Get ready for the most amazing Roasted Russet Potatoes with Garlic you've ever tasted! These seasoned diced potatoes roast up golden with crispy edges, and the whole garlic cloves turn soft and sweet in the oven.
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Cubed white potatoes are roasted alongside whole cloves of garlic. To amp up the flavor, I sprinkle on a mix of sweet paprika, salt, and pepper.
This recipe is ridiculously easy to make and incredibly delicious, making it a surefire hit for any occasion.
Why You'll Love This Dish
Roasted diced potatoes come out crispy on the outside and fluffy inside. No frying needed. Toss them in a little oil, season, and roast.
The garlic cloves soften in the oven and add a sweet, mellow flavor that deepens the dish. I always throw in garlic when I roast vegetables. It's healthy and tastes great.
Paprika adds a hint of heat and a rich red color.
This dish is easy to make and goes with just about any meal.
How To Buy and Store Russet Potatoes
Very Important: When you're at the grocery store, keep this information in mind. The most important thing is to choose firm potatoes with smooth, unblemished skins. Avoid potatoes with cuts, bruises, sprouts, or green spots. If you notice any signs of decay, discard the entire potato to prevent further contamination.
For the reasons mentioned, it's wise to purchase a few extra potatoes than what you need to account for any potential spoilage. If you need 2 potatoes, buy three; for 5, get 7 or 8. This ensures you have enough, even if some need to be discarded due to rot or green spots. Sometimes you can't see the rot until you cut it open.
Storage: Store Russet potatoes in a cool, dark, and well-ventilated spot, such as a pantry closet, to prevent sprouting or spoilage.
Avoid areas with direct sunlight or fluctuating temperatures.
Keep Russet potatoes out of the refrigerator, as the cold can alter their starches, affecting flavor and texture.
Storage Containers: Store potatoes in a paper bag, mesh grocery bag, or on a plate to maintain airflow and prevent moisture buildup. Avoid using plastic bags, which can trap moisture and lead to rotting.
How To Season Russet Potatoes
Seasoning your potatoes is crucial, but here's something to keep in mind: due to their high starch content, potatoes require more salt than any other vegetable.
When cooking, adjust your seasoning accordingly. Once your dish is out of the oven, taste it, and season to your liking with a little more salt. I like Malden sea salt flakes to add a little crunch and pure clean flavor.
Ingredients
- Russet potatoes
- Garlic
- Olive oil
- Sweet paprika
- Salt and black pepper
- Parsley
Substitutions
Potatoes: use red potatoes, Yukon gold potatoes, sweet potatoes, fingerling potatoes, or purple potatoes.
Garlic: Substitute pearl onions, peeled and halved, for a different flavor profile.
Paprika: Paprika is a spice made from ground dried chili peppers and used to flavor and beautiful color to dishes. I use sweet Pride of Szeged Sweet Paprika, paprika from Hungary. You can pick it up at most grocery stores.
No paprika? Try your favorite dry seasonings such as Italian seasoning or herbs de Provence. Even Blackened Seasoning, which I use for fish recipes, would be great on the potatoes.
Salt: If you're aiming for low sodium roasted potatoes, substitute Mrs. Dash, original flavor, for salt. You can pick it up in the spice aisle at all markets.
Herbs: I'm using fresh curly-leaf parsley. Alternatively, you can use fresh basil, oregano, chives, cilantro, or thyme.
How to Oven Roast Russet Potatoes
- Preheat the oven to 400 degrees Fahrenheit. Line your largest rimmed baking sheet with parchment paper.
- Peel the potatoes and cube them. As you cut the potatoes, place the pieces in a large bowl of cold water to prevent them from turning brown.
- Separate the garlic cloves and remove any loose papery skin. Peel the garlic cloves by gently smashing them with the side of a chef's knife and cutting away the woody stem on each. Keep the peeled garlic cloves in a small bowl until ready to use; they don't need to go into the water with the potatoes.
- Remove the potatoes from the water and pat them dry with a clean paper towel or dish towel.
- In a large bowl, combine the potatoes and peeled garlic cloves. Add the olive oil, paprika, salt, and pepper. Toss everything together with tongs or gloved hands until well combined.
- Spread the seasoned potatoes and garlic in a single layer on the prepared baking sheet, making sure they're not touching.
- Roast for about 30 minutes, pull the pan out and flip them around. Roast another 10 minutes until the potatoes are golden brown and fork-tender.
- Remove the pan from the oven. Allow them to cool slightly, then taste and season with additional salt if needed. Plate the potatoes and garlic and toss with chopped parsley. Serve hot.
What To Serve With Roasted Potatoes
A plate of roasted russet potatoes complements a variety of dishes, from a simple tuna sandwich to a juicy pan-seared steak, and everything in between. They're also perfect with a big bowl of chuck steak chili.
In my family, the preferred condiment is ketchup, but these potatoes also pair well with sour cream, Parmesan cheese, or garlic aioli.
For a great entree to go with roasted potatoes, try any of these recipes:
For more potato recipes, try Roasted Tiny Red Potatoes, Oven Roasted Baby Gold Potatoes, Steamed Red Potatoes, Boiled Potatoes, and our NY Deli Potato Salad.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to three days.
Leftovers can be reheated in a small skillet over medium heat with a little oil or butter until heated through.
Top Tips for Crispy Oven Baked Potatoes
- Pat Potatoes Dry: Make sure to pat down potatoes with a towel after pulling them from the water.
- Mix Ingredients Thoroughly: When mixing the garlic cloves, olive oil, paprika, salt, and pepper, ensure they are well combined so that the paprika and oil are evenly distributed.
- Roast in a Single Layer: Arrange the potatoes in a single layer on the baking sheet with a little room around each piece. This allows the heat to circulate evenly, making the potatoes crispy.
- No Need to Turn: There's no need to turn the potatoes during roasting. If you want, you can flip them with tongs halfway through roasting. If your oven heats unevenly, you can rotate the pan halfway through cooking. This ensures even roasting, with the front and back pieces getting equal exposure.
Whether served alongside a salad, juicy burger, or a big steak, these potatoes never fail to impress, and everyone at the table enjoys them.
Oven Roasted Russet Potatoes
Ingredients
- 1 ½ pounds Russet potatoes peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sweet paprika
- 12 cloves garlic, peeled and roughly chopped.
- 2 tablespoons chopped parsley, finely chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line your largest rimmed baking sheet with parchment paper.
- Peel the potatoes and cube them. As you cut the potatoes, place the pieces in a large bowl of cold water to prevent them from turning brown.
- Peel the garlic cloves by gently smashing them with the side of a chef's knife and cutting away the woody stem on each. Keep the peeled garlic cloves in a small bowl until ready to use; they don't need to go into the water with the potatoes.
- In a large bowl, combine the potatoes and peeled garlic cloves. Add the olive oil, paprika, salt, and pepper. Toss everything together with tongs or gloved hands until well combined.
- Spread the seasoned potatoes and garlic in a single layer on the prepared baking sheet, ensuring they're not touching too closely to avoid steaming.
- Roast in the preheated oven for about 30 minutes, or until the potatoes are golden brown and fork-tender. Once roasted, remove from the oven. Allow them to cool slightly, then taste and season with additional salt if needed.
- Once roasted, remove from the oven. Allow them to cool slightly, then taste and season with additional salt if needed.
- Plate the potatoes and garlic and toss with chopped parsley. Serve hot.
