Crispy Roasted Potatoes
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Make irresistibly crispy roasted potatoes that pair perfectly with everything from steak to salmon!
Photo by Alexandra Grablewski (Chronicle Books, 2018)
This roasted potato recipe from my first cookbook is a true go-to side dish: loved by everyone, easy to make, and pairs with just about anything. The only fussy part of the recipe is arranging the potatoes cut-side down in the pan, but it’s totally worth it for that extra crispiness. Adding the garlic midway through cooking helps prevent it from burning, allowing it to infuse the potatoes with flavor without becoming bitter. Fresh herbs really elevate roasted potatoes—feel free to get creative and try different variations depending on what you’re serving.
“I’ve been looking for a truly delicious and crispy roasted potato recipe. This is IT!”
What You’ll Need To Make Roasted Potatoes
- Baby potatoes: Baby potatoes are perfect for roasting due to their thin, delicate skin, which adds extra flavor and texture. These small, early-harvested potatoes don’t need peeling—just rinse them under cold water to remove any dirt before roasting.
- Extra-virgin olive oil: Olive oil helps crisp the potatoes while adding richness, while the salt and pepper enhance their natural flavor.
- Herbs: Fresh rosemary and thyme bring earthy, fragrant notes that pair beautifully with roasted potatoes.
- Garlic cloves: The garlic infuses the potatoes with savory aroma and flavor as they roast.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Preheat the oven to 425°F and position the rack in the middle. On a rimmed 13 x 18-inch baking sheet (don’t line it with foil, or the potatoes might stick), add the potatoes, olive oil, salt, pepper, and half of the rosemary and thyme. Toss everything together to coat.
Arrange the potatoes in a single layer, cut-side down—this will help them crisp up—and roast for 15 minutes. Take them out of the oven, add the garlic, and give everything a good stir. If the potatoes are stuck to the pan, use a spatula to scrape them up.
Roast for about 20 minutes more, or until the potatoes are a lovely golden brown color, crisp outside, and tender inside.
Sprinkle with the remaining herbs, then taste and adjust seasoning with salt and pepper, if necessary. Transfer to a platter and serve the potatoes while they’re still crispy and hot.
Looking for ideas for what to serve with roasted potatoes? They’re wonderful with any of the following main dishes:
- Pan-Seared Salmon
- Grilled Chicken
- Rack of Lamb
- Pan-Seared Steaks
- Pan-Seared Halibut
- Sheet-Pan Garlic Butter Shrimp
- Crab Cakes
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Crispy Roasted Potatoes
These crispy roasted potatoes with garlic are the perfect side dish—simple, satisfying, and always a crowd-pleaser.
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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Once again thanks for a fabulous recipe! I doubled the recipe and served for Sunday dinner and my family loved them. I can always count on your recipes to be top notch!
Made these last night. One of my new favorite sides. Perfectly crispy on the outside and soft and luscious on the inside. Thank you!