These garlicky roasted potatoes are crispy on the outside and soft on the inside. They’re easy to make and delicious. These potatoes pair well with a wide variety of main courses and make a great side dish for the holidays.
What to serve with these garlicky roasted potatoes
This mouthwatering meatless meatloaf is the perfect dish to serve with these potatoes. A winning combination for the holidays or whenever you’re craving a hearty meal.
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 without being overpowering.
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.
Finely chopped fresh parsley, basil, or chives are delicious optional additions to this dish.
How to make them
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 any optional, finely chopped fresh herbs, then mix again before serving.
Store these garlicky roasted 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 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 oven roasted onions are delicious and easy to make.
- These baked radishes are festive and flavorful.
Garlicky Roasted Potatoes
- Sheet pan
- Parchment paper
- 1 clove garlic (finely chopped)
- 4 cups potatoes (roughly chopped)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- Optional: 1 teaspoon of finely chopped fresh parsley, basil, or chives.
- 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 any optional fresh herbs, then mix again before serving.
- Store these garlicky roasted potatoes in an airtight container in the fridge for up to three days, then reheat before serving.