Description
This Crispy Garlic Butter Potatoes recipe features tender baby potatoes roasted to golden perfection in a flavorful mix of melted butter, olive oil, garlic, and herbs. Perfectly crispy on the outside and soft inside, these roasted potatoes make an ideal easy and delicious side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved or quartered if large
Seasoning and Oil
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or rosemary)
Optional Garnish
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for topping
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Coating: In a large bowl, combine the melted butter, olive oil, minced garlic, salt, black pepper, and dried thyme. Stir well to create a flavorful coating for the potatoes.
- Coat the Potatoes: Add the halved or quartered baby potatoes to the bowl and toss thoroughly until each piece is fully coated with the buttery garlic mixture.
- Arrange for Roasting: Spread the coated potatoes in a single layer on the prepared baking sheet, placing them cut side down to maximize crispiness on the edges.
- Roast the Potatoes: Place the baking sheet in the oven and roast the potatoes for 25–30 minutes, flipping them once halfway through cooking to ensure even golden browning and crispness.
- Finish and Serve: Once roasted to a beautiful golden brown with crispy edges, remove the potatoes from the oven. Sprinkle with chopped fresh parsley and grated Parmesan cheese if desired. Serve hot as a delicious side dish.
Notes
- If baby potatoes aren’t available, Yukon gold or red potatoes work well as alternatives.
- For extra crispy potatoes, soak cut potatoes in cold water for 30 minutes before roasting to remove excess starch, then pat them dry.
