Garlic Herb Roasted Potatoes
82 Comments
Mar 13, 2024
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These roasted potatoes always hit the spot for a delicious side dish. They’re simultaneously creamy and crispy, coated with fresh garlic and herbs, and the perfect accompaniment to any dinner you have planned.
Why You’ll Love These Roasted Potatoes
While I do love classic mashed potatoes and deli-style skillet potatoes, these garlic herb roasted potatoes have a special place at my dinner table. Here’s why:
- They’re super easy and cooked perfectly. I’m talking golden, crispy outsides with buttery soft insides that require minimal effort.
- You can switch up the flavors. Potatoes tossed in loads of garlic goodness are my favorite. But this is a great basic recipe that’s adaptable to any flavor your heart desires. Keep scrolling and I’ll walk you through different seasonings and sauces that you can use.
- It’s a classic dish everyone loves. I make this recipe often for holiday parties and family gatherings (like Thanksgiving and Easter), and they’re always the first item to disappear. That’s gotta say something, right?
Roasted Potatoes Ingredients
- Small Potatoes: I’m using small white new potatoes, but you could also use red potatoes or Yukon Golds. I’ll talk more about this in the next section.
- Minced Garlic: While you do have to be careful with fresh garlic when roasting as it can burn, it’s fine with this recipe. Plus, the little bits will lend a stronger garlic flavor!
- Fresh Herbs: I love freshly chopped Italian parsley on roasted potatoes. But you could use any of your favorite tender herbs.
- Olive Oil and Seasoning: Salt and pepper are all you need. But, I’ll talk through more flavor ideas below!
Find the printable recipe with measurements below.
Which Potatoes Are Best For Roasting?
When it comes to roasting, you typically want potatoes that fall in the middle between waxy and starchy. Enter new potatoes or Yukon Golds! These potatoes have a slightly waxy exterior that caramelizes nicely and are starchy enough to have a silky and buttery center.
How To Make Garlic Roasted Potatoes
- Prep the potatoes. Cut the potatoes in half or quarters (if they’re extra large) and place them in a mixing bowl.
- Toss with seasoning. Add the olive oil, minced garlic, parsley, salt, and pepper, and toss everything together until the potatoes are well coated. Then, transfer them to a sheet pan into a single even layer. Note: I like to place my potatoes cut side down for at least half of the baking time so one side gets nice and crispy.
- Roast the potatoes for 45 to 55 minutes at 400°F or until they’re golden brown. Stir the potatoes halfway through so that all sides are cooked.
Flavor Variations
- Different herbs: If you’re not a fan parsley, swap for rosemary, thyme, oregano, or a mix of all for an extra herbaceous flavor.
- Garlic Parmesan: Add freshly grated parmesan cheese in the last five minutes of roasting for the perfect garlic parmesan flavor.
- Cajun: Toss the potatoes in oil and my homemade Cajun seasoning for a bold Southern spice kick.
- Dipping Sauces: If you want a sauce to pair with these, you can’t go wrong with garlic aioli, chipotle sauce, or roasted red pepper tahini.
Common Questions
There are a few tactics you can try. One, it’s important not to crowd the pan so they have room to breathe. Otherwise, the potatoes will steam versus roast. Second, you can try broiling the potatoes for a few minutes at the end to give them an extra golden layer.
Roasted potatoes will last for 3 to 4 days in the fridge and up to 3 months in the freezer. When you’re ready to enjoy, just reheat them in the microwave (they’ll be a bit softer than fresh out of the oven). But if you have an air fryer, you can reheat them at 370°F for about 5 to 10 minutes, tossing halfway through.
Roasted potatoes are the quintessential side dish for any meaty entree. Think restaurant-style classics such as filet mignon, prime rib, pork tenderloin, beef brisket, baked chicken thighs, baked salmon, and the list goes on!
More Roasted Vegetables
- Roasted Broccoli
- Roasted Brussels Sprouts
- Honey Glazed Carrots
- Roasted Sweet Potatoes
- Smashed Potatoes
- Or check out these Thanksgiving side dishes for more ideas!
I can’t wait for you to try these garlic roasted potatoes! If you make them, I’d love to know how they turned out in the comment box below. Your review will help other readers in the community as well.
Garlic Herb Roasted Potatoes
Description
Equipment
- Aluminum Sheet Pan My favorite heavy duty baking sheet I've had for years!
- Glass Mixing Bowls The best nesting bowls that come in a variety of sizes.
- Zwilling Chef's Knife My go-to chef's knife.
Ingredients
Instructions
- Slice potatoes. Preheat your oven to 400°F. Cut the potatoes in half or quarters (if they're large) and place them in a mixing bowl with the olive oil, minced garlic, parsley, salt, and pepper.
- Toss everything together until well coated.
