These oven garlic roasted potatoes with shallots and plenty of garlic crisp up to a beautiful golden brown exterior while maintaining a soft and tender interior. This classic side pairs well with a plethora of main dishes!
Why this recipe works
Garlic roasted potatoes are the side dish of all side dishes. These versatile beauties really do complement just about any main course they touch between vegetarian, meat, and fish, you really can’t go wrong. From air fryer roasted potatoes to crispy roast potatoes and even potato wedges, we’ll eat them in just about any form they’re served up in.
Today, we’re tossing these roasted potatoes with an ingredient that also turns everything to gold once it’s added, garlic. Minced garlic, garlic cloves, garlic salt, you know the deal. You can also use garlic olive oil if you have it! The more the better, in our opinion.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATO – There is no need to peel Yukon Gold potatoes. You can also use baby Yukon Golds or red potatoes.
GARLIC – You can use freshly minced garlic or the jarred variety. You’ll also need 1/4 cup of garlic cloves, whole. I would recommend grabbing at least two heads of garlic as the size of each individual clove can vary.
How to Make Garlic Roasted Potatoes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Rinse the potatoes and cut into cubes.
- In a small bowl, combine garlic salt, black pepper, minced garlic, and olive oil.
- Place cubed potatoes in a large bowl. Add oil mixture and shallots to the bowl and toss together with gloved hands.
- Place seasoned potatoes on a large baking sheet, spread to a single layer. Dot the potatoes with the whole garlic cloves.
- Place baking sheet in the oven and bake for 45 minutes.
Frequently Asked Questions & Expert Tips
Yukon Gold become the perfect amount of tender-crisp, without falling apart when roasted, which makes them the winner in our book. However, red potatoes are also an ideal choice. Red potatoes have a higher water content compared to Yukon, which means they will be softer and may not crisp up as much.
Store leftover roasted potatoes in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F in a single layer on a baking sheet until warmed through. You can also warm them back up in the air fryer using the reheat function.
Serving Suggestions
Garnish with fresh chopped parsley if desired. Garlic roasted potatoes are highly versatile and pair well with a variety of mains from red meat, chicken, fish, and pork.
Try serving these potatoes with cast iron ribeye, cilantro lime grilled chicken breasts, baked pork chops, or teriyaki salmon for a complete meal. Enjoy warm from the oven. I wouldn’t suggest covering your finished roasted potatoes as this can cause them to become mushy. Rather, reheat them quickly in the oven when you are ready to serve if they happen to be done before the other food.
More Potato Recipes
- Funeral Potatoes
- Au Gratin Potatoes
- Baked Potato Soup
- Hasselback Potatoes
- Mashed Sweet Potatoes
- Spicy Potatoes
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Garlic Roasted Potatoes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds Yukon Gold potatoes cut into cubes
- 1 tablespoon garlic salt
- ½ tablespoon black pepper
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- ¼ cup chopped shallots
- ¼ cup garlic cloves peeled, whole
Things You’ll Need
Before You Begin
- There is no need to peel Yukon Gold potatoes. You can also use baby Yukon Golds or red potatoes.
- You can use freshly minced garlic or the bottled variety. Whichever is easiest or best for you. You’ll also need 1/4 cup of garlic cloves, whole. Grab a few bulbs of garlic as the size of each individual clove can vary, plus it’s never bad to have an extra one on hand for future recipes.
- Store leftover roasted potatoes in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the oven at 350F in a single layer on a baking sheet until warmed through. You can also warm them back up in the air fryer using the reheat function.
Instructions
- Preheat oven to 400 F.
- Rinse the potatoes and cut into cubes.
- In a small bowl, combine garlic salt, black pepper, minced garlic, and olive oil.
- Place cubed potatoes in a large bowl. Add oil mixture and shallots to the bowl and toss together with gloved hands.
- Place seasoned potatoes on a large baking sheet, spread to a single layer. Dot the potatoes with the whole garlic cloves.
- Place baking sheet in the oven and bake for 45 minutes.
Nutrition
Chef Antoine Davis
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