Recipe Overview
Why you’ll love it: Crispy, flavorful, and irresistible, garlic roasted potatoes are perfect for breakfast, lunch or dinner. They’re going to become a staple in your life!
How long it takes: 15 minutes to prep, 35 minutes to bake
Equipment you’ll need: large sheet pan, about 18 x 13 inches
Servings: 4
The Best Garlic roasted potatoes
These golden oven-roasted potatoes are lightly seasoned with garlic and paprika, and they turn out beautifully every time. Garlic roasted potatoes are so easy to make and you’ll find that they are a perfect side dish with almost any meal.
“I made these and was surprised at how good they were. I will be saving this recipe for future use. These were the best ones I have ever eaten and so simple.”
Ingredient Notes
- Potatoes: Choose tender-skinned potatoes, like Yukon Gold or red potatoes. The pre-washed baby potatoes work perfectly too. They’re great roasted whole like in my lemon and dill roasted potatoes.
- Olive oil: These potatoes are NOT drenched in oil. Two teaspoons is all you need (or one glug, if you’re not measuring).
- Garlic powder, onion powder, paprika, salt & pepper: This seasoning blend is fairly bold but not overly assertive. If you like a lot of seasoning, go ahead and increase the amounts. It’s so easy to tweak this seasoning so the potatoes taste just the way you like them! Occasionally, I use smoked paprika instead of regular paprika, depending on what I’m serving the potatoes with.
How To Make Garlic Roasted potatoes
Scroll down for the full printable recipe, this is an overview with additional helpful details!
Preheat your oven. A fully preheated oven is essential for the success of this recipe.
Prepare the potatoes. Make sure they’re clean and as dry as possible. I often use a clean lint-free dish towel to pat off any excess moisture. Cut larger potatoes into pieces about the same size so they roast evenly. If they are tiny potatoes, leave them whole.
Season. Add the potatoes to a sheet pan, along with the oil and seasonings and mix it all up, coating each potato with the seasoned oil. You may find it’s easier to do this step in a large bowl instead, if you don’t mind getting another dish dirty.
Bake and stir. Roast the potatoes for 20 minutes, remove the pan from the oven, and stir the potatoes. If they seem to be sticking to the pan, put them back into the oven for a few minutes and try again. The bottoms should have a nice golden sear. If they do, they’ll release from the pan and flip easily.
Continue baking. Roast for another fifteen minutes or so, until the potatoes are tender and golden brown. Large potato chunks will take longer than small chunks so roasting time depends on how large you cut the potatoes.
Serving Ideas
Dinner: Since the oven is set at 425°F already, why not make roasted broccoli and kill two birds with one stone? Make spicy garlic shrimp or air fryer salmon to go with the garlic roasted potatoes. Lately, a couple of my favorites are garlic butter chicken bites or garlic butter steak bites. Add a crisp house salad, dressed with homemade vinaigrette. Easy and delicious!
Meal bowls: These flavorful garlic roasted potatoes with paprika make a fantastic base for your favorite meal bowls, instead of the more usual rice or grains. Top the potatoes with slow cooker pulled pork or crockpot BBQ chicken. (I keep serving-size packages of cooked meat in the freezer just to make bowls!) Add all your favorite toppings.
Breakfast: I like to make a big sheet pan of garlic roasted potatoes, serve some for dinner, and then reheat the leftovers in the morning for quick breakfast potatoes. One of my favorite breakfast meals is roasted potatoes, topped with a runny fried egg and a few slices of avocado. It’s the best! If I have pickled red onions in the refrigerator, even better!
Easy Recipe Variations
- Make Parmesan garlic roasted potatoes. Add grated or shredded Parmesan to the pan for the last five minutes of cooking time, or just until it melts. Don’t add it right away because it tends to scorch.
- Use sweet potatoes. This recipe will work with pretty much any type of potato, including sweet potatoes, or a mixture of sweet potatoes and regular potatoes.
- Bake at a different temperature. If you need to cook something else in the oven at a different temperature, you can still make garlic roasted potatoes. If you have to lower the oven temperature, keep in mind that it will increase the cooking time. As an example, try baked salmon with maple mustard glaze. It bakes at 400°F. Simply start the potatoes at 425°F, prep the salmon, and when you flip the potatoes, turn down the oven and put the pan of salmon in the oven for 20 minutes. You could even push the potatoes to one side of the sheet pan and add the salmon to the same pan.
Helpful Tips
For the crispiest roasted potatoes EVER, try my recipe for the best crispy roasted potatoes. However, a few of the tips that I share in that post could be applied here as well.
- Cut the potatoes into fairly small pieces. The smaller the pieces are, the crispier the potatoes will be. Make sure they’re fairly uniform in size so that they all get done at the same time.
- Soak and rinse. Although it seems counter-intuitive, if you soak the cut potatoes in cold water for 30 minutes or more, they will get crispier when you roast them (or air fry them). Soaking and rinsing removes excess starch from the surface of the potatoes which can get gummy or sticky when roasted.
