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My Garlic Roasted Potatoes Are So Good!
These garlic roasted potatoes are one of the sides I make all the time because they go with literally everything. Especially if I’m roasting something in the oven like baked lamb chops, za’atar chicken, or ranch chicken, these potatoes are normally right there next to it.
Also, it’s really hard to mess up these roasted potatoes! If my protein needs a slightly higher or lower temp, I just adjust the cook time by 10 minutes or so, and they still turn out great. They’re crispy, garlicky, and have just the right amount of Parmesan and thyme. And they’re super easy to tweak with whatever seasoning you’re wanting that day. I make these all the time, and I still never get tired of them.
Recipe Video Tutorial
Ingredient Notes
- Red potatoes: I like to use red potatoes for this recipe because they hold their shape during roasting. You can also use Yukon Gold, Russet or even fingerling potatoes.
- Olive oil: I prefer the flavor of olive oil, but avocado oil works, too.
- Garlic: If you’re out of fresh garlic, you can substitute 1 ½ teaspoons garlic powder.
- Parmesan cheese: I always recommend grating your own Parmesan since pre-grated cheese often contains preservatives that keep it from melting properly.
- Dried thyme, salt and black pepper: This trio of seasonings is simple, but adds so much flavor! If you don’t have dried thyme, replace it with rosemary, oregano, Italian seasoning, lemon pepper or even Ranch seasoning!
- Fresh parsley: Look for parsley with bright green leaves while avoiding bunches that are wilting and starting to yellow. Need tips on cleaning and chopping? Check out my easy tutorial on how to chop parsley!
Popular Additions
- Mix up the cheese. Instead of Parmesan, use cheddar, Gouda or feta to spin this garlic roasted potatoes recipe in a different cheesy direction..
- Veg out. Thinking of more color and flavor? Add ½ cup of bell peppers, onions, or cherry tomatoes to the mix.
- Add some acidity. A bit of lemon zest before roasting adds flavor and really goes great with fish like baked cod and lemon pepper salmon.
- Make it vegan. Leave out the Parmesan to make it a fully vegan side dish! You can add ¼ cup of nutritional yeast for a similar flavor.
How to Make Garlic Roasted Potatoes
My Best Garlic Oven Roasted Potatoes Tips
- Opt for the best roasting potatoes like Yukon gold or red skin potatoes. That’s because their skin is thin, they’re not waxy and they’re not too starchy.
- Heat the pan before placing the potatoes on it. To make it easy, just place the baking dish in the oven while the oven is preheating. This way, the potatoes hit a sizzling dish, which helps get a crispy texture.
- Leave space between the potatoes. If you want crispy roasted potatoes, avoid overcrowding the baking dish. Instead, try to keep them in a single layer to allow the potatoes to roast evenly and perfectly.
- Don’t flip until the potatoes are golden brown on one side. This helps to make sure they’re golden all around. Flipping them too often will risk them getting poked and damaged.
What to Serve
- Honey Lemon Salmon
- Beef Tenderloin Roast
- Grilled Lemon Chicken
- Almond Crusted Chicken
- Sheet Pan Cod
- Easy Thanksgiving Turkey Recipe
Recipe Help & FAQs
Once the garlic roasted potatoes are cooled completely, next transfer them to an airtight container. When properly stored, they can last in the refrigerator for up to 4 days. Always ensure your potatoes are covered, as this helps maintain their moisture and flavor.
The key to reviving the crispiness of these roasted potatoes lies in the reheating method.
Oven: This is the preferred method. First, preheat your oven to 375°F. Spread the potatoes in an even layer on a baking sheet. Then, warm them for about 15 to 20 minutes, or until they regain their crisp exterior.
Stovetop: In a skillet, heat a splash of olive oil over medium heat. Then, add the potatoes, ensuring they’re in a single layer, and reheat for 5 to 7 minutes. During reheating,turn occasionally to ensure even heating without burning.
Microwave: Although this method is quick, it might not retain the crispiness as effectively. Place potatoes in a microwave-safe dish, cover loosely and heat in 30-second intervals until warmed through.
Yes, you can! After allowing the roasted potatoes to cool, place them on a baking sheet in a single layer, then freeze until solid. This prevents them from sticking together. Once frozen, transfer the potatoes to a freezer bag or airtight container and store them in the freezer for up to 3 months.
It’s best to serve these roast potatoes straight away, but if you do need to keep them warm, do not cover them, this can cause them to lose their crunch. If you need to reheat them before serving, re-roast them in a hot oven for 10 minutes until crisp.
My go-to potatoes for this recipe are red skin potatoes since they have such a beautiful presentation. They also get nice and crisp on the outside. Yukon golds are another excellent choice and will actually give an even more crisp texture.
