These garlic butter potatoes are the side dish that steals the show. Crispy on the outside, fluffy on the inside, and coated in a rich, savory garlic butter sauce, they're the perfect companion to roasted chicken, steak, or a simple weeknight dinner.
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The secret lies in parboiling the potatoes before roasting. This ensures a creamy interior while the high heat creates a golden, crispy crust. The garlic butter is added in two stages: a coating before roasting and a final toss for maximum flavor.
Whether you're looking for an easy side for a holiday gathering or a quick weeknight upgrade, this recipe delivers consistent, delicious results every time.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) baby potatoes, halved
Baby potatoes are waxy and hold their shape well. You can substitute with Yukon Gold or red potatoes, cut into 1-inch chunks.
1/4 cup (60g) unsalted butter, melted
Unsalted butter lets you control the salt. If using salted, reduce added salt by 1/4 teaspoon.
4 cloves garlic, minced
Fresh garlic is essential. If using pre-minced, use 1.5 tablespoons.
1 tablespoon olive oil
Helps the potatoes crisp up. Use a neutral oil like canola or avocado if preferred.
1 teaspoon salt
Kosher salt is best. Adjust to taste, especially if your butter is salted.
1/2 teaspoon black pepper
Freshly ground black pepper adds a nice kick. Adjust to your preference.
1 teaspoon paprika
Adds color and a subtle smoky flavor. Smoked paprika works great too.
2 tablespoons fresh parsley, chopped
For garnish and freshness. You can use chives or dill instead.
Tips & Tricks
Don't overcrowd the baking sheet
Leave space between potatoes so they roast instead of steam.
Parboil with salt
Add salt to the boiling water to season the potatoes from within.
Dry the potatoes thoroughly
Moisture on the surface prevents crisping. Pat them dry with a clean towel before tossing with oil.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Parboil Potatoes
Place halved potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for 8-10 minutes, until just fork-tender but not falling apart. Drain and let steam dry for 2 minutes.
3. Mix Garlic Butter
In a small bowl, combine the melted butter, minced garlic, olive oil, salt, pepper, and paprika. Stir well.
4. Coat Potatoes
Transfer the drained potatoes to a large bowl. Pour the garlic butter mixture over them and toss gently to coat evenly. Ensure every piece is covered.
5. Arrange on Sheet
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Do not overcrowd; use two sheets if needed.
6. Roast First Stage
Roast for 20 minutes. Then flip the potatoes and roast for another 15 minutes, until deep golden brown and crispy on the edges.
7. Add Fresh Garlic
Remove from oven and immediately toss with an extra 1 teaspoon of minced garlic (optional) and the chopped parsley. The residual heat will bloom the garlic.
8. Season and Serve
Taste and adjust salt if needed. Serve hot, garnished with more parsley if desired.
Delicious Variations
Lemon Herb
Add 1 tablespoon lemon zest and 1 tablespoon fresh thyme leaves before roasting.
Spicy
Toss with 1/2 teaspoon red pepper flakes along with the garlic butter.
Cheesy
Sprinkle 1/2 cup grated Parmesan over the potatoes during the last 5 minutes of roasting.
How to Store Garlic Butter Potatoes Side Recipe
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Reheating
Reheat in a 400°F (200°C) oven for 10 minutes to restore crispiness.
Frequently Asked Questions
Q: Why are my potatoes not crispy?
The most likely reasons are overcrowding the baking sheet or not drying the potatoes thoroughly before roasting. Make sure to spread them out and pat them dry with a towel before tossing with oil.
Q: Can I use regular potatoes instead of baby potatoes?
Yes, you can use Yukon Gold or red potatoes. Cut them into 1-inch chunks and adjust the parboiling time to about 5-7 minutes since larger pieces take longer to cook.
Q: Can I make this ahead of time?
You can parboil the potatoes a day in advance and store them in the fridge. When ready to serve, toss with the garlic butter and roast as directed, adding a few extra minutes to the cooking time.
Q: How do I get a more intense garlic flavor?
Add an extra 1-2 cloves of garlic to the butter mixture, and also toss the roasted potatoes with a little fresh minced garlic right before serving.
Ready to elevate your side dish game? Try this garlic butter potatoes recipe tonight and let me know how it turns out in the comments below!
Garlic Butter Potatoes Side Recipe
Golden, crispy garlic butter potatoes with fresh herbs – the perfect 35-minute side dish for any meal.
🧂 Ingredients
- 2 lbs (900g) baby potatoes, halved
- 1/4 cup (60g) unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
📋 Instructions
- 1Preheat and Prep — Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- 2Parboil Potatoes — Place halved potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil and cook for 8-10 minutes, until just fork-tender but not falling apart. Drain and let steam dry for 2 minutes.
- 3Mix Garlic Butter — In a small bowl, combine the melted butter, minced garlic, olive oil, salt, pepper, and paprika. Stir well.
- 4Coat Potatoes — Transfer the drained potatoes to a large bowl. Pour the garlic butter mixture over them and toss gently to coat evenly. Ensure every piece is covered.
- 5Arrange on Sheet — Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Do not overcrowd; use two sheets if needed.
- 6Roast First Stage — Roast for 20 minutes. Then flip the potatoes and roast for another 15 minutes, until deep golden brown and crispy on the edges.
- 7Add Fresh Garlic — Remove from oven and immediately toss with an extra 1 teaspoon of minced garlic (optional) and the chopped parsley. The residual heat will bloom the garlic.
- 8Season and Serve — Taste and adjust salt if needed. Serve hot, garnished with more parsley if desired.
Diego explores the intersection of technology and personal finance, sharing his journey of automating savings and investing spare change. He writes for beginners who want to make their money work harder without jargon.
