Delicious crispy garlic roasted potatoes infused with rosemary garlic oil for extra flavor. This side dish pairs well with various proteins and vegetables to complete your meal.
Recipe Science
- Use red potatoes for a crisp, browned crust and creamy interior. Their low starch content keeps the center smooth and tender.
- Infuse the oil with garlic and rosemary. Strain, then use the olive oil and minced garlic-infused fat to roast the potatoes.
- Roasting at 400°F ensures the potatoes’ surface reaches the temperature needed for the Maillard reaction, producing a golden color and rich flavor.
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Featured Comment 17
“Tried this recipe the other night. These potatoes were a big hit. Second helpings for everybody. They just couldn’t get enough. Reminds me to be sure to make more next time.—Patty M.
Why It Works
Garlic roasted potatoes are one of the simplest and most delicious side dishes. For this recipe, the flavor comes from frying the garlic in olive oil on the stovetop and tossing it with the potatoes before serving. This process reduces the chances of the delicate allium burning and infuses the oil with its earthy flavor.
The potatoes are cooked on a baking sheet to yield creamy centers and a golden, crispy crust. The hot surface and occasional turning create a pleasant contrast of textures. It’s the perfect side dish for Thanksgiving or complementing a stunning rib-eye steak, pan-seared salmon, or chicken marsala.
Ingredients You’ll Need
- Potatoes: I use baby red potatoes to get a crisp, browned crust with a creamy interior. When cooked, these waxy potatoes are low in starch content and become smooth in the center. They also don’t fall apart easily like Russet potatoes, so they hold their shape well after cooking.
- Oil: Fruity olive oil is used to fry the garlic and roast the potatoes.
- Garlic: Minced garlic quickly infuses its earthy and pungent flavors into the oil, which is ideal for cooking fragrant potatoes.
- Herbs: Robust chopped rosemary infuses more aromatics into the olive oil. The dish is garnished with fresh parsley.
- Seasoning: The potatoes are seasoned with salt and pepper to enhance the savory flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This garlic roasted potato recipe is easy to customize! Try these delicious options:
- Potatoe Substitutes: Other types of potatoes, such as white, yellow, or Yukon Gold potatoes, are suitable choices. Select baby potatoes or cut larger ones into smaller pieces.
- Oil: Use coconut oil or avocado oil. For a garlic butter taste, use clarified butter or ghee.
- Seasonings: Garlic powder enhances the garlic flavor, or onion powder for a stronger allium taste. Toss the roasted red potatoes with smoked paprika or chili powder before serving.
- Herbs: Garnish with fresh herbs like chives, green onions, dill, oregano, thyme, or basil.
- Cheese: Sprinkle cheese on top for a saltier taste. I like a garlic and parmesan cheese combination.
- Serve with A Sauce: You can even serve a dip on the side, like ranch dressing or green goddess dressing.
How to Make Garlic Roasted Potatoes
Step 1: Pre-heat the Oven
Position the oven rack in the center for even heat distribution, then preheat the oven to 400°F (204ºC). This temperature is perfect for roasting the potatoes, ensuring they become golden brown and crispy on the outside while staying tender inside.
Step 2: Fry the Garlic
Minced garlic is a favorite way to add earthy, nutty aromas to potatoes. However, it burns easily, especially if you heat small pieces for a long time. Instead, I cook the garlic gently in olive oil and rosemary on the stovetop. The fried garlic bits become crunchy and enhance the texture of the dish.
Step 3: Strain the Oil
Place a fine-mesh strainer over a medium bowl and immediately strain the garlic oil mixture. Be sure to reserve the crispy fried garlic and rosemary bits, as you’ll add them to the potatoes after roasting for an extra burst of flavor and texture.
Ingredient Chemistry: Within 5 minutes of cooking on the stovetop, the oil-soluble organosulfur flavor compounds from the garlic and the fat-soluble flavors in the rosemary intensify and infuse into the oil. Don’t let that go to waste! Strain it to separate the oil from the large garlic pieces and rosemary leaves, but don’t discard anything.
Step 4: Season the Potatoes
Cut the red potatoes into quarters to expose more surface area so the moisture can turn to steam. Add the potatoes to the bowl with the garlic-infused oil. Sprinkle with salt and pepper, then toss until the potatoes are evenly coated.
Pro Tip: The salt helps to draw out more water for quicker cooking while seasoning the spud’s interior.
Step 5: Roast
These garlic roasted potatoes receive a generous heat treatment of 400 degrees. Why so hot? It’s not until the surface temperature reaches 300°F (149°C) that the Maillard reaction occurs, which is responsible for the color change and flavor development.
Spread the potatoes in a single layer on a large sheet pan and roast for 20 minutes. Use a spatula to flip them over, then roast for another 20 minutes. Continue turning and roasting until the potatoes are crisp on the outside and tender inside, about 10 to 20 minutes more.
Tips for Perfect Execution: The potatoes need about an hour on a baking sheet to become crispy and golden. Patience is critical. As the browned crust forms, the potatoes become easier to release from the pan and flip to finish cooking the other sides.
Step 6: Final Seasoning
Before serving, toss with the reserved fried garlic bits, rosemary, and freshly chopped parsley.
