Crispy Roasted Garlic Potatoes Tips, FAQ & printable recipe

Tips for success

To get an even crispier crust, try parboiling the potatoes in salted water with a pinch of baking soda for five minutes before roasting.

This draws out the starches and creates a slurry on the surface of the potatoes, which bakes into an incredibly thick, crunchy layer. After draining, shake the pot vigorously to roughen up the edges of the potatoes before tossing them with the oil and roasting.

Always ensure your oven is fully preheated before putting the potatoes in. A hot oven is crucial for immediately searing the potato surfaces and locking in moisture, preventing them from turning dry and leathery.

If your oven has a convection setting, use it; the circulating hot air helps dry out the surface of the potatoes faster, resulting in a superior, more even crunch all over.

Variations

• Parmesan Garlic Potatoes: Toss the roasted potatoes with freshly grated Parmesan cheese along with the parsley in the final step.
• Spicy Garlic Potatoes: Add a half teaspoon of red pepper flakes or cayenne pepper to the seasoning mix for a spicy kick.

Storage and make-ahead

Fridge

Cool completely for up to 2 hours, then store in an airtight container in the refrigerator for up to 4 days.

Freezer

Freezing is not recommended as it ruins the crispy texture of the roasted potatoes.

Reheat

Reheat on a baking sheet in a 400°F (204°C) oven for 10-12 minutes until sizzling and crispy again. Avoid the microwave.

Store any leftover roasted potatoes in an airtight container in the refrigerator for up to four days. To keep them as firm as possible, let them cool completely to room temperature before sealing the container; storing them while hot will trap steam and make them soggy.

Do not freeze roasted potatoes, as the freezing and thawing process breaks down their cellular structure, making them mushy.

While these potatoes are best enjoyed fresh out of the oven, you can prep them ahead of time by washing, cutting, and storing them in a bowl of cold water in the refrigerator for up to twenty-four hours to prevent browning.

When ready to cook, drain them thoroughly and pat them completely dry with paper towels before tossing with oil and seasonings as directed.

Serving ideas

Serve these crispy garlic roasted potatoes piping hot, straight from the baking sheet, to preserve their maximum crunch. They make an exceptional side dish for roasted meats, grilled chicken, or pan-seared steaks. Arrange them on a warm serving platter and sprinkle a tiny bit of flaky sea salt over the top right before serving to enhance the crunch and flavor.

For an elegant presentation, serve them alongside a creamy dipping sauce like a garlic aioli, sour cream, or a tangy yogurt herb dip. The cool, creamy texture of a dip complements the hot, crunchy potatoes beautifully. Garnish the platter with extra sprigs of fresh parsley and lemon wedges to add a bright pop of color and a touch of fresh acidity.

Frequently asked questions

Recipe card

Crispy Roasted Garlic Potatoes

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

• 2 lb Yukon Gold potatoes, halved
• 1/4 cup olive oil
• 1 1/2 tsp salt and pepper seasoning
• 4 cloves garlic, minced
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Wash and dry the potatoes thoroughly. Cut each potato in half. In a large bowl, toss the potato halves with olive oil and salt and pepper seasoning until every piece is evenly coated.
2. Preheat the oven to 425°F (218°C). Place the potato halves cut-side down in a single layer on a preheated baking sheet. Roast for 20 minutes until the bottoms start to turn golden brown.
3. Flip the potatoes over, scatter the minced garlic across the baking sheet, and toss gently to coat the potatoes in the hot garlic oil. Roast for another 10 to 15 minutes until ultra-crispy.
4. Transfer the hot, crispy potatoes to a serving bowl. Toss with the freshly chopped parsley and serve immediately while hot and crunchy.

Estimated nutrition per serving

Calories

260

Protein

4 g

Carbohydrates

35 g

Fat

14 g

Fiber

4.5 g

Sugar

1.5 g

Sodium

590 mg

Automatic estimate from the ingredient list, not laboratory-verified.