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These Garlic Roasted Potatoes are crispy on the outside, tender inside, and loaded with savory garlic flavor. With just a few simple ingredients and our foolproof method, you’ll get perfectly golden potatoes every time — ideal for busy weeknights or special dinners.
Whether you’re serving them with Juicy Grilled Hamburgers, Garlic Butter Steak Bites, or your Sunday roast, these potatoes deliver restaurant-quality results with minimal effort. For more easy sides, check out my Garlic Green Beans and Roasted Broccoli.
5 Tips for Getting These Garlic Roasted Potatoes Just Right
- Use Yukon Golds: Their creamy texture and thin skins are ideal for roasting.
- Evenly sized pieces: Cut potatoes into uniform cubes (about 1-inch) for consistent cooking. Smaller pieces mean crispier edges.
- Pat completely dry: Moisture is the enemy of crispiness — dry potatoes thoroughly after washing.
- Preheat your pan: Place the baking sheet in the oven while it preheats for an extra-crispy bottom.
- Don’t crowd the pan: Give potatoes space in a single layer — use two pans if needed.
Which Potatoes Are Best for Roasting?
- Yukon Golds – Crispy outside, fluffy inside. Their medium starch and buttery flavor give the best balance of crisp and tender. These are best for everyday roasting – they are the most versatile. Your choice to peel them or not. The thin skin roasts beautifully if scrubbed well.
- Russets – Creamy inside, lightly crisp exterior. High starch and low moisture mean extra-crisp edges. These are best for classic roasting. I recommend peeling them. The skin can get tough when roasted.
- Red Potatoes – Soft and creamy, with less crispness. They hold their shape well and are perfect for herbed or garlic butter-style roasted potatoes. They are best for rustic sides or mixed veggie roasts. Leave the skin on – it’s thin, flavorful, and adds color
RECIPE WALK-THROUGH
How To Make Garlic Roasted Potatoes
See the recipe card below for full, detailed instructions
Step 1: Prep the Potatoes
Wash and cube 3 pounds of Yukon Gold potatoes into 1-2 inch pieces. Try to keep them as even as possible for even cooking.
- You can use baby potatoes if you’d like, and then just cut them in half. Fingerlings also work well for this recipe!
- Pro tip: Save time by cutting potatoes while the oven preheats — just keep them in cold water to prevent browning, then dry thoroughly before roasting.
Step 2: Make the Garlic Mixture
In a large bowl, whisk together three tablespoons of olive oil, one tablespoon white wine vinegar, four minced garlic cloves, one tablespoon kosher salt, and one teaspoon freshly ground black pepper.
- The garlic paste you find in the produce section of your grocery store can work well for this, but don’t use the jarred minced garlic or garlic powder. The flavors aren’t the same.
Step 3: Toss and Roast
Add the potatoes to the bowl and toss until they’re fully coated. Spread them in a single layer on a baking pan. Roast in a preheated 425°F oven for 45-55 minutes, turning once halfway through.
- If your baking sheet tends to stick, a couple of sheets of non-stick foil or parchment paper can be a game-changer!
- Don’t flip potatoes for the first 20 minutes – let them develop a crust.
Step 4: Garnish and Serve
Sprinkle with two tablespoons of fresh chopped parsley (or other fresh herbs if using). Serve immediately for best texture. Taste and adjust with additional salt and pepper if needed.
Roasted Potatoes Variations
- Classic Herb: Add rosemary and thyme.
- Parmesan Garlic: Toss with fresh parmesan in the last 10 minutes (helps to prevent burning).
- Smoky Paprika: Add smoked paprika and cayenne.
- Lemon Herb: Finish with lemon zest and fresh parsley.
- Spicy Cajun: Add Cajun seasoning and a dash of hot sauce.
Serving Suggestions
These potatoes go with just about everything. Try them with grilled chicken, steak, or roasted vegetables. Add a dollop of sour cream, a bit of shredded cheese, or a sprinkle of crumbled bacon for extra richness.
