Fluffy on the inside, golden on the outside, these Crispy Oven Roasted Garlic Potatoes make a wonderful sheet pan side dish with only 4 ingredients and little prep time.
Roasted potatoes are the ultimate comfort food. What's not to love about this humble root vegetable?
This delicious side dish is super simple to make, the best crowd-pleaser, packs in plenty of health benefits, and pairs perfectly with just about any main entree.
Roasted potatoes are great with Instant Pot ribs, pork tenderloin, salmon, and even spatchcock turkey.
This easy recipe requires very little hands on time and it's very versatile, satisfying the dietary and specific taste needs.
With just a handful of tips and tricks, you can have the best oven roasted crispy potatoes that are crispy on the outside with a fluffy tender interior. These sheet pan spuds will be on repeat on your weekly meal rotation.
❤Why you'll love these potatoes
- Perfectly oven-roasted: Crispy on the outside, fluffy on the inside - and all made in one sheet pan in your oven.
- Simple ingredients: We're using trusty parsley and garlic to keep these simple potatoes super easy but you can spruce up the flavor any way you want. Check out suggestions below!
- Easy side dish: No soaking the potatoes in cold water to remove excess starch, yet it still gives you that coveted crispy texture thanks to the higher temperature.
- Ultimate comfort food: who doesn't love a good potato dish? This is the perfect side dish to go with pretty much everything.
💭Good to Know: Skip the parchment paper and let the yukon golds crisp up on the sheet pan directly. The parchment paper will hinder that maillard reaction needed to give these simple potatoes a golden brown crust.
🍲Ingredients
This super simple side dish calls for only minimal ingredients.
- Yukon gold potatoes: these are my favorite type of potatoes to use for this recipe but any kind of potato will work. Russet potatoes, baby red potatoes, or even fingerling potatoes may work but you'd have to adjust baking time.
- fresh parsley: fresh is best for that pop of color and lively flavor
- garlic: if possible, use fresh garlic cloves as they are more potent than jarred minced garlic but if fresh garlic is too pungent consider using roasted garlic.
- extra virgin olive oil: to coat everything together and help get those golden results
- sea salt and pepper
See recipe card for exact quantities.
📖Substitutions and Variations
These easy oven baked yellow potatoes are very simple and naturally dairy free and gluten free. That's why they make a great option for those who are on Whole30 or paleo diet.
But use this basic oven-roasted potato recipe as a blank slate to add other great flavors. Check out these options:
- Spicy - add chili pepper flakes and a pinch of cayenne pepper for some heat
- Herby - use a variety of fresh herbs like thyme, rosemary, parsley, and fresh dill
- Deluxe - toss with Parmesan cheese, crispy bacon bits (make your own!), and scallions
💭Helpful Tips
- Make sure the oven is hot - high heat is key to getting crispy potatoes.
- Use bottom rack of the oven where the heat is greatest.
- Don't overcrowd the pan - spread the potatoes out so there is plenty space for heat to circulate.
- Generously season with olive oil to get those golden edges (and will help in releasing potatoes from pan).
- Toss with fresh garlic and parsley after roasting as garlic can burn and parsley will wilt during heat.
💭Make it Nutrient-Dense: These roasted potatoes are best with the peel as they lend a nice crisp exterior and comes with great deal of health benefits. For this reason, make sure you use organic potatoes to avoid harmful pesticide residues.
👩🏽🍳Step-by-Step Instructions
The complete printable recipe is below in the recipe card for your convenience.
This crispy roast potatoes recipe calls for these ingredients: Yukon gold potatoes, extra virgin olive oil, salt and pepper, fresh parsley and garlic.
Step 1. Prep potatoes
Preheat oven to 450 degrees Fahrenheit. Scrub and dry your potatoes. Cut them into 1-inch pieces by cutting them lengthwise into quarters then crosswise again in half. Depending on size of potatoes, you may have to do that last cut in thirds or fourths.
Step 2. Season potatoes
Using a paper towel, pat dry all the cut sides of the potatoes to make sure they are completely dry. Drizzle with olive oil and season with salt and ground black pepper. Toss to coat evenly and spread out in single layer on baking sheet.