- DRY. Then dry again. The drier, the better. Water clinging to the potatoes will cause them to steam in the oven which will make them soft, and definitely not crisp. I use a clean lint-free dish towel.
- Start off hot! Preheat your oven. You can preheat the sheet pan, too, because then the potatoes will start getting crispy immediately.
- Don’t overstir them. Let them bake for 20 minutes until the bottoms are golden brown, then give the potatoes a stir, and bake another 15 minutes or so.
Refrigerate/Freeze: Store leftover potatoes in a covered container in the refrigerator for up to four days. They can be frozen for up to a month.
Reheat: To restore the crispiness of the potatoes, there are a few options. Your air fryer will do a great job of reheating them. Toss them in there for a few minutes, and voila! You can also reheat the potatoes in your oven or toaster oven. Preheat it to 425°F, then bake for 5 minutes or until the potatoes are crispy and warmed through. To heat them on the stovetop, use a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes. Microwaving is not recommended.
More Potato Recipes
Garlic Roasted Potatoes with Paprika
Ingredients
- 4 cups diced potatoes (½ inch cubes or smaller if you love them crispy!)
- 2 teaspoons olive oil
- 1 teaspoon kosher salt (reduce to ½ teaspoon if not using a coarse grain salt)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon coarsely ground black pepper (reduce to ¼ teaspoon if you have finely ground black pepper)
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 425°F.
- Toss diced potatoes with oil, salt, paprika, garlic powder, pepper, and onion powder until the potatoes are evenly coated with spices.4 cups diced potatoes , 2 teaspoons olive oil, 1 teaspoon kosher salt, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon coarsely ground black pepper , ¼ teaspoon onion powder
- Spread potatoes in an even, single layer on a large rimmed baking sheet, about 18 by 13 inches.
- Roast for 20 minutes, stir, and continue to roast for 15 minutes or until crispy on the outside and tender on the inside. Baking time may vary slightly depending on how large or small you cut your potatoes.
- Enjoy immediately.
Notes
- Potatoes: Pretty much any type of potato can be used in this recipe, including sweet potatoes. If you use a tender-skinned potato, like red or Yukon gold, you don’t need to peel them. Russets or Idaho potatoes should be peeled first. Baby potatoes are perfect, too. I usually halve them before roasting them but if they are very small, you can leave them whole.
- Air fryer: Reduce olive oil to ½ teaspoon. Air fry prepared potatoes at 350°F for 15 minutes or until crispy on outside and soft on the inside, tossing/shaking basket once or twice during cooking time.
- Convection: If you have a convection setting on your oven, use it for extra crispiness!
- Sodium note: You can reduce the salt in this recipe if you’re watching sodium in your diet. The potatoes taste best with this amount of salt, but as always, adjust for your personal needs. I use kosher salt which has large crystals; if you use a fine salt, reduce the amount to ½ teaspoon.
- Reheating: Leftover potatoes can be refrigerated for up to 4 days. Reheat leftover potatoes in the oven or toaster oven preheated to 425°F for 5 minutes or until crispy and warmed through. You can also reheat them in a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes or until crispy and warmed through. Microwaving is not recommended because the potatoes get a bit soggy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
AMAZING!!! Thanks for such a tasty and amazing recipe, will definitely be adding this to the rotation :)
So glad you liked them! I make these alllll the time too. Thanks for taking the time to leave a review, it means a lot to me!
This recipe is SO GOOD! It’s quick to assemble, easy & SO DELICIOUS. I routinely (aka always) pick bites out of the serving bowl before sitting down to eat them with my meal. Smoked paprika is where it’s at with this recipe. Thank you Rachel!!
So glad you liked it, and I bet they are wonderful with smoked paprika! Thanks for leaving a comment!
Can you provide instructor stovetop prep?
These are best in the oven, but I have made them on the stove top. Use a large skillet over medium-high heat. I like to start with it covered for about 5 minutes, or until they start to soften, then I uncover and cook them until tender. Don’t stir them too often or they won’t get crisp, and you’ll end up with mashed potatoes. :)
These were Good! I thought the spices were a bit overwhelming and next time I’ll go lighter, but there will be a next time! Thank you.
So glad you liked them! They are definitely packed with flavor! ;) Thanks for taking the time to come back and leave a comment!
I made these and was surprised at how good they were.i will be saving this recipe for future use. These were the best ones I have ever eaten and so simple. I am new to a air fryer but will be using mine a lot more in the future.
Oh I am so glad! Thank you for leaving a review!
The Best No Meat Saturday Potato Dinner!
So glad you like these, Marla!
I bought some potatoes yesterday. I might have to make these.
I hope you love them!
These look so yummy! Thanks for sharing and taking the time to post this one.
Thank you, Jeanette!