Looking for an easy and delicious way to prepare potatoes? These roasted garlic potatoes are oven roasted to perfection, resulting in extra crispy mini potatoes that are infused with flavour! Made with only five simple ingredients, these healthy roasted potatoes make the perfect easy side dish to pair with a burger, fish, grilled chicken or eggs for brunch. The ultimate tasty and healthy potato recipe! {Gluten-free, dairy-free, vegan}
Table of Contents
Healthy Roasted Potatoes
If you’ve been following along with me, you probably know that baked sweet potato fries have always been my jam. Seriously IN LOVE with those things!
More recently, however, I started experimenting more with white potatoes, just to switch it up. Through this process, I’ve discovered one of our new favourite healthy potato recipes — these Roasted Garlic Potatoes!
I never used to eat a whole lot of potatoes in the past because, quite frankly, next to sweet potatoes, I found them to be a little bland and boring.
BUT what I’ve discovered is, that with the right flavours, like garlic, olive oil and a dash of salt, pepper and fresh herbs, combined with the right cooking methods — baking them in the oven until brown and crisp — they can actually be quite delicious!
Why We Love this Garlic Potato Recipe
- Easy: I love how you can quickly you can toss together the ingredients for these roasted baby potatoes. Complete your prep work in less than 5 minutes and then leave them to bake into this crispy and delicious heap of goodness.
- Simple ingredients: This fool-proof recipe only requires 5 simple ingredients for an effortless side dish!
For more healthy potato side dishes, be sure to try my Healthy Potato Salad and Healthy Mashed Potatoes too!
Are roasted potatoes healthy?
White potatoes tend to get a bad rap and I’ve had conversations with many people who were told by their doctors to completely avoid any white foods (including white potatoes) like the plague.
While it is true that potatoes are a little higher on the glycemic index, a lot of it depends upon the variety of potato, the way they’re prepared and the foods you pair them with. Pairing them with protein and/or healthy fats like olive oil can help to lower the glycemic index.
At the end of the day, there is absolutely no reason to completely avoid them, unless of course you have a health condition that requires that you limit your intake.
In fact, potatoes deliver a ton of nutrients like vitamin C, B6, folate, and magnesium, and those eaten with the skin (like the ones featured today) are a good source of potassium and fibre. They’re also naturally low in sodium, which is an added bonus.
Because of their higher potassium and lower sodium content, potatoes may help reduce high blood pressure and stroke.
This sounds like a good enough reason to incorporate potatoes every once in a while, don’t ya think?
Ingredient Notes
- Potatoes: For the purpose of this recipe, I used mini yellow skinned potatoes. If you don’t have small potatoes on hand, you can also use larger potatoes. The potatoes are left unpeeled for extra texture and nutrients.
- Olive oil: The olive oil is the key to helping make these potatoes nice and crispy. Use extra virgin olive oil and make sure that all of the potatoes are evenly coated for the ultimate brown and crispy potatoes.
- Garlic: The garlic is what pumps up the flavour in these roasted potatoes. I like to use fresh garlic cloves but you can also sub in garlic paste if desired.
- Parsley: The parsley adds a nice fresh pop of colour and flavour once the potatoes have finished roasting. I like to garnish with a sprinkle of fresh parsley right before serving, but it’s totally optional.
- Seasoning: Salt and pepper is added to taste.
How to Roast Potatoes in Oven – Step by Step Instructions
Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper.
Place diced potatoes in large bowl with olive oil, salt, pepper and garlic.
Toss until the potatoes are well-coated.
Transfer the potatoes to the pan and spread out into an even layer.
Roast in the oven for 20 minutes. Flip and roast for an additional 20 minutes or until brown and crisp. You may need to increase the cooking time depending on your oven.
Remove the potatoes from your oven and toss with chopped parsley. Serve warm.
Keep scrolling for the full printable healthy roasted potatoes recipe!
Tips for the Perfect Roast Potatoes
- Evenly coat diced potatoes: Make sure that you toss the potatoes with the olive oil, garlic, salt and pepper until everything is well coated to allow the potatoes to marinate and help make them nice and crispy while baking.
- Cut the potatoes into pieces that are roughly the same size to ensure that the potatoes are finished cooking at the same time. I cut mine into 1/2 inch pieces to allow all of the edges to get brown and extra crispy. If you keep the pieces larger, you may need to increase the cooking time.
