Oven roasted potatoes are one of my favorite side dish recipes, especially in the fall when the weather starts to turn cool! This recipe is the best, honestly. Learn how to roast potatoes that are loaded with fresh garlic, olive oil and herbs, then turn perfectly crispy on the outside while staying soft on the inside. A healthy alternative to french fries but don’t mess around with the first step if you want them to really turn out crispy….
My kiddos really do adore my killer mashed potatoes, but sometimes a gal just wants a more sophisticated potato side dish. Come on, if we’re going to indulge in a helping of potatoes, don’t we want them to be worth the carbs and calories?!? This recipe will do just that for you. Garlic roast potatoes that are perfectly crispy on the outside while staying tender on the inside.
How to Roast Potatoes
- Be sure to use the right type of shallow pan – Use a good quality, shallow pan and don’t overcrowd the potatoes or they won’t brown. Give them room to breathe! My favorite pans have a shallow lip on them and are thick aluminum. Both of those features help in the browning and crisping process while letting the inside of each piece of potato stay light and fluffy.
- Choose the right type of potato to roast – While russet potatoes are cheap and would work, your end result will be a bit dry and crumbly. To roast potatoes, you need a lower starch potato, like a yukon gold or red potato. If you want the best garlic roasted potatoes, then spend a few extra dollars on your most important ingredient.
- Let them sit on the pan without turning them – I’m not telling you to never turn the potatoes, but to really get that great crispy surface on these easy roasted potatoes, you have to give them enough time touching the metal of the hot pan. So step away from the spatula until the end of the roasting process.
If you are as obsessed with amazing potatoes as I am, then go grab this recipe and learn how to make mashed potatoes!
PrintPerfect Oven Roasted Potatoes
Easy garlic roasted potatoes recipe that turn out crispy on the outside, while staying tender on the inside.
Ingredients
- 2 pounds yellow potatoes, cut into 1 inch pieces
- 3 Tb extra virgin olive oil
- 3 medium garlic cloves
- sea salt
- black pepper
- 2 Tb freshly chopped herb of choice (Italian parsley, chives, rosemary, thyme)
Instructions
- Preheat oven to 425 degrees.
- Chop the garlic finely, then add 1/8 tsp of table salt and use the side of your knife to smash it into a garlic paste.
- In a medium bowl, toss together the cut potatoes, olive oil and garlic paste until the garlic is evenly covering the potatoes. Spread potatoes in a single layer on a rimmed cookie sheet, sprinkle on the sea salt and pepper, then cover tightly with foil. Bake for 15 minutes, then remove the foil and roast until the side of the potato touching the pan is crusty and golden, about 15 more minutes. Remove from the oven and use a metal spatula to carefully turn the potatoes so the crispy sides are now up. Return to the oven until the second side is crispy, about 5-10 minutes more. Remove, sprinkle on the fresh herbs and serve.
My sister made some potatoes for a gathering that were fantastic. She coated the chopped potatoes in olive oil and PERFECT PINCH GARLIC AND HERB SEASONING, then baked as you did in your recipe. Easy and good! Even my picky husband liked them!
Sounds like a great option Maggie!
Wow…it’s wonderful with many of our Indian summer veggies too….
Love that idea!
I made this for my family tonight and it was a big hit! Everyone loved it! Thank you for sharing this recipe.
Hey there Sharrie! I love when a recipe is a hit for the whole family 🙂 Thanks for coming back and letting me know
Using this tonight!!
Melissa, be sure to come back and let me know how they turned out!
Cooked them in the morning for breakfast w some fruit and coffee!! So yummy, thank you
★★★
So glad you loved them Emma!
I’ve made these twice now. Delicious! They are my go-to roasted potato.
Awesome Jennifer! So glad you love them as well.
Hi Carole, wanting to try this later in the week. Just a question – in the photo you have the potatoes on parchment paper (which I always use on top of a cookie sheet), was this just for the photograph or do you actually use the parchment paper in the recipe? Thanks!
You can use it or not. It was just a prop for the photo.
Peel the potatoes?!
Hey Jennifer! Nope, not need to peel the potatoes.