These crispy, golden garlic roast potatoes are one of my favorite sides to bring to the table, especially for Thanksgiving. I love how they turn beautifully crisp on the outside while staying fluffy and tender inside. The garlic infuses every bite, and the recipe stays simple while delivering big, comforting flavor.
Why You’ll Love This Recipe
I like this recipe because it uses basic pantry ingredients and still feels special enough for a holiday meal. I can prep everything in minutes, let the oven do the work, and end up with a dish that everyone reaches for first. I also appreciate how versatile these potatoes are, pairing well with almost any main course.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lbs potatoes, chopped
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions
I start by preheating the oven to 400°F (200°C). I place the chopped potatoes in a large bowl and toss them with olive oil, minced garlic, salt, and pepper until everything is evenly coated. I then spread the potatoes out in a single layer on a baking sheet, making sure they are not crowded. I roast them for 35–40 minutes, turning them halfway through so they brown evenly. Once they are golden and crisp, I finish them with a sprinkle of fresh parsley before serving.
Servings And Timing
I usually make this recipe to serve 6 people.
Preparation time is about 10 minutes, cooking time is 35–40 minutes, and total time comes to roughly 50 minutes.
Variations
I sometimes swap regular potatoes for baby potatoes or Yukon golds for a creamier center. When I want extra crispiness, I add a pinch of paprika or garlic powder before roasting. For a more herb-forward version, I like mixing in rosemary or thyme during the last 10 minutes of cooking.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I prefer using the oven at 375°F for about 10–15 minutes to bring back the crisp edges. When I’m short on time, I use a skillet over medium heat instead of the microwave.
FAQs
Can I make these potatoes ahead of time?
I like to prep the potatoes and garlic a few hours in advance and store them covered in the fridge, then roast them fresh before serving.
What potatoes work best for roasting?
I usually reach for Yukon gold or red potatoes because they hold their shape well and crisp nicely.
How do I make them extra crispy?
I make sure the potatoes are dry before tossing them with oil and avoid overcrowding the baking sheet.
Can I use dried parsley instead of fresh?
I prefer fresh parsley for flavor and color, but I use dried parsley in a pinch and add it before roasting.
Are these potatoes freezer-friendly?
I don’t recommend freezing them, as the texture tends to become soft once reheated.
Conclusion
I love making garlic roast potatoes because they are reliable, flavorful, and always a hit at the table. With minimal prep and simple ingredients, I can create a comforting side dish that feels right at home on a Thanksgiving spread or any cozy dinner.
Garlic Roast Potatoes are a simple yet flavorful side dish featuring crispy, golden-brown potatoes roasted with garlic and olive oil. Perfect for holidays or everyday dinners, they’re fluffy inside and crisp outside with a fresh parsley finish.
Ingredients
2 lbs potatoes, chopped
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C).
In a large bowl, toss chopped potatoes with olive oil, minced garlic, salt, and pepper until evenly coated.
Spread potatoes in a single layer on a baking sheet, avoiding overcrowding.
Roast for 35–40 minutes, turning halfway through, until golden and crispy.
Remove from oven and garnish with fresh chopped parsley before serving.
Notes
Use Yukon gold or red potatoes for best texture and flavor.
Pat potatoes dry before tossing in oil for extra crispiness.
Add rosemary or thyme during the last 10 minutes of roasting for an herby twist.
Store leftovers in the fridge and reheat in the oven or skillet for best results.
