These roasted potatoes are incredibly crispy and crunchy on the outside and creamy on the inside with delicious herby flavors!
The crunchy edges, creamy interiors, and bright flavors make this garlic & herb roasted potatoes an easy side dish that pairs well with almost every meal. They are vegan and gluten-free!
They are easy and simple to make. Made with simple ingredients, and you don’t need so much preparation.
If you are looking for an easy oven roasted potatoes with a crispy crust, creamy centers, and with plenty of flavors, then this is the Best Roasted Potatoes recipe you’ll ever get. Plus, I have shared all the tips, tricks, and variations to help you make the best potatoes each time.
Are you ready to try a batch of these flavorful and delicious oven roasted potatoes? With crispy edges, they would definitely make one of our favorite side dishes. It goes amazingly well with Hot and Sour Soup.
About Roasted Potatoes
Crispy potato skins, fluffy and velvety middles make these golden-brown potatoes super addictive. With each bite, you experience an extravaganza of different textures and flavors. The interiors are nice and creamy with plenty of flavors.
This is a very simple and tasty side dish where every crispy chunk of potato is bursting with an extra garlicky flavor. I have used garlic-rosemary infused oil in this recipe. I didn’t want to overpower the seasonings here, so I chose a simple salt and pepper seasoning to keep a simple flavor profile. But the good thing about this recipe is that you can use any of your favorite spices or herbs in this recipe.
You can make them for a holiday dinner or make them when you have friends coming over for dinner. No matter when you make them, they will always be hit at the dinner table. Minimum efforts and great results.
These Roasted Potatoes
✔ are simple and easy to make
✔ are gluten-free & vegan
✔ have crispy potato skin and creamy centers
✔ can be roasted in an oven or a pan
✔ are classic, delicious, and totally irresistible
✔ are also suitable for plant-free diets
Potato Variety & Size
You can use any type of your favorite potatoes for making roasted potatoes. For this recipe, I chose medium-sized red potatoes. You can also use Yukon Gold, or you can also use a combination of red potatoes and Yukon golds. If you like russet potatoes, you can use them as well.
To make this healthier, you can even use sweet potatoes.
If using various sized potatoes such as large and medium-sized, then make sure to cut them into similar sizes. I usually cut them in quarters, that is enough for two bites. Like cajun potatoes, you can also use baby potatoes here.
Roasted Potatoes Variations
Herbs: I have used a classic and simple seasoning of freshly chopped rosemary for making infused oil. But you can also use parsley, thyme, or cilantro for making infused oil. They all go remarkably well with potatoes. You can even use dried herbs if you don’t have fresh herbs handy.
Spices: Since I have made really nice garlic and rosemary infused oil, I wanted to keep the flavor profile simple here. To make them spicy you can use spices such as red chili powder, , cayenne pepper, or smoked paprika. You can just be creative with the seasonings.
Fat: I used extra virgin olive oil as a fat, you can also use butter or other animal fat such as duck fat, or beef fat.
Roasted Potatoes Ingredients
This garlic roasted potatoes recipe is made with simple ingredients which are available in every kitchen. These ingredients are:
Potatoes: I used medium-sized red-skinned potatoes. You can use any starchy or waxy potatoes of your choice.
Herbs: I have used fresh rosemary and cilantro in this recipe. You can also use parsley or thyme.
Garlic: For an aromatic garlic flavor, I have used lots of fresh garlic in this herb roasted potatoes recipe. If you don’t have fresh garlic then you can swap it with garlic powder.
Fat: I added extra virgin olive oil here, you can also use virgin olive oil. Or to make it richer in taste, you can even add butter here.
Seasoning: I went with simple salt and pepper flavorings. To amp up flavors, you can go with any of your preferred spices.
Baking soda: Adding a little soda to the water helps the skin of the potatoes break down more while roughing up. And this creates a thin creamy-starchy slurry of mashed potato on the surface of the potato chunks, which leads to an extraordinary crispy-crunchy outer layer after roasting.
How to boil potatoes for roasted potatoes
To boil, add water, salt, and baking soda to a saucepan and boil it over high heat. One boiling, turn the heat to low, and add potatoes. Simmer for 8-9 minutes or until potato chunks are tender.
How to roast potatoes
To roast potatoes, I made garlic and rosemary infused oil first, and then mixed the boiled potatoes in this oil along with salt and pepper.
After that, I roughed up the edges by shaking the bowl. Then I spread the potatoes on a baking sheet lined with parchment paper and roasted them @ 400°F/ 200°C for 50-60 minutes while turning and tossing them twice.
Finally tossed with garlic and rosemary mixture and some chopped cilantro! That’s it.
For a fully step-by-step roasted potato picture and detailed video recipe, follow the instructions and video recipe shared in the recipe box on this page.
