These Garlic Herb Roasted Potatoes are a simple yet irresistible side dish that balances crispy edges with tender, fluffy interiors.
Packed with fiber and plant-based nutrients, they provide a wholesome, satisfying option for any meal.
Lightly coated in heart-healthy olive oil and fresh herbs, this recipe is low in saturated fat, quick to prepare, and perfect for everyday cooking or meal prepping.
Crispy Garlic Herb Roasted Potatoes
Equipment
- 1 Aluminum Sheet Pan (heavy-duty, for even roasting)
- 1 Glass Mixing Bowl (medium or large)
- 1 Chef’s Knife (for slicing potatoes)
- 1 cutting board
Ingredients
- 3 pounds small white or red potatoes
- 3 tablespoons olive oil
- 2 tablespoons minced garlic about 6–7 cloves
- 2 tablespoons fresh parsley chopped (or your favorite herbs)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Potatoes: Begin by thoroughly washing 3 pounds of small white or red potatoes under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel to ensure they roast properly and achieve that perfect crispy texture. Using a sharp chef’s knife on a sturdy cutting board, slice the potatoes in half. If the potatoes are larger, cut them into quarters so that each piece is roughly uniform in size. This ensures even cooking and consistent browning.
- Mix the Seasoning: In a medium to large glass mixing bowl, combine 3 tablespoons of olive oil with 2 tablespoons of minced garlic. Add 2 tablespoons of freshly chopped parsley (or any herbs you prefer, such as rosemary or thyme), 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Stir these ingredients together until they form a fragrant, well-blended mixture that will evenly coat the potatoes.
- Toss Potatoes in Seasoning: Add the sliced potatoes to the bowl with the herb and garlic mixture. Using a spatula or your clean hands, gently toss the potatoes until every piece is evenly coated. Make sure the garlic and herbs cling to each potato for maximum flavor. This step is crucial, as the oil and seasoning help the potatoes roast beautifully, creating a golden, crispy exterior while keeping the inside tender.
- Arrange on Baking Sheet: Preheat your oven to 400°F (200°C). While the oven heats, transfer the seasoned potatoes onto a heavy-duty aluminum sheet pan. Spread them out in a single, even layer, leaving a little space between each piece. For extra crispiness, place the cut sides of the potatoes down on the pan. Avoid overcrowding the pan, as this can cause the potatoes to steam rather than roast, which would reduce the crispiness.
- Roast the Potatoes: Place the sheet pan in the preheated oven. Roast the potatoes for 45 to 55 minutes, depending on their size. Halfway through the cooking time, use a spatula to gently turn the potatoes to ensure even browning on all sides. You’ll know the potatoes are done when they are golden brown, crispy on the outside, and tender when pierced with a fork. The aroma of roasted garlic and herbs should fill your kitchen by this point, signaling that they are nearly ready.
- Garnish and Serve: Once the potatoes are perfectly roasted, remove them from the oven and transfer them to a serving bowl. For a fresh, vibrant touch, sprinkle a little extra chopped parsley over the top. Serve immediately while hot and crispy. These potatoes make a wonderful side dish for roasted meats, grilled vegetables, or even as part of a hearty vegetarian meal.
- Storage Tips (Optional Step for Meal Prep): If you plan to store leftovers, allow the potatoes to cool completely before placing them in an airtight container. Refrigerate for up to 4–5 days. For longer storage, freeze them on a baking sheet for a few hours, then transfer to a freezer-safe bag for up to 3 months. To reheat, use an air fryer or oven to restore their crispiness, or microwave for convenience, though the exterior may soften slightly.
Notes
- Always wash and dry potatoes thoroughly before roasting to remove dirt and prevent excess moisture, which can make them soggy.
- Cutting potatoes into uniform sizes ensures even cooking and consistent browning.
- Tossing the potatoes gently with olive oil and herbs helps the seasoning cling and enhances crispiness.
- Roast on a heavy-duty baking sheet in a single layer to avoid overcrowding, which can cause steaming instead of roasting.
- Fresh garlic and parsley provide vibrant flavor, but dried herbs can be used in a pinch.
- For extra crispiness, flip the potatoes halfway through roasting or place them cut-side down on the baking sheet.
Chef’s Secrets To Perfect Roasted Potatoes
The key to outstanding roasted potatoes is balancing texture and flavor.
Use fresh herbs and garlic for vibrant aroma, and don’t be afraid to season generously—potatoes absorb seasoning well.
Preheating the oven to a high temperature ensures a crisp exterior, while leaving some space between pieces prevents steaming.
For an added layer of flavor, lightly toss the potatoes with a touch of smoked paprika or rosemary before roasting.
Choosing small, firm potatoes ensures they remain tender inside, while cutting them into uniform pieces guarantees even cooking.
Serving Suggestions For Maximum Enjoyment
Garlic Herb Roasted Potatoes are versatile enough to pair with almost any main dish.
Serve them alongside roasted chicken, grilled steak, or pan-seared fish for a complete meal.
They also work beautifully with vegetarian dishes like sautéed mushrooms, roasted vegetables, or a fresh leafy salad.
For brunch or casual meals, consider topping them with a fried egg or a sprinkle of crumbled feta cheese.
The potatoes’ crispy exterior and soft interior make them satisfying on their own as a snack or appetizer, too.
Storage Tips For Long-Term Freshness
These roasted potatoes store exceptionally well, making them perfect for meal prep.
Allow them to cool completely before transferring to an airtight container.
In the refrigerator, they remain fresh for 4–5 days, though their crispiness diminishes over time.
To freeze, spread the roasted potatoes on a baking sheet for a few hours, then transfer to a freezer-safe bag or container for up to 3 months.
Reheat in an air fryer or oven to restore the crisp exterior, or use a microwave for a quick warm-up, though the texture may be slightly softer.
Frequently Asked Questions
1. Can I use different types of potatoes?
Yes! Small white or red potatoes are ideal for even roasting, but Yukon Gold, fingerlings, or other firm potatoes work well too.
Avoid starchy potatoes like russets if you want consistent crispiness.
2. Do I need to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture, nutrients, and flavor, and the skin crisps up nicely in the oven.
3. Can I prepare these potatoes ahead of time?
Absolutely. You can season and cut the potatoes a few hours ahead and keep them in the fridge. Roast just before serving for optimal freshness.
4. How do I make them extra crispy?
Use a high-quality baking sheet, avoid overcrowding, and flip the potatoes halfway through roasting.
Drizzling with a little more olive oil or ensuring the cut side is down also enhances crispiness.
5. Can I adjust the seasoning or herbs?
Yes! Feel free to experiment with rosemary, thyme, oregano, or smoked paprika.
Fresh herbs provide a brighter flavor, while dried herbs work in a pinch—just adjust the amount slightly.