- Roast the potatoes. Transfer the potatoes to a sheet pan and spread them out on one even layer. For an extra crispy side, make sure they're cut side down on a baking sheet. Roast the potatoes for 45 to 55 minutes, stirring halfway through, until golden and browned.
- Garnish and serve. Transfer the potatoes to a serving bowl. If you'd like, sprinkle a little extra parsley on top before serving.
Lisa’s Tips
- To store for the week: These will stay good in an airtight container in the fridge for 4 to 5 days. Although, I suggest eating them sooner as they will soften over time.
- To freeze for later: You can certainly freeze any leftovers for up to 3 months. The best way to do this is to freeze them on a baking sheet first. Once frozen, transfer them to a freezer-safe bag or container.
- For reheating: You can reheat these in the microwave for a few minutes until warmed through. But my favorite is to air fry them at 400°F for 3 minutes or so, shaking the basket halfway through. They’ll become crispy again!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted January 2020, but updated to include new photos and information for your benefit!
Will using an air fryer work for these potatoes?? Would love to try!
Yes, you can air fry these potatoes!
Can I use parchment paper on the cookie sheet to cut down on cleaning? Will that make the potatoes less crispy?
Yes, you can use parchment paper if you’d like!
My Yia Yia (grandma in greek) made the potatoes with olive oil, oregano, salt and lemon juice. The lemon juice was strong too.
Delicious! Give it a try.
Sounds amazing! I’ll definitely give that a go.
Excellent
My family love these potatoes. I made them as per the recipe but left out the parsley. They cook in 35 minutes in our oven. The only negative is that the garlic burns. I will try it with garlic granules instead of fresh garlic next time.
Hi Jessica – You can always use garlic powder next time if you’d like!
Can these be cooked in the air fryer?
Hi Jeanne – Yes, they can! I’m not sure the exact time and temperature though as I haven’t tested it yet.
Can I put sliced mushrooms on pan with roasting potatoes to cook?
Hi Helen – It’s best to roast those on two separate sheet pans as mushrooms will release liquid.
Easy side dish
Easy and delicious!
Hi Dee – Happy to hear you loved these roasted potatoes!
Delicious, simple and the perfect side dish this Easter with porchetta!!!
I’m so glad you enjoyed the recipe!
Made these potatoes alongside your ‘Italian Meatloaf,’ and it was superbly easy and delicious.
I’m happy you loved both recipes, Sinead!
OMG Lisa, Tonight I made the Garlic Oven Roasted Potatoes and Crispy Chicken Thighs and are blown away with how delicious they are. I’ve tried other similar recipes without anywhere near the same results. Both the potatoes and chicken were as good or better than quality restaurant or anywhere else we’ve ever had. Thank you for putting it out there for the world to enjoy.
Hi Skip – Happy to hear you loved that chicken and potato combination!
So yummy and easy! I made these with rosemary instead of parsley and they turned out amazing. Highly recommend!
Thanks Caitlyn! Happy you loved the recipe.
Absolutely delicious! I served these as a side along with your honey glazed carrots and they turned out perfect. Thank you so much Lisa!
You’re more than welcome, Laura! Happy you loved them.
Do you think a smaller batch could be done in an airfryer to shorten cooking time and oven heat? We live in FL so I rarely use my oven.
Yes, you can definitely air-fry these.
I was trying to make my potatoes some more interesting and looking for some recipe that would help me to do so! When I came across this garlic and herb potatoes, I knew this one is going to make it to the list of my favorites.
I hope it does!
The dish was relatively easy to make and I substituted the potatoes with slightly boiled green breadfruit which has a similar texture to that of the potatoes. Delicious.
Glad you enjoyed these roasted potatoes Joan!
We love this recipe at our house. The spices are the perfect combo!
Hi Lisa,
Two words: simple and yummy. It can be served as an appetizer and a snack. When I serve it as a snack, I put mozzarella and parmesan to make it tastier. For an appetizer, I sometimes drizzle it with truffle oil before serving to make it fancier. Thank you for this recipe!
Yay! Glad you enjoyed these roasted potatoes and found multiple ways to serve them.
I’ve made these several times and they are always excellent. I have substituted vegetable oil for the olive oil in the past and they turned out perfect. I also spray my foil with cooking spray because I have had the potatoes stick to the foil before. Problem solved.
Use parchment paper. Roast food with me always stick to the silver foil.
Am rate this recipe just BCZ that i have tried it last night
ITS so yummy full of LOL
thank you
These will be my go-to roasted potato recipe from now on. Wow, so good. My oldest couldn’t stop eating them. He said to his brothers, arent these addictive?? ha, ha.
So easy and delicious. Thank you Lisa!
Happy to hear everyone enjoyed these roasted potatoes!
Lisa, I love crispy potatoes. This option is even better since you can make it in advance. I cannot wait to have some of this garlic flavored goodness.
This one is covered in garlicky herb goodness :)
They were delicious!!! I used garlic powder in place of garlic. We loved them!!
