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Home » Sides & Vegetables » Side Dishes

Crispy Roasted Potatoes

Mar 5, 2018 · 7 Comments

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Garlic Roasted Potatoes - garlicky, crisp on the outside, creamy and buttery on the inside, super flavorful and easy to make, all in on one pan. | ifoodblogger.com

Garlic roasted potatoes is one of the easiest dishes to make, but to make them really good it helps to:

  • pick the right potatoes,
  • get the right spices and herbs,
  • bake at the right temperature.

The best spuds for making crispy roasted potatoes

According to potato experiments done by serious eats, Russet potatoes get the crispest crusts and roast up a pale golden brown, with interiors that are fluffy and mild.

Yukon Gold potatoes roast a little darker due to their lower starch content and higher sugar content. This results in more flavor, but slightly less crisp crust with creamy and flavorful interiors.

Red potatoes become quite dark due to relatively low starch content, but have difficulty getting crisp and maintaining that crispness when out of the oven.

That said, pick the potatoes that give you the desired results. For me, Yukon Golds are choice number one when making garlic roasted potatoes. I love their flavor and the soft and creamy interior.

Garlic Roasted Potatoes - garlicky, crisp on the outside, creamy and buttery on the inside, super flavorful and easy to make, all in on one pan. | ifoodblogger.com

Temperature, Convection vs. no convection for baking potatoes

I like roasting my potatoes at 450F as I find this temperature to be perfect in terms of giving great browning, crisping up and speed of cooking. That's not to say that you can't use a lower or higher temperature - you may like the result from them better. But for me, 450F works and I tend to stick with it.

I love using convection and, naturally, tried it with this recipe. It failed miserably. While potatoes seemed to benefit from convection, garlic did not like it at all. Only after ten minutes of baking garlic garlic scorched turned almost black. So, no convection is the answer.

Essential herbs for garlic roasted potatoes

Garlic, potatoes and olive oil is a trinity made in heaven. Just using those three ingredients and a touch of salt will give you fantastic garlic roasted potatoes.

However, those crispy, garlicky morsels will be even tastier if roasted covered with aromatic herbs. Parsley, rosemary and thyme can't be beat as far as the best aromatics for potatoes. Oregano is a good choice too to add into the mix or as a substitute. I like using them in combination, giving parsley a slight advantage and increasing its ratio a little.

When you have oil, you need to have some sort of acidity to create a balanced taste. Some gourmet restaurants I've been to liked adding lemon zest to potatoes which I loved immensely. I love the brightness and slight acidity that lemon zest adds to potatoes, as well as its aromatics.

Looking for more potato side dish recipes? Check these out:

  • Hungarian Sauteed Potatoes
  • Roasted Baby Potatoes
  • Homemade Truffle Fries
Garlic roasted potatoes is one of the easiest dishes to make, but to make them really good it helps to: pick the right potatoes, get the right spices, bake at the right temperature. The best spuds for garlic roasted potatoes According to experiments done by serious eats, Russet potatoes get the crispest crusts and roast up a pale golden brown, with interiors that are fluffy and mild. Yukon Gold potatoes roast a little darker due to their lower starch content and higher sugar content. This results in more flavor, but slightly less crisp crust with creamy and flavorful interiors. Red potatoes become quite dark due to relatively low starch content, but have difficulty getting crisp and maintaining that crispness when out of the oven. That said, pick the potatoes that give you the desired results. For me, Yukon Golds are choice number one when making garlic roasted potatoes. I love their flavor and the soft and creamy interior.

Crispy Roasted Potatoes

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 servings
Calories: 282kcal
Author: Victor

Ingredients

  • 6 large Yukon Gold Potatoes (peeled)
  • 6 cloves of garlic (add or reduce to your taste)
  • 4 Tbsp olive oil
  • 1 tsp kosher salt (plus more to taste)
  • 1/2 tsp black pepper (plus more to taste)
  • 2 tsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Zest of one lemon
  • 2 Tbsp fresh, finely chopped parsley (for garnish)

Instructions

  • Preheat oven to 450F.
  • Peel the potatoes, rinse, dry with paper towels and cut into 1-inch pieces.
  • In a large bowl, toss the potatoes with the rest of the ingredients until evenly coated with the seasonings.
  • Transfer the seasoned potato pieces to a large baking sheet and spread around evenly. Avoid crowding as that will result in poor crisping and browning.
    Bake for 20 minutes, flip the potatoes and continue baking for another 20 minutes.
  • Remove the potatoes from the oven and transfer to a serving platter. Garnish with finely chopped fresh parsley and serve immediately.

Nutrition

Calories: 282kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 610mg | Potassium: 1081mg | Fiber: 6g | Vitamin A: 160IU | Vitamin C: 33.3mg | Calcium: 99mg | Iron: 9mg

More Side Dishes

  • Eggplant Fries - super crispy on the outside, and very soft, creamy on the inside. These little morsels are divine. No other eggplant fries can compete with these. And the seasoning on these fries is the bomb. So scrumptious!
    Extra Crispy Eggplant Fries
  • Assorted roasted vegetables
    Scrumptious Roasted Vegetables
  • A bowl of southern potato salad next to smoked beef ribs.
    Southern Potato Salad
  • Top down close up view of a bowl filled with homemade coleslaw.
    Southern Coleslaw

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  1. Jen says

    December 04, 2024 at 8:59 pm

    5 stars
    I used russet potatoes, and I did not use rosemary as I was out, but everything else the same, and they were delicious! Crunchy on the outside and soft on the inside. Thanks for the recipe!

    Reply
    • victor says

      December 11, 2024 at 11:29 am

      Glad you like my recipe, Jen. Enjoy!

      Reply
  2. Melissa Griffiths says

    March 16, 2018 at 4:06 pm

    Roasted potatoes are one of my absolute favorites - thanks for the tips!

    Reply
    • victor says

      March 16, 2018 at 4:19 pm

      You are very welcome!

      Reply
  3. Winchester Leveraction says

    March 06, 2018 at 3:10 pm

    I do a lot of these for the kids. I steam them in the strainer of a pasta pot with an inch of water under it. Cook until about 3/4 done, slightly stiff to knife point test. Toss with seasoning of choice and oil of choice and put under convection roast 425 deg in electric oven. Stir a few times and you are set. I agree with the potato breakdown, we do a lot of russets and white potatoes.

    Reply
    • victor says

      March 06, 2018 at 4:15 pm

      I never tried pre-cooking before roasting but have heard good things about that method. It's on my list to try.

      Reply
    • victor says

      March 06, 2018 at 4:16 pm

      I am assuming you are not putting fresh garlic on those potatoes as with convection they would burn, at least that's my experience.

      Reply

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