Garlic Roasted Red Potatoes

Garlic Roasted Red Potatoes are an easy, flavorful side dish perfect for a weeknight or holiday meal that are crispy, fluffy and full of flavor. 

This is one of the easiest roast potato recipes you’ll ever make, all you need is a baking sheet, a large bowl to mix the ingredients in, and an empty stomach.


Crispy, yummy Garlic Roasted Red Potatoes are fantastic and easy to make, plus they’re perfect if you add a little sour cream to the top. I’m sure this will end up being one of your favorite recipes to go with any yummy main dish you can think up, from weeknights to Thanksgiving dinner.

We love garlicky potatoes like my super popular Garlic Mashed Potatoes (which I made with Red Potatoes btw), the mixture of garlic and red potatoes are heavenly.

A super secret combo we love in our house (which may seem like a random assortment of items) is my favorite Slow Cooker Crisp and Juicy Chicken with this Garlic Roasted Red Potatoes recipe topped with my secret copycat recipe for Zankou Garlic Paste that we eat about as fast as Monica used to eat (which made poor Ross eat as fast as he could). We like to stuff it into pita pockets *carbs on carbs are a win to me* and eat them along side a Greek Salad.

These Garlic Roasted Red Potatoes last well in the fridge, and they’re incredibly easy to reheat and serve up. All you need to perk them up is a little unsalted butter: just put some on and pop them in the microwave until they’re heated through.


More easy side dishes for your dinner table!


  • Preheat oven to 350 degrees.
  • Toss all the ingredients together in a large bowl.
  • Put potato mixture into a 9×13 baking dish.
  • Cover with foil and bake for 30 minutes.
  • Remove foil, mix potatoes and bake for an additional 30 minutes.

Roasted Garlic Red Potatoes


  • Spices: You can change up the flavor of your red potatoes by simply changing what spices you put on them, without having to rework the whole meal. Try adding a dash of paprika, oregano, fresh parsley, Italian seasoning, black pepper, or even a little nutmeg to make your Roasted Garlic Red Potatoes even more yummy.
  • Cut them into slices: You could slice the potatoes differently like in my Scalloped Potatoes recipe, kids love different shapes of food.


  • Are red potatoes good for baking: Yes, red potatoes, like most potatoes are great for baking. You can make them even crispier if you soak them in water for 20 minutes and dry them well before making the recipe to remove additional amounts of starch.
  • Do you peel red potatoes before roasting: Red potatoes, like Yukon Potatoes do not need to be peeled before baking. A good wash and scrub before prepping is all you need, the skin of the potato is thin enough and will add to the crispiness of the potatoes.
  • What nutrients are in red potatoes: Red Potatoes are a good source of Vitamin C, Vitamin B6, Potassium, Iron, Folate and other important nutrients like Magnesium and Niacin. Eaten as part of a well balanced diet they are a good nutritional option instead of potatoes like Russet potatoes but aren’t the nutritional powerhouse that Sweet Potatoes are.
  • Are roasted red potatoes healthy: Yes, red potatoes can be part of a healthy diet provided you leave the skin on while eating them. Much of the nutritional value is found in the skin of the potato which is why these are healthier than a Russet potato.
  • Are red potatoes healthier than regular potatoes: Yes, red potatoes are healthier than Russet potatoes because you can eat the skin of the potato where the nutritional value is found. While people sometimes eat russet potato skins they are almost always removed leaving behind mostly empty carbohydrates.



  • Serve: You shouldn’t leave Garlic Roasted Red Potatoes out at room temperature for longer than 2 hours.
  • Store: You can store your Garlic Roasted Red Potatoes in the fridge for up to a week as long as they are properly sealed up in an airtight container.
  • Freeze: You can freeze your cooked Garlic Roasted Red Potatoes for up to 10 months. Always allow the potatoes to completely cool down to room temperature before you freeze them.

Roasted Red Potatoes in white baking dish

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Garlic Roasted Red Potatoes

Garlic Roasted Red Potatoes are an easy, flavorful side dish perfect for a weeknight or holiday meal that are crispy, fluffy and full of flavor. 
Yield 8 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Sides
Cuisine American
Author Sabrina Snyder


  • 2 pounds red potatoes , quartered
  • 1/4 cup butter , melted
  • 4 cloves garlic , minced
  • 1 teaspoon kosher salt


  • Preheat oven to 350 degrees.
  • Toss all the ingredients together in a large bowl.
  • Put potato mixture into a 9x13 baking dish.
  • Cover with foil and bake for 30 minutes.
  • Remove foil, mix potatoes and bake for an additional 30 minutes.


Calories: 141kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 391mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 1mg
Keyword: Garlic Roasted Red Potatoes

Roasted Red Potatoes with Garlic

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Fantabulous! Oh my gosh these were outstanding. I followed the recipe to a tee. Nothing could be easier and the kitchen smelled wonderful! These will definitely be a regular on our rotation. It’s not only simple but the short list of ingredients make this easy to make at any time. Absolutely delicious potato!

  2. We had these potatoes for dinner tonight & the kitchen smells SOOOOOO good!!!!! THEY were so good & I’m looking forward to breakfast in the morning! Because I LOVE garlic, I added extra & also minced sweet onions with the garlic in my processor…TALK about YUM! Thank you for such a great side dish!

  3. These are so delicious! They have a delicious crunchy outside but soft and flavorful inside. I made these with our pork this weekend, and it was loved by the whole family!