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Katie Serbinski, M.S., R.D., is a registered dietitian and millennial mom, blogging about healthy recipes, child and mom nutrition, and motherhood.

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Home » Food & Recipes » Sides » Garlic Roasted Potatoes + How to Make Perfectly Roasted Vegetables

Garlic Roasted Potatoes + How to Make Perfectly Roasted Vegetables

Oct 13, 2015 21 Comments

Whole garlic cloves and grated Parmesan cheese make these Garlic Roasted Potatoes a simple side dish the whole family will enjoy!

Whole garlic cloves and grated Parmesan cheese make these Garlic Roasted Potatoes a simple side dish the whole family will enjoy!

Once the cooler weather hits I’m cranking up my oven and roasting most vegetables [and some fruit] in sight. Roasting is one of the easiest, and most tasty ways to enjoy vegetables. It’s also considered one of the healthiest cooking methods because roasting adds a lot of flavor without much fat or calories.

Beyond health, I’ve been known to please the pickiest of eaters with a simple piece of roasted broccoli or radish. Want to know my secret? Well I’ve got about six of them! So here’s how to make perfectly roasted vegetables [+ one of my favorite roasted vegetable recipes]:

 

  1. Keep your oven HOT. Heat your oven to 425-450 degrees. This way the vegetables will cook fairly fast, browning on the outside and becoming nice and tender on the inside. Roasting vegetables in a very hot oven gives them a caramelized, sweet exterior and flavor while keeping the inside moist and tender
  2. Do not crowd the pan! The more veggies on your pan for roasting, the greater the chance they will steam. So make sure everyone has a spot and space. And if you’re feeding a crowd, opt for two pans and rotate them in the oven halfway through the roasting time.

    Whole garlic cloves and grated Parmesan cheese make these Garlic Roasted Potatoes a simple side dish the whole family will enjoy!
    This is almost too crowded… but notice how the veg is cut in similar size!
  3. Spice it up! A little oil and spice goes a long way with roasting, especially since roasted vegetables tend to take on a whole new flavor alone when roasted. My favorite combination is simple: olive oil, salt, and pepper. The flavor combinations are endless though— so don’t be afraid to add a teaspoon or two of your favorite spice!
  4. Cut evenly [pictured above]. It’s very important that you cut the vegetables in pieces of about the same size. Unevenly sized pieces won’t roast and brown in the same amount of time, and you’ll end up with both over roasted and under roasted vegetables.

    Whole garlic cloves and grated Parmesan cheese make these Garlic Roasted Potatoes a simple side dish the whole family will enjoy!
    Perfectly garlic roasted potatoes— the trick is to cut the potatoes as evenly as possible. My other trick is in the recipe below!
  5. Stop to stir. Halfway through the roasting process, pull out your pan and stir the vegetables. This allows browning on all edges and lets you see how fast/slow the roasting is happening.
  6. Vary your veggies. Try adding a few different veggies to your roasting repertoire. I like combining sweet potatoes, onions, and squash during the fall. I also like roasting broccoli and cauliflower together. Again, if you are using more than one kind of vegetable, be sure they have similar cooking times or else you might want to stop halfway through to add the faster cooking veggie.

    Whole garlic cloves and grated Parmesan cheese make these Garlic Roasted Potatoes a simple side dish the whole family will enjoy!
    One you have the veggies you want to roast, add them to a large resealable bag and season! The bag is a quick and clean way to make sure all the veggies get seasoned evenly.
Want your kids to eat more veggies? Try roasting them! Click To Tweet

My favorite part about roasting vegetables is that besides cutting and prepping the vegetables, it’s a hands-off cooking method! AND, if you double your batch you can use the leftovers for salads, sandwich filings, and egg scrambles. I especially like to make an extra batch and throw them in soup too.

What’s your favorite vegetable to roast? Mine is potatoes! Here’s a family-favorite recipe for garlic roasted potatoes— a side dish I make about once a week and that BOTH of my boys love. Dipped in BBQ sauce of course!

Garlic Roasted Potatoes + How to Make Perfectly Roasted Vegetables
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Katie Serbinski
Recipe type: Side Dish
Serves: 4 servings
Ingredients
  • 3 russet potatoes, halved and quartered
  • 10 garlic cloves, peeled whole
  • 2 tablespoons olive oil
  • ½ cup grated Parmesan cheese
  • Fresh parsley- optional garnish
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with foil. Spray foil with non-stick cooking spray.
  2. In a large bowl, add all remaining ingredients. Mix well so potatoes and garlic are coated with oil and cheese.
  3. Spread in an even layer on baking sheet and roasted for 30-35 minutes, stirring halfway through. Serve immediately.
3.3.3077

Whole garlic cloves and grated Parmesan cheese make these Garlic Roasted Potatoes a simple side dish the whole family will enjoy!

