Roasted Potatoes With Garlic

Crispy Oven-Roasted Potatoes With Garlic and Herbs

Golden crispy oven roasted potatoes with garlic and fresh herbs. Easy step-by-step recipe for a perfect dinner side dish. If you love potatoes, this recipe is for you. These oven-roasted potatoes are crispy outside and soft inside. The garlic and herbs add fresh, savory flavor.

This side dish is simple to make and goes well with nearly any main course. Even beginners will get great results by following these clear steps.

Eating light doesn’t have to mean eating boring. Shrimp is a fantastic lean protein that cooks in under 5 minutes. We love serving this lemon garlic shrimp over a bed of zucchini noodles for a low-carb treat. For those who want more crunch and fiber, the shrimp stir-fry loaded with crisp vegetables is a delicious way to stay on track with your health goals.

Why you’ll love this recipe

— Extra-crisp edges and fluffy centers
— Fresh garlic and mixed herbs for bright taste
— Simple ingredients you can find in any pantry
— Perfect for family dinners or meal prep
— Easy cleanup with just one baking tray

Ingredients
(Serves 4)

— 2 lbs (900 g) baby or Yukon Gold potatoes, halved
— 3 tbsp (45 ml) olive oil
— 4 cloves garlic, minced
— 1 tsp (5 g) kosher salt
— ½ tsp (2 g) black pepper
— 1 tsp (1 g) dried rosemary or thyme
— 1 tbsp (3 g) fresh parsley, chopped (optional garnish)

How to make it

1. Preheat and prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

2. Cut and rinse
Wash potatoes well. Cut each potato in half or quarters so pieces are about 1½ inches. Pat dry with a kitchen towel.

3. Season potatoes
In a large bowl, combine potatoes, olive oil, minced garlic, salt, pepper, and dried herbs. Toss until every piece is coated.

4. Arrange on tray
Spread potatoes cut side down in a single layer on the baking sheet. Make sure they don’t touch too much—this helps them crisp.

5. Roast in oven
Bake for 25 minutes. Then flip each potato piece with a spatula. Return to oven and bake 10–15 minutes more, until edges are golden brown.

6. Garnish and serve
Transfer potatoes to a serving dish. Sprinkle with fresh parsley. Serve hot as a side dish.

Tips and common mistakes

— Don’t skip drying the potatoes; wet pieces steam instead of crisp.
— Give space between pieces on the baking tray. Crowding leads to soggy edges.
— Flip potatoes only once to retain a crispy crust.
— If garlic burns, stir it in halfway through roasting.

Substitutions

— Olive oil: use avocado or vegetable oil.
— Herbs: swap rosemary for thyme, oregano, or Italian seasoning.
— Potatoes: red potatoes or fingerlings work too.

Storage instructions

Refrigerate cooled potatoes in an airtight container for up to 3 days. To reheat, bake at 400°F (200°C) for 10 minutes or until crisp again.

FAQ

Q: Can I use sweet potatoes?
A: Yes. Roast at 400°F (200°C) and reduce cooking time by 5–10 minutes.

Q: How do I get extra-crispy potatoes?
A: Parboil potatoes for 5 minutes, drain, then shake in the pot before roasting.

Q: Can I add cheese?
A: Sprinkle grated Parmesan in the last 5 minutes of roasting.