Delicious Garlic Roasted Potatoes

Garlic Roasted Potatoes 

Garlic roasted potatoes are a new favorite side dish in my house, and have made a place in our normal meal rotations. 

Nathan loves them for the super crispy texture that comes from roasting them in the oven, almost like fried potatoes. They have a crispy outside and are tender on the inside. I love them because they are so easy to prepare and make, requiring very minimal effort. 

This post contains affiliate links

Have you tried these garlic roasted potatoes? Come on in and let me tell you about it! 

Garlic Roasted Potatoes Ingredients 

Potatoes I typically use red potatoes for any recipe where I roast them in the oven. I’ve also used fingerling potatoes and sliced them thin, almost like potato chips and loved them in this recipe. Use whatever you have at home though, as it’ll work just fine. Russets are great for this. 

Olive oil, 2 tablespoons 

Salt, 1 teaspoon 

Ancho Chili Powder, 1 teaspoon you can substitute smoked paprika for the ancho if that’s what you have in the pantry. 

Black Pepper, 1 teaspoon I like black pepper, but if you don’t enjoy it as much, cut the amount back to ½ a teaspoon. 

Garlic, 4 cloves, minced fine 

Parsley, ¼ teaspoon

Thyme, ½ teaspoon 

Garlic Roasted Potatoes Directions 

Preheat the oven to 400 degrees. 

Lightly spray a baking sheet with cooking oil and set it aside. 

Peel and cut the potatoes, placing them in a mixing bowl with cold water and letting them soak for at least 30 minutes. I start doing this, then wander off to do something else outside the kitchen, then return to prep my actual dinner and they’re perfect. 

Using a kitchen towel, arrange the potatoes on it so they can dry and remove the moisture. Giving the potatoes ample time to soak and then dry will draw out excess moisture, giving you that delicious crispy texture you want. 

While my potatoes are soaking, in another mixing bowl, add in the olive oil, garlic, and spices, and mix well. This will give the oil time to rehydrate the dried spices and infuse those flavors into the oil. 

Once the potatoes have soaked and are dried, put them into the bowl with the olive oil mixture. Toss or stir to combine, making sure the potatoes are well coated in this delicious oil and seasonings. 

Spread them out onto the baking sheet in a single layer and bake for 30-60 minutes, flipping them occasionally, usually every 15 minutes. The baking time will completely depend on the size of your potatoes. I start checking it at the 30 minute mark and when they’re fork-tender, they’re done. Fork tender means you can pierce the potato with no resistance, but it is not falling apart. That is the desired doneness you want in a good potato. 

Recipe Notes 

This recipe is completely vegan as it is, which if you know anything about me, you know how much I love naturally vegan recipes that I don’t have to manipulate or change to be so. 

However, if that isn’t a dietary need for you, feel free to add in some parmesan cheese for another salty and crispy element in these potatoes. The first time I made these, I left out the cheese and even my husband didn’t miss it. 

Make sure that you’re giving the potatoes ample time to soak in water. This helps pull the starch and moisture out, and allows the potatoes to really crisp up the way you want them to. I call this the fix it and forget it portion of dinner. Because I get these started, then leave the kitchen to do something else while they soak. That way I’m not getting too impatient. 

If you want a different flavor profile, instead of the dried spices I used, try this french fry seasoning or my cajun spice blend. I’ve used all of them, and actually really enjoy changing it up for a different flavor profile without much effort. For a loaded baked potato flavor, garnish with sour cream, bacon crumbles, and melted butter. 

Dip these in french fry sauce or homemade ranch dressing, and you have a perfect kid-approved snack! 

As I said earlier, I prefer red potatoes in this recipe, but have used russets and fingerlings on multiple occasions and they come out just fine. The only potatoes I don’t use for this are yukon gold, because those are the best for mashed potatoes and don’t crisp up quite as nicely as other varieties of potatoes. 

The most important thing is to cut them all into the same size pieces, that way they cook evenly. 

Why I Love This Recipe 

This garlic roasted potatoes recipe is so simple that anyone can make it, no matter your cooking skill level. It is perfect for kids learning to cook (with parent supervision, please), or for a busy weeknight, or a picnic or potluck where you need a good side dish that isn’t the normal basic and boring stuff. 

I have made this recipe many times, using the exact recipe I listed above, and the variations I noted as well, and they are amazing every single time. The versatility in this recipe never ceases to amaze me, and keeps things from being boring! 

I make this to accompany my oven roasted carrots all the time, and they pair beautifully with any protein that you want. My go-to tends to be chicken, that way I can use the oven for all three dishes, and time them out to come out at the same time and it is perfect. 

Discussion 

Have you tried making these delicious garlic roasted potatoes? Are you a fan? Do you add anything to them? Let me know your thoughts in the comments! 

Amazon Notice 

The Cooking Wife is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, at no added cost to you.