Garlic Roasted Potatoes
Roasted potatoes depend on high heat and minimal crowding to achieve a crisp, deep-brown exterior while maintaining a fluffy center. Tossed in garlic-infused oil, these require only a hot oven and enough surface area to ensure each piece has contact with the pan.
Size matters for consistent roasting
Cut your potatoes into uniform, one-inch chunks so they finish cooking at the same time. Don't crowd the pan, or they will steam rather than crisp.
- Large rimmed baking sheet
- Chef's knife
- Large mixing bowl
What goes in.
- 2 lbYukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 4 tbspneutral oil, such as grapeseed or avocado
- 5 clovesgarlic, smashed and minced
- 1 tspkosher salt
- 1/2 tspfreshly cracked black pepper
- 1 tbspfresh rosemary, chopped
The Single-Layer Rule
Ensure every potato chunk is touching the surface of the baking sheet. If they overlap, they lose their crunch.
The method.
Heat the oven
Preheat your oven to 425°F. Place your empty baking sheet inside while it heats; a hot pan starts the searing process the second the potatoes land.
Coat the potatoes
In a large bowl, whisk the oil, minced garlic, salt, pepper, and rosemary. Add the potato cubes and toss until every side is thoroughly coated in the mixture.
Roast
Carefully pull the hot sheet from the oven. Spread the potatoes in a single layer. Return to the oven and roast for 30 minutes.
Flip and finish
Use a metal spatula to turn the potatoes, ensuring the side that was against the metal now faces up. Roast for another 10 to 15 minutes until they are deep brown and offer no resistance when pierced with a fork.
Other turns to take.
Spicy Version
Add a teaspoon of red pepper flakes to the oil mixture before tossing.
Herb-Forward
Swap rosemary for fresh thyme or oregano, adding them in the last 5 minutes of roasting to prevent burning.
When it doesn't go to plan.
Pat the potatoes dry with a kitchen towel before tossing them in oil; excess moisture causes sogginess.
Do not peel the Yukon Golds; the skin adds necessary texture to the final roast.
If using a dark-colored baking sheet, check the potatoes 5 minutes earlier, as they brown faster.
The ones that keep coming up.
Can I use butter instead of oil?
Butter has a lower smoke point and contains milk solids that burn at 425°F. Stick to high-heat oils for the roast and toss with a knob of butter after taking them out of the oven if you prefer that flavor.
My garlic is burning, what should I do?
If you notice the garlic turning dark brown before the potatoes are tender, move the baking sheet to a higher rack or reduce the heat to 400°F.
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