Potatoes are a typical side dish at Thanksgiving and Christmas. However they may be served and enjoyed any day of the year. Even during the hottest summer months, potatoes can be enjoyed as a creamy potato salad. Present crispy roasted potatoes with garlic alongside any kind of meat, poultry or fish, and they will surely be received with glee.
In the following recipe, they are oven-roasted for a hot, crispy side dish boasting plenty of flavor in every bite. Use Yukon Gold or another firm-fleshed potato. You can also add in some sweet potato for a sweet, festive flavor, or perhaps whole peeled carrots too for a color contrast.
This crispy roasted potatoes dish is a very easy recipe to prepare and there is not a whole lot (if anything) that can go wrong. The first thing to do is prepare the oven and cover a baking sheet with some parchment paper.
If you do not have that, use nonstick cooking spray instead. Try to cut the potatoes into equal-size pieces more or less, so they cook evenly and the smaller pieces won’t burn before the bigger ones are done.
More Tips for Crispy Roasted Potatoes
Roast other vegetables in the oven at the same time if you want. We like to include garlic, onion, chili powder, and parsley for flavor. Add some butternut squash and Brussels sprouts too if you want to make something more colorful. This recipe is ideal for festive occasions such as Thanksgiving or Christmas and you will find the dish pretty straightforward to make. Fresh parsley is optional but it works nicely, so we suggest you add it.
Making crispy roasted potatoes is fairly easy but there are different ways to do it. The following recipe shows you how simple it is. The potatoes are roasted in the oven until tender and golden brown, and you can expect a soft, tender inside with a delicious crispy outside.
You can use only Yukon Gold potatoes if you want, or perhaps add some carrots, sweet potato or butternut squash to the mix, or maybe some Brussels sprouts, and tweak the seasonings too if you want.
Maybe you prefer to leave out the chili powder or double up on the parsley when making your crispy roasted potatoes. This recipe makes enough to serve the whole family. You can also serve candied yams or another seasonal favorite. As you know, there is no such thing as too much potatoes, especially when they taste as good as these do.Print
Crispy Roasted Potatoes with Garlic
This hot and crispy potato side dish offers a delicious flavor. Garlic, chili powder and parsley add to the flavor of this amazing dish and you can have this with meat, chicken, fish or any other protein.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 1x
- Category: Side Dish
- 5 diced medium Yukon Gold potatoes, or similar
- 2 finely chopped garlic cloves
- ½ chopped yellow onion
- 2 tablespoons olive oil (or goose fat)
- Salt and black pepper, to taste
- ½ teaspoon chili powder (optional)½ teaspoon chili powder (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- Put the potatoes, garlic and onion in a bowl.
- Stir in the chili powder and parsley if using.
- Drizzle 2 tablespoons of oil into the bowl and mix well.
- Pour this mixture on to the baking sheet and grind a little more salt and black pepper on top.
- Bake for 45 minutes to an hour, stirring halfway through.
- When the potatoes are tender, golden brown and slightly crispy, they are ready to serve.
Photo by FreeFoodPhotos
Crisp roasted potatoes fresh out of the oven always make a wonderful side dish, and here we are using tasty potatoes to boast a perfect complex flavor in the finished dish. You can see how wonderfully crispy these are. Although you can peel the potatoes if you like, another option is just to scrub them. Try this side dish with our British beef and ale pie recipe.
Garlic, chili powder and parsley suit the flavor of the potatoes, and this side dish goes beautifully with Thanksgiving turkey. Why not swap a couple of the medium white potatoes for a large sweet potato or yam? Last time I made this I used goose fat… and it was even better!