Golden brown, crispy Garlic Roasted Potatoes are an unfussy favorite that’s easy to make and impossible to resist. You might just want to double the recipe and change into stretchy pants before dinner!
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There’s just something about potatoes.
I could polish off this whole pan of garlic roasted potatoes. And then I could follow them up with a Garlic Mashed Potatoes chaser.
Can you blame me, though?! Like my Oven Roasted Potatoes and Roasted Red Potatoes, these garlic roasted potatoes have a crispy exterior that gives way to a tender, fluffy interior. They’re baked until golden brown, but what sets these potatoes apart from the rest is all the glorious garlic. Six cloves!
The secret to this easy-peasy garlicky potato recipe is to add the garlic when the potatoes are almost done cooking. This keeps it from burning—because burnt garlic is the quickest way to ruin a batch of perfect roasted potatoes.
5 Star Review
“I’m so glad I found this recipe! I usually struggle with getting my roasted potatoes just right, but these turned out perfectly.”
— Deanna —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Baby Gold Potatoes. Can’t find these? Regular Yukon gold potatoes are fine too; you’ll just need to cut them a few more times.
- Extra-Virgin Olive Oil. I’m always tempted to see how little oil I can get away with when roasting vegetables and for potatoes, 2 tablespoons is just right. It’s enough to coat the potatoes evenly so they crisp up all over.
- Garlic. Use a garlic press to mince this, or if you don’t have one, mince the cloves with a chef’s knife.
- Herbs. If you’d like, garnish your roasted garlic potatoes with chives or parsley.
How to Make Garlic Roasted Potatoes
Prepare. Position a rack in the center of your oven and preheat to 400 degrees F.
Season the Potatoes. Cut them into evenly-sized pieces (this ensures they all finish baking at the same time!) and mound them in the center of a parchment-lined sheet pan. Drizzle with oil and toss with salt and pepper. I like to use my hands to make sure every potato is coated with oil.
Roast. Spread the potatoes in an even layer with the cut sides down. Roast for 35 minutes, then toss with the garlic and roast for 5 to 10 minutes more.
Finish. Toss the garlic roasted potatoes with additional salt to make the flavor pop, along with the fresh herbs. Serve and ENJOY!
Recipe Variations
- Add Some Parmesan. Sprinkle freshly grated Parmesan cheese over the potatoes after tossing them with the garlic.
- Make Them Lemony. Add lemon zest when you’re tossing the potatoes with the fresh herbs and salt. Serve with lemon wedges to squeeze over the potatoes. (Adding the juice just before eating keeps the potatoes from getting soggy!)
- Give Them Smoky Flavor. When oiling and seasoning the potatoes at the beginning of the recipe, add smoked paprika or pimentón.
What to Serve with Garlic Roasted Potatoes
Potatoes: they go with (almost) anything. These garlic roasted potatoes are no exception. Here are some main dish pairings to consider.
- Pork. Crock Pot Pork Chops are perfect with a side of potatoes.
- Chicken. Serve French Onion Chicken with these potatoes for a scrumptious meal.
- Fish. Drizzle some of the extra pesto from this Pesto Salmon onto the potatoes before serving. Yum!
- Beef. This Air Fryer Steak makes a classic steak-and-potatoes dinner a cinch to put together.
Garlic Roasted Potatoes
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Ingredients
- 1 ½ baby gold potatoes scrubbed and dried
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 6 whole cloves garlic minced
- Chopped fresh chives or parsley optional for serving
Instructions
- Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking dish with parchment paper for easy cleanup.
- Cut the potatoes into halves (or quarters if they are larger than a golf ball) and place in the center of the baking sheet. Drizzle with the oil, sprinkle with 1/2 teaspoon of the salt and the pepper, then toss to coat.
- Spread the potatoes into an even layer, placing the cut sides of the potatoes down against the baking sheet.
- Roast for 35 minutes. Remove the pan from the oven and sprinkle the minced garlic on top. Use a spatula to toss the potatoes with the garlic, then spread them into an even layer (no need to flip them so cut sides are down). Return to the oven, rotating the pan 180°F and continue baking for 5 to 10 additional minutes, until the potatoes are golden and crisp.
- Remove from the oven and toss immediately with the remaining ¼ teaspoon kosher salt and chives. Let cool a few minutes, then serve hot.
Notes
- TO STORE: Refrigerate garlic roasted potatoes in an airtight container for up to 4 days. I don’t recommend freezing this recipe, as the potatoes will get mealy after thawing and reheating.
- TO REHEAT: The best way to warm up leftovers is to bake them in a 400ºF oven until they’re warmed through. This helps re-crisp them. You can also use the microwave, but the potatoes won’t be as crispy.
I’m so glad I found this recipe! I usually struggle with getting my roasted potatoes just right, but these turned out perfectly. They also paired so well with eggs and bacon. The potatoes were crispy, garlicky, and so flavorful. It was such a simple recipe, but the taste was restaurant-quality. Thank you for sharing!
Glad to hear you enjoyed it, Deanna! Thank you!
I’m so happy I found this recipe for garlic roasted potatoes! They were incredibly easy to make and came out tasting so good. We paired them with grilled chicken, but honestly, they were so good I could’ve eaten them on their own.
Glad to hear you enjoyed it, Samantha! Thank you!
My kitchen smelled amazing while they were roasting, and my whole family loved them. The recipe didn’t take much time to prepare, which was a big plus for me on a busy day. We served them with steak and a salad, and the whole meal felt so fancy even though it was super simple. I’ll definitely be making these again soon!
So happy to hear you enjoyed it, Roxanne! Thank you!