These garlicky potatoes with fresh herbs are roasted to crispy perfection. They’re easy to make and perfect for garlic lovers. These potatoes pair well with a wide variety of main courses and make a great side dish for the holidays.
Ingredients and Substitutions
These roasted potatoes get their garlicky kick from finely chopped fresh garlic which is tossed with the potatoes after they’re finished cooking. The residual heat from the potatoes cooks the garlic slightly, which results in a garlic flavor that’s robust enough for true garlic lovers.
I like using yellow potatoes such as Yukon Gold in this recipe, but white potatoes or any other variety of potatoes works too.
I prefer to use extra virgin olive oil when making these potatoes. You can substitute any other oil that is neutral in flavor if you prefer.
Fresh Herbs
Finely chopped fresh herbs such as parsley, basil, tarragon, or chives pair perfectly with these crispy roasted potatoes. The herbs add a hit of freshness that really elevates this simple and delicious side dish.
How to Make Roasted Garlicky Potatoes
Start by preheating the oven to 400 degrees Fahrenheit, then roughly chop the potatoes. Add them to a parchment paper lined sheet pan along with the extra virgin olive oil.
Toss the potatoes with the oil, ensuring they are evenly coated, then spread them in an even layer.
Bake the potatoes for thirty-five minutes, then flip them.
Continue to bake the potatoes for an additional twenty-five minutes or until they’re golden brown and crispy around the edges.
When the potatoes are finished baking, immediately add the chopped garlic to the pan and mix well. It’s important to add the garlic right away because the residual heat from the potatoes will cook the raw garlic slightly, resulting in a garlicky flavor that is definitely noticeable but not overwhelming. This method also prevents the garlic from burning during the roasting process.
Next you’ll add the salt and finely chopped fresh herbs, then mix again before serving.
Storage
Store these potatoes in an airtight container in the fridge for up to three days, then reheat before serving. I prefer to reheat them in the oven so they stay crispy, but in a pinch you can reheat them in the microwave instead.
More easy side dish recipes to try
- This rosemary butternut squash is another tasty side dish that’s perfect for the holidays.
- This roasted asparagus with balsamic vinegar is tender with crispy tips.
- These garlic roasted radishes are festive and flavorful.
Garlicky Potatoes Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1 clove garlic (finely chopped)
- 4 cups potatoes (roughly chopped)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1 teaspoon finely chopped fresh herbs such as parsley, basil, tarragon, or chives.
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the chopped potatoes and extra virgin olive oil to a sheet pan lined with parchment paper.
- Use your hands to toss the potatoes with the oil, ensuring they are evenly coated.
- Spread the potatoes in an even layer on the sheet pan.
- Bake at 400 degrees Fahrenheit for thirty-five minutes, then flip the potatoes and continue to bake for twenty-five additional minutes or until the potatoes are golden brown with crispy edges.
- As soon as the potatoes are done baking, immediately add the chopped garlic to the pan, then mix well (the residual heat from the potatoes will cook the garlic slightly which is why it’s necessary to add the garlic immediately after removing the pan from the oven).
- Add the salt and fresh herbs, then mix again before serving.
Notes
- Store these potatoes in an airtight container in the fridge for up to three days, then reheat before serving.