Garlic Roasted Baby Potatoes

5 from 1 vote

These garlic roasted baby potatoes are crispy outside, creamy inside, and tossed with mellow roasted garlic and fresh parsley. Just 6 simple ingredients and one sheet pan for a side dish that goes with everything!

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 265kcal

Author: Toni Okamoto

Equipment

Ingredients

2 pounds (907 g) small red potatoes or baby potatoes halved
3 Tablespoons (45 ml) olive oil
1 teaspoon salt
1 teaspoon black pepper
1 head of garlic ½ inch cut off the top
¼ cup (15 g) fresh parsley chopped

Instructions

Preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper or a silicone mat.
Place the potatoes and the head of garlic on the baking sheet. Drizzle them with olive oil, making sure some goes into the cut side of the garlic, and sprinkle with salt and pepper. Toss to coat the potatoes, then turn them cut side down.
Roast for 35 minutes, until the potatoes are soft, golden, and some are slightly charred.
Remove the baking sheet from the oven. Using a kitchen towel, hold the garlic head and squeeze the soft cloves into a large bowl. Mash them with a fork into a paste. Add a splash of olive oil if it seems thick, then stir in the parsley.
Add the potatoes to the bowl and toss until they are fully coated with the garlic paste. Serve hot.

Notes

For crispier potatoes, preheat the pan in the oven with a thin layer of olive oil, then carefully place the potatoes cut side down on the hot pan. You can also broil them for 2 to 4 minutes after roasting.
Don't overcrowd the pan, or the potatoes won't get as crispy. Use two baking sheets if you double the recipe.
Potato sizes vary, so check them after 25 to 30 minutes. They are done when a fork slides in easily.
To keep them warm, hold them in the oven at 200 degrees F (95 degrees C) for up to 2 hours.
Store leftovers in an airtight container in the fridge for 4 to 5 days.

Nutrition