Crispy, golden roast potatoes are the ultimate side dish that can elevate any meal. Whether you’re serving them alongside a Sunday roast, a festive dinner, or just craving comfort food, these roast potatoes hit the sweet spot between crunchy exteriors and fluffy, tender insides. With just a handful of simple ingredients and a foolproof technique, you’ll have potatoes that rival any restaurant version—all from the comfort of your own kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Crispy & Golden Every Time – A simple roasting method guarantees that perfect crunch.
- Minimal Ingredients – No complicated shopping list, just pantry staples.
- Versatile Side Dish – Works beautifully with chicken, beef, fish, or vegetarian mains.
- Crowd-Pleaser – A dish that never fails to impress at family dinners or holiday gatherings.
- Effortless Yet Impressive – Big flavor payoff with minimal effort.
Unlike standard versions, this recipe uses smashed garlic and whole herb sprigs to infuse subtle depth without overpowering the potatoes. It’s a small touch that makes a huge difference.
Ingredients Needed
- For the potatoes
- 1 kg (2 lb) baby potatoes or any small waxy potatoes, halved for even cooking
- 4 tbsp extra virgin olive oil (adds flavor and crispness)
- 1 tsp kosher or cooking salt
- ¼ tsp freshly ground black pepper
- For the aromatics
- 5 garlic cloves, left unpeeled and lightly smashed (infuses flavor without burning)
- 5 fresh thyme sprigs or 3 rosemary sprigs (dried herbs can be substituted, see notes)
- Optional garnish
- Fresh parsley or thyme, finely chopped, for a fresh pop of color and flavor
How to Make Roast Potatoes
Step 1: Preheat the Oven
Preheat your oven to 200°C / 400°F (180°C fan). A properly heated oven is key to achieving that golden, crispy crust.
Step 2: Smash the Garlic
Place each garlic clove (skin on) under the flat side of a knife and press down firmly until it cracks slightly. This releases the oils and flavor while keeping the cloves intact so they don’t burn.
Step 3: Toss the Potatoes
Place the halved potatoes on a large baking tray. Drizzle with olive oil, sprinkle over salt and pepper, then toss thoroughly until each piece is well coated. Add the smashed garlic and herb sprigs, tossing again so everything is evenly distributed. Spread the potatoes out in a single layer for even roasting.
Step 4: Roast Until Golden
Roast in the oven for 30 minutes, then carefully toss with a spatula to prevent sticking and ensure even browning. Continue roasting for another 25–35 minutes, or until the potatoes are golden brown and crisp on the outside, with soft, fluffy centers.
Tip: If potatoes stick, gently loosen them with a spatula—this helps develop those irresistible crispy edges.
Step 5: Garnish & Serve
Transfer the hot potatoes to a serving dish. Sprinkle with fresh parsley or thyme, if using, and serve immediately for maximum crunch.
Serving and Storage Tips
- Serving: Pair with roasted meats, grilled fish, or a hearty vegetarian main. They also shine as part of a holiday spread.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Re-crisp in a preheated oven at 180°C / 350°F for 10–15 minutes. Avoid microwaving as it softens the potatoes.
Helpful Notes
- Potato choice: Waxy or all-purpose varieties (like Yukon Golds) roast best, as they balance fluffiness with crisp edges.
- Oil swap: For a richer flavor, try duck fat or goose fat instead of olive oil.
- Extra crispy hack: For even crunchier potatoes, soak the halved potatoes in cold water for 20 minutes, then pat dry before roasting.
Crispy Golden Roast Potatoes
Ingredients
Method
- Step 1: Preheat oven to 200°C / 400°F (180°C fan). Ensure oven is fully heated for best crispiness.
- Step 2: Smash garlic cloves lightly with the flat side of a knife to release oils without burning.
- Step 3: Place halved potatoes on a large baking tray. Toss with olive oil, salt, pepper, garlic, and herbs. Spread in a single layer.
- Step 4: Roast for 30 minutes, then toss with a spatula. Continue roasting 25–35 minutes until golden, crispy outside, and fluffy inside.
- Step 5: Transfer to a serving dish, garnish with fresh parsley or thyme, and serve hot.
Notes
Conclusion
These roast potatoes are everything you want in a side dish: crispy, golden, and packed with flavor from garlic and herbs. With just a few easy steps, you’ll have a dish that turns any meal into something special.
If you try this recipe, let us know in the comments below and give it a star rating—it helps others discover it too! And don’t forget to share your delicious results on Pinterest or Facebook.
👉 What’s your favorite herb to use with roast potatoes—thyme, rosemary, or something different? Tell us below!
Frequently Asked Questions (FAQ)
Can I use large potatoes instead of baby potatoes?
Yes! Simply cut them into even chunks about 4–5 cm wide so they roast evenly.
How do I make this recipe gluten-free?
This recipe is naturally gluten-free, so no changes are needed. Just ensure any garnishes or oils are certified gluten-free.
Can I use dried herbs instead of fresh?
Absolutely. Substitute with about 1 teaspoon of dried thyme or rosemary for the fresh sprigs.
Are roast potatoes freezer-friendly?
Yes, but for best results freeze them after the first 30 minutes of roasting. Then re-roast from frozen until crispy and hot.
Why aren’t my potatoes crispy?
Common causes include overcrowding the tray (they steam instead of roast) or skipping the tossing halfway through. Spread them out and use high heat for best results.