Garlic Roasted Potatoes (Printable Version)

Tender baby potatoes roasted with garlic, rosemary, and olive oil for a savory, crispy side dish.

# What You Need:

→ Potatoes

01 - 1.5 lbs baby potatoes or Yukon Gold potatoes, cut into bite-sized pieces

→ Seasonings

02 - 3 tbsp olive oil
03 - 4 cloves garlic, minced
04 - 1 tsp sea salt
05 - ½ tsp freshly ground black pepper
06 - 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped

→ Garnish

07 - 2 tbsp fresh parsley, chopped (optional)

# How to Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss baby potatoes with olive oil, minced garlic, sea salt, black pepper, and rosemary until evenly coated.
03 - Spread the coated potatoes in a single layer on the prepared baking sheet.
04 - Roast in the oven for 30 to 35 minutes, flipping once halfway through, until edges are golden and crispy and interiors tender.
05 - Remove from oven and optionally sprinkle with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • These potatoes are ridiculously simple to make, yet taste like you spent hours in the kitchen—your secret is safe with me.
  • The edges get shatteringly crispy while the insides stay pillowy and tender, and honestly, those caramelized bits are worth making this alone.
  • They pair beautifully with almost anything, from a simple grilled chicken breast to a fancy dinner party spread.
02 -
  • Don't skip the halfway shake or flip—potatoes cooked without turning will have one golden side and one pale bottom, and they won't be nearly as good.
  • The oven temperature really matters here. 425°F is hot enough to create that crispy exterior while the insides steam themselves tender. Lower temperatures make them just baked, not roasted.
  • If your potatoes are larger than bite-sized, cut them smaller. Uniform sizing ensures they cook at the same rate, so some don't end up mushy while others are still firm.
03 -
  • Cut your potatoes into uniform sizes before adding the oil. This simple step is the difference between some potatoes being mushy and others still firm.
  • Pat your potatoes dry before tossing with oil—any moisture on the surface will steam rather than roast, and that's where crispiness comes from.

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