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Crispy Garlic Roasted Potatoes

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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.

roasted potatoes on a baking tray
Garlic Crispy Roasted Potatoes

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.

roasted potatoes on a baking tray
Garlic Crispy Roasted Potatoes

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.
roasted garlic potatoes on a baking tray
Garlic Crispy Roasted Potatoes

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.
Cut the potatoes to 1 inch cubesCrispy Garlic Roasted Potatoes Progress Pictures1
Drain the potatoes wellCrispy Garlic Roasted Potatoes Progress Pictures3
Parboil the potatoes in salted waterCrispy Garlic Roasted Potatoes Progress Pictures2
Add all the garlic and seasoningCrispy Garlic Roasted Potatoes Progress Pictures4
  • 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.
Add all the paprika and seasoningCrispy Garlic Roasted Potatoes Progress Pictures6
Pour potatoes on an oil baking trayCrispy Garlic Roasted Potatoes Progress Pictures5
Brush the baking pan with oilCrispy Garlic Roasted Potatoes Progress Pictures7
bake potatoes until crisp and goldneCrispy Garlic Roasted Potatoes Progress Pictures8
  • 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.
roasted potatoes on a baking tray
Garlic Crispy Roasted Potatoes

Frequently asked questions

How long will these crispy potatoes keep?

These garlic roasted potatoes are best as soon as they are made. But, leftover will keep in the fridge for 3 to 4 days.

Can I use fresh garlic?

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.

What oil should I use for these potatoes?

Since, we use a few extra tablespoons of oil for encouraging crispiness, I like to use a good quality olive oil.

What else can I flavor these roasted potatoes with?

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.

What else can I do with potatoes?

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.

What do you serve these garlic potatoes with?

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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roasted potatoes on a baking tray

Crispy Garlic Roasted Potatoes

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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 40 minutes
Calories: 16kcal
Adjust Servings Here: 4 servings

Description

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.

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)
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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

Calories: 16kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 422mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 1mgCalcium: 4mgIron: 1mg

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

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5 Comments

  1. Century Foods says:

    5 stars
    This was a huge success at dinner! Thanks for the recipe!

  2. 5 stars
    There is nothing better then crispy roasted potatoes! The seasoning is great. YUM!

  3. 5 stars
    I love roasting potatoes, but have never thought of par-boiling. Great tip!

  4. 5 stars
    Potatoes, especially crispy ones, are my weakness! I can’t wait to try this the next time I cook!

  5. Katherine says:

    5 stars
    These look so good and I love the addition of smoked paprika!

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