Crispy Roast Potatoes with Garlic and Herbs Recipe

If you’re anything like me and have always struggled to get those roast potatoes truly crispy on the outside yet fluffy inside, you’ve landed in the right spot. I’m excited to share my Crispy Roast Potatoes with Garlic and Herbs Recipe—it’s foolproof, packed with flavor, and something my family goes crazy for every time I make it. Seriously, this recipe turns simple baby potatoes into golden, garlicky bites of heaven that will have you coming back for seconds (and thirds!). Keep reading, because I’m spilling all the little tips I learned along the way to help you master crispy roast potatoes.

this Recipe

Ingredients You’ll Need

Choosing the right potatoes and fresh herbs really makes all the difference here. I always go for baby potatoes because their size means a shorter roast time and more crispy surface area. And don’t skip the olive oil—it’s the secret for that golden crust!

• Baby potatoes: Smaller potatoes or halved varieties work best to get an even roast and crispy edges.
• Extra virgin olive oil: Adds richness and helps crisp up the skins beautifully.
• Cooking/kosher salt: Essential to bring out the potatoes’ natural flavor and help form the crust.
• Black pepper: Adds a gentle bite and balances the garlic’s sweetness.
• Garlic cloves (with skins on, smashed): Roasting garlic whole and smashed softens its sharpness, lending a mellow, nutty flavor without burning.
• Fresh thyme sprigs: Rosemary can be swapped here, but I love thyme for that subtle earthiness.
• Fresh parsley or thyme (optional): A sprinkle of fresh herbs at the end just brightens everything up.

Variations

I like to keep the basics classic, but feel free to make this Crispy Roast Potatoes with Garlic and Herbs Recipe your own. Play around with different herbs or even spices depending on what mood you’re in or what’s in your pantry.

• Herb Swap: I once tried rosemary instead of thyme, and it added a woodsy flavor that was equally delicious—perfect with roast lamb.
• Spicy Kick: Adding a pinch of smoked paprika or chili flakes before roasting gives the potatoes a warming heat that my husband loves.
• Garlic-Free Version: If you’re cooking for someone who can’t have garlic, thyme and rosemary with extra oil still deliver great aroma and crisp.
• Vegan Butter Blend: Swapping olive oil for melted vegan butter adds a rich, buttery taste that’s incredible for special occasions.

How to Make Crispy Roast Potatoes with Garlic and Herbs Recipe

Step 1: Get the Oven and Potatoes Ready

First things first, preheat your oven to 200°C (400°F). I like to do this early so the oven is nice and hot when the potatoes hit the tray—that initial sizzle is key for crispiness. Meanwhile, halve your baby potatoes if they’re on the larger side; this gives you more crispy edges and a shorter cook time. If they’re small, no need to cut them.

Step 2: Smash the Garlic Cloves

Here’s a little trick I discovered: instead of peeling your garlic, just smash each clove with the side of a knife while keeping the skin on. To do this, place the flat side of the knife over a clove and whack it firmly with your palm. The garlic bursts open just enough to release flavor, but the skin protects it from burning in the oven. Trust me, minced garlic burns too quickly and turns bitter here, so this method is a game changer.

Step 3: Toss Potatoes with Oil, Herbs, and Seasonings

Pop the potatoes into a roasting tray and nestle them close together. Drizzle the olive oil evenly, then scatter your salt, black pepper, thyme sprigs, and smashed garlic cloves over the potatoes. Now, use a spatula or your hands to gently but thoroughly toss everything together so every potato gets a shiny, flavorful coating. Spreading the potatoes out on the tray helps them brown evenly, but don’t overdo the spread because crowding actually helps retain steam and creates fluffy insides.

Step 4: Roast Until Golden and Crispy

Slide the tray into your hot oven and roast for 30 minutes. After that, take them out and give them a good toss to encourage even browning. Then roast again for another 25 to 35 minutes. You’re looking for deep golden edges and a crisp texture that flakes easily when poked with a fork. If your potatoes stick to the tray, don’t panic—I learned that using a good non-stick tray or tossing them with a little more oil helps prevent that sticky situation.

Step 5: Finish with Fresh Herbs and Serve Immediately

Just before serving, sprinkle some finely chopped fresh parsley or thyme for that burst of color and freshness. These potatoes are best enjoyed straight out of the oven while they’re crispy. I couldn’t imagine pairing them with anything else!

How to Serve Crispy Roast Potatoes with Garlic and Herbs Recipe

Garnishes

I always top these roast potatoes with a sprinkle of freshly chopped parsley or thyme leaves. It adds a pop of color and freshness that perfectly balances the roast garlic flavor. Sometimes, if I’m feeling fancy, a light dusting of smoked paprika on top adds warmth and a subtle depth.

Side Dishes

This recipe pairs ridiculously well with roast chicken or a nice grilled steak, but I also love serving it alongside steamed green beans or a crisp salad for a lighter meal. It’s a side that feels hearty but also complements vibrant veggies beautifully.

Creative Ways to Present

For special occasions, I’ll sometimes serve these potatoes in a rustic cast iron skillet right from the oven—keeps them warm and looking rustic-chic. Another fun idea I tried was layering them in a shallow dish with dollops of garlic herb butter melting over top just before serving. Your guests will be wowed!

Make Ahead and Storage

Storing Leftovers

I usually store leftover potatoes in an airtight container in the fridge for up to 3 days. Keep in mind they’ll lose some crispiness as they cool, but they’re still delicious when reheated properly.

Freezing

Freezing roast potatoes isn’t my favorite because they can become a bit soggy once thawed, but if you need to, flash freeze the cooled potatoes on a baking sheet first, then transfer to a freezer bag. Reheat straight from frozen to reduce mushiness.

Reheating

The best way I’ve found to reheat and maintain crispiness is in a hot oven or toaster oven (about 200°C/400°F) for 10-15 minutes. Avoid microwaving because it steams the potatoes and makes them soggy.

FAQs

Final Thoughts

This Crispy Roast Potatoes with Garlic and Herbs Recipe has become such a staple around my kitchen because it’s reliable and downright delicious. What started as a quest to get the perfect roast potato turned into a recipe I now recommend to all my friends. I love how simple ingredients come together to create a side dish that feels elevated but is so approachable. Give it a try—you might just find yourself making it every week like I do!

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