Ina Garten’s Garlic Roasted Potatoes Are Crispy, Garlicky Perfection—And So Easy to Make

If there’s one thing Ina Garten does best (besides everything), it’s making simple recipes feel like pure magic. And when it comes to potatoes, she’s got it down to a science. Her Garlic Roasted Potatoes aren’t just a fan favorite—they’re one of her most popular recipes ever, with 892 five-star ratings to back it up. Dubbed “the easiest potatoes in the world” by Ina herself, these spuds require just a handful of ingredients, 10 minutes of prep, and an oven to work its crispy, golden magic. Let’s break down how Ina makes them, including her tips for success.

Why you’ll love Ina’s garlic roasted potatoes

With thousands of fans and countless rave reviews, Ina’s garlic roasted potatoes prove that sometimes, the simplest recipes are the best. Whether served alongside a weeknight chicken dinner or as the star of your brunch spread, they deliver every time in one hour and 10 minutes. Crispy, buttery and garlicky—Ina, as always, knows exactly what she’s doing.

A short ingredient list with big flavor

At first glance, Ina’s official recipe from Food Network looks almost too simple:

• 3 lbs. small red or white potatoes
• ¼ cup good olive oil
• 1½ tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 Tbs. minced garlic (6 cloves)
• 2 Tbs. minced fresh parsley

But simplicity is exactly where its brilliance lies. Ina doesn’t overcomplicate things; she lets high-quality ingredients shine. “I think I’ve made more garlic roasted potatoes than every other vegetable combined,” she laughs, and she means it. This yields 8 servings.

The recipe starts with cut red potatoes, but any thin-skinned variety will work. Most waxy potatoes have thin skin, such as Yukon Golds. If they’re small, she halves them; if they’re larger, she quarters them. Then, they go onto a baking sheet, drizzled with olive oil and sprinkled with coarse salt (kosher, sea salt—whatever you prefer). You’ll want “good” olive oil, as Ina puts it, meaning one that has distinct flavor notes rather than a bland, acidic taste. We think it’s worth it to pull out the fancy bottle here! “Lots of fresh pepper to give it a little spice,” Ina adds.

The secret to Ina’s garlic roasted potatoes

“Now the secret to my potatoes: really good garlic,” Ina shares. She recommends finding firm cloves without big sprouts. “You don’t want a plant in your potatoes.” Fair point.

She uses six cloves, finely chopping them with her go-to knife technique—leaving the tip of the blade on the cutting board and rocking it back and forth with the palm of her hand. This method ensures a fine mince without the struggle. When roasted, the garlic caramelizes into sweet, mellow perfection, adding depth to every crispy bite. So you don’t have to worry about biting into a garlic bomb.

How to roast them to crispy perfection

Once everything is mixed together—potatoes, garlic, olive oil, salt and pepper—it all goes into a 400°F oven for about 45 minutes to one hour. You probably know that potatoes take a while to cook, but patience is virtue. Especially if you want that more than just tender, soft potatoes. Ina advises turning the potatoes twice while roasting to ensure an even crisp. The result? Golden brown, irresistibly crunchy exteriors with soft, pillowy centers.

Pro tip: If you want maximum crispiness, start the potatoes cut-side down on the baking sheet. This gives them direct contact with the hot pan, creating that crackly, restaurant-quality crust.

Once out of the oven, Ina adds one last touch to her garlic roasted potatoes: a sprinkling of fresh parsley for color and a hint of freshness. And that’s it. No unnecessary ingredients, no complicated steps—just the kind of foolproof, flavor-packed side dish that pairs with anything.

Storage & reheating notes

Got leftovers? Store your garlic roasted potatoes in an airtight container in the fridge for up to four days. To bring back their crispiness, reheat them in a 400°F oven for about 10 minutes or toss them in an air fryer at 375°F for five minutes. Avoid the microwave unless you’re okay with soft (but still delicious!) potatoes.