Name: Garlic Roast Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 lbs (about 1 kg) Russet Potatoes (or Maris Piper/Yukon Gold), peeled and cut into 1-inch chunks; 6-8 cloves Garlic, minced or finely chopped; ¼ cup Olive Oil (extra virgin recommended); 1 tsp Dried Rosemary (or 2 tsp fresh, finely chopped); ½ tsp Dried Thyme (or 1 tsp fresh, finely chopped); 1 tsp Sea Salt, or to taste; ½ tsp Black Pepper, freshly ground, or to taste; 2 tbsp Fresh Parsley, chopped (for garnish, optional)

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Welcome, fellow food lovers, to the golden age of side dishes! If you’ve been on the hunt for the ultimate crispy, flavorful, and utterly irresistible potato side, then you’ve landed in the perfect spot. Today, we’re diving deep into the art of making Garlic Roast Potatoes – a recipe that promises perfectly golden, shatteringly crisp exteriors and fluffy, tender interiors, all infused with the aromatic magic of garlic. This isn’t just another potato recipe; it’s the recipe you’ll turn to again and again for weeknight dinners, holiday feasts, and every occasion in between. Get ready to transform humble potatoes into a culinary masterpiece that will have everyone asking for more!

Key Ingredients for Garlic Roast Potatoes

To create these magnificent Garlic Roast Potatoes, you’ll need a handful of simple yet powerful ingredients. Each plays a crucial role in achieving that coveted crispy texture and rich flavor.

2 lbs (about 1 kg) Russet Potatoes (or Maris Piper/Yukon Gold): These starchy potatoes are key to achieving a fluffy interior and incredibly crispy exterior. Aim for medium-sized potatoes, peeled and cut into roughly 1-inch chunks or wedges. Consistency in size ensures even cooking.
6-8 cloves Garlic, minced or finely chopped: Fresh garlic is non-negotiable here. It infuses the potatoes with a warm, pungent aroma that is the hallmark of this dish. Adjust quantity to your garlic-loving heart’s content!
¼ cup Olive Oil (extra virgin recommended): A good quality olive oil not only helps the potatoes crisp up beautifully but also carries the flavors of the garlic and herbs.
1 tsp Dried Rosemary (or 2 tsp fresh, finely chopped): Rosemary and potatoes are a match made in culinary heaven. It adds an earthy, fragrant note that elevates the entire dish.
½ tsp Dried Thyme (or 1 tsp fresh, finely chopped): Thyme complements the rosemary and garlic perfectly, contributing a subtle, savory undertone.
1 tsp Sea Salt, or to taste: Essential for seasoning and bringing out the natural flavors of the potatoes.
½ tsp Black Pepper, freshly ground, or to taste: Adds a touch of warmth and spice.
2 tbsp Fresh Parsley, chopped (for garnish, optional): A sprinkle of fresh parsley at the end brightens the dish and adds a pop of color.

How to Make Garlic Roast Potatoes

Feast your eyes on the easiest, most delicious, and satisfying way to create the perfect roast potato side! These Garlic Roast Potatoes combine a straightforward cooking method with incredible flavor, transforming humble spuds into a crispy, golden dream. With just a quick prep time of 15 minutes, followed by 35-40 minutes of roasting, you’ll have a show-stopping side dish ready to complement any meal. The secret lies in a pre-boil and generous garlic-herb oil, guaranteeing a fluffy interior and an irresistibly crunchy crust.

Step-by-Step Instructions:

Preheat Oven & Prep Potatoes: Preheat your oven to 400°F (200°C). Peel the Russet potatoes and cut them into roughly 1-inch chunks or wedges. Try to keep them as uniform in size as possible for even cooking.
Parboil the Potatoes: Place the cut potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for about 7-10 minutes, or until the potatoes are just tender when pierced with a fork but not falling apart. This step is crucial for achieving a fluffy interior and helps create a rough surface for crisping.
Drain and Rough Up: Once parboiled, drain the potatoes thoroughly in a colander. Return the drained potatoes to the empty hot pot. Cover the pot with a lid and shake vigorously for about 30 seconds. This step is key – it “roughs up” the surface of the potatoes, creating more surface area for crisping and absorbing the flavor. You’ll see the edges become slightly mashed or frayed.
Prepare the Garlic-Herb Oil: In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.
Coat the Potatoes: Pour the garlic-herb oil mixture over the roughed-up potatoes in the pot. Toss gently but thoroughly until all the potato pieces are evenly coated.
Arrange on Baking Sheet: Spread the coated potatoes in a single layer on a large baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to give them enough space, as overcrowding will steam them instead of roasting, preventing crispiness.
Roast to Golden Perfection: Transfer the baking sheet(s) to the preheated oven. Roast for 35-40 minutes, flipping the potatoes halfway through (after about 20 minutes) to ensure even browning and crispiness on all sides. The potatoes should be deeply golden brown and beautifully crisp.
Final Touches & Serve: Once cooked, remove the Garlic Roast Potatoes from the oven. If desired, sprinkle with fresh chopped parsley for a burst of color and freshness. Serve immediately and enjoy!

