Garlic Roasted Potatoes plus Paprika

At a glance

What stands out: Crispy, flavorful, and irresistible, garlic roasted potatoes are reliable for breakfast, lunch or dinner. They’re going to become a staple in your life!

How long it takes: 15 minutes to prep, 35 minutes to bake
Equipment you’ll need: large sheet pan, about 18 x 13 inches
Servings: 4

A standby Garlic roasted potatoes

These golden oven-roasted potatoes are lightly seasoned with garlic and paprika, and they turn out beautifully every time. Garlic roasted potatoes are so straightforward to mix and you’ll find that they are a reliable side dish with almost any meal.

Brenda Said:

“we made these and was surprised at how good they were. We will be saving this recipe for future use. These were a standby ones we have ever eaten and so simple.”

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What goes in

• Potatoes: Choose tender-skinned potatoes, like Yukon Gold or red potatoes. The pre-washed baby potatoes work evenly too. They’re great roasted whole like in our lemon and dill roasted potatoes.
• Olive oil: These potatoes are NOT drenched in oil. Two teaspoons is all you need (or one glug, if you’re not measuring).
• Garlic powder, onion powder, paprika, salt & pepper: This seasoning blend is fairly bold but not overly assertive. If you like a lot of seasoning, go ahead and increase the amounts. It’s straightforward to tweak this seasoning so the potatoes taste just the way you like them! Occasionally, we use smoked paprika instead of regular paprika, depending on what we're serving the potatoes with.

How it comes together

Scroll down for the full printable recipe, this is an overview with additional helpful details!

Preheat your oven. A fully preheated oven is essential for the success of this recipe.

Prepare the potatoes. Make sure they’re clean and as dry as possible. We often use a clean lint-free dish towel to pat off any excess moisture. Cut larger potatoes into pieces about the same size so they roast evenly. If they are tiny potatoes, leave them whole.

Season. Add the potatoes to a sheet pan, along with the oil and seasonings and mix it all up, coating each potato with the seasoned oil. You may find it’s easier to do this step in a large bowl instead, if you don’t mind getting another dish dirty.

Bake and stir. Roast the potatoes for 20 minutes, remove the pan from the oven, and stir the potatoes. If they seem to be sticking to the pan, put them back into the oven for a few minutes and try again. The bottoms should have a nice golden sear. If they do, they’ll release from the pan and flip easily.

Continue baking. Roast for another fifteen minutes or so, until the potatoes are tender and golden brown. Large potato chunks will take longer than small chunks so roasting time depends on how large you cut the potatoes.

Serving Ideas

Dinner: Since the oven is set at 425°F already, why not make roasted broccoli and kill two birds with one stone? Make spicy garlic shrimp or air fryer salmon to go with the garlic roasted potatoes. Lately, a couple of our favorites are garlic butter chicken bites or garlic butter steak bites. Add a crisp house salad, dressed with from-scratch vinaigrette. Straightforward and rich!

Meal bowls: These flavorful garlic roasted potatoes with paprika make a fantastic base for your favorite meal bowls, instead of the more usual rice or grains. Top the potatoes with slow cooker pulled pork or crockpot BBQ chicken. (we keep serving-size packages of cooked meat in the freezer just to make bowls!) Add all your favorite toppings.

Breakfast: We like to make a big sheet pan of garlic roasted potatoes, serve some for dinner, and then reheat the leftovers in the morning for speedy breakfast potatoes. One of our favorite breakfast meals is roasted potatoes, topped with a runny fried egg and a few slices of avocado. It’s a standby! If we have pickled red onions in the refrigerator, even better!

Straightforward Recipe Variations

• Make Parmesan garlic roasted potatoes. Add grated or shredded Parmesan to the pan for the last five minutes of cooking time, or just until it melts. Don’t add it right away because it tends to scorch.
• Use sweet potatoes. This recipe will work with pretty much any type of potato, including sweet potatoes, or a mixture of sweet potatoes and regular potatoes.
• Bake at a different temperature. If you need to cook something else in the oven at a different temperature, you can still make garlic roasted potatoes. If you have to lower the oven temperature, keep in mind that it will increase the cooking time. As an example, try baked salmon with maple mustard glaze. It bakes at 400°F. Simply start the potatoes at 425°F, prep the salmon, and when you flip the potatoes, turn down the oven and put the pan of salmon in the oven for 20 minutes. You could even push the potatoes to one side of the sheet pan and add the salmon to the same pan.

