Crispy Garlic Roasted Potatoes
These garlic roasted potatoes are crispy outside, tender inside. Simple ingredients, 10-minute prep, and foolproof tips for perfect results every time.
Servings: 6 servings
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
Calories: 250kcal | Carbohydrates: 31g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 1167mg | Potassium: 748mg | Fiber: 4g | Sugar: 1g | Vitamin A: 228IU | Vitamin C: 35mg | Calcium: 236mg | Iron: 2mg
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