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Garlic Roasted Potatoes

This simple recipe transforms small red or white potatoes into crispy, flavorful roasted delights. Tossed with olive oil, garlic, salt, and pepper, they are roasted until golden and tender, then finished with fresh parsley. A perfect, easy side dish.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine French
Calories 1131.4 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl
  • 1 Sheet Pan Standard half-sheet pan recommended
  • 1 Spatula Heat-resistant for flipping

Ingredients
  

Main

  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic 6 cloves
  • 2 tablespoons minced fresh parsley

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Notes

For optimal crispness, ensure the potatoes are spread in a single layer on the sheet pan. Overcrowding will cause them to steam instead of roast and brown. Monitor the garlic during roasting as it can burn quickly; if needed, add half at the start and the rest during the last 15-20 minutes. Using a high-quality olive oil enhances the flavor. Consider adding hardy herbs like fresh rosemary sprigs or thyme alongside the garlic at the start of roasting for additional aroma.