These Super Crispy Oven Roasted Garlic Potatoes are what my dreams are made of. They are made quick and easy in the oven and take just a few minutes to throw together, making them a perfect quick side for dinner!
You guys, indulge me as I proclaim my love for potatoes today. I love them for their starchy goodness. I love them creamy mashed up with sour cream and butter. I love them baked and topped with broccoli and cheese sauce. I love them slow cooked in a creamy soup. And today, I love them roasted in butter and olive oil with little bits of baked garlic and a dark brown crispy crust.
These Oven Roasted Garlic Potatoes are what dreams are made of.
The best part is they only take about 5 minutes of hands-on time and off they go into the oven to bake for all the magical little oven fairies to do their magic on them.
The trick is to preheat the oven WITH your skillet in there so it's nice and hot when the potatoes go in. And then, DON'T touch them! We want them to stay in the same place for the whole cooking time to give the side touching the bottom of the pan maximum amount of time to crisp up and brown.
When choosing a skillet to cook these in you'll first want to make sure it's oven-proof, and second that it's nice and heavy. The heavier the bottom of the pan, the better it will retain heat which makes for a gorgeous crust. I used my enameled cast iron skillet for this and it worked beautifully. This is the one I have -->Click here to see it
The best part of these for me is the garlic bits that bake up caramelized and crispy. SO good!
More Potato Recipes You Might Like
- Baked Sweet Potatoes
- Steakhouse Potatoes
- Grilled Sweet Potatoes
- Slow Cooker Mashed Potatoes
- Au Gratin Potato Recipe
Super Crispy Oven Roasted Garlic Potatoes
Ingredients
- 1 ½ pounds yukon gold potatoes
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons salted butter
- ⅛ teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Place 2 tablespoon of oil and butter in a large, heavy bottomed skillet. Place in cold oven and preheat oven to 400 degrees.
- While the pan is heating up, cut potatoes into ⅛ths and toss with the remaining 1 tablespoon of oil, garlic, salt and pepper.
- When the oven has come up to 400 degrees, carefully pour potatoes into the hot skillet, arranging into a single layer if possible. Cook for 30-40 minutes uncovered. Do not stir the potatoes as they cook. We want each piece to stay in one spot for as long as possible to form that nice cripsy crust. The potatoes are done when tender and deep golden brown on the side that was facing the pan.
- Remove from oven and serve hot.
Kailyn says
Yay! LOVE this recipe. Crispy potatoes success! I have tried so many roasted potato recipes, and this one beats them all. I used minced garlic instead of fresh, so I wasn’t sure on the measurements, and the flavor didn’t come through too strongly. I’ll have to play with the seasoning a little bit I’ll certainly be making these again. My husband gave them his stamp of approval, too!
Alexandar says
As an experienced cook, I had reservations about this recipe, but was willing to try it anyway, in the hopes of enjoying some tasty, crispy roasted potatoes. My fear was that even in a very heavy-bottomed pan, and with the olive oil to raise the smoke point of the butter, that the butter would burn anyway. And I was concerned that the garlic would burn as well. Turns out that my fears were borne out: the butter burned by the time the oven reached 400 degrees, and the garlic that was tossed with the potatoes also burned and became bitter. I have two oven thermometers in my oven, so the temp was accurate at 400 degrees, but I still got bitter garlic and burned butter. But it's true that the potatoes were crispy! Sadly, nobody wanted to eat them...
Sara Unruh says
Excited to find your blog! Count me in as a subscriber! Anything healthy but relish!
Vanessa Price says
Delicious, crispy potatoes?? Yes, please! I put a link to this recipe on my blog's Weekly Meal Plan. I hope a lot of my readers give it a try!
Erin says
I am almost embarrassed to tell you how much I eat these...okay, I'll tell you. I probably make them AT LEAST twice a week. Nothing more satisfying than a crispy, starchy roasted potato. I would take these over dessert any day!
Heather Cheney says
Haha, there's no shame it that!!