Roasted Potatoes
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Learn to make garlicky roasted potatoes that complement a wide variety of main dishes – plus my trick to ensure they turn out irresistibly crispy every time!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
These roasted potatoes from my first cookbook are a workhorse of a side dish: they’re loved by all, easy to make, and go with just about everything. The only fussy part of the recipe is arranging the potatoes cut-side down in the pan. I find that they get much crispier that way, so it’s worth it. Note that the garlic is added about midway through cooking; this prevents it from getting scorched.
What You’ll Need To Make Roasted Potatoes
Baby potatoes are ideal for making roasted potatoes. These small, immature potatoes are harvested early in the growing season and are about the size of a golf ball. They have a thin, delicate skin that does not need to be peeled — in fact, leaving the skin on adds extra flavor and texture — that makes them perfect for roasting. Simply rinse the baby potatoes under cold water to remove any dirt or debris, and then roast them.
Step-by-Step Instructions
Preheat the oven to 425°F and set an oven rack in the middle position. Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), add the potatoes, the oil, salt, pepper, half of the rosemary, and half of the thyme.
Toss to combine.
Arrange the potatoes so that they are cut-side down. Roast for 15 minutes. Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan.
Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside.
Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy.
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Roasted Potatoes
Learn to make garlicky roasted potatoes that complement a wide variety of main dishes – plus my trick to ensure they turn out irresistibly crispy every time!
Ingredients
- 1½ pounds baby potatoes (any color or a mix), halved (see note)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 5 garlic cloves, cut into halves
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Directly on a rimmed 13 x 18-inch baking sheet (do not line the pan with foil, as the potatoes will stick), toss the potatoes with the oil, salt, pepper, half of the rosemary, and half of the thyme. Arrange the potatoes so that they are cut-side down. Roast for 15 minutes.
- Remove the potatoes from the oven. Add the garlic and stir, scraping the potatoes up with a spatula if they are stuck to the pan (don't worry if they flip over at this point). Roast for about 20 minutes more, or until the potatoes are crisp outside and tender inside.
- Sprinkle with the remaining herbs, then taste and adjust seasoning, if necessary. Transfer to a platter and serve while still hot and crispy.
- Note: If your potatoes vary in size, some may need to be cut into thirds. The idea is to make them all about the same size so that they cook evenly.
Nutrition Information
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- Per serving (4 servings)
- Calories: 141
- Fat: 10 g
- Saturated fat: 1 g
- Carbohydrates: 11 g
- Sugar: 0 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 167 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Delicious! My garlic did burn though even though I added midway so they were not edible. Not sure why?
Were your garlic cloves on the smaller side? If so, the would cook faster. Maybe next time, I’d add them just a bit later in the roasting process.
Hi Jenn, I love your recipes and have your book. The roasted baby potatoes are amazing. I have two questions:
1. Can I use an aluminum disposable sheet pan?
2. If I want to add sliced onions should I do it as the same time as the garlic?
Thanks,Vakerie
Hi Valerie, thanks for your kind words so glad you like the recipes! I’ve never made these on a disposable sheet pan but I think it should work. And regarding the onions, if you slice them a little thicker, I put them in with the potatoes. If you go with thinner slices, I put them in with the garlic. Hope you enjoy!
Followed the recipe exactly and ended up with potatoes that’s “crisp outside and tender inside.” Husband loved it. Thanks, Jenn!
So easy and beyond delicious! Followed the recipe without a single change. Prepped everything in the morning as I was going to be out all day leaving potatoes soaking in cold water until ready to bake. Simply dried them and roasted as recipe indicated. Super easy and as per usual, got rave reviews. Served them with Jenn’s grilled chicken which was marinating and also ready to grill, asparagus and (in season) steamed yellow beans served on the side. .
Crispy and truly delightful. Need one for chicken too.
Can these potatoes be made ahead of time and reheated?
I think these are definitely at their best right after roasting, but if you have leftovers, I’d put them in a 350-degree oven for a few minutes to crisp them back up.
Oops!
I forgot to add my 5 starts!
These are great and everyone loved them!…and they’re very simple to put together. The fresh herbs and the halved garlic cloves added such a lovely subtle essence.
There is one adjustment that I would make (which is all on my end). I ended up using the little baby “creamer” potatoes from Trader Joe’s (1 lb bag), which are roughly no bigger than 1.5” in diameter. Because they are so small I find that I probably need to reduce the baking time by about 5 minutes (if I use the same potatoes) because mine came out a wee bit overdone (I followed the time exactly as instructed).
With that said, I have two questions for you, Jenn.
1) If I’m going to use the same potatoes thus reducing the baking time by 5 minutes should I a) add the garlic and remaining herbs after 10 minutes, which will allow the garlic to still have 20 minutes in the oven or b) should I merely reduce the baking time by 5 minutes, but continue to do everything else as instructed?
2) Is this dish something that some fresh grated parm could be added to and, if so, how much would you add and when?…or do you feel it’s best left as is?
Hi Jeffrey, yes and yes! And so glad everyone enjoyed them. 😊
Thoughts on preparing potatoes with herbs and oil ahead of time in zip lock bag and then roasting next day?
Hi Ellen, the potatoes may get discolored and generate a fair amount of water so I think these are best prepared shortly before they’re roasted. Sorry!
I’ve always used parchment paper. Do you think that would make a difference in the crispness? Such easier cleanup.
I do think it would affect the crispness – sorry!