Garlic Roasted Potatoes Recipe
When I need a simple yet flavorful side dish that is ideal for a busy weeknight dinner but also great for special meals, these Garlic-Roasted Potatoes come to mind. With golden, crispy exteriors and soft, buttery interiors, they are impossible to resist and a breeze to make. This is an effortless one-pan recipe that can be served as a crown-pleasing appetizer or side dish.
If you are hosting a dinner and are unsure what side dish to make, I highly recommend you try this fuss-free recipe. Both adults and kids love a good, crispy potato, and these garlic-flavored potatoes are simply delightful. Tossed in a mixture of smoked paprika and dried herbs and roasted to perfect crispiness, they go great with herbed whole chicken, juicy meatloaf, or oven-baked fish. No matter how fancy the meal is, this side dish is always a nice complement.
Table of contents
This is also a good starter dish, especially when served with an array of dipping sauces. I usually make it for movie night, and my kids devour it in minutes. This recipe’s versatility and ease of preparation allow it to be customized with spices and seasonings that you have on hand and love. In my opinion, this is one of those recipes to have under your belt that is perfect for any occasion. It is made with simple ingredients, is budget-friendly, and is always a crowd-pleaser.
Why you will love this recipe
- This is so easy: All I have to do is chop, soak, toss, and roast these potatoes. It’s that easy!
- It’s all made in one pan: I only need one pan to roast the potatoes, so cleanup is a breeze.
- Make it a meal: I can also toss in meat and other veggies to make this a hearty meal.
- They freeze well, too: I like to make extras and freeze them for meal planning. They go with everything, from breakfast to lunch, dinner, and snacks.
What you will need
- Potatoes: I use about 2½ pounds of russet potatoes cut into one-inch cubes.
- Herbs and spices: To give these potatoes exceptional flavor, I use plenty of freshly minced garlic (eight cloves), smoked paprika, and freshly chopped parsley.
- Seasonings: I sprinkle sea salt and freshly ground black pepper on the potatoes for a fresher flavor.
- Fresh cheese: I like to grate some parmesan cheese as garnish to add another dimension of flavor to these delicious spuds when serving.
How to make
Preheat the oven: First, I preheat the oven to 400 degrees F and spray a baking sheet with cooking oil.
Prep: I peel the potatoes, cut them into cubes, and let them soak in cold water for two hours. After the first hour, I dump the water, rinse the potatoes, and cover them with fresh, cold water. Afterward, I dump out the water, place them on a kitchen towel, and dry them with paper towels or another clean kitchen towel until they are completely dry.
Place on the baking sheet: Now, I put the potatoes in a bowl, drizzle them with vegetable oil, and season them with salt, pepper, smoked paprika, parsley, and garlic. I toss them well and then place them onto the prepared baking tray in a single layer with at least ¼ inch of space between each.
Bake the potatoes: They go into the oven for 45 to 60 minutes, depending on how big they are and how many I cook. I flip them every 10 minutes until they are golden and crispy.
Garnish and serve: Finally, I remove them and season them with more salt and pepper before sprinkling them with some parmesan cheese to serve.
Expert tip
Peeling the potatoes
Peeling is optional, but I like to peel mine. However, the peel does help make this dish even crispier. It also helps the potatoes hold their shape as they cook. Some potatoes get soft when they cook, so the skin keeps them together. I think peeling is a matter of taste and choice. Depending on the potato, it can also add some nutty flavor. Another advantage of not peeling is convenience; it saves time. Finally, the skin contains the most nutrients and vitamins.
More tips to consider:
- Soak and rinse potatoes before baking them to remove the excess starch.
- I believe using russet potatoes is key. I would not recommend using anything else.
- I use a cooking oil with a high smoking point, such as avocado oil, to prevent the garlic from burning.
- Also, do not use too much oil, or the potatoes may become soggy.
- Do not crowd the potatoes in the pan. Cook in batches if need be.
Recipe variations and add-ins:
- Ranch style: To give the potatoes a ranch flavor, add a tablespoon of my ranch seasoning to the seasoning mix.
- Extra herbs: I often add freshly chopped rosemary, thyme, oregano, and basil.
- Add meat: Toss some steak bites to make this a hearty meal.
- Cheese: For a deeper flavor, add some extra shredded parmesan cheese on top after baking. You could also use other cheeses such as asiago, pecorino, cheddar, or romano.
- Spicy: Sprinkle cayenne or red pepper flakes on the potatoes for spicy potatoes.
- Cajun taters: Another way to spice things up Southern-style is to toss in some of my Cajun spice mixture.
Serving suggestions:
Garlic-roasted potatoes are the perfect side dish with my roasted pork loin or crispy pork chop. Serve them as an appetizer or snack with various dipping sauces, such as homemade barbecue, spicy buffalo, and ranch sauce. And don’t forget the ketchup!
For a hearty breakfast, these savory crispy potatoes fit right on the plate with bacon, egg, and cheese breakfast burritos or asparagus frittata. After all, potatoes go with anything. For lunch, pair them with this TikTok Viral Chopped Italian Sandwich.
How to store leftovers:
- 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: Thaw them overnight in the fridge for the best results before reheating them.
- Reheating: Place them on a baking sheet and reheat at 400 degrees F for 10 minutes
Frequently Asked Questions
I highly recommend russet potatoes. It makes a big difference in how crispy the potatoes get as well as how soft and fluffy the insides are. I choose Idaho russet potatoes every time. They’re the starchiest, which makes them the best choice for roasting. There are a lot of varieties of russet potatoes, but they’re all big and brown with white flesh. Yukon Gold would also work, but they may not get as crispy.
Why should I soak potatoes before roasting them?
Soaking your potatoes in cold water removes the starch from them, which helps them crisp better. I know this seems like it defeats the purpose of using russets because they have a lot of starch. But even after soaking russets all day, they would still have more starch than the average Yukon Gold potato. What’s more, parboiling the potatoes can make them even crispier. But be careful not to boil them too long, or they will get overcooked—just five minutes in boiling water.
One of the most common mistakes people make is choosing the wrong type of potatoes. Using anything besides russets is probably why. Or it may just be that the pan is overcrowded. Your potatoes need at least ¼ inch around them to crisp up. If there is not enough room on one baking sheet, cook in batches. Also, don’t forget to soak and rinse the potatoes. But be sure to dry well and don’t use too much oil.
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, chop, toss, and bake for ten more minutes.
More delicious potato recipes:
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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 them 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 parmesan cheese, and serve immediately!
Video
Notes
Peeling the potatoes
Peeling is optional, but I like to peel mine. However, the peel does help make this dish even crispier. It also helps the potatoes hold their shape as they cook. Some potatoes get soft when they cook, so the skin keeps them together. I think peeling is a matter of taste and choice. Depending on the potato, it can also add some nutty flavor. Another advantage of not peeling is convenience; it saves time. Finally, the skin contains the most nutrients and vitamins.More tips to consider:
- Soak and rinse potatoes before baking them to remove the excess starch.
- I believe using russet potatoes is key. I would not recommend using anything else.
- I use a cooking oil with a high smoking point, such as avocado oil, to prevent the garlic from burning.
- Also, do not use too much oil, or the potatoes may become soggy.
- Do not crowd the potatoes in the pan. Cook in batches if need be.