Garlic roasted red potatoes require minimal prep and complement almost any main dish.
With the school year winding down, our home life gets busier—celebrations, after-school activities, and the scramble to get ready for summer. That makes quick, reliable dinners essential, and easy side dishes are a huge help. I rely on recipes that take little time to prepare so I can spend more moments with my family.
Garlic roasted red potatoes are a go-to side in our house. They pair beautifully with roast chicken, grilled salmon, steak, eggs, roasted chickpeas—really any main—and they’re simple to make on busy weeknights. This recipe takes about 10 minutes to prep, similar to my 10 minute green beans, and then bakes while you do other things. Below is the version we make most often. I hope you enjoy it.
Garlic Roasted Red Potatoes
Course
Side Dish
Cuisine
American
15
minutes
25
minutes
40
minutes
6
124
kcal
Jereann Zann – Celiac Mama
Ingredients
- 4 large red potatoes
- 1-2 tbsp. olive oil
- 2-3 cloves garlic
- 1 medium Vidalia onion
- 1 tbsp. parsley
- salt to taste
- pepper to taste
Instructions
-
Preheat the oven to 400°F (200°C).
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Wash, dry, and cut the potatoes into bite-sized cubes.
-
Mince the garlic.
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Finely chop the onion.
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Place the potatoes, garlic, and onion in a large resealable bag.
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Pour in 1–2 tablespoons of olive oil and seal the bag. Toss or shake to coat the potatoes evenly.
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Season with salt and pepper to taste—about 1/2 teaspoon each is a good starting point—then add the parsley and seal the bag.
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Shake the bag for about 20 seconds to combine all ingredients well.
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Transfer the mixture into a glass baking dish and spread it into an even layer.
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Bake for 20–25 minutes, or until the potatoes are golden and fork-tender. If you prefer a crisper exterior, broil for 1–2 minutes at the end while watching closely.
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Serve hot and enjoy.
