Save on Pinterest

Roasted Garlic Potatoes

A good friend provided the food for the one-of-a-kind Western-style wedding Jerry and I planned. These potatoes are scrumptious and easy to fix since there's no need to peel them.
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    26-30 servings


  • 9 pounds small red potatoes, cut into 1-1/2-inch wedges
  • 1-1/4 cups butter, melted
  • 6 garlic cloves, minced
  • 1 tablespoon seasoned salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • 1/3 cup minced fresh parsley


  • Place potatoes in a large greased roasting pan. Combine the butter, garlic, salt, pepper and paprika. Drizzle over potatoes; toss to coat.
  • Bake, uncovered, at 375° for 30-35 minutes or until tender, stirring several times. Sprinkle with parsley.
Tip: If you cut the potatoes early in the day, cover with cold water to keep from darkening. Drain just before combining with butter and seasonings.
Nutrition Facts
1/2 cup: 167 calories, 8g fat (5g saturated fat), 20mg cholesterol, 238mg sodium, 22g carbohydrate (1g sugars, 2g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • s_pants
    Apr 16, 2016

    I cut the recipe down by a third, but only cut the garlic down by half (one clove was pretty small though). They were too garlicky for my 6 year old. Would like to cut down on the garlic next time, cook them at 400 degrees for about 45 minutes like another reviewer suggested. Very good recipe!

  • greatwithoutgluten
    Sep 22, 2013

    These potatoes were very easy and tasty. I cut down the recipe to make enough for just two of us.I ended up using olive oil instead of butter . I also ended up baking these for 45 minutes at 400 degrees. They turned out crunchy and delicious. I will be making these again for sure since we all enjoyed them so much!

  • candersen3838
    May 3, 2012

    Good Flovor. Was hopig it would crisp a little more, next time I will make it on the grill.

  • wmssquad
    Aug 14, 2011

    Everyone in the family loved these potatoes. Super simple to make and quite delicious. I stuck to the recipe and will probably not make many changes going forward except perhaps adding some basil or rosemary for variation.

  • Mrs. Bree
    Apr 4, 2010

    I scaled the recipe down to make 3-4 servings instead of 30. I used 4 large red potatoes, 2 tbsp. melted butter, 1/2 tsp. seasoned salt, 1/2 tsp. pepper, 1/2 tsp. paprika, and 2 tsp. dried parsley (I didn't have fresh parsley on hand). I also used 1/2 tsp. garlic powder in place of the garlic cloves. The potatoes turned out very yummy - they were very flavorful and tender! It was a perfect side dish for roast chicken. I will definitely be making these again!!