Helpful Tips

For the crispiest roasted potatoes EVER, try our recipe for a standby crispy roasted potatoes. However, a few of the tips that we share in that post could be applied here as well.

• Cut the potatoes into fairly small pieces. The smaller the pieces are, the crispier the potatoes will be. Make sure they’re fairly uniform in size so that they all get done at the same time.
• Soak and rinse. Although it seems counter-intuitive, if you soak the cut potatoes in cold water for 30 minutes or more, they will get crispier when you roast them (or air fry them). Soaking and rinsing removes excess starch from the surface of the potatoes which can get gummy or sticky when roasted.
• DRY. Then dry again. The drier, the better. Water clinging to the potatoes will cause them to steam in the oven which will make them soft, and definitely not crisp. We use a clean lint-free dish towel.
• Start off hot! Preheat your oven. You can preheat the sheet pan, too, because then the potatoes will start getting crispy immediately.
• Don’t overstir them. Let them bake for 20 minutes until the bottoms are golden brown, then give the potatoes a stir, and bake another 15 minutes or so.

Keeping leftovers

Refrigerate/Freeze: Store leftover potatoes in a covered container in the refrigerator for up to four days. They can be frozen for up to a month.

Reheat: To restore the crispiness of the potatoes, there are a few options. Your air fryer will do a great job of reheating them. Toss them in there for a few minutes, and voila! You can also reheat the potatoes in your oven or toaster oven. Preheat it to 425°F, then bake for 5 minutes or until the potatoes are crispy and warmed through. To heat them on the stovetop, use a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes. Microwaving is not recommended.

• Yield: 4
• Prep: 15 minutes
• Cook: 35 minutes
• Total: 50 minutes

Ingredients

• 4 cups diced potatoes (½ inch cubes or smaller if you love them crispy!)
• 2 teaspoons olive oil
• 1 teaspoon kosher salt (reduce to ½ teaspoon if not using a coarse grain salt)
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon coarsely ground black pepper (reduce to ¼ teaspoon if you have finely ground black pepper)
• ¼ teaspoon onion powder

Method

1. Preheat oven to 425°F.
2. Toss diced potatoes with oil, salt, paprika, garlic powder, pepper, and onion powder until the potatoes are evenly coated with spices.
3. Spread potatoes in an even, single layer on a large rimmed baking sheet, about 18 by 13 inches.
4. Roast for 20 minutes, stir, and continue to roast for 15 minutes or until crispy on the outside and tender on the inside. Baking time may vary slightly depending on how large or small you cut your potatoes.
5. Enjoy immediately.

Notes

Potatoes: Pretty much any type of potato can be used in this recipe, including sweet potatoes. If you use a tender-skinned potato, like red or Yukon gold, you don’t need to peel them. Russets or Idaho potatoes should be peeled first. Baby potatoes are reliable, too. We usually halve them before roasting them but if they are small, you can leave them whole.

Air fryer: Reduce olive oil to ½ teaspoon. Air fry prepared potatoes at 350°F for 15 minutes or until crispy on outside and soft on the inside, tossing/shaking basket once or twice during cooking time.

Convection: If you have a convection setting on your oven, use it for extra crispiness!

Sodium note: You can reduce the salt in this recipe if you’re watching sodium in your diet. The potatoes taste best with this amount of salt, but as always, adjust for your personal needs. We use kosher salt which has large crystals; if you use a fine salt, reduce the amount to ½ teaspoon.

Reheating: Leftover potatoes can be refrigerated for up to 4 days. Reheat leftover potatoes in the oven or toaster oven preheated to 425°F for 5 minutes or until crispy and warmed through. You can also reheat them in a dry frying pan over medium high heat, stirring or tossing frequently, for 5 minutes or until crispy and warmed through. Microwaving is not recommended because the potatoes get a bit soggy.