Garlic Roasted Potatoes

These garlic roasted potatoes are crispy, buttery and so tasty! They make a quick and easy side dish that goes with just about anything.

Course Sides

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 248

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!

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.