Garlic Roasted Potatoes

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Garlic Roasted Potatoes

I love Garlic Roasted Potatoes—not just for the flavor, but because they’re the kind of recipe that totally saves any meal. I mean, they’re quick, golden, super aromatic, and that little touch of garlic makes your whole kitchen smell amazing. They work perfectly as a side dish or even as a tasty little snack, and the best part is they look elegant without being complicated at all. So yeah… let’s make them!

Servings:4 servings

Prep Time: 10 minutes

Cook Time:35 minutes

Total Time:45 minutes

Ingredients

2 lb (900 g) baby potatoes or gold potatoes, cut in half
3 tbsp (45 ml) olive oil
4 cloves garlic, minced
1 tsp (5 g) salt
1 tsp (2 g) black pepper
1 tsp (2 g) dried oregano or Italian seasoning
1 tsp (2 g) dried rosemary
2 tbsp (8 g) chopped fresh parsley

Equipment Needed

Baking sheet
Parchment paper
Large mixing bowl
Knife and cutting board

See 5 variations of the recipe at the end.

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Did You Know?

Did you know potatoes are one of the most “dangerous” snacks to have around? You swear you’ll just grab one… and next thing you know, half the tray magically disappeared. These Garlic Roasted Potatoes are exactly that kind of snack: crispy, flavorful, and totally addictive.

Instructions

First things first, preheat your oven to 425 °F (220 °C). Then line a baking sheet with parchment paper—this keeps the potatoes from sticking, helps them brown more evenly, and makes cleanup a total breeze.
Now grab a large mixing bowl and toss in the potatoes, olive oil, minced garlic, salt, pepper, oregano, and rosemary. Mix everything really well. Make sure every piece is nicely coated—you can use your hands or a spatula, whatever you prefer. Trust me, this step is what makes them come out golden and super flavorful.
Next, spread the potatoes out on the baking sheet in a single layer, making sure they’re not overlapping. Place them cut-side down so they get that extra crispy, caramelized finish. And if your baking sheet is on the smaller side, bake them in two batches so they roast instead of steaming.

Bake for about 30 to 35 minutes, or until the potatoes are golden and tender when you poke them with a fork. Try not to move them around too much while they cook—the less you touch them, the crispier they’ll get. And if your oven browns unevenly (which happens to a lot of us), rotate the baking sheet halfway through.
And that’s it—easy, right? Take them out of the oven and, while they’re still hot, sprinkle a little fresh parsley on top for extra color and flavor. Serve them right away and enjoy them any way you want!

Ingredient Substitutions

Potatoes: if you don’t have baby potatoes, just use russet or gold potatoes cut into even-sized cubes so they cook evenly and look great.
Fresh garlic: if you’re out, you can swap in 1 tsp (3 g) of garlic powder per clove—just make sure you mix it well with the oil.
Olive oil: you can switch it for avocado oil or a light vegetable oil; try to avoid oils with a very strong flavor.
Dried rosemary: if you’re missing it, go for thyme, Italian seasoning, or Herbes de Provence in the same amount.
Fresh parsley: cilantro, green onion, or even a pinch of dried parsley will work in a pinch.
Regular salt: if you’ve got kosher or coarse sea salt, use that—just add a little extra and taste at the end.

Prep Tips

Dry the potatoes: before anything else, pat them dry with paper towels so they crisp up better in the oven.
Cut evenly: try to keep all the pieces the same size so everything cooks at the same pace.
Don’t overcrowd: always spread the potatoes in a single layer so they get that perfect golden color.
Cut side down: if you want super crispy edges, keep the flat side facing down for most of the bake time.
Adjust the salt: taste at the end so you can fine-tune the seasoning without overdoing it.

Common Mistakes (What Not to Do)

Don’t overcrowd the tray: if it’s too full, the potatoes will steam instead of roasting.
Don’t skimp on the oil: using too little can make the potatoes dry and more likely to stick.
Don’t lower the heat: at 350 °F (175 °C) or below, they’ll dry out before they brown.
Don’t forget to season: potatoes really shine when they have enough salt and garlic.
Don’t over-stir: leave them alone so they can form that golden crust we all love.
Don’t use old potatoes: they change in flavor and texture, and the result just isn’t the same.

Frequently Asked Questions (FAQ)

Can I leave the skin on? Yes! I love leaving it on—makes them crispier and gives them better flavor.
Can I use frozen potatoes? You can, but thaw and dry them really well before roasting.
What if my oven runs hot? Just drop it to 400 °F (200 °C) and check the potatoes a little earlier.
How much garlic is too much? Somewhere between 3 and 4 cloves for 2 lb is perfect, but always adjust to your taste.
Can I prep the potatoes ahead of time? Absolutely—keep them in cold water for up to 8 hours, then dry them well before baking.
What if they stick? Next time use more oil or a silicone mat; for this batch, loosen them with a spatula once they’ve cooled slightly.
Can I make these in the air fryer? Yep—380 °F (193 °C) for 15–20 minutes, shaking halfway through.
Which potato works best? Baby, gold, or fingerling potatoes—they’re creamy inside and get super crispy outside.
Can I make them without oil? You can, but just know they won’t brown or crisp the same way.
How do I know when they’re done? Simple—they should be soft inside and deeply golden on the outside.

Storing & Reheating (how to store and reheat)

Refrigeration: You can keep them in an airtight container for 3–4 days in the fridge without any issue.
Freezing: If you want to freeze them, spread them out on a baking sheet first, freeze them solid, and then transfer them to a freezer bag for up to 2 months.
Reheating in the oven: This is where they turn out perfect—400 °F (200 °C) for about 10–15 minutes.
Reheating in the air fryer: Go with 375 °F (190 °C) for about 5–8 minutes.
Reheating in the microwave: This is the least crispy option, but definitely the fastest—heat in 30-second intervals.

Serving Suggestions

Oven-roasted chicken with lemon and herbs—perfect for a full dinner.
Oven-baked salmon with garlic and butter, super simple and elegant.
A fresh green salad with spinach, arugula, and a light vinaigrette goes great with the potatoes.
Enjoy them with a glass of dry white wine or a light citrus spritz.
For dessert, warm chocolate brownies with a scoop of vanilla ice cream… total bliss.

For kids and teens

Serve the potatoes with oven-baked chicken tenders—always a family favorite.
Mini burgers or sliders are perfect, and the potatoes make an awesome crunchy side.
Carrot and cucumber sticks with ranch dip—they’ll love the combo.
Pair everything with homemade lemonade or sparkling water with a splash of fruit juice.
For dessert, yogurt parfaits with granola and fresh fruit served in small cups.

Recipe Variations

Parmesan Garlic: For this tasty twist, just add ¼ cup (25 g) of grated Parmesan at the end of the bake. Oh man… so good!
Spicy Garlic: If you’re into spicy food, toss the potatoes with a pinch of cayenne or red pepper flakes for a bolder flavor.
Lemon Herb: For a citrusy vibe, add 1 tbsp (15 ml) of fresh lemon juice and some lemon zest right before serving.
Garlic Butter: Swap some of the oil for melted butter and you’ll get a richer, super comforting flavor.
Loaded Potatoes: If you want to turn them into more of a full meal, top them with shredded cheese, sour cream, and green onions—like mini baked potatoes.

Nutritional Information (per serving)

Calories: 210
Fat: 9 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 3 g
Sodium: 310 mg

Tastes of La Paz.