Crispy Garlic Roasted Potatoes are a super simple side dish that go perfect with anything!
Buttery, garlicky, fluffy inside with crisp, golden edges… these roasted potatoes tick all my boxes! No need for bowls or pans when you can prepare and cook your potatoes on ONE PAN! Winding it back from our crispy garlic butter parmesan smashed potatoes, these traditional style crispy roasted potatoes will take you back to basics and will quickly become a family staple.
HOW TO MAKE CRISPY ROAST POTATOES
A fool-proof recipe, these roasted potatoes are a simply delicious side dish that go with anything! From Garlic Herb Roast Chicken, sun-dried tomato and garlic roast lamb, to our grilled steak with browned butter! Feel free to get creative with seasonings and herbs you have on hand.
- The amount of garlic used in this roasted potato recipe is adaptable to your preference. Use less or more!
- I use sea salt on these. There’s something about granular salt on potatoes that I love. Try not to use table salt if you can. Kosher salt is good too.
- If you don’t like parsley, you can use fresh chopped rosemary, thyme, even basil. Dried herbs would work just as well, but go easy. I usually use 2 teaspoons.
With minimal ingredients and maximum flavour, these will be the best roast potatoes you’ve tried to date!
WHAT POTATOES ARE BEST FOR ROASTING?
Roasted potatoes are fairly versatile. You can use any kind of potato for roasting! You can use white potatoes, red potatoes, baby potatoes, russets, Yukon gold, brushed, or even roasted sweet potatoes… they’re all delicious!
Whether you peel potatoes before roasting or prefer them with the skin on, I’ll leave it completely up to you. Personally, I love the look, flavour and texture of roasted red and Yukon gold potatoes with skin-on, but prefer peeled when roasting simple white potatoes.
If using baby potatoes, simply slice them in half to let the seasoning coat them evenly and that will leave you with crispy roasted potato skins on the outside for added crunch.
HOW LONG TO ROAST POTATOES
For crispy roasted potatoes, I prefer to roast them at a higher temperature for the best, golden results: normally at 400°F (200°C) for 45-55 minutes, while turning them a couple of times to ensure they crisp up all over.
Or use the following reference as a guide for your personal preference:
- 350°F (175°C): 65-75 minutes.
- 375°F (190°C): 55-65 minutes.
- 400°F (200°C): 45-55 minutes.
- 450°F (230°C): 35-45 minutes.
WHAT TO EAT WITH ROASTED POTATOES
ANYTHING goes! Prime rib roast, pork tenderloin, fire cracker salmon, chicken parmesan, oven BBQ ribs or a perfect beef brisket!
For something extra, top them with sour cream, crispy diced bacon, chives or green onions, cheese, chopped tomatoes… or slow cooker pulled pork!
MORE POTATO RECIPES
Crispy Garlic Baked Potato Wedges
Crispy Garlic Butter Parmesan Smashed Potatoes
Creamy Slow Cooker Mashed Potatoes
Garlic Roasted Potatoes
Ingredients
- 2 pounds potatoes cut into 1-inch cubes
- 2 tablespoons olive oil or canola oil
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- 2 tablespoons garlic or 8 cloves garlic, minced
- 2 tablespoons fresh parsley chopped
Instructions
HOW TO ROAST POTATOES
- Preheat the oven to 400°F (200°C). Lightly spray a baking sheet or tray with cooking oil spray.
- Arrange potatoes on sheet in a single layer. Drizzle with the oil and season with salt, pepper and garlic. Toss so potatoes are evenly seasoned.
- Roast in the oven for 45-55 minutes while flipping occasionally, until crisp and golden.
- Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle over with parsley and serve immediately!
Notes
- Try using red potatoes with the skin on for extra crispy potato skins!
Amber says
They turned out great! Easy, will definitely use this again!
Sheena says
These came out amazing! Thank you!
Brenda says
Best potatoes ever. We poured the juice from the jar the minced garlic came in all over the potatoes before cooking them and tossed them a couple times before end of cooking time and I can’t believe how good they were. My grandson wants them everyday. Thank you and we will be enjoying this recipe forever. ❤️🔥
Fred F. says
I’ve made these in the past but put the olive oil, garlic, sea salt and pepper in a bowl , mixed them then added the potatoes and mixed fully coat them before placing them on a baking sheet. Turned out great each time.
Erica Sampson says
I have made this many times and it is delicious. However if you really want to add more flavor, roughly cut up an onion and separate the pieces and toss through the potatoes as well…cook the same.
Dominique says
Very delicious and they turned out great!
They were a little bit too salty for me, so I suggest adding 1 3/4 teaspoon instead.
To make it easier, I also suggest just mixing the oil, garlic, salt and pepper in a separate bowl and toss the potatoes with it before transferring to a baking tray.
Kate says
Great job! My family loves this recipe.
Keith baker says
Our high speed version of this is:
Slice the potatoes about ¼ inch thick
Microwave the slices, fully cooked.
Oil the potatoes in the microwave dish and sprinkle with Herbs de Provence
Don’t use the oven, fry them a in non stick skillet. Besides browning them much faster, frying brown them more evenly. When almost done, add more oil & finely chopped garlic and toss the potatoes in the garlic flavored oil