Garlic and herb roasted red potatoes are an easy, delicious side dish. This makes the perfect side dish for roast beef, chicken or ham. Yummy, elegant, and effortless!
Garlic and Herb Roasted Red Potatoes
Post may contain affiliate links. To read my affiliate policy click here.
Potatoes are one of my favorites.
I could eat them any time of day with almost any meal.
My son is the same way. Give the kid some potatoes and he is the happiest little boy ever. French fries, hashbrowns, roasted potatoes… doesn’t matter. As long it’s a spud, he’s delighted.
And these garlic and herb roasted red potatoes are something he and I both agree on. We could finish the whole tray of them by ourselves (and he’s 2 so that says a lot.)
We love making them too! They are so easy with just a few ingredients and a big, flavorful payoff.
And they are super versatile, pairing well with anything from beer cheese to any roast or chicken dish you can think of!
Ingredients and Kitchen Tools
Ingredients: Red potatoes, Olive oil, Pressed Garlic, Spice and Fresh Herbs
- Red potatoes– 3 pounds, cut into quarters or eights depending on the size of the potatoes.
- Olive oil
- Garlic– Fresh, pressed garlic works better here than dried garlic powder.
- Herbs– You can tailor the herbs to work with your mains. We are using salt, pepper, dried rosemary and fresh parsley.
Some basic kitchen tools you want to have on hand include:
- A cutting board
- Sharp knife
- Garlic press
- Vegetable Peeler– totally optional. I like to leave the skins on.
- Sheet pan
- Foil
- Nonstick Cooking Spray
How to Make
- Wash and cut the potatoes.
Cut the potatoes into equal sized piece.
You don’t need to peel the potatoes unless you want to but make sure you wash the dirt from the outside off and cut off any knobs. Then cut them into wedges or quarters or eighths depending on the size of your potatoes.
- Season them.
Garlic and Herb Roasted Red Potatoes
Put the cut potatoes into a bowl. Drizzle them with olive oil and season them with salt, pepper, pressed garlic and dried rosemary. Toss to evenly combine. Then pour them onto a cookie sheet that you have lined with foil and sprayed with nonstick spray.
- Roast the potatoes.
Garlic and Herb Roasted Red Potatoes
Roast the potatoes in a 400 degree oven for 50-60 minutes. Flip the potatoes halfway through the cooking process. Once the potatoes are lightly golden and slightly crisp on the outside, remove them from the oven. Sprinkle them with fresh, chopped parsley prior to serving. Enjoy!
What to Serve With
Garlic and Herb Roasted Red Potatoes make a yummy side for roast beef.
This red potato recipe goes well with so many things. I love them with:
- Blood orange roast chicken
- Roast beef with apple cider gravy
- Greek chicken breasts
- French onion chicken
They also pair really well with holiday hams or pork chops.
Storing Leftovers
Garlic and Herb Roasted Red Potatoes
Store any leftovers in a sealed container in the fridge for 3-4 days. Reheat in a 300 oven on a baking sheet until warmed through. Drizzle on more olive oil if needed.
Tips and Tricks
Garlic Herb Roasted Red Potatoes
- You don’t need to peel the potatoes! In fact, I prefer leaving the skin on. Red skin potatoes have thinner skins and the skins get nice and crisp.
- Make sure you cut the potatoes into relatively equal sized pieces.
- Feel free to switch out the herbs. You could use any other blend. I like these southwestern roasted potatoes.
Other Side Dishes
Roasted Red Potatoes
Looking for something else to serve along with these potatoes? Try these other flavor packed sides:
- Garlic Roasted Green Beans
- Roasted Garlic Parmesan Brussel Sprouts
- Italian Cucumber Tomato Salad
- Classic Homemade Stuffing
Did you make these GARLIC AND HERB ROASTED RED POTATOES or any other recipe on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.
Ingredients
- 3 pounds of red potatoes cut into quarters or eights depending on the size of the potatoes.
- 1/4 cup of olive oil
- 8 cloves of garlic pressed
- 1 tsp rosemary
- Sea salt and black pepper to taste
- 1/4 cup of fresh chopped parsley
Instructions
- Wash and cut the potatoes. You don't need to peel the potatoes unless you want to but make sure you wash the dirt from the outside off. Then cut them into wedges or quarters.
- Season them. Put the cut potatoes into a bowl. Drizzle them with olive oil and season them with salt, pepper, pressed garlic and dried rosemary. Toss everything together to evenly coat the potatoes.
- Roast the potatoes. Roast the potatoes in a 400 degree oven for 50-60 minutes. Flip the potatoes halfway through the cooking process. Once the potatoes are lightly golden and slightly crisp on the outside, remove them from the oven. Sprinkle them with fresh, chopped parsley prior to serving. Enjoy!
Leave a comment