0 from 24 votes
Crispy Garlic Roasted Potatoes
Garlic Roasted Potatoes are a super easy and delicious side dish or appetizer. They are buttery and tender on the inside, with a garlicky and crispy texture on the outside.
Prep Time
2 hrs 15 mins
Cook Time
1 hr
Total Time
3 hrs 15 mins
Servings: 6 servings
Calories: 222 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 1/2 pounds Russet potatoes cut into 1-inch cubes
- 2 1/2 tablespoons olive oil or canola oil
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried parsley
- 1/2 teaspoon freshly ground black pepper
- 8 cloves garlic minced
- 2 tablespoons fresh chopped parsley
- 2 tablespoons grated Parmesan cheese optional
Instructions
- First, preheat the oven to 400°F. Lightly spray a baking sheet with cooking oil spray and set it aside.
- Peel and cut the potatoes. Place them in a bowl with cold water for an hour. After one hour, discard the water and replace it with fresh, cold water. Keep the potatoes in the water for another hour.
- Discard the liquid, arrange the potatoes on a kitchen towel, top them with another kitchen towel, and dry them well.
- Add potatoes to a large bowl, drizzle with the oil, and season with salt, pepper, smoked paprika, dried parsley, and garlic. Toss them to combine and arrange them on the prepared baking tray in one layer, with enough space between the pieces.
- Roast in the oven for 45-60 minutes, flipping occasionally, until crispy and golden.
- Remove the potatoes from the oven and season with a little extra salt and pepper to taste. Sprinkle with parsley and parmesan cheese, and serve immediately!
Cup of Yum
Notes
- Peeling is optional, but I like to peel mine. However, the peel does help make this dish even crispier. It also helps the potatoes hold their shape as they cook. Some potatoes get soft when they cook, so the skin keeps them together. I think peeling is a matter of taste and choice. Depending on the potato, it can also add some nutty flavor. Another advantage of not peeling is convenience; it saves time. Finally, the skin contains the most nutrients and vitamins.
- Soak and rinse potatoes before baking them to remove the excess starch.
- I believe using russet potatoes is key. I would not recommend using anything else.
- I use a cooking oil with a high smoking point, such as avocado oil, to prevent the garlic from burning.
- Also, do not use too much oil, or the potatoes may become soggy.
- Do not crowd the potatoes in the pan. Cook in batches if need be.
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
1mg
(0%)
Sodium
424mg
(18%)
Potassium
803mg
(23%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
291IU
(6%)
Vitamin C
13mg
(14%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 222
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 424mg | 18% |
| Potassium | 803mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 13mg | 14% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.