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Garlic Roast Potatoes

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These Garlic Roast Potatoes are the ultimate side dish, featuring crispy edges and soft, fluffy interiors. Infused with garlic, olive oil, and fresh herbs, they’re an irresistible addition to any meal. Perfect for weeknight dinners or holiday feasts!

Ingredients

  • 2 pounds baby potatoes or Yukon Gold potatoes, halved or quartered
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • Salt and freshly ground black pepper, to taste
  • 1/2 tsp paprika (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the Potatoes:

  1. Wash and scrub the potatoes. Cut them into halves or quarters, depending on size. The smaller the pieces, the crispier they will be.

Toss the Potatoes:

  1. In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika (if using). Ensure the potatoes are well-coated.

Arrange on Baking Sheet:

  1. Spread the potatoes in a single layer on the baking sheet, ensuring they’re not overcrowded. This helps them roast evenly and get crispy.

Roast the Potatoes:

  1. Roast the potatoes for 35-40 minutes, flipping halfway through, until golden brown and crispy on the outside and tender on the inside.

Serve:

  1. Remove from the oven and garnish with fresh parsley. Serve hot as a side dish to your favorite main course.

Notes

  • Variations: Add a spicy kick with cayenne pepper or chili flakes, or sprinkle with grated Parmesan cheese during the last 5 minutes of roasting for a cheesy twist.
  • Lemon Zest: For a zesty flavor, add lemon zest along with the garlic.
  • Other Herbs: Feel free to experiment with oregano, basil, or sage to tailor the flavor to your liking.