Garlic Roasted Potatoes Crispy

These garlic roasted potatoes always hit the spot when you want something golden and crisp outside with a fluffy, tender inside. The garlic and fresh herbs bring out an inviting aroma, making this dish a crowd-pleasing side for everything from weeknight chicken to holiday roast.

My kids have begged for these on burger night ever since I first tried roasting with plenty of garlic. It reminds me of big family gatherings where the simplest food always disappears first.

Ingredients

• Baby potatoes: Choose small potatoes for best texture and easy crisp edges Try to pick ones with smooth unblemished skin
• Olive oil: Helps the potatoes brown and keeps their centers moist Go for extra virgin for a rich finish
• Fresh garlic: Brings punchy savory notes Mince yourself for bolder flavor
• Sea salt: Enhances all the earthy flavors Use a good quality flake if possible
• Black pepper: Adds mild heat and rounds out the taste Freshly ground makes a difference
• Rosemary or thyme: Either works for an aromatic herbal note Use fresh herbs when in season for bright flavor
• Fresh parsley: Adds color and a burst of freshness Optional but worth it

Instructions

Preheat the Oven:

Set your oven to 425 degrees Fahrenheit About 220 Celsius is ideal for browning Line a large baking sheet with parchment paper to prevent sticking and help with cleanup

Prep the Potatoes:

Wash and cut baby potatoes in half If they are especially large quarter them for even cooking Try to keep sizes uniform so they cook at the same rate Dry potatoes with a towel to encourage crispiness

Season the Potatoes:

In a large mixing bowl combine the potatoes olive oil minced garlic salt pepper and herbs Toss thoroughly until every piece is coated The oil should lightly gloss every potato and garlic should be evenly distributed

Arrange on the Baking Sheet:

Transfer the seasoned potatoes to your parchment lined sheet Position cut sides down for optimal crisping Arrange in a single layer with a little space between pieces to keep steam from building up

Roast to Perfection:

Place the tray in the center rack and set your timer for 30 minutes Flip each potato halfway through using a spatula for even browning Check again at five minute intervals until the edges are deeply golden and crispy

Garnish and Serve:

As soon as potatoes come out sprinkle with fresh parsley for color and flavor Serve right away while crispness is at its best

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Nothing beats the scent of garlic and rosemary wafting from the oven. Rosemary is my favorite aroma in this recipe it always reminds me of walks in the garden with my grandmother after Sunday lunch.

Storage Tips

Leftover roasted potatoes store well in the fridge for up to three days Keep them in an airtight container and reheat in a hot oven to preserve the crisp edges Avoid the microwave as it can make the potatoes soft

Ingredient Substitutions

If you cannot find baby potatoes regular Yukon Golds work as well just cut them into one inch pieces For extra punch swap some or all of the olive oil for melted butter You will get a richer flavor Use any favorite herb blend in place of rosemary or thyme

Serving Suggestions

Pair these garlic roasted potatoes with grilled steak baked salmon or a rustic vegetable soup They also shine at brunch alongside eggs and sauteed greens Scatter a handful of parmesan over them for a decadent twist just before serving

Cultural or Historical Context

Roasting potatoes with garlic is a tradition that spans many cuisines American kitchens popularized crisp roasted potatoes for Sunday suppers but you will find variations in French Italian and even Middle Eastern family tables Try swapping the herbs to reflect different styles

Seasonal Adaptations

Fresh thyme is best in spring and early summer Rosemary is excellent all year round For autumn add a pinch of smoked paprika Fresh parsley is especially good in late summer when it is in season

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Friends who claimed they disliked potatoes always ask for seconds after tasting these This dish pulled together a shared potluck meal once and the tray was empty before anything else Little ones love dipping them in ketchup adults savor them plain

Recipe FAQs

→ What type of potatoes works best for this dish?

Baby potatoes are ideal, as their small size yields a crispy exterior and tender interior. Larger potatoes can be quartered.

→ How do I achieve extra crispiness on the potatoes?

Arrange cut sides down on the baking sheet, and ensure the potatoes are tossed evenly with oil. Roast at high heat for golden edges.

→ Can I substitute the herbs?

Yes, rosemary, thyme, or Italian seasoning all work well. Fresh herbs enhance flavor, but dried options are convenient.

→ Is this dish suitable for special diets?

This side is vegetarian and gluten-free, containing none of the top allergens unless cheese or packaged seasonings are added.

→ What can I serve this with?

It pairs perfectly with grilled meats, fish, or a medley of roasted vegetables. Also great alongside salads or stews.

→ Can I prepare this ahead of time?

Although best fresh, you can roast the potatoes ahead and reheat at a high oven temperature to restore crispiness.