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.
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!
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.
So what temperature do you roast potatoes and how long before they get nice and toasty?
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!
Okay, 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!
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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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
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. They 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. You will notice a more delicate fluffy texture, ideal for soaking up flavors. They all make for excellent roasted potatoes, the baked being the most crisp on the surface, while the waxy red or gold potatoes gives a golden crust with a creamier internal texture. Either way, you can’t go wrong, it’s just a matter of taste preference. Test a few batches and see what you like best!
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons rosemary , chopped
- 2 pounds baby red potatoes , quartered
- 1 teaspoon kosher salt
- 1/4 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.
MAKE IT WHOLE30: Use extra-virgin olive oil or ghee, and use sea salt for kosher salt.
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