These Garlic Roasted Potatoes are crispy, buttery and incredibly tasty! They make a quick and easy last-minute side dish, and I include tips for the best possible texture!
Try these garlic roasted potatoes on for size this holiday season. Hear me out: golden and crispy, buttery, easy, you can double it or even half it – and SO DELICIOUS. This is a side dish that I’ve been making for years that goes so incredibly well with…well with EVERYTHING!
Notes on the Ingredients
Potatoes – I recommend russet or yukon potatoes. You don’t want to peel the skins – just scrub them thoroughly and pat them dry first.
Garlic – ensure you’re chopping your garlic in large pieces to help prevent any burning. It’s okay if they’re crispy – they still taste incredible.
Vegan butter & olive oil – you can use any oil you want, but I highly recommend using the vegan butter too! It adds a delicious flavour.
How to Make Garlic Roasted Potatoes (Step by Step)
Chop all your ingredients. Be sure to Chop your garlic in large pieces.
In a bowl, add your potato pieces. Add in the olive oil, then add in salt, ground black pepper and garlic. Hold on to the bowl and hand toss the ingredients in the bowl together to coat, then lightly using a wooden spoon, mix all the ingredients together.
Pour everything on to a cookie sheet lined with parchment paper or a silicone mat and sprinkle the thyme on top. Don’t overcrowd the cookie sheet.
Pour the melted butter over the potatoes.
Bake for 30-35 minutes, stirring midway, until potatoes are golden brown.
Serve immediately and enjoy!
Expert Tips & FAQ
- The best kind of potatoes for roasting are pretty much any kind. My favourites would be russet and Yukon. Sometimes we even use sweet potatoes and they’re equally delicious. I mean, you can’t ever go wrong with potato recipes, am I right?
- Leaving the skins on will give you incredibly crispy results.
- For even better texture and crispy roasted potatoes, you can soak the cut pieces in cold water for up to 30 minutes before patting dry to help remove any excess starch.
- Remember not to cut the garlic pieces too large; else you’ll end up burning them.
- Don’t skip that vegan butter hit at the end. It really brings together a divine flavour and tastes incredible!
- You can customise these to your liking!! Add some paprika, some vegan Parmesan, some different herbs – the options are endless!
You can serve these with any main dishes like my Vegan Chicken Nuggets or some Marinated Tofu! You can also serve them with a breakfast like Tofu Scramble!
Related Recipes
Enjoy friends! If you make this Garlic Roasted Potatoes Recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Garlic Roasted Potatoes (Buttery & Crispy)
These Garlic Roasted Potatoes are crispy, buttery and incredibly tasty! They make a quick and easy last-minute side dish, and I include tips for the best possible texture!
Ingredients
- 24 ounces potatoes washed and cut into 1 inch cubes (leave skins on)
- 3 tablespoons olive oil or any oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic largely chopped
- 2 whole sprigs of thyme stems removed
- 1 tablespoon vegan butter melted
Instructions
Instructions
- Preheat oven to 450°F/230°C.
- Chop all your ingredients. Be sure to chop your garlic in large pieces.
- In a bowl, add your potato pieces. Add in the olive oil, then add in salt, ground black pepper and garlic.
- Hold on to the bowl and hand toss the ingredients in the bowl together to coat, then lightly using a wooden spoon, mix all the ingredients together.
- Pour everything on to a cookie sheet lined with parchment paper or a silicone mat and sprinkle the thyme on top. Don't overcrowd the cookie sheet.
- Pour the melted butter over the potatoes.
- Bake for 30-35 minutes, stirring midway, until potatoes are golden brown.
- Serve immediately and enjoy!
NOTES
- My favourite kind of potatoes for roasting would be russet potatoes and Yukon gold. You can use any kind though, even sweet potatoes!
- Leaving the skins on will give you an incredibly crispy exterior. Don’t peel them off.
- Remember not to cut the garlic pieces too large; else you’ll end up burning them.
- Don’t skip that vegan butter hit at the end. It really brings together a divine flavour and tastes incredible!
- You can customise these to your liking!! Add some paprika, some vegan Parmesan, some different herbs – the options are endless!
Nutrition
Calories: 248kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Sodium: 324mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 35mg | Calcium: 24mg | Iron: 1mg
by Jessica
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Awesome we’re so happy you enjoyed it Nancy! Thanks so much for reading!
I’m seriously convinced that Jessica can do no wrong. These roasted potatoes are THE VERY BEST I’ve ever had. They are crispy on the outside and tender on the inside and PACKED with flavor. We used real butter because we’re vegetarians who dabble with vegan but I guarantee you these will still be perfection with vegan butter. DON’T SKIP THE SOAKING STEP. I really think this is key to getting the extra crisp from them. THANK YOU JESSICA!
Thanks so much Lily! We really appreciate all the love.
Gorgeous, whole family loved them
Awesome so happy to hear that Jane! Thank you.