Crispy Garlic Roasted Potatoes are a super simple side dish perfect with anything!
Buttery, garlicky, fluffy inside and and crispy edges. These potatoes tick all my boxes! No need for bowls or pans when you can prepare AND cook your potatoes on ONE PAN!
Crispy Garlic Roasted Potatoes
- You can use white potatoes, peeled or unpeeled, OR baby potatoes
- The amount of garlic used in this recipe is adaptable to your preference. Use less or more!
- I use sea salt on these. There’s something abut 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.
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- 2 pounds (1 kilo) white potatoes, cut into 1-inch cubes
- 2 tablespoons good quality olive oil or canola oil
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (or 8 cloves garlic, minced)
- 2 tablespoons fresh chopped parsley
Preheat the oven to 200°C | 400°F. Lightly spray a baking sheet or tray with cooking oil spray.
Arrange the potatoes on the sheet in one layer, and add the oil, salt, pepper, and garlic. Toss until the potatoes are well coated and seasoned.
Roast in the oven for 45 minutes to 1 hour, 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!
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