola oil is also great, with a smoke point between 400 and 475 degrees F. Another option is to crush it so it blends with the oil more, making it more of a liquid and less likely to burn. Another thing worth trying is to cook the garlic in whole cloves (with the potatoes) without peeling them. Then, after cooking for 45 minutes, peel and chop, toss, and bake for ten more minutes.
How to store:
- Refrigerate: Store in an airtight container in the fridge for up to five days.
- Freezing: First, spread them in a single layer on a baking sheet and put them in the freezer for one hour to flash-freeze them. Then, place them in a freezer bag and they can stay frozen for up to six months.
- Defrost: Before reheating them, thaw overnight in the fridge for the best results.
- Reheating: Place on a baking sheet and reheat at 400 degrees F for 10 minutes.
More delicious potato recipes:
With how versatile potatoes are, they are easily one of the best ingredients ever. Everyone has them handy because you can enjoy them as a meal or a snack. Check out these other variations that I enjoy making with them:
Recipe tips:
- It is important to use russet potatoes. I would not recommend using anything else.
- To prevent the garlic from burning, use cooking oil with a high smoke point like avocado or canola oil.
- Do not crowd the potatoes in the pan. Use two baking sheets or cook in batches if you have to.
- Also, do not use too much oil or your potatoes may end up soggy.
- Soak and rinse potatoes before baking to get rid of the excess starch.
Crispy Garlic Roasted Potatoes
Ingredients
- 2 1/2 pounds russet potatoes cut into 1-inch cubes
- 2 1/2 tablespoons olive oil or canola oil
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried parsley
- 1/2 teaspoon freshly ground black pepper
- 8 cloves garlic minced
- 2 tablespoons fresh chopped parsley
- 2 tablespoons grated parmesan cheese optional
Instructions
- First, preheat the oven to 400°F. Lightly spray a baking sheet with cooking oil spray and set it aside.
- Peel and cut the potatoes. Place them in a bowl with cold water for an hour. After one hour, discard the water and replace it with fresh, cold water. Keep the potatoes in the water for another hour.
- Discard the liquid, arrange the potatoes on a kitchen towel, top them with another kitchen towel, and dry them well.
- Add potatoes to a large bowl, drizzle with the oil, and season with salt, pepper, smoked paprika, dried parsley, and garlic. Toss to combine and arrange them on the prepared baking tray in one layer, with enough space between the pieces.
- Roast in the oven for 45-60 minutes, flipping occasionally, until crispy and golden.
- Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle with parsley and some parmesan cheese, and serve immediately!