Garlic Roasted Potatoes

These Garlic Roasted Potatoes are amazing and simple.  They also are nostalgic in a way!

My little sister, Janet, grew up loving potatoes and bread.  Potatoes, in particular, ranked a little higher than bread, but not by much.  It’s amazing that she became such a slender gorgeous woman after all those carbs, but, hey, some people get all the luck!

If I could speak for her, I’d say that roasted potatoes are her favorite.  So, here’s to you, little sis!  

Garlic Roasted Potatoes

This Garlic Roasted Potato recipe, from Ina Garten, is so easy and simply delicious.

The original recipe calls for red or white potatoes, but I love to combine a bunch.  I love the different flavor profile from baby reds, Yukon golds and those fabulous little purples.  Use whichever combination you like, just hurry up and make them! You can’t go wrong!

Garlic Roasted Potatoes

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Lastly, if you make Garlic Roasted Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Garlic Roasted Potatoes

Makes: 6 servings

Prep Time: 10 minutes

Bake Time: 45 minutes

Total Time: 55 minutes


  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp minced garlic (6 cloves)
  • 2 tbsp minced fresh parsley


Preheat the oven to 400°F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. 

Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Recipe from Ina Garten

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