When David and I first got married, we had a little debate about garlic. He thought using garlic was enough, while I was all about using more. For these Garlic Butter Potatoes, I went for a good amount, and it’s a compromise we can both agree on.
[adinserter block=”5″]
The secret to these potatoes is getting that crispy exterior we all love while keeping them fork-tender inside.
Ingredients in Garlic Butter Potatoes
These Garlic Butter Potatoes shine with simple yet effective ingredients that make all the difference. Here’s what you need to whip up this side dish:
- Baby Potatoes: They get crispy on the outside while staying creamy inside. Choose a mix of sizes for varied textures.
- Salt: Essential for enhancing the natural flavors of the potatoes. Use it when you toss them with olive oil.
- Olive Oil: Helps create that perfect crispiness. Don’t skip this step; it’s key to flavor and texture.
- Black Pepper: Adds a hint of warmth and depth. Freshly ground is always best for a stronger flavor.
- Unsalted Butter: The base for the garlic butter, giving richness. Always melt it slowly to avoid browning.
- Garlic: Provides robust flavor; the more, the merrier! Use fresh garlic for the best taste.
- Parmesan Cheese: This salty, nutty cheese clings to the potatoes. Grate it fresh for better melting.
How to Make Garlic Butter Potatoes
These Garlic Butter Potatoes come together in just 55 minutes, and trust me, you’ll want to make them again and again. The combination of cooking gives you that crispy outside and a tender inside.
Preheat Oven: Preheat your oven to 400°F (205°C). This step is crucial for getting that crisp on the potatoes.
Prep Potatoes: Scrub and cut the baby potatoes into half-inch pieces or quarters. Place them in a large pot, add salt, and cover with cold water.
Cook Potatoes: Bring the pot to a simmer over medium heat. Then, reduce to medium-low and cook for 5-7 minutes until slightly tender. They should be tender enough to pierce with a fork but not fully cooked yet.
Drain and Coat: Drain the potatoes well and return them to the pot. Add olive oil, salt, and black pepper. Shake to coat the potatoes and rough up the edges for extra crispiness.
Bake Potatoes: Arrange the potatoes in a single layer on a baking sheet. Cook for 20-25 minutes until they’re golden and crispy. Don’t forget to flip them halfway through for even cooking; you’ll hear a nice sizzle as they cook.
Make Garlic Butter: While the potatoes cook, melt unsalted butter in a small saucepan over medium-low heat. Add minced garlic and stir for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Combine: Pour the garlic butter into a large heat-proof bowl. Add the cooked potatoes and toss until they’re well-coated.
Finish Up: Serve immediately, topping with Parmesan. Enjoy the crispy, buttery goodness!
Switch It Up: Easy Variations
I love that these Garlic Butter Potatoes can be customized a bit based on what you have on hand or your mood. Here are a few ideas to mix things up without losing the core of this tasty dish:
Potato Type Swap: If you can’t find baby potatoes, try using Russet or Yukon Gold potatoes. They’ll work well and give you that fluffy interior everyone loves.
Garlic Quantity Variation: Want even more garlic goodness? Go ahead and bump it up to five cloves for a stronger flavor. It’ll really amp up the taste.
Extra Herbs Addition: Don’t stop at garlic! Stir in fresh parsley or thyme into your garlic butter for a nice twist.
Storing Leftover Garlic Butter Potatoes
These Garlic Butter Potatoes can be stored in the fridge for 3-4 days. Make sure they cool down before sealing them in an airtight container; this helps prevent condensation, which can make them soggy. If you want to keep them longer, they can be frozen for up to 3 months, but I recommend enjoying them fresh for the best texture.
When it’s time to reheat, pop them in the oven at 375°F (190°C) for about 10-15 minutes. This helps restore that crispy exterior. Keep an eye on them to avoid drying out; a quick shake or flip halfway through can help. Enjoy them warm again!
Make It a Feast
[adinserter block=”7″]
These Garlic Butter Potatoes are versatile enough to shine on their own but really come alive alongside the right accompaniments. Whether you’re serving them at a casual weeknight dinner or a special gathering, these sides will enhance your meal.
Perfect Side Dishes
Steak Bites: Tender steak bites bring a rich, meaty contrast that pairs well with the garlic butter potatoes.
Mixed Green Salad: A fresh mixed green salad adds a light, crunchy element that complements the richness of the potatoes.
Toppings & Garnishes
- Parmesan Cheese: Adding more grated Parmesan on top right before serving enhances the savory notes and adds a melty, salty finish that wraps around each potato.
So, what sides do you think you’ll pair with these Garlic Butter Potatoes? They’re bound to become a favorite!
Garlic Butter Potatoes for Cozy Family Dinners
Tender potatoes cooked in rich garlic butter for a satisfying side dish. Pin RecipePrep Time 15 minutes minsCook Time 40 minutes minsTotal Time 55 minutes minsServings: 6Calories: 248 Ingredients Method Nutrition Notes
Ingredients
- 1 1/2-2 pounds baby potatoes
- 2 teaspoons divided salt
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 3-4 cloves garlic
- 3/4 cup Parmesan cheese
- fresh parsley or thyme
- fresh parsley or thyme for garnish Optional for serving
- 3/4 cup Parmesan cheese grated (Optional for serving)
Method
- 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!
Nutrition
Calories: 248kcalCarbohydrates: 20gProtein: 6gFat: 15gSaturated Fat: 7gSodium: 983mgFiber: 2gSugar: 1g
Notes
Preheat the oven to 400 F for crispy, evenly baked potatoes.
Tried this recipe?
Let us know how it was!
[adinserter block=”6″]
