Garlic Roasted Baby Potatoes

Garlic Roasted Baby Potatoes Ingredients

You only need 6 simple ingredients. You’ll find the full amounts in the recipe card below.

• Baby potatoes: Red, yellow, or mixed baby potatoes (also called mini or small potatoes) all work. Halve them so they roast evenly, and quarter any larger ones.
• Olive oil: It helps the potatoes turn golden and crispy, and it soaks into the garlic as it roasts.
• Salt and black pepper: Simple seasoning lets the roasted garlic shine.
• Garlic: A whole head of garlic, with about ½ inch cut off the top so the cloves are exposed.
• Fresh parsley: Chopped parsley adds fresh flavor and color to the garlic paste.

Recipe Variations

Here are a few ways to switch up these roasted garlic baby potatoes:

• Rosemary garlic roasted potatoes: Add ½ to 1 teaspoon of chopped fresh rosemary to the potatoes before roasting, plus another teaspoon to the garlic mixture.
• Garlic and herb roasted potatoes: Use a blend of rosemary, thyme, and oregano, or dried Italian seasoning.
• Spices: Add smoked paprika, onion powder, or a pinch of cayenne or red pepper flakes.
• Vegan parmesan: Stir about ¼ cup of vegan parmesan or 1 to 2 Tablespoons of nutritional yeast into the roasted garlic mixture.
• Lemon: Squeeze a little fresh lemon juice over the potatoes right before serving for a tangy finish.
• Vegan butter: Mix softened or melted vegan butter into the mashed roasted garlic and parsley for rich, buttery potatoes.

How to Make Garlic Roasted Baby Potatoes

You’ll find the full instructions in the recipe card below.

PRO TIP: Turn the potatoes cut side down on the baking sheet before roasting. The flat sides touch the hot pan and turn extra golden and crispy.

Step 5: Toss and serve. Add the roasted potatoes to the bowl and toss until they are coated in the garlic paste. Serve them hot.

Toni’s Recipe Tips

• Dry the potatoes well: Pat them dry after washing. Extra moisture makes them steam instead of crisp.
• Cut even-sized pieces: That way, they roast evenly, too.
• Don’t overcrowd the pan: Give the potatoes space so they don’t steam. If you’re doubling the recipe, use two baking sheets.
• For extra crispy potatoes: Preheat the pan in the oven with a thin layer of olive oil, then carefully place the potatoes cut side down onto the hot pan. It should sizzle right away. You can also broil them for 2 to 4 minutes after roasting.
• Roasting time varies: Potato sizes vary, so check them after 25 to 30 minutes. They are done when a fork slides in easily.
• Keep them warm: If you aren’t serving them right away, keep them in the oven at 200 degrees F (95 degrees C) for up to 2 hours, so they don’t dry out.

Serving Suggestions

These roasted baby potatoes with garlic go with just about everything, from weeknight dinners to potlucks and holiday feasts:

• Holiday table: Serve them with an easy lentil loaf, green bean casserole, vegan stuffing, and easy vegan gravy.
• Tofu dinners: Pair them with buttery lemon tofu, tofu fried chicken, or your favorite marinated tofu or tempeh.
• Burger night: They’re great next to vegan burgers or vegan hot dogs.
• Brunch: Serve them with a vegan quiche, a veggie frittata, or a tofu scramble.

PRO TIP: Have leftovers? Add them to soups, burritos, a breakfast potato hash, or a roasted potato salad.

Make Ahead and Storage

• Make ahead: Roast and toss the potatoes up to a day ahead, let them cool, and refrigerate them. Reheat them in the oven right before serving.
• Fridge: Once cooled, store them in an airtight container in the fridge for 4 to 5 days.
• Reheat: Roast them at 350 degrees F (175 degrees C) for 10 to 15 minutes, or warm them in a skillet with a little oil or vegan butter. I haven’t tested this in the air fryer, so if you try it, let me know how it goes in the comments!
• Freezer: I haven’t tested freezing these, so I recommend enjoying them within a few days.

Garlic Roasted Baby Potatoes FAQs