Crispy Garlic Roasted Potatoes

4.68 from 94 votes
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Delicious crispy roasted potatoes infused with rosemary garlic oil for extra flavor. This side dish pairs well with various proteins and vegetables to complete your meal.

Crispy garlic roasted potatoes seasoned with rosemary on a baking sheet.

Oven-roasted potatoes are one of the simplest yet satisfying sides to have on your plate. For this recipe, the flavor comes from frying the garlic in olive oil on the stovetop then tossing it with the potatoes before serving. This process reduces the chances of the delicate allium from burning and infuses the oil with its earthy flavor.

The potatoes are cooked directly on a baking sheet to yield the 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 to compliment a stunning rib-eye steak, pan-seared salmon, or chicken marsala.

Baby red potatoes cut into quarters and placed on a baking sheet.

Cook the garlic first

Minced garlic is a favorite choice to add earthy, nutty aromas to potatoes. However, they burn 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.

Recipe Resources

Save the oil and garlic

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.

Sheet pan with cooked potato pieces.

Potato selection

I use baby red potatoes to get a crisp browned crust with a creamy interior. These waxy potatoes are low in starch content and become smooth in the center when cooked. They also don’t fall apart easily like Russets, so they hold their shape well after cooking. Other types of potatoes like white, yellow, or Yukon Gold are other suitable choices. 

Prepare the potatoes

Cut the red potatoes into quarters to expose more surface area so the moisture can turn to steam. Toss them with your reserved garlic-infused oil, salt, and pepper for seasoning. The salt helps to draw out more water for quicker cooking while seasoning the spud’s interior. Place the pieces directly on a rimmed baking sheet in a single layer for even cooking.

Roasted potatoes in a white bowl.

Roasting temperature

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.

It takes about an hour or so on a baking sheet to get the potatoes crispy and golden, usually enough time for you to prepare the main dish. 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.

To maximize the flavor

Before serving, toss with the reserved fried garlic bits and rosemary, plus some fresh parsley. For a saltier taste, sprinkle parmesan cheese on top. You can even serve a dip on the side like ranch or green goddess dressing if desired.

Top down view of a bowl of roasted red potatoes in a bowl.

Need a vegetable side?


Is it necessary to boil potatoes before roasting?

No. If properly cut, seasoned, and monitored during the cooking process, 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.

How do you keep garlic from burning when roasting potatoes?

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.

How do you keep roasted potatoes from drying out?

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.

Close up of crispy potatoes with bits of garlic and rosemary.

Recipe Science

The type of potato affects the texture

When roasting potatoes in the oven, the amount of starch directly affects the 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. More 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.

Crispy Garlic Roasted Potatoes

These flavorful garlic roasted potatoes with crispy skin and creamy interiors make the perfect side dish for beef, chicken, and fish.
4.68 from 94 votes
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings 4 servings
Course Side
Cuisine American


  • 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


  • 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

YouTube video


  • 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

Serves: 4 servings
Calories 266kcal (13%)Carbohydrates 42g (14%)Protein 4g (8%)Fat 10g (15%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 7gSodium 294mg (12%)Potassium 11mgFiber 5g (20%)Sugar 1g (1%)Vitamin A 5IUVitamin C 1.7mg (2%)Calcium 10mg (1%)Iron 0.1mg (1%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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17 Comments Leave a comment or review

  1. 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!

  2. Andy Engeman says

    Made them last night to accompany a pork loin. Finally a great way to make consistent roasted potatoes. Thanks much!

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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!