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These easy garlic roasted baby potatoes are crispy outside, creamy inside, & loaded with garlic and parsley – the ultimate side dish for any meal!
Why You’ll Love This Recipe
I can’t get enough of potatoes on my dinner table – the best vegan mashed potatoes, vegan scalloped potatoes, rosemary roasted potatoes, the options are endless. The next time life hands you potatoes, though, roast them until crispy, toss them with roasted garlic and fresh parsley, and watch them vanish in minutes. They’re perfect for holiday feasts, busy weeknight dinners, or even as a snack (because they’re that good!).
The best part? This quick and easy garlic roasted potatoes recipe only needs 6 ingredients and less than 10 minutes of hands-on prep. Using baby potatoes makes it super simple – just chop them in half, and they’re ready to go. Roast a whole head of garlic alongside the potatoes to avoid burning the garlic for a wonderfully mellow, ‘buttery’ garlic flavor. It’s next-level potato perfection and they’re also gluten-free, dairy-free, and vegan!
The Ingredients
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Rosemary garlic roasted potatoes: Add ½-1 tsp chopped fresh rosemary to the roasting potatoes + another teaspoon to the garlic mixture to toss after cooking.
- Garlic and herb roasted potatoes: Use a blend of rosemary, thyme, and oregano OR dried Italian seasoning.
- Spices: Like smoked paprika, onion powder, or chili/cayenne pepper.
- Vegan parmesan: Add dairy-free parmesan shavings (about ¼ cup) or 1-2 tbsp nutritional yeast to the roasted garlic mixture.
- Lemon juice: Sprinkle a little over the garlic roasted potatoes for bright depth.
- Vegan butter: Mix softened or melted vegan butter with the mashed roasted garlic and parsley for rich garlic vegan butter oven-roasted baby potatoes.
How to Make Garlic Roasted Baby Potatoes
Step 1: First, preheat the oven to 400F/200C and line a baking sheet with parchment paper/a silicone mat. Then, wash, dry, and chop the baby potatoes in half and spread them across the baking sheet along with a head of garlic (remove ½-inch from the top first).
Step 2: Drizzle the potatoes and garlic with olive oil, season with salt and pepper, toss well, then roast for 30-35 minutes, or until tender inside, golden, and a little crispy on the edges.
Step 3: Remove the potatoes from the oven and use a kitchen towel to squeeze the roasted garlic cloves from the head into a bowl. Use a fork to mash the garlic into a paste, add the parsley, and mix.
Step 4: Toss the garlic paste with the potatoes, then serve, and enjoy!
If needed, add a splash of olive oil (or melted vegan butter) to make the garlic mix runnier.
FAQs
Sure! This recipe works well with regular roasting potatoes, too, like yellow potatoes, Yukon Gold potatoes (or Russet potatoes – though they’re starchier, so don’t hold their shape as well), and chop into 1-1½-inch chunks. Fingerling potatoes also work, and sweet potatoes could taste interesting, too. Just note the roasting time varies.
That should work well. Arrange them in a single layer, with space between (for airflow, which equals maximum crispiness), and air fry at 375F/190C for 20-25 minutes, shaking/flipping the potatoes halfway.
Pro Recipe Tips
- Chop even-sized pieces: That way, they’ll roast evenly, too.
- For crispier potatoes: Optionally, preheat the pan in the oven with a thin layer of olive oil, and carefully place the potatoes, cut-side down, onto the hot tray. It should sizzle immediately. Also, optionally broil the potatoes for 2-4 minutes after roasting.
- Don’t overcrowd the tray: Otherwise, the potatoes won’t become as crispy.
- Roasting time varies: Depending on the exact size of the potatoes, keep an eye on them after 25 minutes, testing until knife/fork tender.
- Keep them warm: If you aren’t serving the garlic roasted baby potatoes immediately, keep them in the oven at 200F/93C, but only up to 2 hours, or they’ll dry out.
Serving Recommendations
These roasted baby potatoes with garlic are an endlessly versatile side dish you could enjoy at BBQs, dinner parties, potlucks, the holidays, and more, alongside:
- Vegan quiche, veggie and herb frittata, and vegan omelettes
- Lentil loaf and other vegan ‘roast dinner’ mains
- Vegan burers (9 mouthwatering vegan burger recipes) and vegan hotdogs
- Buttery lemon tofu, tofu fried chicken, and other marinated tofu/tempeh
- Pasta (like creamy tomato tofu pasta sauce, cherry tomato basil pasta, or green pea pasta)
You can also add the leftovers to vegan soups, burritos/wraps, vegan omelettes, a breakfast potato hash, or even turn it into a healthy roasted potato salad.
Storage Information
Store: Leave the garlic oven roasted potatoes to cool, then store them in an airtight container in the fridge for 4-5 days.
Reheat: Roast at 350F/177C for 10-15 minutes, in an air fryer for 5-8 minutes, or pan-fry in a skillet with oil/vegan butter.
Garlic Roasted Baby Potatoes
Ingredients
- 2 pounds of small red potatoes or baby potatoes halved
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon black pepper
- 1 head of garlic cut ½ inch from the top
- ¼ cup of parsley chopped
Instructions
- Preheat the oven to 400 degrees F. and line a baking sheet with parchment paper or a silicone mat. Set aside.
- Place the potatoes and head of garlic on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Mix well to coat the potatoes fully. Make sure to drizzle oil into the cut side of the garlic.
- Roast for 30 minutes. Check for doneness and add 5 minutes of roasting until they are soft and golden, and some are slightly charred.
- Remove the baking sheet from the oven. Using a kitchen towel, grab the garlic head and squeeze out the garlic cloves into a large bowl. The garlic will be soft and creamy. Using a fork, mash them until a paste is formed. Add a splash of olive oil to make it a bit runnier if needed. Add the parsley and mix.
- Carefully add the potatoes and toss well until they are fully coated with the garlic paste.
- Serve hot!
Notes
- For crispier potatoes: Optionally, preheat the pan in the oven with a thin layer of olive oil, and carefully place the potatoes, cut-side down, onto the hot tray. It should sizzle immediately. Also, optionally broil the potatoes for 2-4 minutes after roasting.
- Don’t overcrowd the tray: Otherwise, the potatoes won’t become as crispy.
- Roasting time varies: Depending on the exact size of the potatoes, keep an eye on them after 25 minutes, testing until knife/fork tender.
- Keep them warm: If you aren’t serving the garlic roasted baby potatoes immediately, keep them in the oven at 200F/93C, but only up to 2 hours, or they’ll dry out.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So yummy!