Wash and dry well the potatoes – roasted red-skin potatoes can have more dirt on them.
If the potatoes are mini, keep them whole. If larger, cut them into two or three – about 1-inch cubes. Also, if you're using larger potatoes, cut them into 1-inch cubes, it'll make sure the roasted potatoes in the oven cook evenly.
Mince the garlic well, then toss with the potatoes and the oil, salt, and pepper. If using extra herbs, add them now too.
Place the seasoned potatoes on a baking sheet in a single layer or in an oven-safe skillet, as I do.
Roast in the oven for about 25-30 minutes. If the potato pieces are bigger, you'll want to add around five more minutes.The garlic roasted potatoes should be fork tender, golden brown, crisp on the outside, and tender on the inside.
These roasted potatoes are best enjoyed fresh, but you can make them ahead. You can store them in an airtight container in the refrigerator for up to 5 days. To reheat, warm them through in the oven at 400ºF/200ºC. You can also bring the crisp back to roasted baby red potatoes in a hot frying pan.
Optional add-ins:Italian seasoning, taco seasoning, rosemary, or any other dry herbs you prefer – they're all great compliments to garlic potatoes.To garnish: Parsley, chives, rosemary, basil, or any other aromatics you enjoy. You can also sprinkle some parmesan cheese to it melts over the hot potatoes.Tips to get the best oven-roasted new potatoes:
When roasting potatoes in the oven, spread them into one layer so they roast, not steam.
For small potatoes, make sure to pick or cut them the same size.
Flip them twice with a spatula while roasting so they brown all over.
Check the blog post for serving recommendations and answers to top FAQs!