Easy oven-baked garlic potatoes are an easy side dish made with thinly sliced potatoes, olive oil, salt, and fresh garlic. The potatoes bake until tender, with some crispy edges and a lightly browned top layer. I make them this way quite often because they require little preparation and go well with many different main courses.
An Easy Potato Side Dish
This is one of my usual ways to cook garlic potatoes. I like the combination of potatoes, olive oil, and garlic, and the preparation is straightforward. Once the potatoes are in the oven, they need very little attention.
These garlic potatoes work with a wide range of main dishes, from roasted meat and chicken to fish and vegetarian meals. They are especially good when you serve the main course with a sauce. The potatoes soak up some of the sauce, while the browned slices on top add a little texture.
Unlike creamy garlic potatoes, this version uses olive oil instead of cream. That makes it a good option when you want a lighter potato side dish. The recipe is also naturally vegan and dairy-free as long as you leave out the optional butter.
Which Potatoes Work Best?
I have tried this recipe with different kinds of potatoes, and I usually choose medium-starchy ones. They become tender inside while allowing some of the slices on top to brown nicely.
Starchy potatoes work well, too, and tend to become softer as they bake. You can use the type you have available, although the final texture may vary slightly.
I slice the potatoes thinly, rinse them, and pat them dry before adding the olive oil and salt. Drying the slices helps remove excess moisture and encourages browning. I then mix in the thinly sliced garlic and bake everything in an oven dish for about 40 to 50 minutes.
The exact baking time depends on the thickness of the slices and the size and shape of your dish. The potatoes are ready when they are tender and the top has browned in places. Some slices will become crispier than others, which is part of the appeal of this simple dish.
A Little Butter Is Optional
Although I usually make these potatoes with olive oil alone, I sometimes add a few small pieces of butter on top before baking. The butter adds a little extra flavor, but you can easily leave it out. The potatoes taste good either way.
Serve them straight from the oven alongside your chosen main course. They are an uncomplicated addition to an everyday dinner and fit just as easily into a meal for guests.
More Potato Recipes to Try
If you enjoy potato side dishes, you might also like my Finnish Garlic Potatoes, a creamy oven-baked version made with potatoes, onion, garlic, and cream. For a simpler Finnish classic, try my Finnish New Potatoes, boiled with dill and served with butter or olive oil. And if you want another oven-baked option, my Crispy Hasselback Potatoes have a different texture, with cut edges that brown in the oven.
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Simple Oven-Baked Garlic Potatoes
Equipment
- Cutting board and knife or mandoline
- Large bowl
- Clean kitchen towel or paper towels
- Baking dish
- Spatula or spoon
Ingredients
- 800 g (1¾ lb) medium starchy potatoes
- 1-2 tbsp olive oil
- Salt to taste
- black pepper to taste
- 4 garlic cloves thinly sliced
Instructions
- Preheat the oven to 200°C (400°F).
- Peel the potatoes if desired, then slice them thinly and evenly.
- Rinse the potato slices and pat them thoroughly dry with a clean kitchen towel or paper towels.
- Place the potatoes in a baking dish. Add the olive oil and salt, then toss to coat.
- Add the thinly sliced garlic and mix it evenly among the potatoes.
- Bake for about 40 – 50 minutes, until the potatoes are tender and the top layer is lightly browned. Some slices should have crispy edges. Check towards the end of the cooking time, as the exact time depends on the thickness of the slices and the baking dish.
Notes
Slicing: Slice the potatoes as evenly as possible so they cook at a similar rate.
Drying: Pat the potatoes dry after rinsing to remove excess moisture and help them brown.
Olive oil: Use 1 tablespoon for a lighter coating or 2 tablespoons for a little more browning.
Garlic: Thinly sliced garlic distributes its flavor throughout the dish. Check towards the end of baking to prevent the garlic from becoming too dark.
