Crispy on the outside and tender on the inside, these Garlic-Roasted Potatoes are the side dish you’ll make on repeat!
As a family of five, I sometimes feel like I’m a waiter, line cook, and chef all rolled into one. That’s why I roast potatoes in one form or another about once a week. Roasted potatoes make for a deliciously easy and affordable side for most meals, and this particular recipe is a true-blue favorite.
Garlic-roasted potatoes are a go-to side dish that’s simple, affordable, and guaranteed to disappear fast. Not only are they a crowd-pleaser, but they also keep my grocery budget in check—you wouldn’t believe how many pounds of beef, chicken, and fish my kids consume in a week. Thankfully, potatoes are hearty enough to make smaller portions of meat stretch further. We should all eat less meat anyway, right?
Crispy, golden, and packed with garlicky goodness—that’s what these garlic potatoes are all about. Seriously, sometimes I find myself popping them in my mouth like popcorn. They’re that good. One of the reasons they get so crispy is due to the olive oil. It’s amazing how just a tablespoon of oil can crisp the edges to perfection. Each bite delivers a near-addictive combo of a garlicky crunch and fluffy interior.
While roasted potatoes are usually reserved for supper-club-level meals, I’m here to tell you otherwise. Garlic-roasted potatoes work equally as a fancy spread for guests as they do on your kid’s plate of dino nuggets and carrot sticks!
Are Garlic-Roasted Potatoes Healthy?
Potatoes are a great source of vitamin C and potassium and are naturally low in fat. While the skin contains most of the fiber, even peeled potatoes offer some, along with plenty of essential nutrients. And with just a touch of olive oil, this recipe keeps things light and delicious. What’s more, this recipe is naturally gluten-free and vegan-friendly. However, feel free to adjust the salt if you’re concerned about sodium levels. Also, feel free to keep the skin on if you want extra nutrients and fiber, especially if you use a thinner-skinned variety like Yukon gold or red potatoes.
For An Extra Crisp
If you like your potatoes extra crispy, you must do two things: turn up the heat, and don’t forget to flip. Don’t get me wrong. Roasting at 350°F, as the recipe recommends, is perfectly fine. Your potatoes should turn out crisp on the outside and tender on the inside. But for those who demand an even crispier exterior, crank your oven up to 400°F for the last 10 minutes.
Whether roasting at 350°F or 400°F, don’t overcrowd your baking tray! If the potatoes are too close together, they’ll steam. Give them room to breathe, and they’ll crisp up just fine.
How To Make Ahead And Store
You can prep your potatoes and then store them in an airtight container in the fridge until you’re ready to roast them. However, I find that roasting them straight away works best. As for leftovers, let the potatoes cool completely, then store them in an airtight container and put them in the fridge for up to 4 days. To reheat, pop the potatoes back in the oven and set it at 375°F. Roast until crispy!
Serving Suggestions
These garlic-roasted potatoes pair with pretty much any meat, be it a Roasted Chicken, Baked Bone-In Pork Chops, or Air-Fryer Hamburgers. Oh, and did I mention Oven-Baked Lamb Chops?
And let’s not forget about breakfast! Skip the hash browns and serve these potatoes with this brunchy Pesto Egg White Omelette With Goat Cheese or a simple mound of scrambled eggs. With all that savory food, you’ll want to make something sweet—Sourdough French Toast or Blueberry Protein Waffles should do the trick!
Ingredients
- 1 pound potatoes
- 1 tablespoon extra-virgin olive oil
- Pinch of sea salt and freshly ground black pepper
- 2 cloves garlic
- 1 sprig of thyme leaves
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 350°F. Gently spray a baking tray with cooking oil. Peel the potatoes and cut them into 1-inch-thick cubes. Lay the potato cubes in a single layer on the baking tray.
- Drizzle the potatoes with the olive oil and season with the sea salt, black pepper, and thyme leaves. Crush the garlic cloves and add to the tray. Toss the potatoes to ensure they are evenly seasoned.
- Roast the potatoes for 30–40 minutes. Flip the potatoes occasionally until they turn crisp and golden.
- Remove from the oven and sprinkle with chopped fresh parsley. Serve with a dip of your choice.
Tips & Notes:
- Spread the potato cubes out so that the heat can access them from all sides and they cook consistently.
- If you don’t plan on serving them immediately, don’t cover the potatoes; they could lose their crispness from the pent-up steam.
- Coat the potatoes with melted butter if you want a richer taste and the utmost in crispness.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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