Why You’ll Love This Garlic Roast Potatoes

You are truly going to adore these Garlic Roast Potatoes for so many reasons! The main highlight is undeniably their incredible texture: a gloriously crisp, golden exterior that gives way to a wonderfully fluffy, tender interior. This perfect crunch-to-softness ratio is addictive. Not only are they outrageously delicious, but making them at home is a significant cost-saver compared to buying pre-made sides or dining out.

The magic truly happens with the flavorful combination of aromatic garlic, earthy rosemary, and fragrant thyme, all coated in rich olive oil. These simple yet powerful ingredients transform ordinary potatoes into a dish that tastes gourmet. This recipe is a fantastic alternative to mashed potatoes, offering a satisfying bite and a more dynamic texture.

So, why wait? Give these Garlic Roast Potatoes a try tonight! Your taste buds (and your wallet) will thank you. And if you’re looking for another comforting classic that’s equally easy and delicious, be sure to check out our recipe for Creamy Garlic Mashed Potatoes – you won’t be disappointed!

What to Serve Garlic Roast Potatoes With

These versatile Garlic Roast Potatoes are the ultimate accompaniment to almost any meal. Their robust flavor and satisfying texture make them a perfect partner for a wide variety of main courses.

Roasted Meats: They shine alongside a perfectly roasted chicken, a juicy pork loin, or a tender beef roast. The crispy potatoes beautifully complement the rich flavors of roasted meats.
Grilled Fish or Seafood: For a lighter but equally flavorful meal, pair them with grilled salmon, baked cod, or pan-seared scallops. The lemon notes often found in seafood dishes cut through the richness of the potatoes.
Steaks and Chops: Elevate your steakhouse experience at home by serving these alongside a well-seared steak or succulent lamb chops.
Vegetarian Mains: They make a hearty addition to vegetarian meals such as a robust lentil loaf, a flavorful mushroom wellington, or a selection of roasted seasonal vegetables.
Brunch or Breakfast: Don’t limit them to dinner! These potatoes are fantastic as a side for a hearty breakfast or brunch, alongside eggs, bacon, or sausages.
Simple Green Salad: Sometimes all you need is a fresh, crisp green salad with a light vinaigrette to balance the richness of the potatoes.

Top Tips for Perfecting Garlic Roast Potatoes

Achieving those picture-perfect, impossibly crispy Garlic Roast Potatoes isn’t hard, but a few expert tips can elevate your dish from good to absolutely legendary.

Choose the Right Potato: As mentioned, starchy potatoes like Russet (or Maris Piper/Yukon Gold) are ideal. Their high starch content breaks down during parboiling, creating a floury surface that crisps up beautifully in the oven. Waxy potatoes, like new potatoes, tend to stay firmer and won’t get as crispy.
Don’t Skip the Parboil: This step is non-negotiable! Parboiling softens the inside of the potato, allowing it to become fluffy, and most importantly, it creates a “slurry” on the outside when shaken. This starchy, roughed-up surface is what develops that incredible crunch.
Shake Actively: After draining the parboiled potatoes, don’t be shy! Return them to the pot, put the lid on, and shake vigorously. This creates those feathery, battered edges that transform into golden shards of crispiness.
Avoid Overcrowding: This is perhaps the most crucial tip. If your potatoes are piled on top of each other, they will steam instead of roast. Use two baking sheets if needed, ensuring a single layer with plenty of space around each potato chunk for optimal air circulation and crisping.
Hot Oven is Key: A high oven temperature (400°F/200°C) is essential for achieving that desirable golden-brown crust.
Flip Halfway: Don’t forget to flip the potatoes halfway through the roasting time. This ensures all sides get equal exposure to the heat, leading to even browning and crispiness.
Don’t Mince Garlic Too Early: While you want fresh garlic, don’t mince it too far in advance, as its flavor can diminish. Add it to your oil mixture just before coating the potatoes.
Experiment with Herbs: While rosemary and thyme are classics, don’t hesitate to experiment! A pinch of dried oregano, a bay leaf in the parboiling water, or even some red pepper flakes for a subtle kick can add interesting twists.

