Crispy on the outside, fluffy on the inside — that’s exactly how I like my roasted potatoes. These garlicky roasted potatoes are a simple yet flavorful side dish that pairs perfectly with almost anything, from roasted meats to hearty vegetarian mains.
Why I Love This Recipe
I love how effortlessly this recipe comes together with just a handful of ingredients. The combination of garlic and olive oil seeps into the potatoes as they roast, giving every bite a delicious punch of flavor. What really seals the deal for me is the golden crisp they develop on the outside while staying tender inside. It’s also a great option for a holiday table or a casual weeknight dinner — versatile, comforting, and always a hit.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 lbs potatoes, chopped
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4 garlic cloves, minced
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¼ cup olive oil
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Salt & pepper to taste
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1 tablespoon fresh parsley, chopped (for garnish)
Directions
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I preheat the oven to 400 °F (200 °C).
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I toss the diced potatoes with olive oil, garlic, salt, and pepper until they're well coated.
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I spread them out in a single layer on a baking sheet — this step is important for that perfect crisp.
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I roast the potatoes for 35 to 40 minutes, flipping them halfway through to ensure even browning.
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Just before serving, I sprinkle chopped parsley over the top for a fresh, herby finish.
Servings and timing
This recipe makes about 6 servings. It takes roughly 10 minutes to prep and 35 to 40 minutes to cook, so I can have it on the table in under an hour — ideal for both busy weeknights and relaxed Sunday dinners.
Variations
I sometimes like to mix things up by using different herbs like rosemary or thyme. If I’m feeling adventurous, I add a sprinkle of smoked paprika or a dash of chili flakes for a kick. I’ve also swapped in sweet potatoes for a sweeter twist, and they turn out just as delicious.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either pop them back in the oven at 375 °F until heated through and crisp again or warm them up in a skillet over medium heat — that brings back the crunch beautifully. Microwaving works too, but they lose a bit of the crispiness.
FAQs
How do I get my potatoes extra crispy?
I make sure to spread them out on the baking sheet without crowding. Giving each piece room helps them roast instead of steam. Flipping them halfway through also ensures they get evenly crisped.
Can I make these ahead of time?
Yes, I often chop the potatoes and store them in water in the fridge (to keep them from browning). Then I drain, pat dry, and roast when I’m ready. Roasted potatoes can also be reheated in the oven to bring back some crisp.
What type of potato works best?
I usually go for Yukon Gold or red potatoes. They hold their shape well and have a great creamy texture inside while still getting crispy outside. Russets work too, but they can break down a bit more during roasting.
Is peeling the potatoes necessary?
Not at all. I personally love leaving the skins on — they add texture and flavor. Just give them a good scrub beforehand.
Can I add cheese to this recipe?
Definitely. I sometimes sprinkle grated Parmesan over the potatoes during the last 5 minutes of roasting. It melts into a golden, crispy coating that’s absolutely irresistible.
Conclusion
These garlicky roasted potatoes are a reliable side dish that I keep coming back to. With their crispy edges, soft centers, and bold garlic flavor, they bring something special to any meal. Whether I’m serving a festive holiday dinner or just need a quick side for a weekday meal, this recipe always hits the mark.
Garlicky Roasted Potatoes
- Prep Time: 10 mins
- Cook Time: 35‑40 mins
- Total Time: 45‑50 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American / Thanksgiving
- Diet: Vegetarian
Description
Crispy on the outside, fluffy on the inside — garlicky roasted potatoes.
Ingredients
- 2 lbs potatoes, chopped
- 4 garlic cloves, minced
- ¼ cup olive oil
- Salt & pepper to taste
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400 °F (200 °C).
- Toss diced potatoes with olive oil, garlic, salt, and pepper.
- Spread in a single layer on a baking sheet and roast for 35‑40 minutes, turning halfway through.
- Garnish with parsley before serving.
Notes
- You can vary herbs like rosemary or thyme.
- Don’t overcrowd the pan so potatoes crisp well.
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