- Line baking sheet with parchment paper to prevent the potatoes from sticking to the pan.
- Distribute the potatoes in a single layer on the baking sheet, making sure that you don’t overcrowd them, so that all of the potatoes cook evenly.
- Cook the potatoes at high heat: Roasting the potatoes at a higher temperature can help contribute to that nice brown and crispy outside! You may need to adjust the time depending on your oven since all ovens are different. If your potatoes aren’t quite crispy after 40 minutes, you may need to put them in for additional time or use the broiler for a few minutes.
Recipe FAQs
For the purpose of this recipe, I used yellow skinned mini potatoes, however, you can also use mini red potatoes, fingerling potatoes, or russet potatoes. You can sub in sweet potatoes as well but keep in mind they won’t get as crispy.
No matter which type of potato you choose to use, the most important thing is that you cut them up into uniform pieces to ensure they cook evenly.
If you don’t have little potatoes on hand, you can also use larger potatoes. If you opt for regular-sized potatoes, first slice them in half lengthwise and then place them flat side down. Cut them into strips that resemble french fries. Next cut those strips into cubes about 1/2 inch in size.
I recommend cutting the mini potatoes into quarters and then cutting those quarters in half to achieve approximately 1/2 inch pieces. Ideally, you want the potatoes to be uniform in size so that they cook evenly and brown on all of the edges.
It’s not necessary! You can achieve fully cooked potatoes that are soft on the inside and crispy on the outside by simply roasting them in the oven. The most important thing is that you cook them long enough so that the inside of the potato softens up sufficiently and has a fluffy interior.
When it comes to baking potatoes, I tend to prefer baking them at a high temperature to get them nice and brown and crispy.
It’s also important to cut them into uniform pieces and distribute the diced potatoes in a single layer on the baking sheet, ensuring that you don’t overcrowd them, so that they all cook evenly.
I prefer roasting potatoes uncovered since they’ll be more likely to develop a crispy exterior. Covering them will lock in moisture, so they’ll partially steam and the end result won’t be as crispy.
If you plan to serve the potatoes within 1-2 hours, you can keep them crispy in a warm oven at a very low setting (around 200 F). Don’t keep the potatoes in the oven for anymore than 2 hours, however, otherwise they might dry out.
If there is a slight wait (more than 2 hours) before you plan to serve the potatoes, avoid covering the potatoes as this will cause the steam to get trapped which may result in soggy potatoes. In this situation, you’ll want to follow the reheating instructions to help the potatoes crisp up again.
How to Store
Make ahead: You can make the potatoes in advance, however they taste best when fresh out of the oven.
For best results, I would recommend combining the chopped potatoes, olive oil, garlic, salt and pepper in a bowl, storing them in the fridge and baking them right before you’re ready to serve.
That being said, if you wish to make them in advance, they still are quite tasty when reheated. You can always reheat them using one of the methods below!
Storing leftovers: You can store the leftover roasted mini potatoes in the fridge in an air-tight container or tightly wrapped with saran wrap for up to four days.
How to Reheat Roasted Potatoes
I’ve tried a few different methods of reheating the potatoes including the oven, frying pan and microwave.
Oven: Preheat oven to 450 degrees F. Evenly distribute potatoes on a sheet pan and bake for approximately 10 minutes, flipping at the 5 minute mark.
Stove-top: You can also reheat them in a frying pan. Start by adding a bit of olive oil to the pan and turn the heat up to high. Heat the potatoes for about 5 minutes or until heated through, flipping frequently.
Microwave: If in a pinch, you can also pop them in the microwave for 30-60 seconds or until they reach your desired temperature.
What to Eat with Roasted Potatoes
These healthy roasted potatoes are pretty versatile and make the perfect side dish to pair along with your favourite main dish.
Try them with any of the following recipes:
- Fish with Easy Lemon Garlic Sauce
- Zucchini Turkey Burgers
- Almond Coconut Crusted Fish Sticks
- Frozen Burger Recipe
- Sun-dried Tomato Pesto Salmon
- Mediterranean Salmon
- Parmesan Crusted Cod
- Beef & Quinoa BBQ Meatloaf Muffins
- Chicken Feta Burgers
- Turkey Sausage Egg Muffins
- Low Carb Quiche
So many different options to incorporate these simple yet tasty potatoes!
