Crispy Garlic Roasted Potatoes

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Easy garlic roasted potatoes recipe made in the oven for a crispy and creamy texture! These spuds are infused with a rosemary garlic oil for extra flavor. A simple side dish to serve with any entree for a complete meal.

Easy side dish recipe for crispy garlic roasted potatoes cooked on a baking sheet and seasoned with rosemary and oil for extra flavor.

Garlic roasted potatoes add delicious flavor that compliments any meal! All you need is four simple ingredients to make this recipe. You are going to love how easy it is to infuse aromatics right into the oil so that each red potato bite is fragrant and delicious.

If you are ready to learn how to make the most crispy, creamiest roasted potatoes, today is your lucky day. Grab those spuds, a baking sheet, and let’s turn up the heat!

Quartered baby red potatoes on a baking sheet before going into the oven

How to make garlic roasted potatoes

It seems like such a simple concept, but you want to get it right! It’s all about what variety you choose, temperature and time. However, make sure to use your trusty senses to decide when the roasted potatoes are perfectly crisp and ready to eat.

Potato variety

Russet, new, fingerling, red, Yukon Gold, and sweet can all be baked in the oven, but the starch content of each type of potato can affect the end product. To get a crisp browned crust with a creamy interior, I chose baby red potatoes.

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.

Crispy garlic roasted potatoes seasoned with rosemary on a baking sheet

What temperature do you roast potatoes?

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, it’s responsible for the color change and extra flavor development.

It takes some time, about an hour or so on a baking sheet to get the potatoes crispy and golden, so just be patient, and the magic happens. Thank you food science!

Bowl of garlic roasted potatoes

What makes these potatoes so unique?

I know, you’ve probably made a garlic-roasted potato recipe like this a thousand times. But have you ever made rosemary garlic oil to coat the potatoes so that the flavors stick right onto the potatoes? It’s so easy!

It just takes less than 5 minutes to infuse the soluble flavor compounds from the aromatics right into the oil. This way instead of the herbs and aromatics getting burnt when you add them while roasting in the oven, just the desirable flavors get transferred. Hey hey!

Garlic oil is infused into the potatoes

Do you want to know the very best part?

The chopped rosemary and garlic used to infuse into the oil gets saved, and the fried bits of aromatics get topped with the roasted potatoes when you are ready to serve. Yes, please! My family couldn’t wait to devour these along with my chicken marsala that I made the same night.

These garlic roasted potatoes are guaranteed to be a hit at the dinner table! With just a few tweaks to your prep techniques, you’ll have a side dish home run every time. How will you pair these garlic potatoes? Will it be a juicy steak or pork tenderloin? I can’t wait to hear!

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Does the type of potato affect the texture?

Yes! 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 does not hold very well together when cooked, but they have a more delicate fluffy texture, ideal for soaking up flavors.

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Crispy Garlic Roasted Potatoes

Easy side dish recipe for crispy garlic roasted potatoes cooked on a baking sheet and seasoned with rosemary and oil for extra flavor.
Pin Print Review
3.86 from 57 votes
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings 4 servings
Course Side
Cuisine American


  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 ½ teaspoons rosemary, chopped
  • 2 pounds baby red potatoes, quartered
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons chopped parsley


  • Preheat oven to 400°F.
  • In a small saucepan or frying pan add olive oil, minced garlic and chopped rosemary, cook over medium heat. Cook, constantly stirring, until the garlic just turns to a light golden color, about 2 to 3 minutes.
  • Immediately strain the oil through a fine-mesh metal strainer into a medium-sized bowl.
  • Reserve the fried garlic and rosemary to add to the potatoes after roasting.
  • Add quartered potatoes to the bowl with the garlic infused oil.
  • Add salt and pepper, tossing until coated.
  • Transfer to a large baking sheet, spreading out evenly in a single layer.
  • Roast for 20 minutes, then use a spatula to turn over potatoes carefully.
  • Roast another 20 minutes, toss potatoes.
  • Roast 10 to 20 additional minutes until potatoes are browned, crisp and tender.
  • Toss potatoes with reserved fried garlic and rosemary.
  • Sprinkle with chopped parsley, serve hot.

Recipe Video


  • MAKE IT WHOLE30: Use extra-virgin olive oil or ghee, and use sea salt for kosher salt.

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Nutrition Facts
Crispy Garlic Roasted Potatoes
Amount Per Serving
Calories 266 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 294mg12%
Potassium 11mg0%
Carbohydrates 42g14%
Fiber 5g20%
Sugar 1g1%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 1.7mg2%
Calcium 10mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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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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15 Comments Leave a comment or review

  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. Andy Engeman says

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

  8. 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!

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