Oh my gosh, you guys – I could eat roasted garlic potatoes every single day and never get tired of them. There’s just something magical about how the crispy edges give way to that creamy center, all coated in that buttery garlic goodness. Some of my favorite family memories happen around a big platter of these potatoes – my little ones go wild when they smell them roasting, and honestly? I don’t blame them one bit. The best part? These roasted garlic potatoes are ridiculously simple to make, with just a handful of ingredients that turn into absolute gold in the oven. Whether it’s a weeknight dinner or a special Sunday roast, this recipe never lets me down.
Table of Contents
Table of Contents
Ingredients for Roasted Garlic Potatoes
Here’s what you’ll need to make these heavenly roasted garlic potatoes – simple stuff that comes together for big flavor. I always double-check my ingredients before starting because there’s nothing worse than getting halfway through and realizing you’re short on garlic (trust me, been there!).
- 2 pounds baby gold potatoes, quartered – Their creamy texture is perfect for roasting, and cutting them into similar-sized pieces means even cooking. No need to peel – the skins get deliciously crispy!
- 1 tablespoon olive oil – Just enough to coat the potatoes without making them greasy. I use regular olive oil, not extra virgin, since we’re cooking at high heat.
- Salt and pepper to taste – I’m generous with both – potatoes can handle it! About 1 tsp salt and 1/2 tsp pepper usually does the trick for me.
- 1/2 tablespoon fresh thyme – Those little leaves add such a nice earthy note. If the stems are tender, I just strip off the leaves with my fingers.
- 1/2 tablespoon fresh chopped parsley – For that fresh pop of color and flavor at the end. I roughly chop it so you get little bursts of green.
- 6 garlic cloves, minced – Yes, six! We’ll use most in the roasting, then save one for the garlic butter finish. Pro tip: smash them first with your knife to make mincing easier.
- 1.5 tablespoons unsalted butter – Because everything’s better with butter, right? Unsalted lets you control the seasoning perfectly.
See? Nothing fancy – just good, honest ingredients that transform into something magical in the oven. Now let’s get cooking!
How to Make Roasted Garlic Potatoes
Alright, let’s dive into making these roasted garlic potatoes step by step. I promise, it’s easier than you think, and the results are so worth it. Follow along, and you’ll have perfectly crispy, garlicky potatoes in no time!
Boiling and Seasoning the Potatoes
First things first – let’s get those potatoes ready. Boiling them before roasting is the secret to that creamy interior. Grab a large pot, fill it with water, and bring it to a boil. Add your quartered potatoes and let them cook for about 5-6 minutes. You’re not looking to fully cook them here—just parboil them so they’re tender enough to roast perfectly later.
While those are boiling, preheat your oven to 400°F. Once the potatoes are done, drain them well and toss them in a big bowl with the olive oil, salt, pepper, thyme, parsley, and 5 of the minced garlic cloves. Make sure every piece is coated evenly – this is where all that flavor starts building. Trust me, your kitchen is going to smell amazing already.
Roasting for Crispy Perfection
Now, here’s where the magic happens. Arrange your seasoned potatoes on a baking sheet in a single layer, cut side down. This is key for getting those crispy edges we all love. Pop them in the preheated oven and let them roast for 20-25 minutes. Halfway through, flip them over so they crisp up evenly on both sides. If you’re feeling extra, give them a quick broil for 1-2 minutes at the end for that golden, crunchy finish. Just keep an eye on them so they don’t burn!
Finishing with Garlic Butter
While the potatoes are roasting, let’s make that garlic butter drizzle. Take the reserved minced garlic and the butter, and microwave them in a small bowl for 15-20 seconds until the butter melts. Give it a good stir so the garlic infuses into the butter. Once the potatoes are out of the oven, transfer them to a serving bowl and drizzle that garlic butter all over. Toss them gently to coat, and you’re ready to serve. The smell alone will have everyone rushing to the table!
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Crispy Roasted Garlic Potatoes – Irresistibly Buttery Recipe
Crispy roasted garlic potatoes with a buttery garlic finish, perfect as a side dish.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds baby gold potatoes, quartered
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 tablespoon fresh thyme
- 1/2 tablespoon fresh chopped parsley
- 6 garlic cloves, minced
- 1.5 tablespoons unsalted butter
Instructions
- Bring a large pot of water to a boil, add the potatoes, and boil for 5-6 minutes. Meanwhile, preheat the oven to 400° F.
- Drain the water from the pot and toss the potatoes with olive oil, salt and pepper, thyme, parsley, and 5 of the minced garlic cloves.
