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!
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 tray of them and reheat them quickly on the stove or in my toaster oven or air fryer in the morning for quick breakfast potatoes.
Sensing a trend here? It’s either that I have too many kitchen appliances or it’s that I eat a lot of these potatoes. Most likely, both.
One of the main reasons I probably haven’t brought it 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). Sometimes when I make these, I follow my guide about how to make crispy roasted potatoes (some great tips in that post!) because no one likes a soggy potato. However, I’ve also found that the convection mode of my oven will help to get them nice and crispy along with some of the other tips I share in that post (I’ll share an abbreviated version of them here, too, but if you’re truly committed to the crispiest potatoes, you’ll want to check out that post).
FAQs about these Garlic Roasted Potatoes:
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 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.
PS: 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, too.
- 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
- 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.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loves these too, but probably not quite to the extent I do. He’s not a huge potato fan in general, but these are some of his favorite potatoes.
Changes I would make: None are necessary, but sometimes I add diced onions halfway through the cooking time for something different.