Garlic roast potatoes are one of my all-time favorite sides—crispy on the outside, fluffy on the inside, and packed with garlicky, herby flavor. Whether I’m pairing them with a roast dinner, grilled meats, or serving them as a snack with dipping sauce, they’re always a hit.
Why You’ll Love This Recipe
I love this recipe because it turns simple potatoes into something that tastes way more special. Roasting them at high heat gives that perfect golden crunch, while the garlic infuses every bite with rich, savory goodness. It’s easy, inexpensive, and the results are consistently delicious.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or Russet potatoes
- Olive oil
- Garlic (minced or finely grated)
- Salt
- Black pepper
- Fresh or dried rosemary or thyme (optional)
- Fresh parsley (for garnish, optional)
Directions
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- I wash and cut the potatoes into evenly sized chunks—about 1½-inch pieces work well.
- I toss them in a bowl with olive oil, minced garlic, salt, pepper, and herbs if I’m using any.
- I spread them out in a single layer on the baking sheet, making sure they aren’t crowded so they crisp up properly.
- I roast them for 25–30 minutes, then flip and continue roasting for another 15–20 minutes until golden and crispy on all sides.
- Once out of the oven, I sprinkle with chopped fresh parsley and serve hot.
Servings and Timing
This recipe serves about 4–6 people as a side dish. Prep time is around 10 minutes, and roast time is 40–50 minutes depending on the size of the potato chunks.
Variations
- I sometimes add a sprinkle of Parmesan cheese during the last 10 minutes of roasting for an extra layer of flavor.
- For a spicy version, I toss in a pinch of chili flakes or smoked paprika.
- I’ve used garlic powder instead of fresh garlic when I’m in a hurry—it’s still great, just a little different.
- Lemon zest or a squeeze of lemon juice at the end brightens the dish beautifully.
Storage/Reheating
Leftover roast potatoes can be stored in the fridge for up to 3 days. To reheat, I pop them back in a 400°F oven for about 10–15 minutes until they’re hot and crispy again. Microwaving works, but the texture won’t be as crisp.
FAQs
What type of potato is best for roasting?
I like Yukon Gold for their creamy texture and golden finish, but Russets work great too—they get extra crispy.
How do I make them extra crispy?
I make sure to dry the potatoes well before tossing with oil, and I spread them out with plenty of space on the baking sheet. Crowded potatoes steam instead of roast.
Can I roast garlic with the potatoes?
Yes, whole cloves can roast alongside the potatoes and turn beautifully soft and sweet. I usually add them halfway through cooking to avoid burning.
Do I need to peel the potatoes?
Nope! I usually leave the skins on for texture and flavor, but peeling is fine if I prefer a smoother bite.
Can I make these ahead of time?
Roast potatoes are best fresh, but I’ve parboiled them ahead of time and then roasted them just before serving for faster results.
Conclusion
Garlic roast potatoes are a simple side dish that delivers big on flavor and texture. They’re rustic, comforting, and adaptable to any meal. Once I tried making them this way—crispy, garlicky, and golden brown—they quickly became a staple in my kitchen.
Garlic Roast Potatoes
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Total Time: 50–60 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Description
These garlic roast potatoes are golden, crispy, and loaded with rich garlicky flavor—perfect as a side dish or a savory snack. Made with simple ingredients and roasted to perfection, they’re a crowd-pleasing favorite that pairs with everything from weeknight dinners to holiday feasts.
Ingredients
- 2 lbs Yukon Gold or Russet potatoes, cut into 1½-inch chunks
- 3 tbsp olive oil
- 4 cloves garlic, minced or finely grated
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp fresh or dried rosemary or thyme (optional)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup.
- Wash and cut potatoes into evenly sized chunks. Pat dry with a towel to remove moisture.
- In a large bowl, toss potatoes with olive oil, garlic, salt, pepper, and herbs if using.
- Spread potatoes in a single layer on the baking sheet, ensuring they aren't crowded.
- Roast for 25–30 minutes, then flip and roast another 15–20 minutes until crispy and golden.
- Sprinkle with fresh parsley before serving, if desired.
Notes
- Drying the potatoes before roasting helps them crisp up better.
- Add grated Parmesan in the last 10 minutes for extra flavor.
- For spice, sprinkle on red pepper flakes or smoked paprika.
- A squeeze of lemon juice or zest after baking adds brightness.