- Arrange the potatoes on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes, flipping halfway through. For extra crispy potatoes, broil for 1-2 minutes at the end.
- While the potatoes are roasting, place the butter and reserved minced garlic in a small bowl. Microwave, covered, for 15-20 seconds until butter is melted.
- When the potatoes are finished, transfer them to a serving bowl and drizzle the garlic butter over top. Mix together and serve!
Notes
- Use fresh herbs for the best flavor.
- For extra crispiness, pat the potatoes dry before roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Tips for Perfect Roasted Garlic Potatoes
You know what I’ve learned after making roasted garlic potatoes about a hundred times? A few little tricks can take them from good to “Oh wow, these are incredible!” Here are my best tips to guarantee crispy, flavorful potatoes every single time.
Dry those potatoes well! After boiling, give them a good shake in the colander and let them sit for a minute to steam off excess moisture. I sometimes even pat them dry with a paper towel – that extra step makes all the difference in getting that perfect golden crust.
Fresh herbs are non-negotiable. I know it’s tempting to grab that dried thyme from your spice rack, but trust me – fresh herbs make these roasted garlic potatoes sing. They add such brightness to balance the rich garlic butter. If you must substitute, use 1/3 the amount of dried (so about 1/2 tsp instead of 1/2 tbsp).
Don’t crowd the pan! I learned this the hard way – if the potatoes are piled on top of each other, they’ll steam instead of roast. Give them some breathing room on that baking sheet. If needed, use two pans and rotate them halfway through cooking.
Garlic timing matters. We add most of the garlic before roasting, but save that last clove for the finishing butter. This gives you both the deep roasted garlic flavor and that fresh garlic punch – the best of both worlds!
Broiling is your secret weapon. Those last 1-2 minutes under the broiler? Game changer. It gives that irresistible crunch without drying out the potatoes. Just stay close by – they can go from perfect to burnt in seconds!
Ingredient Substitutions and Notes
Life happens, and sometimes you don’t have exactly what a recipe calls for. No worries – I’ve got you covered with some easy swaps and notes to make these roasted garlic potatoes work with what you’ve got on hand.
No baby gold potatoes? Yukon golds or even red potatoes work just as well. Just cut them into similar-sized pieces so they cook evenly. Russets can work too, but they’re a bit starchier, so you might lose some of that creamy texture.
Out of olive oil? Avocado oil is a great substitute – it has a high smoke point and works beautifully for roasting. If you’re in a pinch, even melted butter or a neutral vegetable oil will do the trick.
Fresh herbs missing? I know I said fresh is best, but if all you have is dried, go for it! Just remember to use about 1/3 of the amount since dried herbs are more concentrated. So 1/2 tsp dried thyme instead of 1/2 tbsp fresh.
No unsalted butter? Regular salted butter is fine, but you might want to ease up on the added salt in the seasoning step. Taste as you go!
Garlic-haters in the house? Okay, first of all, who are these people? But if you’re cooking for someone who’s not a garlic fan, you can reduce the amount or even leave it out entirely. The roasted potatoes will still be delicious with just the herbs and butter.
Vegan or dairy-free? Swap the butter for a good-quality vegan butter or even a drizzle of olive oil at the end. It won’t have quite the same richness, but it’ll still be tasty.
Remember, cooking is all about making it work for you. These roasted garlic potatoes are super forgiving, so don’t stress if you need to make a substitution. The end result will still be delicious – I promise!
Serving Suggestions for Roasted Garlic Potatoes
Now that you’ve got these gorgeous roasted garlic potatoes ready, let’s talk about what to serve them with – because let’s be honest, they’re too good not to build a whole meal around! Here are my go-to pairings that never disappoint.
Classic roast chicken is my family’s favorite match. The crispy potatoes soak up all those delicious chicken juices like little flavor sponges. I’ll often roast a whole chicken right alongside the potatoes on a sheet pan – easy cleanup and the flavors mingle perfectly.
Grilled steak turns these roasted garlic potatoes into a special occasion side. The rich, garlicky potatoes balance out a juicy ribeye or filet mignon beautifully. Add a simple green salad, and you’ve got restaurant-quality dinner at home.
Pork chops or tenderloin work surprisingly well too. The potatoes’ herbal notes complement pork’s mild sweetness. Pro tip: drizzle any extra garlic butter from the potatoes over the meat – you can thank me later!
For a vegetarian feast, pair them with roasted portobello mushrooms or a big green veggie like roasted asparagus. The potatoes add heft to the meal while still keeping things light.
And let’s be real – sometimes I just make a giant bowl of these roasted garlic potatoes and call it dinner. No shame in that! They’re that good on their own, especially with an extra sprinkle of flaky sea salt and maybe a dollop of sour cream on the side.