What to Do with Leftover Roasted Potatoes
If you’re looking for inspiration for ways to use up those leftover oven-roasted potatoes, check out the following ideas for inspiration:
- Make potato salad
- Make a breakfast hash with onions and other vegetables
- Toss them into a soup along with broth, protein and other veggies (or try them in this Chicken Potato Soup)!
- Make loaded potatoes topped with cheese, sour cream or Greek yogurt, green onions and optional protein like chicken
- Make an omelette and fill it with roasted potatoes, veggies and cheese
- Make breakfast burritos with scrambled egg, roasted potatoes, vegetables and cheese
- Toss them on a pizza with your other favourite toppings
Recipe Variations
- Add herbs: Try dried or fresh rosemary, thyme, or dill.
- Add spices: Sprinkle on some paprika or a dash of cayenne or red pepper flakes for a spicy twist.
- Make them Greek-style: In addition to the garlic, you can also add a splash of lemon juice.
- For parmesan potatoes: Sprinkle on some freshly grated parmesan cheese for additional flavour.
- Make into potato wedges: Use larger potatoes instead of mini ones and cut them into wedges instead of dicing them.
- Make them for a crowd: Double or triple the recipe and use one or two additional baking sheets to prep enough for a larger crowd!
Looking for other delicious recipes?
Check these out:
- Slow Cooker Loaded Baked Potato Soup
- Mini Blueberry Muffins
- Pulled Pork Sauce
- Apple Crisp without Oats
- Protein Pancakes
- Healthy Pasta Salad
- Healthy Steak Salad Recipes
- Healthy Chili Recipe
- Apple Cinnamon Muffins
- Mini Meatloaf
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Roasted Garlic Baby Potatoes
Ingredients
- 1.5 pounds mini red or white potatoes cut into 1/2 inch pieces
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves minced
- 1/2 teaspoon each salt and freshly ground pepper (or more to taste)
- 3 tablespoons chopped parsley for garnish optional
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Place diced potatoes in large bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well-coated.
- Transfer the potatoes to a baking sheet and spread out into an even layer.
- Roast in the oven for 20 minutes. Flip and roast for an additional 20 minutes or until brown and crisp. You may need to adjust the cooking time depending on your oven.
- Remove potatoes from oven and toss with chopped parsley. Serve warm.
Video
Notes
- Cut the potatoes into pieces that are roughly the same size to ensure that the potatoes are finished cooking at the same time. I cut mine into 1/2 inch pieces to allow all of the edges to get brown and crispy. If you keep the pieces larger, you may need to increase the cooking time.
- Line baking sheet with parchment paper to prevent the potatoes from sticking to the pan.
- Distribute the potatoes in a single layer on the baking sheet, making sure that you don’t overcrowd them, so that all of the potatoes cook evenly.
- Cook the potatoes at a high temperature. Roasting the potatoes at a higher temperature can help contribute to that nice brown and crispy outside! You may need to adjust the time depending on your oven since all ovens are different. If your potatoes aren’t quite crispy after 40 minutes, you may need to put them in for additional time or use the broiler for a few minutes.
Nutrition
Adapted from The Food Network
This post was originally published May 2018 and was updated August 2022 with more helpful tips!
One of the most delicious roast potatoes recipes I’ve tried!
So happy you enjoyed them! Thanks so much for returning to leave a rating and review :)
Roasted potatoes are my favorites! I would literally eat them every single day if I could! This recipe looks fire and so easy!
Aren’t they great?! You’ll definitely want to try these ones out…they’re so easy and flavourful!
Delicious, however don’t want to burst your bubble but roast potatoes aren’t an American cuisine.
So glad you enjoyed it! I must have overlooked the cuisine when inputting the recipe into the recipe card. I’ll be sure to make that change. Thanks for bringing that to my attention!
Potatoes are from South America. Therefore unless no South American ever accidentally or intentionally put a potatoes into a fire and ate it. a roasted potato originated in America. Thanks for your lecture
Delicious recipe…
So happy you enjoyed the recipe Nancy!
ooh simple and delicious! I love roasted potatoes extra crispy
Me too Deborah! So yummy!
This is the perfect side dish for a picnic! Looks delicious
Thanks Abbey! You could totally combine these roasted potatoes into a potato salad — so good!