These incredible garlic butter potatoes are an easy, delicious way to elevate any meal. With their savory flavor and perfectly crispy texture, they’re absolutely irresistible. I made them last night, and my family was blown away!
The secret is parboiling the potatoes before roasting them. This gives you perfectly fluffy middles and nice crispy edges.
I also added a little Parmesan cheese, which melts and gets crunch in the oven.
And just when you thought it couldn’t get any better? They’re tossed in garlic butter for the ultimate comfort food experience.
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The best part? They only take 15 minutes of prep time and 40 minutes of cooking time, so you can have this easy side dish ready in under an hour. As a bonus, the aroma of the garlic and butter sizzling to perfection will have everyone drooling before the potatoes even get to the table!
I paired these with my favorite garlic butter steak bites, but they also go wonderfully with chicken, fish, and pork. Trust me, these irresistible spuds will be the hit of any family dinner or gathering!
Ingredients for Garlic Butter Potatoes
Baby (or Russet) Potatoes: I like baby potatoes because they have tender, fluffy interiors and thin, edible skins. But Russet potatoes or Yukon Golds work well, too.
Unsalted Butter: The key to the final flourish. Get real butter for the best taste and texture. And I always use unsalted so I can control the flavor.
Garlic: You might think the potatoes are the star of this show, but you’d be wrong. That honor goes to fresh garlic. Get whole garlic cloves and mince them yourself for the best taste.
Olive Oil: Ensures the potatoes roast up nice and crispy.
Seasonings: I just used salt and black pepper so the intense garlic flavor could shine. But feel free to add cayenne, paprika, or other herbs, such as rosemary.
Parmesan: This nutty, sharp, salty cheese adds a rich, umami flavor. It also acts as a crispy outer coating for the potatoes.
Fresh Parsley or Thyme: Fresh herbs are bright, herbaceous, and refreshing. They add a bit of color and freshness to the potatoes, as well.
How to Make Garlic Butter Potatoes
If you’re looking for a fantastic side dish, these roasted potatoes are sure to satisfy. Trust me, once you try them, you’ll be hooked!
The recipe calls for simple ingredients, and it’s ready before you know it!
- PREP OVEN. Preheat the oven to 400°F (205°C) and line the baking sheet with parchment paper. 2. BOIL POTATOES. Scrub, rinse, and cut the potatoes. Bring to boil in cold, salted water, then simmer until slightly tender. 3. DRAIN POTATOES. Drain the potatoes, return them to the pot, and toss with olive oil, 1 teaspoon salt, and black pepper. Shake to coat. 4. ROAST POTATOES. Cook the spuds in the preheated oven in a single layer on a baking tray for 20-25 minutes, then flip and sprinkle with half the parmesan. Roast for another 5-10 minutes until crispy. 5. MELT BUTTER. While the potatoes bake, melt the butter in a small saucepan, add the garlic, and cook until fragrant, about 1-2 minutes. 6. TOSS POTATOES. Toss the potatoes in the garlic butter mixture and serve with Parmesan cheese and fresh herbs. Enjoy!
Tips for the Best Garlic Butter Potatoes
What I love most about this potato recipe is how the garlic butter infuses every bite with rich, savory flavor. And since you’ll add it at the end, you don’t have to worry about the garlic burning!
Here are a few more tips to ensure success:
Pick the perfect potatoes. You want potatoes with soft, tender insides that hold their shape well. Though other varieties would work, Russet and baby potatoes are best. If you absolutely cannot find either, try fingerling or Yukon gold potatoes instead.
Cut & coat evenly. I always try to cut the potatoes into even sizes. They’ll cook more evenly that way. Also, when tossing them in the butter sauce, be gentle but thorough. All sides of every potato must be evenly coated for the best buttery, garlicky flavor.
Use plenty of garlic. The recipe calls for 3 to 4 minced cloves. But you can add a fifth clove if you want. As I frequently mention, there’s no such thing as too much garlic!
Add extra herbs. Garlic isn’t the only thing you can add to the butter sauce. Italian seasoning, thyme, rosemary, cayenne, basil, chili flakes, etc., would all work well.
Make them extra crispy. For extra crispy potatoes, after draining, shake them in the pot. Sometimes, I toss them lightly with a fork, which creates rough edges. This helps develop crispy surfaces.
Don’t overcrowd! There should be space between each piece and no overlap. If you overcrowd the baking sheet, the potato skins won’t crisp properly.
Serving Suggestions
These potatoes are the perfect sidekick to just about any main course!
While the following are a few of my favorite pairings, you certainly aren’t limited to them.
- Baked or roast chicken
- Grilled chicken tenders
- Baked tilapia or salmon
- Steak bites
- Pork chops
How to Store
Garlic butter potatoes will be the crispiest when fresh. But if you have leftovers, here’s how to store them properly.
To Store: Refrigerate cooled potatoes in an airtight container for 3 to 4 days. To Freeze: Freeze cooled potatoes in a freezer-safe container for up to 3 months. If freezing in a bag, squeeze out as much air as possible before sealing it. Thaw in the fridge overnight before reheating. To Reheat: Reheat the potatoes on a baking sheet in the oven. Spread them in an even layer and reheat at 350 degrees for 10-15 minutes. Stir once halfway through.
More Easy Potato Side Dishes You’ll Love
Jalapeno Popper Smashed Potatoes
Lyonnaise Potatoes
Baked Cheesy Ranch Potatoes
Potatoes Au Gratin
Duchess Potatoes
Garlic Butter Potatoes
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It doesn’t matter what main course you serve; these garlic butter potatoes will make it a feast! They’re an easy, delicious way to elevate any meal.
Ingredients
- 1 1/2-2 pounds baby potatoes
- 2 teaspoons salt, divided
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 3-4 cloves garlic, minced
- 3/4 cup Parmesan cheese, grated
- fresh parsley or thyme for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit (205°C) and line a baking sheet with parchment paper.
- Scrub, rinse, and cut the potatoes into half-inch pieces or quarters, depending on their size. Place in a large pot with 1 teaspoon of salt and cover with cold water.
- Turn the heat to medium and bring the water to a boil. Reduce the heat to medium-low and simmer for 5-7 minutes or until they are slightly tender.
- Drain well, then return to the pot with the olive oil, 1 teaspoon salt, and black pepper. Shake to coat them in the oil and rough up the edges.
- Arrange the potatoes in a single layer on the baking sheet and roast for 20-25 minutes. Shake or flip the potatoes, sprinkle half of the parmesan cheese over the top, and roast for another 5-10 minutes until they’re crispy and tender.
- While the potatoes bake, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and stir for 1-2 minutes until fragrant. Remove from the heat.
- Pour the garlic butter into a large, heat-proof bowl. Add the cooked potatoes and toss until well-coated.
- Serve immediately with the rest of the parmesan and fresh herbs for garnish. Enjoy!
Notes
- Cut the potatoes into evenly sized pieces so they all cook at the same rate.
- Use plenty of garlic and add extra herbs if you like. Thyme, rosemary, basil, etc., all work well.
- Don’t overcrowd the baking sheet. Make sure they’re in a single layer so they roast rather than steam.
Nutrition
Total number of serves: 6
Calories: 248kcal
Fat: 15g
Saturated Fat: 7g
Cholesterol: 28mg
Sodium: 983mg
Potassium: 499mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 1g
Protein: 6g
Vitamin A: 337IU
Vitamin C: 22mg
Calcium: 167mg
Iron: 1mg
Vitamin D: .2mg
Vitamin E: .93mg
Vitamin K: 6mg
Vitamin B6: .37mg
Vitamin B12: .17mg
Folate: 19mg
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