Crispy, flavorful, and irresistible, these garlic roasted potatoes are perfect for breakfast, lunch and dinner. They’re going to become a staple in your life! 

Small white bowl filled to the brim with small golden brown cuts of potato.
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Crispy, golden oven-roasted potatoes are lightly seasoned with garlic and paprika. Easy to make and versatile, they are a perfect side dish with any meal.

I make these potatoes at least a couple times a month, and while it’s not a complicated recipe, it’s one I really wanted to share with you guys. Sometimes I’ll do these in a frying pan, sometimes in the toaster oven, and sometimes in the air fryer, but more often than not, this oven version is my go-to.

I like to make a big sheet pan of them and reheat them in the morning for quick breakfast potatoes. One of my favorite breakfast meals is these 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 fridge, even better!

For dinner, I like to throw a pan of broccoli in the oven with the potatoes to roast. 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 potatoes and a simple green arugula salad, dressed with a lemon vinaigrette. Wow!

Close up view of roasted potatoes that are golden brown in color, placed in a small white bowl.

About These Roasted Potatoes

One of the main reasons I probably haven’t brought this recipe to you guys sooner is that I never measure anything when I make it. It’s a little of this, a little of that, and into the oven they go. To take the time to slow down and determine appropriate measurements was holding me back from documenting this and photographing it. I’m lazy like that.

Roasting potatoes is probably my favorite preparation of a potato (aside from fries, perhaps). I usually follow my guide about how to make crispy roasted potatoes because no one likes a soggy potato. If you’re truly committed to the crispiest potatoes, you’ll want to check out that post (or keep reading for an abbreviated version in the FAQ section below).

However, I’ve found that the convection mode of my oven also helps them get nice and crispy. Yaay!

What You’ll Need

  • Potatoes: Choose tender-skinned potatoes, like Yukon Gold or red-skinned potatoes. Not sponsored, but I love using Little Potato Co. potatoes for this recipe. 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: Fairly bold seasoning but not overly assertive. If you like a lot of seasoning, go ahead and increase the amounts.
  • Salt and Pepper: Use a coarse grind if you can. You’ll love the tiny little bursts of flavor!
Overhead view of a oval white bowl filled to the brim with golden brown roasted potatoes.

How To Make This Recipe

It’s so simple! Preheat your oven while you prep the recipe so it’s good and hot.

Prepare the potatoes. Make sure they’re clean and dry. Cut them into pieces about the same size so they roast evenly. If they are tiny potatoes, leave them whole.

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.

Roast for 20 minutes and stir. If the potatoes 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.

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 you cut the potatoes.

FAQs

How do you make roast potatoes crispy?

For the crispiest potatoes ever, you can check out the guide I mentioned earlier, but here’s the Cliff’s note version:
Cut small! The smaller they are, the crispier they will be. Make sure they’re somewhat uniform in size.
Soak for 30 minutes in cold water.
DRY. Then dry again. The drier, the better.
Hot oven, hot sheet pan. If you start with a hot sheet pan, they’ll start getting crispy immediately.
Don’t over stir them. Let them cook for 20 minutes, then give them a toss.

I like cheese. How do you make garlic Parmesan roasted potatoes?

I like cheese too! Add grated or shredded Parmesan in the last five minutes of cooking time so it doesn’t burn.

I need to cook something else in the oven at a different temperature. Will that work?

Sure! If you have to lower the oven temp, it will increase cooking time and may reduce the crispy factor of these roasted potatoes, but they’ll get done and will still taste great.
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 stick the pan of salmon in the oven. Works perfectly!

Storage and Reheating Tips

If you have leftover potatoes, lucky you! They’ll make a great breakfast or lunch.

Store them in a covered container in the fridge for up to four days. They can be frozen for up to a month.

Reheating directions: To restore the crispiness of the potatoes, reheat them in your oven or toaster oven preheated to 425°F for 5 minutes or until crispy and warmed through. You can also reheat these in a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes or until crispy and warmed through. Microwave is not recommended unless you like soggy potatoes.

Close up view of small pieces of roasted potatoes in a small oval shaped white bowl.

More Potato Recipes

There are so many different ways to make potatoes and I think I love them all! Try:

Recipe

Garlic Roasted Potatoes with Paprika

4.46 from 64 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 4 servings
Crispy, flavorful, and irresistible, these garlic roasted potatoes are perfect for breakfast, lunch and dinner. They’re going to become a staple in your life!
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Ingredients 

  • 4 cups diced potatoes (1/2 inch cubes or smaller if you love them crispy!)
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarsely ground black pepper (reduce to 1/4 teaspoon if you have finely ground black pepper)
  • 1/4 teaspoon onion powder

Instructions 

  • Preheat oven to 425°F.
  • Toss diced potatoes with oil, salt, paprika, garlic powder, pepper, and onion powder until all potatoes are evenly coated with spices.
  • Spread in an even, single layer on a rimmed baking sheet. 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

  • To prepare in air fryer, reduce olive oil to 1/2 teaspoon. Cook in air fryer 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.
  • You can reduce the salt in this recipe if you’re watching sodium in your diet. They taste best with this amount of salt, but as always, adjust for your personal needs.
  • This recipe also works great with sweet potatoes!
  • If desired, add diced onions halfway through cooking time.
  • If you have a convection setting on your oven, use it for extra crispiness!
  • Reheating directions: To restore the crispiness of these, reheat in oven or toaster oven preheated to 425°F for 5 minutes or until crispy and warmed through. You can also reheat these in a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes or until crispy and warmed through. Microwave is not recommended unless you like soggy potatoes.

Video

Nutrition

Calories: 73kcal, Carbohydrates: 13g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 595mg, Potassium: 353mg, Fiber: 1g, Sugar: 1g, Vitamin A: 45IU, Vitamin C: 8mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.46 from 64 votes (64 ratings without comment)

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14 Comments

  1. Vanessa says:

    AMAZING!!! Thanks for such a tasty and amazing recipe, will definitely be adding this to the rotation :)

    1. Rachel Gurk says:

      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!

  2. Mo says:

    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!!

    1. Rachel Gurk says:

      So glad you liked it, and I bet they are wonderful with smoked paprika! Thanks for leaving a comment!

  3. Victoria Barlow says:

    Can you provide instructor stovetop prep?

    1. Rachel Gurk says:

      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. :)

  4. Allie says:

    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.

    1. Rachel Gurk says:

      So glad you liked them! They are definitely packed with flavor! ;) Thanks for taking the time to come back and leave a comment!

  5. Marla Summers says:

    The Best No Meat Saturday Potato Dinner!

    1. Rachel Gurk says:

      So glad you like these, Marla!

  6. denise says:

    I bought some potatoes yesterday. I might have to make these.

    1. Rachel Gurk says:

      I hope you love them!

  7. Jeanette Whitfield says:

    These look so yummy! Thanks for sharing and taking the time to post this one.

    1. Rachel Gurk says:

      Thank you, Jeanette!