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.
This recipe looks delish. One question though, I’m not a blogger so I don’t understand why bloggers make their pictures really large and the font really tiny. I’m not sure if it’s a specific design thing or if there’s some marketing technique. However, I thought you might want to know, it makes it difficult to read the recipe. It would be so nice to find a blog that keeps the pictures a little smaller and the font a little larger. Just an idea. Thanks.
Thanks for the feedback Kim! It’s not a marketing technique or anything, but when my readers were surveyed majority of them wanted larger photos. I use the standard size 12 font size but if it’s too small for you, you can zoom in on any web page which would help to view it larger. I do understand your point about the recipe so I am going to experiment with making it a larger font, and the pictures a bit smaller. Thanks again!
I have a feeling that these roast potatoes will make a great accompaniment with dinner tonight.. thanks for the idea Jessica!
Thanksgiving might be over, but this still sound awesome! We eat a lot of potatoes in our house and roasted potatoes are my favorites! I love the garlic butter 🙂
ooooh how lucky you are to have a man to make you these potatoes! They look so crisp yet tender and to die for!
These potatoes need to be my constant side!!
I love potatoes every which way, Jessica, and this one looks spot on!
These were Good! I thought the spices were a bit overwhelming and next time I’ll go lighter, but there will be a next time! Thank you.
Hi Luda thank you for your kind words! We’re glad you enjoyed the recipe.
Can foil be substituted for parchment paper/silicone mat?
Hi Priscilla thank you so much for reading. you can definitely use a silicone mat to replace the parchment paper. you can also oil a sheet of foil as a replacement. I hope this helps!
Made this last night and everyone loved it It was absolutely delicious and so easy to do! I’m going to try it with sweet potatoes next. Thank you for this one Jessica
We’re so happy that you enjoyed this recipe Judy! Thank you so much for reading and leaving such a nice comment!
Yes, I’ve baked potatoes a hundred times. No, they have never been so good! This recipe is so simple and so delicious! Thank you, Jessica!
We’re so happy that you enjoyed this recipe Maria! Thank you so much for reading and leaving such a nice comment!