Garlic Roasted Potatoes are an easy, crowd-pleasing side dish. This simple recipe requires minimal ingredients and is a marvelous way of adding starch to a meal.
A few months ago, I whipped up these garlic roasted potatoes for a family dinner, and of course they were well received. Carbs + butter + garlic is the ultimate trifecta for pleasing friends and family.
This easy roasted potatoes recipe results in perfectly tender yet crispy potatoes with that buttery garlic-herb carb bliss.
Have you roasted fingerling potatoes? I kind of love how easy they are to prepare because you don’t need to chop them first. These days, I go the path of least resistance, so if I can skip a step, I AM IN!
I’ve found roasted potatoes turn out best when twice cooked – first boiled to soften them up quickly, and next roasted to crisp them up and finish cooking them through.
You get that golden-brown feature from roasting them in the oven, but that delightful soft texture on the inside from the boiling.
Let’s discuss the ingredients we need for these roasted fingerling potatoes.
Ingredients for Garlic Roasted Potatoes:
Fingerling Potatoes: Fingerling potatoes are smaller potatoes that typically come in a package in the potato area of the produce section. They can be multi-colored or come as one color (usually the golden-brown). They taste just like Yukon gold potatoes! You can also use Yukon gold potatoes if you can’t find fingerling or if that’s your preference (see my note below).
Ghee or Butter: Used to lubricate the potatoes during the baking process and to make them extra delicious, we use ghee, which is simply clarified butter. If you don’t keep ghee on hand, switch it out for 3 tablespoons of butter and 1 tablespoon of avocado oil (the avocado oil will help prevent the butter from burning during the baking process).
Garlic: Adding all sorts of spunk and deliciousness, garlic is a flavor maker! Don’t be shy to add a ton of it. The garlic becomes crispy during the baking process, so if you prefer your garlic less crispy, add it 10 minutes into baking.
Fresh Herbs: I love using fresh thyme, sage, and rosemary for these potatoes, but you can go with your favorite fresh or dried herbs. Italian seasoning hits a large flavor profile if you have it on hand.
Sea Salt: Important in seasoning the potatoes and bringing out the butter and garlic flavors! If you have coarse sea salt on hand, I like it in this application, but fine sea salt is great too.
How to Make Garlic Roasted Potatoes:
Place the potatoes in a pot and fill with water. Bring the pot to a full boil and cook for 15 minutes, until potatoes are soft when poked with a fork. Drain the potatoes.
Preheat the oven to 425 degrees F.
Transfer the boiled potatoes to a casserole dish or baking sheet and drizzle with avocado oil and melted butter. Sprinkle the garlic over the potatoes. Use a spoon to toss the potatoes around until they are well coated in oil/butter/garlic.
Roast in the oven for 20 to 25 minutes, or until potatoes are golden-brown and have a nice crisp.
Remove from the oven and transfer potatoes to a serving bowl. Sprinkle with sea salt and fresh herbs and serve.
Can I Use Yukon Potatoes?:
Absolutely!
Larger potatoes must be chopped before roasting them in order to get them to bake evenly and achieve that nice crisp. You can absolutely use Yukon potatoes for this recipe – just note that they must be boiled a little longer (about 25 to 30 minutes because: size) and chopped into 2-inch chunks once they have cooled.
More Healthy Side Dishes:
- Creamy Cauliflower Casserole
- Roasted Green Beans
- Healthy Sweet Potato Casserole
- Warm Brussel Sprout Salad with Kale Quinoa and Bacon Vinaigrette
- Pear Apple Walnut Stuffed Acorn Squash
- Maple Cinnamon Glazed Acorn Squash and Brussels Sprouts with Bacon
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Garlic Roasted Potatoes
Ingredients
- 1 1/2 lbs fingerling potatoes
- 1 Tbsp avocado oil
- 3 Tbsp butter or ghee
- 4 cloves garlic
- 1 Tbsp fresh herbs I like oregano and parsley
- coarse sea salt to taste
Instructions
- Place the potatoes in a pot and fill with water. Bring the pot to a full boil and cook for 15 minutes, until potatoes are soft when poked with a fork. Drain the potatoes.
- Preheat the oven to 425 degrees F. Transfer the boiled potatoes to a casserole dish or baking sheet and drizzle with avocado oil and melted butter. Sprinkle the garlic over the potatoes. Use a spoon to toss the potatoes around until they are well coated in oil/butter/garlic.
- Roast in the oven for 20 to 25 minutes, or until potatoes are golden-brown and have a nice crisp.
- Remove from the oven and transfer potatoes to a serving bowl. Sprinkle with sea salt and fresh herbs and serve.
Nutrition