Storing and Reheating Roasted Garlic Potatoes
Let’s face it – roasted garlic potatoes are so good, you might not have leftovers. But if you do, here’s how to keep them tasting fresh and crispy. First, let them cool completely before storing. I transfer them to an airtight container and pop them in the fridge – they’ll keep for up to 3 days. Just make sure they’re not still warm, or they’ll steam and get soggy.
Now, reheating is where the magic happens. My favorite trick? Use the oven or an air fryer to bring back that crispy texture. Spread the potatoes on a baking sheet in a single layer (don’t pile them up!) and heat at 375°F for about 8-10 minutes. If you’re in a hurry, the air fryer works wonders at 350°F for 3-4 minutes. Just shake the basket halfway through for even crispiness.
If you’re using the microwave, just know it’ll soften them up – still tasty, but not crispy. To combat that, I’ll microwave them just to warm through, then finish them in a hot skillet for a couple of minutes to get that golden crust back. Trust me, it’s worth the extra step!
Oh, and a pro tip: if you’re reheating a large batch, sprinkle a tiny bit of water over them before popping them in the oven. It helps keep them moist inside while the outside crisps up. Just don’t overdo it – you’re not making soup!
Nutritional Information for Roasted Garlic Potatoes
Okay, let’s talk numbers for a minute – because I know some of you are curious about what’s in these roasted garlic potatoes. Here’s the breakdown per serving (about 1 cup), but keep in mind these are estimates. The exact values can vary depending on the size of your potatoes, how much oil or butter you use, and even how fresh your herbs are. So take this as a general guide, not gospel!
- Calories: 220
- Total Fat: 8g (Saturated Fat: 3g, Unsaturated Fat: 4g)
- Cholesterol: 10mg
- Sodium: 150mg
- Total Carbohydrates: 35g (Dietary Fiber: 4g, Sugars: 2g)
- Protein: 4g
Not too shabby for something that tastes this indulgent, right? The potatoes themselves are naturally low in fat and packed with potassium and vitamin C. The olive oil and butter add richness, but it’s balanced by the fresh herbs and garlic. And let’s not forget the fiber – those potato skins are doing some good work for your digestion!
If you’re watching your sodium, you can always reduce the salt in the seasoning step. And for a lighter version, try cutting the butter in half or using a drizzle of olive oil instead. But honestly? I say enjoy them as-is – life’s too short to skip the garlic butter!
Remember, these values are just a starting point. Your exact nutrition will depend on your ingredients and portion sizes. But one thing’s for sure – these roasted garlic potatoes are a delicious way to get some veggies (yes, potatoes count!) and flavor into your day.
Common Questions About Roasted Garlic Potatoes
I get asked about these roasted garlic potatoes all the time – and hey, no judgment here because I had the same questions when I first started making them! Let me share the answers to the most common things people wonder about this recipe.
“Can I use russet potatoes instead of baby gold?”
Absolutely! Russets will work in a pinch, but there’s a catch. They’re starchier than gold potatoes, so they’ll be fluffier inside but won’t get quite as creamy. My trick? Cut them slightly larger since they soften faster, and maybe give them an extra minute or two under the broiler for that perfect crunch.
“How do I keep my potatoes from sticking to the pan?”
Oh, I’ve had this battle many times! Here’s what works for me – first, make sure your baking sheet is nice and hot before adding the potatoes (I pop mine in the oven while it preheats). Then, give it a quick swipe with olive oil or use parchment paper. The real secret? Don’t move them too soon! Let them form a crust for about 10 minutes before flipping.
“Can I make these ahead of time?”
You bet! I often parboil and season the potatoes earlier in the day, then just roast them right before dinner. If you’ve got fully cooked leftovers, see my storage tips above – they reheat surprisingly well. Just don’t add that final garlic butter drizzle until you’re ready to serve.
“Why boil them first? Can’t I just roast them?”
You could skip boiling, but trust me – those few minutes in hot water make all the difference! Boiling jumpstarts the cooking process so the insides get perfectly tender while the outsides crisp up beautifully. Without it, you risk either burnt outsides or hard insides. Not ideal!
“My garlic keeps burning – help!”
Been there! Garlic burns fast at high heat, which is why we add most of it after roasting. For the cloves that go in before cooking, make sure they’re well-coated in oil and nestled among the potatoes rather than sitting exposed on the pan. And always save some fresh garlic for that final butter drizzle!
Got more questions? Drop them in the comments – I’m happy to troubleshoot with you! There’s nothing I love more than helping people make perfect roasted garlic potatoes.
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