These Crispy Garlic Butter Potatoes Are My Weakness (And Probably Yours Too)
You know that feeling when the smell of hot, buttery garlic fills your kitchen and your stomach kind of makes that embarrassingly loud noise? Yeah, that was me the first time I made these Crispy Garlic Butter Potatoes. It was actually my third attempt—no, wait, maybe the fourth?—because honestly, I burned them twice before I got it down. My brother walked in, sniffed the air, and asked if I’d finally given up on soggy spuds. Cheeky, but I kind of had to laugh. (Anyway, you know what they say about persistence and potatoes.)
There’s something just a bit magical about a pan of golden, crisp potatoes dripping with garlicky butter. Whether it’s a lazy Sunday, or I’m trying to impress someone who thinks a bag of frozen fries is fancy, this recipe just never lets me down (unless I wander off and forget the pan, but I digress).
Why You’ll Love This Recipe (Or at Least, Why I Do)
I make these when someone in my family claims they’re “not really hungry” and then proceeds to eat half the batch anyway (I’m looking at you, Mum). My kids will devour these, which, given their feelings about anything green, is a miracle in itself. Garlic butter potatoes are like, the low drama side dish—minimal effort, maximum chewy-crispy goodness. Confession: I struggled for ages to get that perfect crispy edge until I realized it wasn’t the fancy nonstick pan, it was just, you know, actually letting them sit undisturbed. Who knew? (Patience, apparently.)
Plus, they’re the ultimate clean-out-the-fridge dish when you need to use up a few lonely potatoes. I’ll even make these for breakfast when I’m feeling wild (not wild like Vegas wild, more like, “let’s grate some cheese on top” wild).
Grab These Ingredients (Or Close Enough… No Judgement)
- About 700g (1.5 lbs) potatoes, peeled or not—Yukon Golds are my favorite, but honestly, I’ve used red potatoes and even (gasp) russets when that’s what I had. Heck, sweet potatoes are weird but fun if you want something different.
- 2-3 big cloves garlic, minced (or cheat with a heaped teaspoon of jarred garlic if you’re pressed for time—nobody’s going to check your cupboards).
- 3 tablespoons unsalted butter (my grandmother used Kerrygold, but anything you find is fine, even a bit of margarine works if you’re desperate).
- 1 tablespoon olive oil (I swap in avocado oil when I’m feeling all health-conscious).
- Sea salt (I shake in about 1 teaspoon but taste as you go if you’re picky about saltiness).
- Fresh ground black pepper (at least a few good twists, but honestly, pepper is one of those things you can eyeball).
- Optional: fresh herbs like parsley or rosemary—if the garden’s looking alive—or a sprinkle of parmesan to finish because cheese is always a win.
The Easiest Directions (With Some Tangents)
- Preheat your oven to 220°C (425°F). Don’t skip this or the potatoes end up kinda limp—learned that the hard way. I also like to start with the oven really hot; things just go better.
- Scrub and (if you want) peel the potatoes. Slice ’em into smallish rounds about 1cm thick—or just as close as you can get; nobody’s measuring at my house. Sometimes I quarter them if I’m in a hurry, and once I even cut them into weird wedges. It all works.
- Boil a kettle. I toss the potatoes into a heat-proof bowl and pour over enough boiling water to cover. Let them soak for about 7-10 minutes—this makes ’em extra crispy! Sometimes I forget and just use cold water; the results are still good, just not wow-worthy.
- Drain the potatoes and let them dry out for a minute or two. If you’re feeling proper, pat them with a tea towel. Mostly I just ignore this and deal with a bit more splatter later.
- While they’re drying off, melt the butter with the olive oil in a roasting pan (or big ol’ skillet) in the oven. Take it out after a couple minutes; swirl it around—your house will start smelling like you actually know what you’re doing.
- Add the garlic to the melted butter-oil mix. Stir. Now dump in the potatoes. Get your hands involved if you want (I usually do, and then immediately regret it when the pan’s piping hot—for the love of Pete, use a spatula).
- Sprinkle generously with salt and black pepper. Toss in any extra herbs, if using. Make sure all the slices are kinda coated and as much in a single layer as possible. A little overlap is fine; some rebel potatoes will be extra golden.
