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This post was originally published on Mar 15, 2014. It was republished with, more helpful content, new photos and a video in November 2025.
Easy crispy garlic roasted potatoes baked to golden perfection. The ultimate side dish with a crunchy top and soft, tender center.
Know Before You Scroll
What You’ll Need
unsalted butter, extra-virgin olive oil, russet potatoes, garlic, coarse salt, fresh ground pepper, fresh parsley.
Flavor Profile
Crispy golden edges, buttery soft centers, a little garlicky bite, and a fresh pop of parsley at the end.
Difficulty Level
Easy. Slice, layer, bake—simple steps that deliver big flavor.
Equipment Needed
Large round baking dish (12-inch), sharp knife, cutting board, mixing bowls, pastry brush, oven.
Top Tip
Slice the potatoes thin and as evenly as possible—this helps them cook through and crisp up beautifully.
Time-Saving Tips
Use a mandoline slicer for quick, uniform potato slices—saves serious prep time.
Ingredient Swaps
No russets? Yukon Gold potatoes bring a creamier, buttery texture that works just as well.
Crispy, Golden, Garlicky Goodness
I first shared these crispy garlic roasted potatoes back in 2014. It’s one of the very first recipes I ever posted on the blog! Since then, it has been shared more than 34,000 times on social media and racked up over 20 five-star reviews. Not too shabby for a simple potato dish, right? But truth be told, the old photos were looking dated, the post needed more helpful content, and a video was long overdue. So here we are with a fresh update! After testing all kinds of methods over the years, this buttery, garlicky, golden-topped version still stands strong. The recipe hasn’t changed—it’s easy, crispy, and completely irresistible.
Ingredient Notes
Potatoes
Best Choice
Russet, Maris Piper in the UK or other starchy varieties for that fluffy inside and crispy outside combo.
Substitutions
Yukon Gold or Waxy potatoes will work but will be creamier and less crisp.
Fats
Best Choice
Unsalted butter so you can control the salt level and extra-virgin olive oil for rich flavor and a nice crisp finish.
Substitutions
Salted butter works fine—just reduce added salt a little. Avocado oil or canola oil if that’s what you have.
Garlic
Best Choice
Fresh garlic cloves, thinly sliced for even roasting.
Substitutions
Pre-sliced or jarred garlic (though the flavor won’t be quite as bold).
Herbs
Best Choice
Fresh flat-leaf parsley for the brightest flavor.
Substitutions
Curly parsley, thyme, or rosemary are all solid choices.
Where to Find
Produce section, near other fresh herbs
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Mix the Butter and Oil
Let’s get started by preheating the oven to 425 degrees. Hot and ready so these potatoes can crisp up beautifully.
In a small bowl, whisk together three tablespoons of melted unsalted butter and three tablespoons of extra-virgin olive oil. This combo gives us both richness and that perfect golden crisp.
2
Prep the Dish
Brush a little of that butter-oil mixture onto the bottom of a large, round baking dish—about twelve inches wide. This keeps the potatoes from sticking and adds flavor right from the start.
3
Coat the Potatoes
Now take four pounds of russet potatoes, peeled and thinly sliced. Toss them in the rest of the butter and oil, and season generously with coarse salt and freshly ground black pepper.
4
Layer and Add Garlic
Arrange the potatoes in the dish, overlapping them slightly to create those pretty spirals. Then tuck in four cloves of garlic, thinly sliced lengthwise, between the layers. That garlic will roast right along with the potatoes and infuse everything with flavor.
5
Add Parsley and Finish Baking
Slide the dish into the oven and bake for 25 minutes. The edges will just start to crisp and the garlic will soften.
Pull it out, sprinkle a handful of chopped fresh parsley over the top, and pop it back in the oven. Bake for another 20 to 25 minutes until the potatoes are tender all the way through and the tops are golden and crispy.
And that’s it—crispy garlic roasted potatoes! Perfectly tender in the middle, crisp on the outside, and totally irresistible.
Perfect Pairings
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Recipe
Crispy Garlic Roasted Potatoes
Ingredients
- 3 tablespoons unsalted butter (melted)
- 3 tablespoons extra-virgin olive oil
- 4 pounds russet potatoes (peeled and thinly sliced)
- 4 cloves garlic (thinly sliced lengthwise)
- coarse salt and fresh ground pepper
- A handful of fresh parsley (chopped.)
Instructions
- Preheat oven to 425°F.
- In a small bowl, combine butter and oil.
- Brush the bottom of a round Large baking dish (approximately 12 inches in diameter) with some of the butter/oil mixture.
- In a large bowl, coat the potatoes with the remaining butter and oil. Season well with salt and pepper and arrange potato slices around the dish slightly overlapping slightly.
- Wedge the garlic throughout.
- Bake for 25 minutes. Sprinkle the parsley evenly over the dish and bake until potatoes are cooked through with a crisp top, about 20 to 25 minutes more.
Tips
Erren’s Top Tips
- Slice evenly: Use a sharp knife or mandoline to keep slices thin and uniform. This ensures they cook at the same rate.
- Don’t skimp on seasoning: Potatoes need more salt than you think. Season generously before baking and taste at the end.
- Crisp factor: For an extra-crispy top, place the dish under the broiler for 1–2 minutes at the very end.
- Garlic placement: Tuck the garlic between the potato slices instead of just sprinkling on top to prevent burning.
- Butter + oil balance: Using both gives you flavor from the butter and higher roasting power from the oil—don’t skip either.
Variations & Add-Ins
- Cheesy: Sprinkle Parmesan or Gruyere over the top for a melty, golden crust.
- Herby: Add rosemary, thyme, or oregano along with the parsley for extra aroma.
- Spicy: A pinch of red pepper flakes gives these potatoes a subtle kick.
- Citrusy: Finish with lemon zest for brightness that cuts through the richness.
Storage & Freezing
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: For best results, reheat in the oven at 375°F until warmed through and crispy again—microwave will soften the edges.
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.FAQs
How do I get the potatoes extra crispy?
Make sure the oven is fully preheated, slice the potatoes thinly, and don’t overcrowd the dish. A final broil can also add more crunch.
Can I make crispy garlic roasted potatoes ahead of time?
Yes! You can slice and assemble the potatoes up to 4 hours ahead, cover, and refrigerate. Bake just before serving.
What type of potatoes work best?
Russets give the crispiest results with fluffy centers. Yukon Golds work too but will be creamier and less crispy.
Do I need to peel the potatoes?
Peeling gives a smoother texture and cleaner look, but leaving the skins on adds extra fiber and a rustic vibe.
Can I cut the recipe in half?
Absolutely. Use a smaller baking dish and reduce the butter and oil by half. Keep the bake time about the same, just start checking a little earlier.
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