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Oven-baked, crispy garlic roasted potatoes with tons of flavor. I love making these potatoes as a simple side dish or adding them to potato tacos or breakfast hash.
Garlic Roasted Potatoes
Simply put, potatoes are one of my favorite foods in the world. Despite all of the blanket myths about carbs out there, potatoes are pretty dang healthy…When they aren’t smothered in butter and cheese. Lots of nutrients in those starchy little things.
Potatoes are also super versatile, and if seasoned right, super flavorful. Mashed potatoes are definitely a staple in my household, but there is nothing better than crispy roasted potatoes. Crunchy on the outside, soft and tender on the inside. Are you drooling, because I’m drooling.
How to Make Super Crispy Roasted Potatoes
Making oven roasted potatoes is pretty simple – peel and cube some potatoes, mix in some seasonings, and bake at a high temp until golden brown! But of course, you don’t want them to turn out soggy and soft.
I have a few tricks up my sleeve when it comes to making the perfect crispy roasted potatoes.
- Don’t use a ton of oil. It’s not necessary and actually makes the potatoes soggy. A little goes a long way – but you can even make crispy potatoes with no oil at all, which I do frequently.
- Use a high oven temperature. This allows the potatoes to cook perfectly in the middle and get crispy on the outside.
- Spread the potatoes out in a single layer. Potatoes piled on top of each other won’t get crispy.
- Use a non-stick baking sheet (a really good, clean one), or line a baking sheet with parchment paper or a silicone baking mat.
Do I have to use red potatoes for roasted potatoes?
The potatoes are, of course, the most important ingredient in this recipe. But will just any potato do?
In short, not all potatoes are created equal. Some have high starch, some low. Some have lots of moisture, some don’t. Red potatoes have low-starch and high moisture. Using red potatoes for roasted potatoes will create a creamy texture on the inside, but crispy on the outside. They won’t come out dry. A similar potato is a white potato. I have also used gold potatoes for this recipe and liked the result.
Personally, I find using a russet potato for roasted potatoes creates a not-so-creamy texture. Russets are better for baked potatoes. But, it’s ultimately up to you. Just note that the cooking time may change depending on the type of potato you use because of the difference in moisture content.
Ideas for Using Roasted Potatoes
- As a side to tofu scramble for breakfast
- In breakfast tacos
- As a side to cauliflower roast
- Alongside vegan wellington
- Added into Caesar salad
- Smothered in gravy or cheese
Garlic Roasted Potatoes
- 4 medium red potatoes
- 1.5 tsp garlic powder
- 1 tsp fresh parsley - or 1/4 tsp dried
- 1 tsp cooking oil*
- 1/2 tsp salt
- Pre-heat the oven to 425F degrees. Line a baking sheet with parchment paper or a silicone baking mat. Or, use a really good non-stick baking sheet.
- Peel the potatoes (or leave the skin on if that is your preference) and cut them into about 3/4 inch cubes.
- Toss the potatoes in a bowl with garlic, parsley, oil, an salt until the seasoning is dispersed evenly.
- Spread the potatoes on the baking sheet evenly.
- Bake for 30-40 minutes, tossing every 10-15 minutes or so, or until potatoes are crispy and golden brown.
- Serve warm!