Storage Tips
Storage, Freezing, and Reheating
- Storage – Store leftover potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Reheating – Reheat them in the oven at 400°F or in an air fryer at 375°F.
- Freeeze and Reheat – To freeze, arrange the cooled potatoes on a parchment paper lined baking sheet and pop it in the oven. Flash freeze for an hour then transfer them to a freezer bag and store in the freezer for up to 6 months. Roast in a 400°F oven from frozen until heated through and crispy.
- Make Ahead – You can prep and roast the potatoes a few hours in advance. Reheat in a hot oven before serving.
Frequently Asked Questions
Do I need to boil potatoes before roasting?
No, the potatoes are diced small and will fully cook in the oven. Boiling them first will create soggy potatoes, so I don’t recommend it.
What’s the secret to crispy roasted potatoes?
Fully drying the potatoes before tossing with olive oil and roasting them in a hot preheated oven will make them crispy.
Why are my roasted potatoes soggy?
It’s likely that you didn’t fully dry the potatoes before tossing them with the olive oil and vinegar or didn’t let the oven fully preheat.
Why add vinegar?
The white wine vinegar adds a subtle tang that balances the richness and enhances the garlic.
More Roasted Side Dishes
- Garlic Roasted Baby Potatoes
- Honey Roasted Sweet Potatoes
- Roasted Red Potatoes
- Roasted Broccolini
- Roasted Asparagus
Crispy Garlic Roasted Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes cubed evenly into 1-2 inch pieces
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- 4 Garlic cloves minced
- 1 tablespoon Kosher salt
- 1 teaspoon Fresh ground pepper
- 2 tablespoons Fresh chopped parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Toss the potatoes in the olive oil mixture until they are well coated. Arrange on a baking pan in a single layer.
- Roast potatoes in the preheated oven for 45-55 minutes, turning once.
- Sprinkle with fresh chopped parsley and serve immediately.
Notes
- Cut potatoes into 1-inch pieces for even cooking. Pat them dry with paper towels before tossing with the oil.
- Use 1 tablespoon oil per pound of potatoes.
- Don’t flip potatoes for first 20 minutes — let them develop a crust.
- For extra crispy: increase oven to 450°F for last 5 minutes.
- Parmesan Garlic Roasted Potatoes – Optionally, add in 5 ounces of finely grated parmesan cheese in the last 10 minutes of the roast time (so it doesn’t burn). Just remove potatoes from the oven and place in the large bowl. Sprinkle Parmesan over potatoes and stir to coat, then place back on the sheet pan and put back into the oven for about 10-15 minutes, or until cheese begins to brown and crisp.
- Fresh herbs go on at the very end to prevent burning.
- Line pan with parchment for easy cleanup.
- Storage – Store leftover potatoes in an airtight container in the refrigerator for up to 3-4 days.
- Reheating – Reheat them in the oven at 400°F or in an air fryer at 375°F.
- Freeeze and Reheat – To freeze, arrange the cooled potatoes on a parchment paper lined baking sheet and pop it in the oven. Flash freeze for an hour then transfer them to a freezer bag and store in the freezer for up to 6 months. Roast in a 400°F oven from frozen until heated through and crispy.
- Make Ahead – You can prep and roast the potatoes a few hours in advance. Reheat in a hot oven before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I’ve made these twice now, both times the potatoes stuck to the pan. The taste is phenomenal but I can’t seem to get the technique down…? Can someone tell me what I’m doing wrong?
Try lining the pan with parchment paper or foil. Or if you have a nonstick baking sheet, that should do the trick. But sometimes that’s not enough, so I use parchment or foil.
I make these all the time using your recipe. Always use Yukon potatoes. The only thing I do differently is sub champagne vinegar instead of white wine vinegar. Perfect every time!
Nice! Thanks for stopping by Deborah.
I have made these potatoes many times using your recipe. Always use Yukon potatoes.
I use champagne vinegar in place of the white wine vinegar. They turn out perfect every time!
Love the feedback Deborah! Thanks for stopping by.