Frequently Asked Questions
When roasting potatoes in the oven, the amount of starch directly affects their composition. There are waxy low-starch potatoes like Red Bliss and Yukon Gold that have thin skins, firm texture, and a creamy interior when cooked. Starchy potatoes like Russets have flesh that doesn’t hold together well when cooked, but they have a more delicate fluffy texture, ideal for soaking up flavors.
No. If properly cut, seasoned, and monitored during cooking, you’ll have tender spuds with a crispy exterior. Par-boiling can help speed up the cooking process but makes the potatoes soggier and prevents the crust from becoming as crisp.
Add the minced garlic at the end of cooking to prevent burnt bits. Instead, fry the garlic in oil and use that fragrant fat to roast the potatoes, then toss in the crispy garlic before serving.
Use a waxy potato like red or Yukon Gold. They won’t dry out as much because they are higher in moisture and sugar. The oil coating will also create a lipid barrier to prevent it from tasting too dry on the inside.
Serve This With
If you tried these Garlic Roasted Potatoes, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Crispy Garlic Roasted Potatoes
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 ½ teaspoon chopped rosemary
- 2 pounds baby red potatoes, quartered
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons chopped parsley
Instructions
- Pre-heat the Oven – Set the oven rack to the middle position and the temperature to 400°F (204ºC).
- Fry the Garlic – In a small saucepan or frying pan, add olive oil, minced garlic, and chopped rosemary. Cook over medium heat, constantly stirring, until the garlic starts to turn a light golden color, about 2 to 3 minutes.
- Strain the Oil – Set a fine-mesh strainer over a medium bowl. Immediately strain the garlic oil mixture. Reserve the fried garlic and rosemary bits to add to the potatoes after roasting.
- Season the Potatoes – Add the quartered potatoes to the bowl with the garlic-infused oil. Add salt and pepper, tossing until evenly coated.
- Roast – Spread evenly on a large baking sheet and roast for 20 minutes. Use a spatula to turn over the potatoes and roast for another 20 minutes. Turn and roast until potatoes are crisp and tender, about 10 to 20 minutes more.
- Final Seasoning – Toss the roasted potatoes with the reserved fried garlic and rosemary. Sprinkle with chopped parsley, and serve hot.
Recipe Video
Notes
- Make it Whole30: Use extra-virgin olive oil or ghee, and use sea salt for kosher salt.
- Storing: Cool completely and store in an airtight container for up to 5 days.
- Reheating: Reheat in the microwave on high in 30-second intervals until hot. For a crispy texture, saute in olive oil over medium-low heat until warmed through and crisp. Alternatively, reheat on a foil-lined sheet pan at 400°F (204ºC) until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Pantry Staples
22 Types of Cooking Oils and Fats
Ingredient Guides
Mr.Ron says
Can I do the same using sweet potatoes?
Jessica Gavin says
Yes! You can roast sweet potato chunks in the garlic-infused oil. That sounds so good!
Judith says
Making these again with baby Yukon gold taters 😀 I ALSO prepped the same infused oil and poured it onto a chicken I’m cooking in the Instant Pot – I am sure it will be delicious! Thanks for the recipe!
Jessica Gavin says
Wow, I love that you used the infused olive oil for the potatoes and chicken too. Amazing!
DOUG SHALE says
Good Plan …THANK YOU !!!
Andy Engeman says
Made them last night to accompany a pork loin. Finally a great way to make consistent roasted potatoes. Thanks much!
Jessica Gavin says
So happy to hear that you had spud success, Andy!
Stacie Bishops says
I can’t stand rosemary (or any herbs de Provence for that matter). Would thyme be a good alternative? I love thyme.
Maurice Eddy says
Yes! You can use any herby bits you like or just plain. You can put a bit of bacon in the pan to add flavour. Sorry this is late but it has just come up on my email listing. If you really like roast spuds, parsnips and even carrots shift to New Zealand roasts have been the normal for ever.
CAsh says
Omg……The best potato’s ? ever. I made them with Dynamic Duo The Little Potato from Sams Club. Thank You!
Judy says
I’m going to go make these right now. I only have the baby white potatoes, well there are a couple reds in that mix, but mostly white. Thank you for another wonderful recipe.
Cindy H. says
My husband asked me why we weren’t eating our potatoes this way all along. 🙂 These were so yummy and easy to put together. This will be a regular in our home. Thank you!
Rebecca says
Making this right now with some baby red potatoes, some yams and some gemstone potatoes (small and rainbow colored. The house smells fabulous and the samplings have been so tasty.
Patty Mah says
Tried this recipe the other night. These potatoes were a big hit. Second helpings for everybody. They just couldn’t get enough. Reminds me to be sure to make more next time. Thanks Jessica!
Jessica Gavin says
Yay Patty! Yes a larger batch next time for sure 🙂
Judy Seidel says
Jessica, I agree with you about the kind of potato and the oven temp. I made a similar dish with Yukon Gold potatoes but just tossed them in melted butter in a baking dish, sprinkled them with kosher salt and then topped them with a generous amount of freshly grated parmesan cheese. Do not stir during baking time so the potatoes form a melted, slightly crispy topping. Fantastic!
Jessica Gavin says
That sounds fantastic with the gold potatoes Judy! I’ll definitely have to try that 🙂