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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Tired this recipe last night and it is a total winner! I finished the potatoes too early for the rest of the meal (my timing was off!) and didn’t want to have them lose their beautiful crisp edges so I transferred them to a baking rack and it worked perfectly.
Love these potatoes! The are easy to make and are absolutely delicious!
I’ve been looking for a truly delicious and crispy roasted potato recipe. This is IT! Thank you so much.
Perfect! Someone just gave me 2# of little potatoes. I love adding the garlic.
This is, by far, the most foolproof method to roast potatoes to perfection. I have used different potatoes, different herbs….they always comes out amazing. I have even roasted at a lower temperature, when the potatoes have to share oven space with a main dish that cooks at a different temp. The texture may be slightly different, but I just cook them a little longer. I saw another commenter that asked about using dried rosemary….it’s just awful. I know fresh herbs can be pricey. I grow mine at home from spring through fall, but, rosemary is one of the few herbs that can take cold weather. Put a big pot on the porch/patio/deck, and you can access is year round.
This recipe works every time! I mix the raw cut potatoes with oil and herbs in a zip-lock bag before putting on a baking sheet lined with no-stick foil. Much less to clean this way (including my hands!)
Hi Jenn these potatoes look great. I was wondering if I could use parsley instead of thyme and rosemary
Yep but add after cooking 🙂
Hi, I just wanted to let you know that Reynolds now makes a nonstick aluminum foil. It is a real game changer for a lot of things! Happy new year.
Delicious! I just used oil and salt without the spices. These potatoes were super crispy. Almost all the other times I’ve roasted potatoes they have been underwhelming. I’ll definitely use this recipe as a guide from now on!
I have been making these since the happy day your first cookbook arrived on my door step. They are so wonderful and really do go with everything. Tonight, they are going with your skillet turkey burgers and roasted carrots with thyme. It never ceases to amaze me how well-balanced your recipes are. These potatoes are terrific made exactly as written. The crispy outside makes them taste like an unhealthy splurge. I prefer yellow potatoes, but have made them with red and a mix as well.