More Potato Recipes:
- Air Fryer Potatoes
- Healthy Mashed Potatoes
- Cheesy Gouda Scalloped Potatoes
- Rosemary Garlic Smashed Potatoes
- Lebanese Spicy Potatoes
- Oven Baked French Fries
- Oven Baked Sweet Potato Fries
- Twice Baked Potatoes
- Roasted Parmesan Potatoes
- Double Garlic Mashed Potatoes
- Fondant Potatoes
If you’ve tried this Garlic Roasted Potatoes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Garlic Roasted Potatoes recipe was originally published on April 15, 2017. The recipe has been updated by only doubling the recipe. New photos and step-by-step instructions have been added.
Garlic Roasted Potatoes Recipe
Video
Ingredients
- 4 pounds red potatoes quartered
- ¼ cup olive oil
- 6 garlic cloves minced
- ½ cup Parmesan cheese
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- Chopped parsley
Instructions
- Preheat the oven to 400°F and lightly grease a 9×13 baking dish.
- Place the potatoes in the baking dish or bowl with the olive oil, minced garlic, Parmesan cheese, thyme, salt and pepper.
- Bake until potatoes are golden brown and look crisp on the outside, about 45-55 minutes, tossing once halfway through.
- Garnish with parsley if desired, and serve warm.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
AMAZING!! The house smells like heaven while these bake .
Yay, love that! Thank you!!
Have you tried making this in the air fryer? If so, what temp and time please.
I would try 20-25 minutes at 380ºF, shaking the basket halfway through. Hope that helps!
I loved these….for several reasons! I needed something easy and quick to put together and of course wanted something delicious. This recipe gave me all of those. I will use this again and again. Thanks! (It did take the full 55 minutes to get them cooked in my oven).
Love this, thank you!
Never making roast potatoes another way! Made these along with your loaf pan chicken shawarma recipe while hosting an iftar and both were a hit!
Love the recipe for roasted garlic potatoes 😋
So happy you liked these, thanks for letting me know!
The cook time at the top says 35 mins but the written instructions say 45-55 mins. Which is correct? 45-55 seems right. Making with rack of lamb, tabouli, grape leave with Tzatziki for a dinner party next week. Also trying your kibbeh recipe. Wish me luck!
So sorry about that, the 45-55 is the correct time. I updated the recipe card. That all sounds amazing, hope you enjoy!
Always coming back to this recipe – in fact making it right now. I make my own vegan parm and use it as cheese. It’s all soooo good. Thanks! 🙂
I love that! Sounds absolutely delicious! I need to try using vegan parm next time I make this.
I love your recipe on this page and I would like to try them.
Thank you so much! Hope you get a chance to try them soon!
These are delicious. I use to just boil Red Skin Potatoes! Not anymore! So easy to make too! Thank you for sharing this recipe!!
Thank you! Happy to hear it!
Excellent…
Thank you!
Heres a tip…..dont heat the pan in the oven first or your cheese will melt into a clump when u toss it! What a mess
Great tip!
Who doesn’t love oven roasted potatoes?? These are really good and with a hint of Parmesan cheese… no one is complaining here!! I added zucchini to the pan along with potatoes-just as good! Followed recipe as is and it’s delicious-thank you Yumna!! Big fan of yours!! Although I missed you on The Kelly & Ryan show…I’m sure you did fantastic… I’ll have to look it up🥰
Right?! That’s perfect! Thank you so, so much!
Very good. After baking ’em, I tossed in a skillet with browned Erich sausage and cooked broccoli . YUM.
That sounds incredible!!!
Absolutely easy and delicious!
Thanks so much for the feedback!
Never making potatoes any other way! 🙌🏼 These melt in your mouth delicious.
Yay, so glad to hear that! Thanks so much for taking the time to share your feedback 🙂
Love, this recipe! It’s easy and delicious and also easy to switch up a little too. I added mushrooms and it was just as yummy! 🙂
Oh love that you added mushrooms to it! Glad you enjoyed it!
I made these for a big dinner group and everyone loved them!
So glad to hear that! Thanks Bianca!!
Crispy on the outside and soft on the inside. Delicious.
Yay! Thank you!
I made them myself, was so delicious. They go great with barbecue ribs
So glad to hear it! Thanks for sharing!
wow I’m making them for a cook off!there A mason!
Yay! So glad to hear that! Thanks for sharing 🙂
I made these for my family and they are delicious! I am making them now for our office Thanksgiving potluck. ?
Wow so happy to hear that! Thanks so much for sharing!
These look so delicious and simple to make!