Storing and Reheating Tips

While Garlic Roast Potatoes are best enjoyed fresh out of the oven, sometimes leftovers happen! Here’s how to store and reheat them to keep them as delicious as possible.

Storing:

Cool Completely: Before storing, allow the roasted potatoes to cool completely to room temperature. Storing them while warm can create condensation, leading to sogginess.
Airtight Container: Transfer the cooled potatoes to an airtight container. This prevents them from drying out and absorbing odors from other foods in the refrigerator.
Refrigeration: Store in the refrigerator for up to 3-4 days.
Freezing (Not Recommended): While technically possible, freezing roasted potatoes is generally not recommended. The texture changes significantly upon thawing, often becoming mushy. If you must freeze, spread the cooled potatoes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be stored for up to 2-3 months this way.

Reheating:

Oven is Best: To regain some of that coveted crispiness, the oven is your best friend for reheating.
- Preheat your oven to 375°F (190°C).
- Spread the leftover potatoes in a single layer on a baking sheet.
- Reheat for 10-15 minutes, or until heated through and crisp to your liking. You might want to drizzle a tiny bit of fresh olive oil over them before reheating for extra crispness and flavor.
Air Fryer: An air fryer is another excellent option for reheating, often yielding results very close to freshly cooked.
- Place potatoes in the air fryer basket in a single layer.
- Air fry at 375°F (190°C) for 5-8 minutes, shaking the basket once or twice, until hot and crispy.
Microwave (Use sparingly): While convenient, the microwave will heat the potatoes but will not restore their crisp texture; they will likely be soft. If using, microwave in short 30-second intervals until heated through. Only use if crispiness is not a priority.

Final Thoughts

There you have it – your ultimate guide to crafting the most irresistible Garlic Roast Potatoes. This isn’t just a recipe; it’s a testament to how simple ingredients, handled with care and a few clever techniques, can create something truly extraordinary. From the satisfying crunch of the exterior to the fluffy, garlicky interior, every bite is a celebration of flavor and texture. Whether you’re a seasoned chef or just starting your culinary journey, these potatoes are foolproof and guaranteed to impress. Do yourself a favor, grab those spuds, and let the roasting magic begin. Your dinner plate will thank you!

try also :

Air Fryer Sweet Potatoes
Crockpot Beef Fajitas
Ground Turkey Sweet Potato Bake
Cheesy Pumpkin Stuffed Pretzel Bites
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Garlic Roast Potatoes FAQs

Q: Can I use different types of potatoes for Garlic Roast Potatoes?
A: While Russet, Maris Piper, or Yukon Gold potatoes are highly recommended for their high starch content which yields the crispiest results, you can use other starchy or all-purpose varieties. Waxy potatoes like red bliss or new potatoes will not get as crispy.

Q: Do I really need to parboil the potatoes?
A: Yes, absolutely! Parboiling is a crucial step that softens the inside of the potato while roughening up the exterior. This process is what guarantees a fluffy interior and maximum surface area for developing that perfect, shatteringly crispy crust when roasted.

Q: My potatoes aren’t getting crispy, what went wrong?
A: The most common culprits are overcrowding your baking sheet (which steams rather than roasts), not roughing up the potatoes sufficiently after parboiling, or the oven temperature being too low. Ensure potatoes are in a single layer, shaken well, and roasted at a high temperature.

Q: Can I prepare the potatoes ahead of time?
A: You can peel and cut the potatoes a few hours in advance, keeping them submerged in cold water in the refrigerator to prevent browning. Drain them well before parboiling. The parboiling and oiling steps are best done just before roasting to ensure maximum crispiness.

Q: How much garlic is too much garlic?
A: For garlic lovers, there’s no such thing! The recipe calls for 6-8 cloves, but feel free to adjust to your personal preference. For a milder flavor, reduce the amount; for an intense garlic kick, add a few more or even roast some whole cloves with the potatoes.

Q: Can I add other herbs or spices?
A: Absolutely! Dried oregano, smoked paprika, or a pinch of cayenne pepper can add wonderful depth and warmth. Fresh herbs like finely chopped sage or a sprig of fresh thyme added during the last 10 minutes of roasting would also be delicious.