This Crispy Garlic Roasted Potatoes recipe is a simple way to roast potatoes. It looks impressive, tastes great and is always a hit!
This foolproof recipe will ensure even first-timers get crispy tops and fluffy insides. If you prefer the more traditional, my Perfect Crispy Roast Potatoes are an equally pleasing offering for any family dinner.
Garlic Roast Potatoes With A Twist
When you think roasted potatoes you probably think of larger chunks of potatoes that are parboiled before roasting (like my Perfect Roasted Potatoes recipe), but this recipe makes things a lot faster and easier.
The flavors are absolutely delicious! When roasted, garlic has a nutty sweetness to it that really makes this dish. The roasted garlic combined with a generous amount of fresh parsley and extra virgin olive oil really perfects this dish.
I know it looks like an awful lot of work, but it really can be put together in twenty minutes. It looks and impressive and it’s always a real crowd-pleaser!
Why This Recipe Works
- Slicing the potatoes thin, cuts the need to par-boil before roasting.
- The fresh garlic adds beautiful flavor without overpowering the dish.
- Using both butter and olive oil to roast the potatoes adds an extra depth of flavor.
Which Potatoes Are Best
In the US, the best potatoes to use are Russet or Yukon Gold (although, blue and purple potatoes work great too if you can find them).
In Great Britain, King Edward works well, and in Australia, try Dutch Cream.
In other countries, a good rule of thumb would be to find a potato that has enough waxiness to hold its shape and develop a nice golden color on the outsides, while having enough starch to make the interior light and fluffy.
Step By Step Instructions
Start with Slicing the potatoes about a 1/8 inch thick.
In a small bowl, combine butter and oil. Brush the bottom of a round large baking dish with some of the butter/oil mixture. Coat the potatoes with the mixture.
Arrange potato slices around the dish slightly overlapping. Wedge the thin-sliced garlic throughout and season well with salt and pepper. Bake until golden brown and the potatoes are cooked through.
To Thinly Slice Garlic
I use this awesome little gadget. You just pop the garlic in, twist, and it comes out perfect! You can get it on Amazon or Amazon.co.uk (As an Amazon Associate, a small commission is made from qualifying purchases).
More Amazing Roasted Vegetables
For best Results
- Slice the potatoes thin and in similar sizes. This ensures crisp results and even cooking.
- Coat the potatoes well with the oil and butter for the best possible crispiness.
- Season Well. There’s nothing worse than a bland potato.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Crispy Garlic Potato Roast
Ingredients
- 3 tablespoons unsalted butter melted
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes peeled and thinly sliced
- 4 cloves garlic thinly sliced lengthwise
- coarse salt and fresh ground pepper
- A handful of fresh parsley chopped.
Instructions
- Preheat oven to 375 f/190c.
- In a small bowl, combine butter and oil.
- Brush the bottom of a round Large baking dish with some of the butter/oil mixture.
- Arrange potato slices around the dish slightly overlapping slightly.
- Wedge the garlic throughout.
- season well with salt and pepper
- Brush with remaining butter/oil mixture.
- Bake for 1-1⁄4 hours. Sprinkle the parsley evenly over the dish and bake until potatoes are cooked through with a crisp top, about 15 minutes more.
Tips + Notes
- Slice the potatoes thin and in similar sizes. This ensures crisp results and even cooking.
- Coat the potatoes well with the oil and butter for the best possible crispiness.
- Season Well. There’s nothing worse than a bland potato.
Nutrition Information:
Update Notes: This post was originally published on Mar 15, 2014, but was republished with, step by step instructions, photos, and cooking tips in December of 2019.
Danny says
I’ve tried this a couple times, the challenge I had was to has it evenly cooked. The top layer will be just nicely crisp, but the middle layer would be cooked through but not crisp as it’s not exposed but more like sandwiched in between, while the bottom layer will sometimes be crisp or sometimes a bit overly burnt as it’s in contact with the pan.
Overall, I like this recipe as it’s simple, but any suggestion to avoid the issues above? Would it be like I have to mix it around maybe half way through the cooking?
Erren Hart says
Hi Danny, It could be that your potatoes aren’t even in size. Be sure to cut them into evenly sized pieces so they all cook at the same rate and yes, you can flip them halfway through the cook for even browning.
Rabecca says
Made as written and these turned out perfect. Simple and straight forward is just how potatoes should be.
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Sten Hillman says
A little less time in the oven a little too crispy for me.
Erren Hart says
Thanks for the feedback, Sten!
Diane says
Such a great spin on potatoes! Everyone loves it!
Erren's Kitchen says
Thank you Diane
Susan Maloney Bulgarelli says
Excellent! The potatoes were golden, crispy and perfectly cooked in the middle. They didn’t even stick to the bottom of the pan! Five stars!!!
Erren's Kitchen says
I love to hear this Susan, thank you so much, glad you enjoyed them 🙂
Jen says
Hi! Can this dish be made a day ahead?
Erren says
It can, but I think it’s better made fresh.
Cathy VanVooren Junga says
I made these to go with dinner tonight, they are best potatoes ever! I plan on making them again tomorrow.
Erren says
Hi Kathy, That’s great to hear! Thanks so much for letting me know! 🙂
Debbie of Who Moved My Coconut Oil says
Beautiful artistry Erren, I enjoy the photo as much as the flavors!
Debbie, of Who Moved My Coconut Oil