Garlic Roasted Potatoes Skillet

By Rena |

These pan-roasted garlic baby potatoes are so tasty, crispy on the outside, and buttery soft on the inside. Bursting with garlic herb flavors and makes for a perfect side dish recipe.

top view roasted potatoes

These crispy roasted baby potatoes are so tasty and addicting. They are coated with garlic and fresh herbs, and pan-roasted until golden brown on your stovetop instead of the oven. Crispy golden on the outside and perfectly soft and fluffy on the inside. The perfect side dish to serve up with any meal for lunch or dinner.

Why you will love these roasted potatoes

  • So good: these roasted garlic potatoes are so crispy on the outside and fluffy on the inside. They will become your new favorite side dish to serve your family. The best roast potatoes ever!
  • Easy: no need to roast these baby potatoes in the oven to get that crisp. Make them on your stovetop using a skillet!
  • Perfect side dish: these roasted baby potatoes are perfect to pair with any meal whether you are keeping everything vegetarian or serving them with some protein like this salmon piccata recipe or these baked BBQ chicken breasts.
top view roasted baby potatoes in an orange skillet

Ingredients you will need

1 lb baby gold or red potatoes
Olive oil
kosher salt and black pepper
Onion powder
garlic cloves
Herbs: fresh thyme, fresh rosemary, fresh parsley

ingredients for garlic roasted potates

How to make roasted potatoes from scratch

  • Cut the potatoes in half lengthwise and place in a large bowl. Add in half of the oil, salt, pepper, onion powder, garlic, thyme, and rosemary. Mix well to coat.
  • Heat a very large non-stick pan or skillet with a lid, over medium heat.  Add the coated potatoes to the pan, and stir in 1/2 cup of water.
  • Cover with the lid and cook until potatoes are tender, about 30-35 minutes (depending on their size, mine were medium), stirring halfway through. Check to see the tenderness after 15-20 minutes, and add more water if needed.
  • Once the potatoes are tender, remove the lid and stir in the remaining oil.
  • Increase the heat to medium-high and continue to cook the potatoes for 6-8 minutes, or until they start to get golden-brown.
  • Garnish with chopped parsley and serve!
top view roasted potatoes in a skillet

Recipe notes and tips

  • Potatoes: Use any baby potatoes of choice. Thoroughly was the potatoes since you won’t be peeling them.
  • Oil: you may use any other oil of choice. Avocado oil is another great option.
  • Herbs: We prefer that you use fresh herbs to bring out the flavor. But you can sub these with dried herbs.
  • If you prefer to roast these crispy rosemary roasted potatoes in the oven, you definitely can roast in a preheated oven at 400 F for 25-30 minutes or until they are crispy and fork-tender.
  • Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave when ready to eat.
top view of roasted potatoes in skillet

other Side dish recipes

Recipes to pair these roasted potatoes with

side shot of roasted potatoes in skillet

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top view of roasted potatoes in an orange skillet

Garlic Roasted Potatoes Skillet

Baby potatoes smotherred with garlic and herbs, and pan-roasted until crispy and tender.
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 124kcal
Author: Rena

Ingredients

  • 1 lb baby gold or red potatoes thoroughly washed
  • 3 tbsp olive oil divided
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1/2 tsp onion powder
  • 3 garlic cloves minced
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped parsley to garnish

Instructions

  • Cut the potatoes in half lengthwise and place in a large bowl. Add in half of the oil, salt, pepper, onion powder, garlic, thyme, and rosemary. Mix well to coat.
  • Heat a very large non-stick pan or skillet with a lid, over medium heat.
  • Add the coated potatoes to the pan, and stir in 1/2 cup of water.
  • Cover with the lid and cook until potatoes are tender, about 30-35 minutes (depending on their size, mine where medium), stirring halfway through. Check to see the tenderness after 15-20 minutes, and add more water if needed.
  • Once the potatoes are tender, remove the lid and stir in the remaining oil.
  • Increase the heat to medium-high and continue to cook the potatoes for 6-8 minutes, or until they start to get golden-brown.
  • Garnish with chopped parsley and serve!

Notes

  • Potatoes: Use any baby potatoes of choice. Thoroughly was the potatoes since you won’t be peeling them.
  • Oil: you may use any other oil of choice. Avocado oil is another great option.
  • Herbs: We prefer that you use fresh herbs to bring out the flavor. But you can sub thee with dried herbs.
  • If you prefer to roast these in the oven, you definitely can roast in a preheated oven at 400 F for 25-30 minutes or until they are crispy and fork-tender.
  • Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave when ready to eat.

Nutrition

Serving: 1cup | Calories: 124kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 331mg | Fiber: 2g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg
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