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Crispy golden roasted petite potatoes

Petite Potato Recipe

Easy garlic roasted petite potatoes with crisp golden edges, tender centers, olive oil, fresh garlic, and parsley.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds petite red potatoes or other thin-skinned potatoes
  • 2–3 tablespoons olive oil
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 6 fresh garlic cloves, peeled and finely chopped
  • 1–2 tablespoons fresh parsley, chopped, for garnish

Method
 

  1. Preheat the oven to 400°F.
  2. Wash the potatoes thoroughly. Halve small potatoes and quarter larger potatoes.
  3. Place the potatoes on a baking sheet and drizzle with olive oil.
  4. Season with kosher salt and freshly ground black pepper.
  5. Add the finely chopped garlic and toss everything together until evenly coated.
  6. Spread the potatoes into a single layer, keeping some space between the pieces.
  7. Roast for about 30 minutes, or until the potatoes are golden and crisp outside and tender inside.
  8. Remove from the oven and sprinkle with fresh chopped parsley.
  9. Serve hot.

Notes

  • Keep the potato pieces similar in size so they cook evenly.
  • Avoid overcrowding the baking sheet. Space between the potatoes helps them become crisp.
  • Fresh garlic is recommended because roasting makes it mellow and naturally sweet.
  • Place cut sides against the baking sheet for extra browning.
  • Rosemary or thyme can be used instead of parsley for a different flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat in an oven or air fryer to bring back some of the crisp texture.