Name: Healthy Roasted Garlic Potatoes {5 Ingredients}
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1.5 lbs mini red or white potatoes (cut into 1/2 inch pieces); 2 tbsp extra virgin olive oil; 4 garlic cloves (minced); 1/2 tsp each salt and freshly ground pepper ((or more to taste)); 3 tbsp chopped parsley for garnish (optional)

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Looking for a delicious and easy way to prepare potatoes? These roasted garlic potatoes are healthy, crispy and infused with flavour, and only contain a few simple ingredients! They make the perfect easy side dish paired along with a burger, some fish, grilled chicken or eggs for brunch! The ultimate tasty and healthy potato recipe! {Gluten-free, dairy-free, vegan}

If you’ve been following along with my other posts, 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, 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!

I also love how you can quickly toss them together with the ingredients listed above in less than 5 minutes and leave them to bake and form into this delicious heap of goodness.

And the smell while baking is enough to make your mouth water and sneak one just to “check” if they’re done. I’ve totally done this. ;)

This garlic potato recipe is amazing paired with a burger or grilled chicken or even served as home fries along with some quiche and fresh fruit for a nice brunch!

Such a versatile and easy side dish that the whole family will love!

Ingredient Notes

Potatoes – For the purpose of this recipe, I used mini yellow skinned potatoes. If you don’t have mini potatoes on hand, you can also use larger potatoes.

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 using freshly minced 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.

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 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 increase the cooking time depending on your oven.

Remove the potatoes from your oven and toss with chopped parsley. Serve warm.

Scroll down to get the full recipe for these healthy garlic potatoes.

Recipe Tips:

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 crispy. If you keep the pieces larger, you may need to increase the cooking time.
Put down parchment paper on the baking sheet 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.

Recipe FAQs

What type of potatoes should I use?

For the purpose of this recipe, I used yellow skinned mini potatoes, however, you can also use red skinned mini 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 mini 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.

How to cut the potatoes

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 can brown on all of the edges.

Storage guidelines

You can store these potatoes in the fridge in an air-tight container or tightly wrapped with saran wrap for up to four days.

Can I make these potatoes in advance?

You can make the potatoes in advance, however they taste best when fresh out of the oven.

Ideally, 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!

How to Reheat

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 baking sheet 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.

Are 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?

Serving Suggestions:

These potatoes are pretty versatile and make the perfect side dish paired along with any of the following recipes:

So many different options to incorporate these simple yet tasty potatoes!

More healthy potato recipes

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