Garlic Roasted Potatoes
This garlic roasted potatoes recipe is made with Russet potatoes and a few seasonings. With no need to mince fresh garlic, it’s easy to prepare and makes for the perfect side dish or meal prep carb source!
Love potato recipes? Try our creamy scalloped potatoes and oven baked potatoes, too!
Cam has been making these potatoes for me since we started dating, and I still request them every week. They might be one of my favorite foods in the world. Maybe I can taste the love, but his potatoes are by far the best. And I’m a tough critic with a deep love of potatoes. So, you know I’m not lying.
Bursting with savory flavor and just a touch of heat, they always turn out crispy on the outside and tender in the center. I pair them with everything I eat, using so many that Cam oven roasts several batches for meal prep. Try them for yourself, and I know you’ll understand.
🥔 Recipe Ingredients
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
- Potatoes – Yukon gold potatoes are often used for roasting, but this method works with everything from Russet potatoes to red potatoes, and even sweet potatoes. Choose whichever you have on hand and like best.
- Seasonings – Garlic powder, salt (and pepper if desired), and Weber’s dry smoking rub create a savory flavor with a hint of heat. If you can’t find the Weber’s brand any smoking rub or a similar seasoning will work.
- Cooking Spray – You can use oil, but we have better results with spray oil. This coats the potatoes just enough to make them crisp but not so much that they become soggy like you sometimes get with actual oil.
👨🏻🍳 How to Make the BEST Oven Roasted Garlic Potatoes Recipe
Before you begin, preheat your oven, and wash the potatoes, removing any dirt, debris, or eyes. Then, line baking sheets with foil, and grease them lightly with cooking spray.
- Dice the potatoes into equal-sized chunks. You want them to be fairly small, no bigger than ¼ inch thick.
- Spread the potatoes in a single layer on the prepared baking sheets, leaving just a bit of space between each piece. This is crucial! If you overcrowd the pan, the potatoes won’t crisp.
- Lightly spray the potatoes with cooking spray, and sprinkle the seasonings evenly on top. Use your hands to toss and coat if needed.
- Bake until the potatoes are lightly golden brown, flipping halfway through.
- Cool slightly, and getcha some of that!
🧀 Flavor Variations
- Add fresh herbs like rosemary, dill, parsley, thyme, or oregano.
- Sprinkle freshly grated parmesan cheese on top in the last five minutes of baking.
- Swap the seasonings with a Cajun seasoning blend, use an all-purpose seasoning or even a taco seasoning.
- Use minced garlic in place of or in addition to garlic powder.
🍗 Serving Suggestions
Serve these garlic roasted potatoes as a side with all your favorite main courses like baked chicken, lemon pepper tilapia, or baked trout. Or, use them as a base for bowls or added to salads to make them even more filing.
⁇ Common Questions
We don’t, because who needs an extra step? However, some people prefer to par-boil potatoes before roasting to promote even cooking and achieve a crispier exterior.
Transfer leftovers to an airtight container, and store them in the refrigerator for up to 4-5 days, if you can get them to last that long.
Yes, you can freeze leftovers for up to 3 months. To do so, arrange them in a single layer on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag or freezer-safe container to store.
Thaw frozen potatoes in the fridge overnight. Then, warm them in the microwave, air fryer, or oven set to 400 degrees Fahrenheit just until heated through. Keep a close eye on them so they don’t burn!
🍽️ More Meal Prep Recipes
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Garlic Roasted Potatoes Recipe
Equipment
- 2-3 Large Baking Sheets
Ingredients
- Cooking spray
- 5 pounds Russet potatoes chopped
- 3 Tablespoons garlic powder or to taste
- 2 Tablespoons kosher salt or to taste
- 3 Tablespoons Weber Grill dry smoking rub or to taste*
Instructions
- Preheat the oven to 400°F. Line two to three baking sheets with aluminum foil, grease with cooking spray, and set aside.Cooking spray
- Wash the potatoes, removing any eyes or debris. Chop into 1/4 inch thick chunks.5 pounds Russet potatoes
- Spread the potatoes in a single layer on the prepared baking sheets.
- Lightly grease the potatoes with cooking spray, and season to taste.3 Tablespoons garlic powder or to taste, 2 Tablespoons kosher salt or to taste, 3 Tablespoons Weber Grill dry smoking rub or to taste*
- Bake 50-60 minutes or until golden and crisp, flipping halfway through. Getcha some of that!
Notes
– Store leftovers in the refrigerator for up to 4-5 days.
– Freeze for up to 3 months. To do so, arrange them in a single layer on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag or freezer-safe container to store.
– Thaw frozen potatoes in the fridge overnight. Then, warm them in the microwave, air fryer, or oven set to 400 degrees Fahrenheit just until heated through. Keep a close eye on them so they don’t burn!
These are my favorite potatoes of all time! 😍