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!
chris says
This was yummy even when: I forgot to turn it over and only did it 5 minutes before time AND forgot the parsley! Thank you so much for this recipe! Will do it again!
Megan says
Hi- thanks for this recipe but maybe is my old oven, I cooked them at 400 for 55 min, but by that time, the fresh garlic was burned, even though the potatoes were perfect, golden brown and crisp, soft inside. So, the second time I made these, I added the fresh garlic after about 30 min of cooking time, then they were Perfect! So, if anyone else experienced this same problem, just do it the same method I did, and you’ll be good!
grace says
throw some tinfoil over them till they cook then take it off and let them crisp up. thats what i do
Denise says
Was a nice change. Sprinkled with Parmesan cheese the last few minutes
Lindsay says
Great potato recipe!? Ty for sharing!
Diane says
Hi! Could these be made in a roaster? Thank you!
Ami says
Hi! I made these with dinner tonight, using Yukon Gold potatoes and my family LOVED THEM! So simple and easy but so delicious! My daughter absolutely loved them and she is so picky! I cooked them for an hour and 5 minutes at 400. I will definitely be making these again! Crispy (not burned!) on the outside and fluffy on the inside.
Meir says
Tonight we made your Cajun steak bites they were incredible can’t wait to try it again next time we will use a rib steak this time we used porterhouse it was mouthwatering
Galina says
Hi Karina. Thank you very much for such a delicious recipe. It came out delicious, crispy and golden. Thanks for sharing! ?
Jessica says
When you say “white potatoes” do you mean yukon gold or something else? I’m from San Diego, CA and have difficulty finding white potatoes!
Karina says
Yes, exactly! Thanks for clarifying for me! You will love these potatoes!
Tarre B Smith says
Plain old brown potatoes, also called russets or Idaho or bakers are white inside. Beautiful light colored new potatoes that you find in the cooler with the other fresh vegetables are white inside.
Yukon Gold potatoes are yellow inside. That’s why they are called gold.
Red potatoes are white inside with a red skin.
Bill Nichols says
Recipes are easy and look very delicious
Karina says
Thank you so much Bill!