Tips & tricks to make the best tasting Oven Roasted Potatoes
Always add the potatoes to the boiling water. This will break down the exterior and this is exactly what we want in this recipe.
If you don’t want to use olive oil, then instead of olive oil, you can also use animal fat such as duck fat, goose fat, or beef fat.
Roughing up potatoes is very important. It builds a nice slurry of mashed potatoes that sticks to the cover of the potato chunks, which results in crispy and delicious oven roasted potatoes when roasted in the oven.
For the best results, make sure not to overcrowd the baking sheet and place potatoes in a single layer. If the baking sheet is overcrowded, potatoes will release the steam and they won’t create a crisp even layer on top.
Add the garlic and rosemary mixture right after you take out the roasted potatoes from the oven. This way they will absorb more flavors.
If you want to add more spices, then add them along with oil. This will give more flavors to these potatoes.
Turn and shake the pan a couple of times while roasting. This will give a crisp exterior and creamy center.
Always add strained oil before roasting the potatoes and add garlic rosemary solids after the potatoes are roasted. This way garlic and herbs won’t burn and you will get maximum flavors.
Should I peel potatoes or not?
When making roasted potatoes you can choose to peel them, but there is certainly no need to peel them. I don’t peel the skin, because the crisp texture and beautiful colors you get with the skin are mind-blowing.
Can I use baby potatoes to make Roasted Potatoes?
Yes, you can surely do that. If you are using baby potatoes, then you don’t need to cut them. Simply poke them with a fork or knife before boiling.
How to store leftovers?
Roasted potatoes taste the best when they are served fresh straight out of the oven, and it is highly unlikely that you will end up with leftovers. But if for some reason, if you have any leftovers, then let them cool down completely. Once cooled, transfer them to an airtight container and store them in the refrigerator.
This step will ensure that potatoes won’t turn mushy and soft. When you want to enjoy them, simply reheat them in an oven or stovetop frying pan. Reheating it would bring back the crispiness.
How long to roast potatoes?
For me, roasting potatoes @ 400°F/200°C works best, but the temperature may vary. The key is to roast potatoes at a hot temperature. You can choose any temperature you like but then you need to keep your eyes at the oven to prevent them from burning.
Can I Freeze Roasted Potatoes?
Yes, you can freeze them. To freeze, place them in a Ziploc bag or in an air-tight container and freeze for up to 3 months. When you want to devour them, simply thaw them overnight in the fridge and reheat them in the oven or a pan. They will be nice and crispy again.
Roasted Potatoes (Step-by-step photo instructions)
For making Roasted Potatoes
- First, cut the potatoes into quarters or halves with skin on. If you wish, you can also peel off the skin before cutting them. Add 1 liter boiled water in a saucepan over high heat. Alternatively, you can use regular tap water and boil it directly in the pan itself. Now, add 1/2 tablespoons of salt, and 1/2 teaspoon baking soda to the boiling water and stir well.
- After that, add potatoes to the salted water and parboil them on medium-low heat for about 8-9 minutes or until they are tender. To check doneness, poke a knife or a fork into the boiled potato chunk. If it slides easily, it is ready. If not, then boil further.
- When potatoes are boiled, drain potatoes carefully with a slotted spoon and transfer them to a large mixing bowl. Set it aside to cool slightly.
- Meanwhile, prepare the infused oil by combining olive oil, minced garlic, and chopped rosemary in a small pan.
- Stir & cook constantly over medium heat for about 3 minutes or until the garlic starts to turn slightly golden. Once the garlic changes color, turn off the heat and immediately strain oil through a fine-mesh strainer into the bowl with boiled potatoes. Reserve the garlic and rosemary mixture separately for later use.
- Season with salt and pepper and shake the potatoes bowl roughly to toss and rough up the edges. Shaking the bowl creates a thick mashed potato paste-like layer on the potatoes which gives an extra crispy and crunchy outer layer.
- Place an oven rack to center position and preheat oven to 400°F/200°C. Line a baking sheet with parchment paper. Transfer potatoes to a large parchment paper-lined baking sheet. Also separate and spread them out in an even single layer.
- Place the baking sheet in the oven and bake for 50-60 minutes. After about 20 minutes, turn the potatoes with a spatula. Also, if there are any stuck potatoes, make sure to separate them at this point.
- Continue roasting for 30-40 minutes or until potatoes are deep brown, crispy, and crunchy. Keep turning and shaking a few times to get evenly crispy edges. Remove the roasted potatoes from the oven. Top with the reserved garlic-rosemary mixture, and chopped cilantro/parsley. Season with more salt and pepper if needed. Now toss everything well to coat and combine.
- Your perfectly crispy, crunchy, and golden potatoes are ready. Serve roasted potatoes immediately.