Garlic Roasted Potatoes
Crispy, golden-brown roasted potatoes tossed generously with roasted garlic and fresh herbs. These bite-sized potato cubes have a perfectly crunchy exterior and a soft, fluffy interior. A versatile side dish that pairs beautifully with grilled meats, roasted chicken, or a fresh salad.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup, or lightly grease it.
TIPA hot oven is key to getting that crispy golden crust on the potatoes. - prep
Cut and season the potatoes.
1.Wash the potatoes and pat them dry.2.Cut potatoes into uniform 1-inch cubes so they cook evenly.3.Place potatoes in a large mixing bowl.4.Drizzle the olive oil over the potatoes.5.Add the salt, black pepper, and chopped rosemary.6.Toss well until every potato cube is evenly coated. - roast · ~20 min
Spread the potatoes on the baking sheet and begin roasting.
1.Spread the seasoned potatoes in a single layer on the baking sheet.2.Make sure the potatoes are not overcrowded; leave space between them for crisping.3.Place the baking sheet in the preheated oven.4.Roast for 20 minutes.TIPIf the potatoes are crowded, they will steam instead of roast and won't get crispy. - roast · ~13 min
Add the garlic and continue roasting.
1.Remove the baking sheet from the oven.2.Use a spatula to flip the potatoes.3.Sprinkle the minced garlic evenly over the potatoes.4.Return the baking sheet to the oven.5.Roast for another 12-15 minutes until the potatoes are deeply golden and the garlic is fragrant but not burnt.TIPAdd garlic partway through roasting. Adding it at the start can cause it to burn and turn bitter. - garnish
Finish with fresh parsley and serve immediately.
Remove the potatoes from the oven and transfer to a serving dish. Sprinkle generously with the chopped fresh parsley, toss gently, and serve hot.
TIPTaste a potato and adjust the seasoning with a pinch more salt if needed before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potatoes into uniform 1-inch cubes to ensure even cooking and consistent crispiness.
- 2Pat potatoes thoroughly dry after washing to remove excess moisture for a better crust.
- 3Do not overcrowd the baking sheet; leave space between cubes so they roast, not steam.
- 4Add garlic halfway through roasting to prevent it from burning and turning bitter.
- 5Use a metal spatula to flip potatoes for better browning and to avoid sticking.
- 6Serve immediately after tossing with parsley for the best crunchy texture.
Adapt it for your goals.
Herb-swap
Replace rosemary with 1 tablespoon of fresh thyme or 1 teaspoon of dried oregano for a different herbal profile.
spicySpicy
Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper along with the salt and pepper for a smoky heat.
lemonyLemony
Toss the roasted potatoes with 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest before serving for brightness.
cheesyCheesy
Sprinkle 1/4 cup of grated Parmesan cheese over the potatoes during the last 5 minutes of roasting for a savory, crispy crust.
low oilLow-oil
Reduce olive oil to 2 tablespoons and mist the potatoes with cooking spray; the crust will be slightly less crisp but still golden.
Why this is on our healthy list.
Rich in Potassium
Potatoes are a good source of potassium, which supports healthy blood pressure and muscle function.
Contains Antioxidants
Fresh rosemary and parsley provide antioxidants like rosmarinic acid and flavonoids, which help combat oxidative stress.
Heart-Healthy Fats
Olive oil offers monounsaturated fats that are beneficial for cardiovascular health when used in moderation.
Vitamin C from Parsley
A garnish of fresh parsley adds a small but meaningful boost of vitamin C for immune support.
Frequently asked questions
Ensure potatoes are thoroughly dried before oiling, and do not overcrowd the baking sheet. A single layer with space between cubes is essential.
