Garlic Roasted Potatoes
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: they’re golden and crispy, buttery, easy, you can double the recipe, and they’re SO DELICIOUS. This is a side dish that I’ve been making for years and it goes so incredibly well with just about anything!
Why You’ll Love These Garlic Roasted Potatoes
- THE potatoes for garlic lovers. If there’s no such thing as too much garlic for you, then you’re going to flip for these garlicky roasted potatoes. There’s plenty of garlic flavour in every bite!
- Crispy outside, tender inside. These roasted garlic potatoes have the best combination of textures, with a crisp and browned exterior and fluffy insides. Totally delicious!
- Easy to make. This is the perfect side dish for a busy weeknight. Get the garlic roasted potatoes started, pop them in the oven, and then work on your main dish. (Maybe this vegan chicken?)
Notes on the Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Potatoes – I recommend russet or Yukon gold potatoes. You don’t need to peel the skins—just scrub them thoroughly and pat them dry.
- Garlic – Ensure you’re chopping your garlic in large pieces to help prevent 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.
- Thyme – Fresh thyme makes these garlicky roasted potatoes pop. Rosemary would also be delicious, or add chopped parsley after the potatoes are done cooking.
How to Make Garlic Roasted Potatoes
- Prep. Chop all your ingredients. Be sure to cut your garlic into large pieces.
- Season. In a bowl, toss the potato pieces with the olive oil, salt, ground black pepper and garlic.
- Arrange on baking sheet. Pour everything onto a baking sheet lined with parchment paper or a silicone mat and sprinkle the thyme on top. Don’t overcrowd the pan.
- Bake. Pour the melted butter over the potatoes. Bake for 30-35 minutes, stirring midway, until potatoes are golden brown.
- Finish. Serve your roasted garlic potatoes immediately and enjoy!
Tips for Success
- Use any potatoes you like. The best kind of potatoes for roasting are pretty much any kind. My favourites are 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?
- Don’t peel the potatoes. Leaving the skins on will give you incredibly crispy garlic roasted potatoes.
- Make them even crispier. For even more crispy texture, you can soak the cut pieces in cold water for up to 30 minutes before patting dry to help remove any excess starch.
- Put your own spin on the recipe. You can customise these to your liking! Add some paprika, some vegan Parmesan, some different herbs—the options are endless!
What to Serve With Garlicky Roasted Potatoes
You can serve these roasted garlic potatoes with any main dishes, like my vegan chicken nuggets or marinated tofu. You can also serve them with a breakfast like this tofu scramble!
How to Store Leftovers
Refrigerate leftover garlic roasted potatoes in an airtight container for up to 4 days. Reheat in a 400ºF oven, in the air fryer, or in the microwave. I don’t recommend freezing this dish; homemade potato recipes tend to have a mealy texture when they’re frozen.
More Cozy Potato 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
Ingredients
- 24 ounces potatoes, washed and cut into 1 inch cubes (leave skins on)
- 3 tablespoons olive oil, or any oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic, largely chopped
- 2 whole sprigs of thyme, stems removed
- 1 tablespoon vegan butter, melted
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!
- To store: Refrigerate leftover garlic roasted potatoes in an airtight container for up to 4 days. Reheat in a 400ºF oven, in the air fryer, or in the microwave. I don’t recommend freezing this dish; homemade potato recipes tend to have a mealy texture when they’re frozen.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I am loving all the roast potato recipes around at the moment. It’s my favourite way to eat potatoes. Yum!
I bet this recipe would be nice with sweet potatoes too.
I LOOOVE roasted potatoes and these with garlic- SCORE!
Yumm!! love garlic, love potatoes. These look fabulous Jessica!
These potatoes look like the perfect side dish for Thanksgiving, or for anytime! I love the garlic flavor…my favorite spice to cook with. Such a great dish, Jessica! Pinned!
I love potatoes and I love garlic. This is totally perfect for me! Happy Thanksgiving!
oh my gawd, these garlic butter roasted potatoes look sooooo good! My menu is already set for tomorrow .. but these will definitely have to happen in my kitchen soon!!! delicious!! have a happy Thanksgiving!
Oh my gosh, forget about mashed potatoes! I want these gorgeous wedges on my plate tomorrow! Seriously loving all the garlic-butter action going on—I’ll bet it makes your house smell amazing!
These look delicious! 🙂 YUMMY! What a tasty side! 🙂
They do look so crunchy that I wish I could reach through the comp to grab some.