💭Pro tip: For maximum crispy edges and creamy centers, make sure your cut potatoes are completely dry and free from excess starch before seasoning them. It also helps to have them at room temperature (as all potatoes should be).
Step 3. Roast potatoes
Bake potatoes for 30 minutes, flip the potatoes and continue to bake for additional 10 minutes or until cooked through. You may want to broil on high heat for the last 5 minutes.
Step 4. Add garlic and parsley
Add garlic and parsley to the crispy roasted potatoes and toss gently to combine everything. Transfer to a serving dish and garnish with additional parsley and salt flakes for a finishing touch.
💭Pro tip: It's easier to release the potatoes from the pan when they are still hot. Using a thin spatula, slip it under the potatoes and push firmly to make sure you don't leave the skin on the pan.
🔪Helpful Tools & Links
Below are some affiliate links that may be helpful to you as you make these garlic roasted potatoes. You can find some of these items cheaper at your local store but it helps to have a link so you know what you're looking for.
- Tools: chef knife, cutting board, stainless steel baking sheet, thin metal spatula
- Ingredients: real salt, black pepper, olive oil, avocado oil spray, dried parsley
- Storage Supplies: glass snap containers
🥗Serving Suggestions
Serve this delicious side dish warm. But is there anything these crispy garlic herb roasted potatoes won't go with?
This healthy side dish is fantastic with pretty much any protein and a simple vegetable side. For holiday meal plans, these taters would pair well with Spatchcock Turkey and Harvest Salad.
But they are also great on a busy weeknight with pork tenderloin or mayo salmon and a simple roasted vegetable like this roasted broccolini.
♨️Storage and Reheating Instructions
To store: Leftover oven-roasted potatoes can be kept in an airtight container for up to 5 days. Potatoes do not freeze well.
Storage containers: These glass snap containers are perfect for leftovers.
To reheat: Slowly reheat in an un-preheated air fryer for 10 minutes at 375 degrees Fahrenheit or until warmed through.
💬FAQs
In order for potatoes to be crispy, you must cook them at high oven temperature. A good heat is at 450 degrees Fahrenheit in a convection oven (425 degrees Fahrenheit in regular oven). The potatoes will cook through and yield a beautiful golden crispy exterior.
If added with the potatoes, garlic will burn at high heat in the oven. To avoid burnt garlic, toss it with the potatoes after roasting. Alternatively, you can saute minced garlic in a little olive oil or butter until just golden and add to roasted potatoes. This will tone down the pungency and still provide amazing flavor.
Parboiling potatoes is not necessary as long as you cut the potatoes in similar 1" cubes. They will cook at the same time with crispy exterior and soft fluffy flesh.
Looking for more healthy recipes? Here are some ideas:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Crispy Oven Roasted Garlic Potatoes
Ingredients
- 2 pounds Yukon gold potatoes approximately 5 medium-size potatoes
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 teaspoons garlic, minced approximately 2 small garlic cloves
- 2 tablespoons fresh parsley approximately 5 sprigs or 2 teaspoons dried parsley
Instructions
- Preheat oven to 450 degrees Fahrenheit. Scrub and dry potatoes. Cut them into 1 inch cubes. Dry cut side of the potatoes well with a paper towel.
- Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and spread out in single layer on baking sheet. Bake for 30 minutes. Flip the potatoes and bake for additional 10 minutes or until fork tender. You may broil the last 5 minutes of cooking time to brown the tops.
- Remove potatoes from oven. Release potatoes from the pan with a thin metal spatula. Add minced garlic and chopped parsley and gently toss to combine. Serve warm.
Notes
- Make sure the oven is hot - high heat is key to getting crispy potatoes.
- Use bottom rack of the oven where the heat is greatest.
- Don't overcrowd the pan - spread the potatoes out so there is plenty space for heat to circulate.
- Generously season with olive oil to get those golden edges (and will help in releasing potatoes from pan).
- Toss with fresh garlic and parsley after roasting as garlic can burn and parsley will wilt during heat.
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