Crispy Garlic Roasted Potatoes
What is the secret to making garlic roasted potatoes crispy? Here’s my simple and easy method that makes them crisp on the outside while still moist and tender on the inside.
Roast potatoes, if done correctly, can be the best thing on the dinner table. Crispy edges with soft, tender inside is what these potatoes are all about. Truth be told, not everybody makes perfect potatoes. Sometimes, they can dry out with over baking. And, other times, they are just soggy not crisp. Not these, why?
About these roasted potatoes
This has got to be the most frequently made roasted potatoes in our home. Why? Because they become so beautifully crisp on the outside while still stay soft and tender on the inside.
Do you know what’s the secret to my crispy potatoes? I parboil the potatoes. That way, the oven can concentrate on crisping not cooking the potatoes. Boiling them also means they soak up as much moisture as they can, so when baked, they don’t dry out.
The recipe is very simple and easy to make. But, I highly recommend making these just before you are going to serve them. Because they taste absolutely delicious fresh out of the oven.
Ingredients and substitutes
- Potatoes – You can use any potatoes. From white Yukon old, red potatoes, baby potatoes, russets, or roasting potatoes. In fact, you can even use sweet potatoes.
- Garlic – I like to use garlic powder as it does not burn on the potatoes. But, you can also use fresh and finely chop them.
- Paprika – Today, I am using sweet smoked paprika. But, spicy hot cayenne is also delicious.
- Oregano – Just a little sprinkle of dried herbs can make a huge difference. You can also use thyme or rosemary.
Step by step instructions
- Preheat the oven at 390 F / 200 C.
- Peel all the potatoes using a vegetable peeler and place them in water.
- Then, use a sturdy cutting board and chef’s knife to cut each of them into one-inch cubes (see video).
Tip – Cut the potatoes in similar sizes so they cook evenly. You can also make them 2-inch cubes instead of 1-inch. But, don’t make them smaller than 1-inch as they will get mashed in the cooking process. - Place the potatoes in a pot and fill with water and 1 tbsp salt.
- Boil the potatoes for 3 to 4 minutes or until they are about 80% cooked – they will be soft outside but still firm towards the middle.
- Drain them well in a colander and shake off any excess liquid. Then, place them in a dry mixing bowl.
Tip – You want to drain off as much liquid as possible so the potatoes will bake crisp. Any moisture will create steam and prevent them from getting crisp.
- Next, pour about 3 tbsp olive oil as evenly as you can over the potatoes. Turning them so each is well coated in the oil.
- Sprinkle the potatoes with salt, pepper, garlic powder, paprika, and oregano. Tossing them so they are well coated.
- Brush an unlined baking tray with the remaining olive oil. Pour over the potatoes and spread them evenly.
Tip – A lined baking tray creates steam from any residue moisture in the potatoes. But, an unlined baking tray dries out all the excess moisture encouraging those crispy edges.
- Bake for about 30 to 45 minutes turning them every 15 minutes to roast evenly on all sides.
- Remove from the oven and sprinkle with fresh herbs. Season with more salt and pepper if necessary.
- Serve immediately.
Frequently asked questions
These garlic roasted potatoes are best as soon as they are made. But, leftover will keep in the fridge for 3 to 4 days.
I find fresh garlic can burn in the oven, so I prefer to use garlic powder or garlic olive oil instead. But, if you do use fresh garlic, I recommend chopping it fine so it coats the potato well.
Since, we use a few extra tablespoons of oil for encouraging crispiness, I like to use a good quality olive oil.
You can use spices such as cumin, coriander, curry powder, or cayenne. You can even used dried herbs like rosemary and thyme or parsley and cilantro.
Potatoes are very versatile and I have shared a few recipes with you such as Skinny Mashed Potatoes, Oven-baked Potato Chips, Lemon Dill Roast Potatoes, Indian Spiced Potatoes, Lemon Rosemary Roast Potatoes.
You can serve this as a side for any dinner especially with meat dishes like my roast beef, leg of lamb, standing roast ribs, roast chicken.
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Crispy Garlic Roasted Potatoes
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Video
Ingredients
- 1 lb (500 g) Potatoes ((any variety) )
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Garlic powder ((or less))
- ½ tsp Paprika (sweet, smoked)
- ¼ cup Olive oil
- 2 tbsp Parsley (finely chopped for garnish)
Instructions
- Preheat the oven at 390 F / 200 C.
- Peel all the potatoes using a vegetable peeler and place them in water.
- Then, use a sturdy cutting board and chef's knife to cut each of them into one-inch cubes (see video).Tip– Cut the potatoes in similar sizes so they cook evenly. You can also make them 2-inch cubes instead of 1-inch. But, don't make them smaller than 1-inch as they will get mashed in the cooking process.
- Place the potatoes in a pot and fill with water and 1 tbsp salt.
- Boil the potatoes for 3 to 4 minutes or until they are about 80% cooked – they will be soft outside but still firm towards the middle.
- Drain them well in a colander and shake off any excess liquid. Then, place them in a dry mixing bowl. Tip – You want to drain off as much liquid as possible so the potatoes will bake crisp. Any moisture will create steam and prevent them getting crisp.
- Next, pour about 3 tbsp olive oil as evenly as you can over the potatoes. Turning them so each is well coated in the oil.
- Sprinkle the potatoes with salt, pepper, garlic powder, paprika, and oregano. Tossing them so they are well coated.
- Brush an unlined baking tray with the remaining olive oil. Pour over the potatoes and spread them evenly.Tip – A lined baking tray creates steam from any residue moisture in the potatoes. But, an unlined baking tray dried out all the excess moisture encouraging those crispy edges.
- Bake for about 45 to 50 minutes turning them every 15 minutes to roast evenly on all sides.
- Remove from the oven and sprinkle with fresh herbs. Season with more salt and pepper if necessary.
- Serve immediately.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
This was a huge success at dinner! Thanks for the recipe!
There is nothing better then crispy roasted potatoes! The seasoning is great. YUM!
I love roasting potatoes, but have never thought of par-boiling. Great tip!
Potatoes, especially crispy ones, are my weakness! I can’t wait to try this the next time I cook!
These look so good and I love the addition of smoked paprika!