- Roast for 20 minutes, then give ’em a good shuffle or turn. This is where I usually sneak a taste. Put them back for another 20 minutes or until golden brown and crispy at the edges (don’t worry if they look a smidge uneven—that’s the charm).
- Serve hot, scattered with more herbs or grated parmesan if you want to go all out.
Notes From My Many Potato Experiments
- I once tried microwaving the slices before roasting to speed things up. Tasted alright, but not nearly as crispy—so I probably wouldn’t bother again.
- If you’re out of fresh garlic, garlic powder works (just add it with the salt and pepper, not to hot butter, otherwise it burns and, uh, who wants that?).
- I love these the next day—just reheat in the oven. They get oddly chewier, in a good way, sort of like a potato chip met a roastie.
Variations (And One That Didn’t Go as Planned)
- Add a pinch of chili flakes for a bit of a kick—did this once and my brother ate the whole lot, then immediately gulped a liter of milk.
- If you’re feeling extra, grate some cheddar or Gruyère on at the final five minutes. Melty cheese, crispy edges—10/10.
- Once tried tossing in a spoonful of miso paste with the butter (because, why not?), but the flavor didn’t really come through and it kind of looked funny, so maybe skip that one.
What If I Don’t Have the Right Pan?
Honestly, a sturdy baking tray does the trick. I’ve even used a foil-lined sheet pan in a pinch; just be aware things might stick more, so ramp up the oil and keep an eye on them. Cast iron is my ‘secret weapon’, but don’t sweat if you don’t have one. Oh, I read this roundup if you’re in the market for a decent skillet, but for years I just made do with what I already had.
How To Store (If They Last That Long)
Pop leftovers (ha!) into an airtight container in the fridge. They’ll keep for up to 3 days, but honestly, in my house it never lasts more than a day! Reheat in the oven for like 10 minutes to get that snap back—or snack cold straight from the fridge, which is more common than I’d care to admit.
How I Serve Them (And When I Don’t)
We pile these up next to roast chicken and salad for Sunday dinner. Or just eat them with eggs for a lazy brunch, maybe with too much sriracha. Sometimes, I dip mine in homemade mayo (this recipe’s great), which my husband finds controversial but… it’s delicious, trust me.
Biggest Potato Pro Tips From My (Many) Mistakes
- I once tried rushing the roasting step and, wow, soggy city. Just let them go until truly golden.
- Don’t crowd the pan—sometimes I do this anyway when I’m making a double batch, and then complain about the results. One day I’ll learn; probably.
- Actually, I find it works better if you wait to add parmesan until the last five minutes. I used to add it at the start, but… burnt cheese city.
FAQs (Actual Questions You’ve Thrown at Me)
- Can I use baby potatoes? Oh, 100%! Just halve or quarter them so the edges get those nice crispy bits. Actually, they roast up really fast.
- Is it okay to skip the pre-soak? Technically yes, they’ll still taste good, just a tad less puffy, I guess? But if you’re short on time, go for it.
- Does margarine work? Yeah—I used it once when the butter was all gone (classic me). The flavor’s not the same, but nobody griped.
- How do I keep the garlic from burning? If you’re nervous, try adding minced garlic half way through roasting instead of right at the beginning. Or even scatter in whole peeled cloves—they caramelize and you can squish them on bread, which is its own small joy.
- Can I make these vegan? Yup! Switch the butter for a plant-based one and use extra oil. Turns out fine, just miss some of that buttery flavor.
So that’s my not-so-secret method for Crispy Garlic Butter Potatoes and probably way too much potato lore for one page. If you try it, let me know how it goes (or just send pictures of victorious golden potato piles). And if you ever discover why kids will eat these but not mashed potatoes, please tell me—I’m still stumped.
Ingredients
- 2 lbs small potatoes (Yukon gold or red potatoes), halved
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
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1Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
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2In a large bowl, combine melted butter, olive oil, and minced garlic. Stir in salt, pepper, and thyme.
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3Add the halved potatoes to the bowl and toss well to coat them evenly with the garlic butter mixture.
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4Arrange the potatoes cut side down in a single layer on the prepared baking sheet.
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5Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy on the edges.
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6Remove from the oven, sprinkle with chopped parsley, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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