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Close up shot of roasted garlic-herb potatoes garnished with fresh dill leaves and served in a baking pan.
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5 from 36 votes

Garlic Roasted Potatoes | How to Make the Best Crispy Roast Potatoes

Garlic roasted potatoes are crisp on the outside, fluffy and creamy on the inside, super easy to prepare, making it a perfect side dish for any meal.
I had some fresh dill leaves. Feel free to add any fresh herbs (cilantro, parsley, oregano, rosemary or thyme) or dried herbs and seasoning of your choice.
You will find instructions to make the crispiest roasted potatoes in 4 ways – oven, air fryer, pan roast, instant pot. Choose any way you like. I personally love oven-roasted potatoes and I feel the best crispy roasted potatoes are obtained when cooked in an oven.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Dinner, Finger Food, Lunch, Side Dish
Cuisine: American, Australian, Canada, United Kingdom
Servings: 6
Calories: 225kcal
Author: Kushi

Ingredients

  • 5 medium-sized Potatoes, cut into cubes
  • 2 tablespoon fresh Dill leaves, chopped (use any herbs of your choice)
  • 4 tablespoon Olive oil or Coconut Oil
  • 1 teaspoon Garlic powder
  • 5 Garlic cloves, roughly chopped
  • 1 teaspoon Salt, adjust to taste

Instructions

STEP I

  • Nicely wash the potatoes. Peel them if desired, and cut them into cubes.
    5 medium-sized Potatoes, cut into cubes
  • Now boil the potatoes in water till they are cooked and drain them. To speed up the process, you can even microwave the potatoes for 5 minutes. Boiling gives the extra crispy crust to the potatoes.
  • While the potatoes are boiling, in a bowl add dill leaves, oil, garlic powder, garlic cloves, salt to taste, and mix well.
    2 tablespoon fresh Dill leaves, chopped (use any herbs of your choice), 4 tablespoon Olive oil or Coconut Oil, 1 teaspoon Garlic powder, 5 Garlic cloves, roughly chopped, 1 teaspoon Salt, adjust to taste
  • Once the potatoes are boiled and drained, nicely toss them with the garlic-herb mixture and let this stand for 10 minutes so that the hot potatoes absorb the flavors from garlic, herb, and oil.

Now roast the potatoes in oven, pan, instant pot or air fryer. Its totally your choice. I have shared how to roast the potatoes in all 4 ways below.

    OVEN ROASTED GARLIC HERB POTATOES – BEST WAY TO MAKE CRISPY POTATOES EVERY SINGLE TIME.

    • Preheat the oven to 425 degrees F. Line the baking sheet with parchment paper or use a nonstick baking pan. Use cooking spray to grease the surface if needed. Place this in the oven while preheating so that the pan gets extremely hot and potatoes will not stick.
    • Add the potatoes in a single layer in the preheated baking pan.
    • Bake this for 30 minutes or until crisp and golden brown turning halfway at 15 minutes so that both sides get that crispy golden brown texture.

    AIR FRYER CRISPY GARLIC HERB POTATOES

    • Spray the air fryer basket once at the beginning with any cooking spray of your choice.
    • Place the boiled and seasoned potatoes in the air fryer basket and bake at 400 degrees F. Stir and cook until the exterior becomes crisp and golden brown about 18 to 20 minutes. Toss them halfway through (around 10 min mark) and shake to ensure even cooking. 

    STOVETOP PAN ROASTED OR GRILLED GARLIC HERB POTATOES

    • Grease pan with oil. Once the pan or grill is hot, add the boiled or microwaved and seasoned potatoes in a single layer within the pan. Cover with lid and cook on a medium flame for 8 minutes.
    • Once it becomes golden brown, flip and cook on the other side for an additional 6 to 8 minutes. You may drizzle oil if needed. For the best result cook this on medium to medium-low flame.
    • Here the exact time may vary depending on the pan you use and the intensity of the flame.

    INSTANT POT CRISPY ROASTED POTATOES

    • Add 1 cup of water along with the chopped potatoes to your instant pot.
    • Secure the lid and pressure cook on HIGH for 12 to 13 minutes and quick release.
    • Drain the water and immediately toss pressure-cooked potatoes with the garlic herb mixture. Let this sit for 10 to 15 minutes. This will allow the potatoes to absorb the flavors.
    • Set the instant pot to SAUTE mode.
    • Drizzle 1 or 2 teaspoon of oil if needed. Once hot, add the seasoned and cooked potatoes and leave it undisturbed for 3 to 5 minutes. Once the bottom becomes golden brown, carefully flip using a spoon or tongs and cook on the other side till it’s browned and crisp. You may drizzle oil during this cooking process if needed.

    Notes

    • If you are worried about the fresh garlic burning at high temperatures feel free to substitute it with garlic powder.
    • See that the pan is hot before adding potatoes. This will prevent the potatoes from sticking to each other.
    • For even cooking make sure you leave space between potatoes.
    • Do not keep flipping the potatoes. When it crisp and golden brown on one side, simply flip and cook the other side. Just once.
    • I have used coconut oil. You can use olive oil too.

    Nutrition

    Calories: 225kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 399mg | Potassium: 764mg | Fiber: 4g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 36mg | Calcium: 27mg | Iron: 2mg