Crispy Garlic Herb Roasted Red Potatoes
Serves: 4–6
Prep time: 15 minutes
Cook time: 40–50 minutes
Total: about 1 hour
Difficulty: Easy
Ingredients
Potatoes
2 lb (900 g) small red potatoes
3 tbsp extra-virgin olive oil
2 tbsp unsalted butter, melted
5–6 cloves garlic, finely minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
1 tsp kosher salt
1–1½ tsp freshly cracked black pepper
½ tsp onion powder
½ tsp garlic powder
Caramelized garlic-onion mixture
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
½ tsp brown sugar, optional
Pinch of salt
¼ tsp black pepper
Finishing
1 tbsp chopped fresh parsley
1 tsp fresh thyme leaves
1–2 tbsp grated Parmesan, optional
Flaky sea salt, to taste
1 tbsp extra-virgin olive oil or melted butter
Step-by-Step Recipe
1. Choose and prepare the potatoes
Use small red-skinned potatoes approximately 1½–2½ inches across.
Wash and scrub them well. There’s no need to peel them—the red skins provide much of the color seen in the photograph.
Cut each potato into halves or quarters, depending on size.
Try to keep the pieces relatively similar in size so they cook evenly.
2. Optional soaking step
For particularly crispy potatoes, place the cut potatoes in cold water for 15–20 minutes.
This removes some surface starch.
Drain very well and, importantly, pat the potatoes completely dry with clean kitchen towels.
If you’re short on time, you can skip soaking.
3. Make the seasoning mixture
In a large bowl combine:
olive oil
melted butter
minced garlic
oregano
thyme
rosemary
smoked paprika
salt
black pepper
onion powder
garlic powder
Mix thoroughly.
Add the potatoes and toss until every piece is coated.
4. Prepare the roasting pan
Heat the oven to 425°F (220°C).
For the crispiest result, place a large metal baking sheet in the oven while it preheats.
Once hot, carefully remove it.
Add approximately 1 tbsp olive oil to the hot pan and spread it around.
Place the potatoes cut-side down.
Don’t overcrowd them. There should be a little space between pieces.
This is important because crowded potatoes tend to steam rather than roast.
5. Roast
Roast for approximately 25 minutes without disturbing them.
The bottoms should become deeply golden.
Flip the potatoes and continue roasting for another 15–20 minutes.
They’re ready when:
the skins are deeply browned,
the cut surfaces are crisp,
the centers are fork-tender,
and the edges are caramelized.
For an especially dark, crispy finish, use the broiler for 1–2 minutes at the end, watching carefully.
6. Make the caramelized onion mixture
While the potatoes roast, heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-low heat.
Add the diced onion and a pinch of salt.
Cook for approximately 8–12 minutes, stirring frequently.
Add the minced garlic during the final 2–3 minutes.
If desired, add ½ tsp brown sugar to encourage caramelization.
The mixture should become:
golden + soft + fragrant + slightly sticky.
Don’t burn the garlic.
7. Combine
Transfer the hot roasted potatoes to a large bowl.
Add the caramelized onion and garlic mixture.
Toss gently.
Add:
fresh parsley
fresh thyme
flaky salt
additional black pepper
For a richer version, drizzle with another tablespoon of melted butter or olive oil.
8. Optional Parmesan finish
For a more savory, restaurant-style version, add 1–2 tablespoons finely grated Parmesan while the potatoes are still hot.
Toss gently so that some Parmesan sticks to the crispy surfaces.
How to Get the Look in the Photograph
The photograph shows potatoes with a deeply browned exterior and glossy coating.
For that result:
Use red-skinned potatoes.
Keep the skins on.
Dry the potatoes thoroughly.
Preheat the baking sheet.
Don’t overcrowd the pan.
Put the cut side against the hot pan.
Don’t flip too early.
Use both olive oil and butter.
Add the caramelized garlic/onion mixture after roasting.
Finish with fresh herbs and a little flaky salt.
Nut Information
Does this recipe contain nuts?
No. The basic recipe is naturally nut-free.
There are no:
peanuts
almonds
walnuts
pecans
cashews
pistachios
hazelnuts
macadamia nuts
in the standard recipe.