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Comments

  1. lindsay Cotter says

    October 13, 2015 at 8:22 am

    yes, my fav! and i think the texture really helps with kids eating these too. more crispy!

    Reply
    • Katie says

      October 13, 2015 at 8:29 pm

      YES! Hubby too. He won’t eat veggies if they are “smushy” 😉

  2. Liz - Meal Makeover Mom says

    October 13, 2015 at 8:41 am

    Great post and I agree that roasting veggies is a great way to get kids excited about eating them 🙂

    Reply
    • Katie says

      October 13, 2015 at 8:28 pm

      Now if only the boys helped with the cleanup… sometimes the roasting goodness sticks to the pan!

  3. [email protected] athletic avocado says

    October 13, 2015 at 12:02 pm

    roasted veggies are the bomb.com! I can’t get enough! These potatoes look fab!

    Reply
    • Katie says

      October 13, 2015 at 8:28 pm

      Thanks girl!

  4. Jessica @ Nutritioulicious says

    October 13, 2015 at 12:44 pm

    I’m all about roasting veggies! These tips are great!

    Reply
    • Katie says

      October 13, 2015 at 8:28 pm

      It’s such an easy way to get veggies on the table!

  5. Kristy @ Chocolate Slopes says

    October 13, 2015 at 1:36 pm

    Roasting veggies is definitely my favorite way to cook them – excellent tips too!

    Reply
    • Katie says

      October 13, 2015 at 8:27 pm

      Thank you Kristy!

  6. Rebecca @ Strength and Sunshine says

    October 13, 2015 at 4:02 pm

    Potatoes were made for roasting 😉 And garlic!

    Reply
    • Katie says

      October 13, 2015 at 8:27 pm

      Agreed Rebecca!!

  7. Jessica @ A Kitchen Addiction says

    October 14, 2015 at 11:57 am

    Great tips! Roasted potatoes are the best!

    Reply
  8. Mirna says

    April 13, 2019 at 10:51 am

    Love garlic potatoes! If I make it for 2 people, is the roasting time still the same?

    Reply

Trackbacks

  1. 5 Kid-Friendly Dips [a trick to getting your kids to eat healthy foods] - Mom to Mom Nutrition says:
    October 25, 2015 at 1:50 am

    […] with: Chicken nuggets, cucumber slices [don’t ask], roasted vegetables, […]

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  2. How Nutrition Professionals Keep a Simple Holiday - Jill Castle says:
    February 9, 2016 at 1:15 pm

    […] actually), especially when it comes to side dishes,” says Katie from Mom to Mom Nutrition. “Roasting in-season root vegetables this time of year takes minimal time and is something my kids love! Clean-up is a breeze […]

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  3. Tips for Heart-Healthy Grocery Shopping [+ Free Grocery List] - Mom to Mom Nutrition says:
    February 29, 2016 at 1:07 am

    […] Healthy Fats- olive, peanut, and canola oils [some of my favorite oils used in roasting vegetables, like these garlic roasted potatoes!] […]

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  4. Make-Ahead BBQ Chicken Bowls - Mom to Mom Nutrition says:
    December 17, 2016 at 4:03 pm

    […] BBQ chicken bowls. I can easily prep two of the components on the weekend [the shredded chicken and roasted potatoes] when I have a little more time to myself and then reheat during the week when our 5pm dinnertime […]

    Reply
  5. Slow Cooker Pork Chops, Apples, and Onions - Mom to Mom Nutrition says:
    February 9, 2017 at 9:00 pm

    […] the insert! Round two had me skipping the potatoes all together [I gave in and just decided to roast them] and voila! Take two is the most delicious fall inspired meal I’ve made this year. Well […]

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  6. Registered Dietitian-Approved Heart-Healthy Eating Tips for Your Family | Produce for Kids says:
    July 30, 2018 at 2:31 pm

    […] Healthy Fats – olive, peanut and canola oils (some of my favorite oils used in roasting vegetables, like these garlic roasted potatoes!) […]

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  7. 25 Healthy Easter Recipes | Produce For Kids says:
    April 2, 2019 at 5:00 pm

    […] Garlic Roasted Potatoes from Mom to Mom Nutrition […]

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Katie Serbinski at Mom to Mom Nutrition

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Hi, I’m Katie! Registered Dietitian, Mom, and Mealtime Negotiator. I’m on a mission to make mealtime happier, healthier, and easier with small children, despite what my 4 picky eaters have me believing. From family-friendly recipes to confessions about my unfiltered motherhood moments, I hope you grab a seat at my kitchen table!
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