Garlic Roasted Potatoes (Buttery & Crispy)

By Jessica Hylton -

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!

roasted potatoes on a baking sheet with thyme on top

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

ingredients for roasted potatoes

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)

chopped ingredients on a marble board

Chop all your ingredients. Be sure to Chop your garlic in large pieces. 

ingredients for roasted potatoes in a bowl with thyme, black pepper and salt beside it

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.

ingredients for garlic roasted potatoes on a lined cookie sheet

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.

melted butter on top of ingredients for garlic roasted potatoes on a lined cookie sheet

Pour the melted butter over the potatoes.
Bake for 30-35 minutes, stirring midway, until potatoes are golden brown.

cooked garlic roasted potatoes in a large bowl with spoon in it

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!

roasted potatoes on a baking sheet with thyme on top

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! 

roasted potatoes on a baking sheet with thyme on top

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!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Course Sides
Cuisine American
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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Recipe Rating




31 comments

  1. Kim says:

    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.

    • Jessica says:

      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!

  2. I have a feeling that these roast potatoes will make a great accompaniment with dinner tonight.. thanks for the idea Jessica!

  3. 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 🙂

  4. ooooh how lucky you are to have a man to make you these potatoes! They look so crisp yet tender and to die for!

  5. Zainab says:

    These potatoes need to be my constant side!!

  6. Monica says:

    I love potatoes every which way, Jessica, and this one looks spot on!

  7. luda says:

    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.

    • Gavin | Jessica in the Kitchen says:

      Hi Luda thank you for your kind words! We’re glad you enjoyed the recipe.

  8. Priscilla says:

    Can foil be substituted for parchment paper/silicone mat?

    • Gavin | Jessica in the Kitchen says:

      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!

  9. Judy says:

    5 stars
    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

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Judy! Thank you so much for reading and leaving such a nice comment!

  10. Maira Ribeiro says:

    5 stars
    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!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Maria! Thank you so much for reading and leaving such a nice comment!

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