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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Comments
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Looking forward to making these – what do you think of putting a silicone baking mat for easy clean-up? Will that allow for the potatoes to get crispy?
Hi Liz, I don’t think the potatoes will crisp up as much on a silicone mat.
Excellent. Crispy outside and soft inside..
I want to cook these with some duck fat or beef tallow. How would you recommend going about that? Thank you in advance chef!
Hi Porter, you would use it in the same way and quantity as the olive oil. I’d love to hear how they turn out!
As other reviewers have said….delicious!!! We enjoy these potatoes often! I would like to triple this recipe to serve a larger group. Any tips for this, Jenn? Should I use 2 cookie sheets and switch racks half way through? Do you think the baking time would be longer?
Hi Chris, glad you like these! If you want to triple the recipe, I’d definitely use two baking sheets, and switching the racks halfway through is a good idea. The bake time may be just slightly longer, as the oven will be more crowded, but keep a close eye on them.
Finally getting back to you, Jenn……the two baking sheets and switching racks worked beautifully, and it did require more time, but they were perfect! A true crowd pleaser! And great for ravenous boys with hollow legs! 😊
I’ve made this recipe over and over since I discovered it in the first cookbook. As someone else mentioned, it’s simple but perfect. I use whatever potatoes I have in the pantry … it works great with larger Yukon gold potatoes cut into thick medallions—I just flip them and cook the second side a little longer to make it crispy, too.
Excellent and so simple!
I have been making these since I discovered them in your cookbook. They are FABULOUS–my 16 year old son’s absolute favorite. I rarely have rosemary but they are still perfect with just thyme. Another huge winner.
Your recipes are fabulous! How would I adjust time and temperature to cook these potatoes on the convection setting of my oven. Thanks for all the good tips and ideas. Liz
So glad you like the recipes! 🙂
I’d keep the roasting time the same, but reduce the oven temperature by 25 degrees. Enjoy!
This recipe works great for sweet potatoes (purple and orange) as well! Simply cut to uniform size 🙂
I made these from the cookbook and they were perfect. My father-in-law is a roast potato snob and declared that this recipe was “the best he ever had”. Thanks, Jen, for the tips that ensure we’re able to get the same (crispy) results. No leftovers!
NO NO NO NO ! These are potatoes roasted in their skins – nothing like the real thing
The real roasted potatoes are maris piper or similar boiled in salty water till barely together then drained fluffed and placed in hot oil (dripping or high burn veg oil).
Hi Nick,
if you’ve got the “correct & only”method for achieving great tasting potatoes with a texture sought after,why look anywhere else? Maybe it’s time for you to start your own food blog…
YES,YES,YES other methods & recipes DO EXIST for great tasting potatoes. Do you even know anything about this author’s credentials?
BTW,I know while living in Scotland the potatoes you referenced are originally from Scotland. We live in an area which produces a very large portion of the world’s produce in CA.,; Mari Pipers are not grown here,but other varieties are that have the same texture & taste as the Mari Pipers.
You’re shortchanging yourself by not giving this recipe a chance. It’s incredibly good,simple,easy ,cost effective….have you read any of the reviews?
Jenn, another 5 Star ⭐️ ⭐️⭐️⭐️⭐️recipe 😊💗
Lisa
Do you have any recommendations for using dried rosemary and thyme instead of fresh?
Hi Alice, You could definitely use dried thyme (use a third of the amount as it’s much stronger), but I wouldn’t use dried rosemary.
Easy, excellent and really hit the spot on a rainy night!
Is there a way to reheat leftovers that keeps the potatoes crispy? Thank you!
Hi Joyce, They should crisp up in the oven at 350.
An easy to follow recipe that my guests love. This one didn’t disappoint! I served along side with cabbage and beef entree.
I have your cookbook and have made these. They are very delicious!
Hi Jenn
Your Potatoes were a big hit great idea adding the garlic half way through yum “Half Time”. I cooked in a cast iron pan and at half time along with the garlic put in some thick sliced baby bella mushrooms and a thick sliced zucchini. very tasty and nice mix of flavors, added sliced green onions after I pulled from the oven. Love all your recipies lots of fun and great flavors !! Thanks Max
Thanks, Jenn! This will be a perfect Passover side dish. Best wishes!
I’ve been using parchment paper to decrease the mess, easy clean-up. Does that keep them from getting even crispier?
Hi Laurie, I’m all for easy cleanup, but this is a recipe where it makes sense to forgo the parchment as having the potatoes in direct contact with the baking sheet really does help them to crisp up.