Garlic Herb Roasted Potatoes
Sure, mashed potatoes are a tasty way to eat potatoes. But in my opinion, nothing is better than perfectly roasted potatoes straight out of the oven. It’s almost like a batch of fries coming out of the oven – but better.
So if you’re looking for an easy side dish to accompany your weekly meals, I highly suggest these garlic herb roasted potatoes. They’re crispy on the outside, creamy on the inside, and have a bold garlic flavor.
Which Potatoes Are Best For Roasting?
With so many potato options available, it can get confusing to decide which works best for certain recipes. But when it comes to roasting, you typically want potatoes that fall in the middle between waxy and starchy. Enter new potatoes or yukon golds!
These potatoes have a slightly waxy exterior that caramelize nicely, while being starchy enough to have a silky and buttery center.
For this recipe, I’ve decided to go with new potatoes which are essentially young, baby potatoes. You’ll often find them white or red in color – but both work just fine.
How To Make Garlic Herb Roasted Potatoes
To create this savory side dish recipe, just cut the potatoes, toss in oil and seasoning, then bake until they’re beautifully golden.
Preheat your oven to 400 degrees Fahrenheit.Cut the potatoes in half or quarters (if they’re large) and place in a mixing bowl.Add the olive oil, minced garlic, parsley, salt, pepper, and toss everything together until it’s all well coated.Transfer the potatoes to a sheet pan into a single even layer.Roast for 45-55 minutes or until they’re golden brown. Make sure to stir the potatoes halfway through so that all sides are cooked.
Pro Tip: I like to place my potatoes cut side down for at least half of the baking time so one side gets nice and crispy.
What To Eat With Roasted Potatoes
These roasted potatoes aren’t just a side dish for dinner, but can be eaten with just about anything! Aside from pairing them with salmon, chicken, beef or pork, try tossing them into a salad. Here’s a few ideas to get you started:
Slow Cooker Whole ChickenCrispy Baked Chicken ThighsDijon Baked SalmonPrime Rib (with a garlic herb crust!)Slow Cooker Pulled PorkSweet and Smoky Beef Brisket
More Tasty Side Dish Ideas
Looking for more combinations to last you through the week? Here’s a few easy and tasty side dishes to whip up!
Roasted BroccoliScalloped PotatoesBalsamic Bacon Brussels SproutsRoasted Sweet PotatoesColeslawHoney Glazed CarrotsGarlic Ginger Bok ChoyGreen Beans with Shallots and Lemon
And if you want the tastiest potatoes for breakfast, try my easy skillet breakfast potatoes!
Garlic Herb Roasted Potatoes
Prep: 10 minutes Cook: 45 minutes Total: 55 minutes Servings: 6 servings PrintPinReviewSaveSavedfrom votes
Garlic herb roasted potatoes are a tasty side dish you’ll love. They’re easy to make in the oven, have a creamy yet crispy texture, and are tossed in garlic goodness.
3 pounds small white (or red) potatoes3 tablespoons olive oil2 tablespoons minced garlic, about 6-7 cloves2 tablespoons fresh parsley, or other herbs1 teaspoon salt1/2 teaspoon black pepper
Preheat your oven to 400 degrees fahrenheit. Cut the potatoes in half or quarters (if they’re large) and place in a mixing bowl with the olive oil, minced garlic, parsley, salt and pepper. Toss everything together until well coated. Transfer the potatoes to a sheet pan and spread them out on one even layer. For an extra crispy side, make sure they’re cut side down on a baking sheet. Roast the potatoes for 45-55 minutes, stirring halfway through, until golden and browned. Transfer the potatoes to a serving bowl. If you’d like, sprinkle a little extra parsley on top before serving.
This is my favorite garlic mincer – makes things so easy!
Calories: 198kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 412mg | Potassium: 955mg | Fiber: 6g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 8mg Course: Side Dish Cuisine: American Keyword: garlic herb roasted poatoes, oven roasted potatoes, roasted potatoes, roasted potatoes recipe
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