Crispy Garlic Herb Roasted Potatoes
Crispy on the outside, tender on the inside, these Garlic Herb Roasted Potatoes are a flavorful and wholesome side dish. Coated in fresh herbs, garlic, and olive oil, they’re quick to prepare, nutritious, and perfect for everyday meals or meal prep.
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.