Can I add nuts?
Yes, although nuts aren’t necessary for this dish.
Good choices include:
pecans: sweet and buttery
walnuts: earthy and slightly bitter
almonds: crunchy and mild
pistachios: slightly sweet and colorful
hazelnuts: rich and toasted
Use approximately ¼ cup chopped toasted nuts for 4–6 servings.
What is the best nut?
For this particular flavor profile, I’d choose toasted pecans. Their sweetness works well with caramelized onion, garlic and roasted potatoes.
Can I make it completely nut-free?
Yes. Simply omit nuts and make sure packaged ingredients such as seasoning blends, Parmesan and butter are labeled appropriately if you’re cooking for someone with a serious allergy.
Can I use pumpkin seeds?
Yes. Pumpkin seeds (pepitas) are seeds, not tree nuts, and provide excellent crunch. However, anyone with a seed allergy should avoid them.
Recipe Q&A
Q: Can I use Yukon Gold potatoes?
Yes. Yukon Golds become particularly creamy inside while developing crisp edges. Red potatoes give you the closest appearance to the photograph.
Q: Do I have to boil the potatoes first?
No. This recipe roasts them directly.
For even more tender centers, you can parboil the potatoes for 5–7 minutes, drain thoroughly, rough them up slightly, then roast.
Q: Why are my potatoes not crispy?
Usually one of four things is responsible:
the potatoes were wet,
the pan was overcrowded,
the oven wasn’t hot enough,
or the potatoes were flipped too early.
Dry potatoes and plenty of space are especially important.
Q: Can I use only olive oil?
Yes. Replace the butter with an additional 2 tbsp olive oil.
Q: Can I make this dairy-free?
Yes. Replace the butter with olive oil or a dairy-free butter and omit Parmesan.
Q: Can I make this vegan?
Yes. Use olive oil instead of butter and omit Parmesan, or use a vegan Parmesan alternative.
Q: Can I use garlic powder instead of fresh garlic?
Yes, but fresh garlic gives the dish a much better flavor. If using garlic powder alone, use approximately 1½ tsp for the full recipe.
Q: Can I use fresh herbs instead of dried?
Definitely.
A good combination is:
1 tbsp fresh thyme
1 tbsp chopped rosemary
2 tbsp chopped parsley
Add the delicate parsley toward the end rather than roasting it for the entire cooking time.
Q: Can I make these potatoes spicy?
Yes. Add:
½ tsp red pepper flakes, or
¼–½ tsp cayenne pepper.
Q: Can I add Parmesan?
Yes. Parmesan is excellent with this recipe and adds salty, umami flavor.
Q: Can I prepare these ahead of time?
Yes. Roast the potatoes until almost finished, cool them, refrigerate, then reheat at 425°F (220°C) for approximately 10–15 minutes.
Add the fresh herbs and finishing butter/oil afterward.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3–4 days.
Reheat in an oven or air fryer rather than the microwave if you want to restore the crisp exterior.
Q: Can I make them in an air fryer?
Yes. Cook at approximately 400°F (205°C) for 18–25 minutes, shaking or turning halfway through. Cooking time varies with potato size and air fryer.
Q: What should I serve with them?
They’re excellent alongside:
roast chicken
steak
grilled salmon
pork tenderloin
roasted vegetables
burgers
grilled mushrooms
green salad
They can also work as a hearty vegetarian side with a poached or fried egg.
Q: What gives the potatoes their glossy appearance?
The combination of olive oil, butter, roasted potato starch, and the caramelized onion-garlic mixture creates the glossy coating visible in the photograph.
Q: Can I add honey?
Yes, but use very little—about 1 tsp. Too much can cause the potatoes and garlic to burn at 425°F.
Q: Is the brown sugar necessary?
No. It’s optional. The onions will caramelize naturally. I recommend leaving it out if you prefer a more savory potato.
Q: What is the closest version to the photograph?
Use small red potatoes + olive oil + butter + lots of cracked black pepper + garlic + caramelized onion + oregano + thyme + smoked paprika, then finish with fresh herbs and flaky salt. This will give you the closest combination of color, crispness, gloss, and flavor shown in the image.