Happy to hear you loved this recipe!
Another 5 stars for Lisa! These potatoes do not disappoint, they are delicious!
Wonderful! Glad you loved these potatoes Saskia!
Can I make these ahead of time and reheat at dinner time.
Of course! These make for a great meal prep option.
How long and at what temperature would you reheat them to not lose crispness or get mushy? Would using a microwave be possible or ruin them?
You can reheat them in the oven at the same temperature for about 10 minutes or so. Microwaving them won’t be as crispy, but they won’t become super mushy either.
I don’t know what is so magical about these proportions, but they turn out perfect every time. This is my go-to side with the crispy chicken thighs (another perfect recipe). Thanks for giving us another dish that is fresh and easy to make Lisa!
I’m so glad this recipe is a success every time :)
I normally don’t use recipes for side dishes (or cooking in general) but I’m so glad I tried this one, the potatoes came out perfectly crispy on the outside and buttery soft on the inside with so much garlicky flavor. Thanks for another great recipe!
Hi Natasha – Wonderful! Roasted potatoes are always a delicious and perfect side dish :)
Tried this recipe along side a pressure cooked chuck roast. The taters took as long as the roast which was perfect! Roasted 3.5 lbs of Yellow potatoes and there was nothing leftover. I used a Parmesan Garlic spice mix and added parsley. It was amazing!
Hi Anthony – I’m so glad you enjoyed these roasted potatoes! I love the addition of a parmesan garlic spice mix :)
These potatoes came out perfectly. I halved small Yukon gold potatoes. They were crispy outside and soft inside. The only problem was that there was no moisture or sauce left on the outside. I was cooking lamb and used rosemary instead of parsley and was able to use the liquid in the lamb skillet over the potatoes. My husband raved about them and I will definitely make them again. I may try making extra tossing sauce to put over the potatoes before and/or after baking.
Hi Judy- These roasted potatoes don’t normally have tons of moisture/sauce over it once it’s done roasting. But, feel free to add extra tossing sauce after it comes out of the oven! That would be delicious :)
I made this as a side dish to a steak, and I was really pleased with the results. These potatoes have so much flavor, and they’re so much healthier than what you’d order in a restaurant (I’m having flashbacks of all that pooled oil at the bottom of the serving tray!). I wouldn’t make any adjustments to this recipe–I like it as is.
Hi Susan – I’m glad you found a potato side dish that works for you :) This definitely is a great combination with any protein, especially steak!
This recipe was easy and the results DELICIOUS! I used Pink Himalayan Sea Salt instead of regular salt, and the results were awesome.
I popped one of the potatoes in my mouth and could not help exclaiming, “Mmmmm this is awesome!” My husband loved them, too and gobbled them up. My mom stopped by and I offered her some and she said she wasn’t hungry, but I made her eat one and she exclaimed, “Oh my goodness, this is wonderful!” and she wound up taking all the leftovers home.
This recipe is definitely going into my main rotation!
Hi Karen- I’m so glad you and your family enjoyed this recipe! It’s such a simple way to dress up potatoes and all you need to do is pop it in the oven.
So delicious! I used the leftovers for breakfast the next morning, paired with a veggie egg scramble and some bacon. I love how well all your dishes reheat!
Hi Christy – Yum! You can never go wrong with an egg scramble with a side of herby potatoes :)
Can I use cilantro instead of parsley?
Hi Ashwini – Yes! You can switch up the herbs in this to whichever you’d like :)
I am 67 years old and have a 10 month old grandson, his parents always eat so healthy and so does he, I hope to be able to make him healthy food, he eats everything, do you have baby things to make so grandma feeds him with food his parents will approve of?
Hi Rebecca – I don’t have recipes specifically for babies. But perhaps some of my vegetable mashes (mashed potatoes, mashed butternut squash, etc) would work well for him.
We made a double batch they were so delic!!
Hi Angie – Amazing! The more potatoes the better :)
I roasted 8 lbs of potatoes using this recipe. Served a bunch to my family the other night with pork loin and froze the rest in batches to pair with eggs, steak and stew later on.
Hi Hillary – I love the how you used this recipe in so many meals! All sounds delicious :)
The flavor on these potatoes are fantastic!
Hi Erika – So glad you enjoyed these potatoes :)
I envisage these potatoes near a Greek salad for some reason. Looks amazing!
Hi Alice – These potatoes will definitely give your salad a perfect salty contrast :)
That garlic goodness is totally amazing. My favorite side dish for so many great mains. Never get tired :-)
Hi Danielle – I couldn’t agree more. Plus, the more garlic the better right!
These potatoes look so good. They are a perfect side dish.
Hi Andrea – Thanks so much! Hope you enjoy them :)
Delicious and simple! I love the look of these small potatoes, imagine the garlic flavor – just perfect for dinner!
Hi Alina – These potatoes are such an easy and perfect side dish for just about anything :)