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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 garlic slicer for thinly sliced garlic. I’m telling you, if you don’t have one, you’ll love it because it is amazing! Just fill it with peeled garlic, twist, and perfectly thin sliced garlic comes out! Click this link to get one (paid link).
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.
Rate This Recipe
Recipe
Crispy Garlic Roasted Potatoes
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 425°F.
- In a small bowl, combine butter and oil.
- Brush the bottom of a round Large baking dish (approximately 12 inches in diameter) with some of the butter/oil mixture.
- In a large bowl, coat the potatoes with the remaining butter and oil. Season well with salt and pepper and arrange potato slices around the dish slightly overlapping slightly.
- Wedge the garlic throughout.
- Bake for 25 minutes. Sprinkle the parsley evenly over the dish and bake until potatoes are cooked through with a crisp top, about 20 to 25 minutes more.
Tips
Erren’s Top Tips
- Slice evenly: Use a sharp knife or mandoline to keep slices thin and uniform. This ensures they cook at the same rate.
- Don’t skimp on seasoning: Potatoes need more salt than you think. Season generously before baking and taste at the end.
- Crisp factor: For an extra-crispy top, place the dish under the broiler for 1–2 minutes at the very end.
- Garlic placement: Tuck the garlic between the potato slices instead of just sprinkling on top to prevent burning.
- Butter + oil balance: Using both gives you flavor from the butter and higher roasting power from the oil—don’t skip either.
Variations & Add-Ins
- Cheesy: Sprinkle Parmesan or Gruyere over the top for a melty, golden crust.
- Herby: Add rosemary, thyme, or oregano along with the parsley for extra aroma.
- Spicy: A pinch of red pepper flakes gives these potatoes a subtle kick.
- Citrusy: Finish with lemon zest for brightness that cuts through the richness.
Storage & Freezing
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: For best results, reheat in the oven at 375°F until warmed through and crispy again—microwave will soften the edges.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.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.
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