You know that moment when you pull a tray of golden, crispy roasted potatoes out of the oven? That’s when I know dinner’s about to get serious. These garlic butter roasted potatoes have been my go-to side dish for years—whether it’s a casual Tuesday night or our rowdy family Thanksgiving. They’re the dish everyone steals from the pan before it even hits the table. What I love most (besides the crunch, obviously) is how effortlessly they pair with just about anything. Chicken? Check. Steak? Absolutely. Even that sad leftover salmon gets a major upgrade. My cousin still talks about the time I served these at her housewarming party, when we all ended up picking at them straight from the baking sheet. Honestly, between the crispy edges and that garlicky butter glaze, it’s shocking any make it to plates at all.
Why You’ll Love These Garlic Butter Roasted Potatoes
Listen, as someone who’s messed up more potatoes than I care to admit, let me tell you why this recipe is my forever favorite:
- The crunch is unreal: That perfect golden crust gives way to creamy centers—every single time. (No sad, mushy potatoes here!)
- 10 minutes of active work: Toss, roast, glaze. Done. Even my toddler « helps » without slowing me down.
- Goes with literally everything: I’ve served these with fancy date-night steaks and last-minute frozen chicken nuggets. Zero judgment either way.
- Crowd-proof flavors: Garlic + butter = guaranteed empty baking sheet. Watch your aunt sneak thirds when she thinks no one’s looking.
- Forgiving recipe: Forgot the parsley? Use thyme. Out of baby potatoes? Chop up russets. It’ll still taste amazing.
Trust me—once these hit your table, they’ll become your signature side dish too.
Ingredients for the Perfect Side Dish
Here’s what you’ll need to make these showstopping potatoes—and why each ingredient matters. I’ve learned the hard way that skimping here makes all the difference between « good » and « I need the whole tray to myself » good.
For the Potatoes
- 1.5 lbs baby potatoes, halved: Their small size means extra crispiness (and less chopping work for you!). Halving them creates more flat edges for browning.
- 2 tbsp olive oil: The high smoke point helps our potatoes get that perfect golden crust without burning.
- 1 tsp salt: Not just for flavor—it helps draw out moisture so they crisp up beautifully.
- ½ tsp black pepper: Freshly cracked is best if you have it! Adds just the right amount of bite.
For the Garlic Butter Glaze
- 3 tbsp butter, melted: Real butter only, please! Margarine won’t give you that rich, nutty flavor.
- 3 cloves garlic, minced: Fresh is non-negotiable here. That powdery stuff won’t infuse the same way.
- 1 tbsp parsley, chopped: The bright green flecks make it pretty, but it’s also a perfect counterpoint to the rich butter.
Pro tip: Measure everything while those potatoes roast—you’ll be glazing before you know it!
How to Make Garlic Butter Roasted Potatoes
Here’s the beautiful part – these irresistible potatoes come together with just a few simple steps. I promise it’s so easy, you’ll be making them on autopilot after the first time. Just follow along, and in less time than it takes to set the table, you’ll have crispy, buttery perfection ready to wow everyone.
Step 1: Prep and Roast the Potatoes
First things first – crank that oven to 400°F (200°C). While it heats up, toss your halved baby potatoes with olive oil, salt, and pepper right on the baking sheet. No need to dirty another bowl! Spread them out in a nice single layer – this is crucial. Overcrowding means steamed potatoes, and we want crispy little golden nuggets. Pop them in the oven for 25-30 minutes, flipping halfway through. You’ll know they’re ready when the edges start looking like they’ve been dipped in sunlight.
Step 2: Make and Add the Garlic Butter Glaze
While those beauties roast, whip up the magic sauce. Melt your butter (I just microwave it for 30 seconds), then stir in the minced garlic and chopped parsley. The smell alone will make your stomach growl. As soon as the potatoes come out of the oven, drizzle this glorious mixture all over them and give everything a good toss. The hot potatoes will soak up all that garlicky butter goodness like happy little sponges. If you’re feeling fancy, hit them with the broiler for just 1-2 minutes to give them an extra crispy finish. Just don’t walk away – they go from golden to charcoal faster than you can say « second helping. »
Tips for the Best Side Dish Potatoes
After burning at least three trays of potatoes in my early cooking days (RIP, dinner plans), I’ve learned a few tricks to make these foolproof. Here are my can’t-skip tips for potato perfection:
- Broil for the final flourish: That last-minute broil gives an insane crunch. I set a timer for 90 seconds and hover like a hawk—any longer and they’ll cross from golden to grave.
- Garlic freshness is non-negotiable: That jarred stuff? Nope. Fresh minced garlic infused in warm butter makes your kitchen smell like an Italian trattoria.
- Salt at two stages: I sprinkle a pinch over the finished potatoes too. The first salt draws out moisture; the second makes flavors pop.
- Herb-swap freely: No parsley? Rosemary or thyme add cozy vibes. My weirdest success? A pinch of smoked paprika for bonfire warmth.
These tiny tweaks take « pretty good » potatoes to « hide-the-leftovers-from-your-roommate » status.
Serving Suggestions for Your Side Dish
Oh, the places these potatoes can go! I’ve served them with everything from Sunday pot roast to Wednesday night meatloaf—they always steal the show. For special occasions, pile them next to a garlic butter steak (the flavors are soulmates) or rosemary roasted chicken. Weeknights? They transform basic baked chicken breasts into something worthy of a napkin on your lap. Don’t forget the final flourish: a shower of fresh parsley makes them look fancy with zero effort. Pro tip: Double the batch if you’re hosting—people will hover near the serving dish like seagulls at the beach.
Storage and Reheating Instructions
Okay, real talk – these potatoes rarely last long enough to need storing in my house (my boyfriend eats them cold straight from the fridge at midnight, no shame). But if you miraculously have leftovers, tuck them in an airtight container for 3-4 days. The butter glaze will solidify when chilled – don’t panic! To bring back that magic crispiness, reheat them in a 375°F oven or air fryer for 5-7 minutes. Skip the microwave unless you enjoy sad, soggy spuds. Pro tip: If the garlic butter seems dull after reheating, drizzle with a smidge of fresh melted butter and a sprinkle of salt. It’s like they’re reborn!
Nutritional Information
Just between us – I’m not a nutritionist, just a potato enthusiast! These numbers are estimates and will vary based on your specific ingredients (like how generous you are with that garlic butter). Per serving: 220 calories, 11g fat (5g saturated), 28g carbs, and 3g protein. Not bad for something that tastes this indulgent, right? Now go enjoy your crispy, buttery masterpiece guilt-free.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Absolutely! I use Yukon Golds or russets all the time when baby potatoes aren’t around. Just cut them into 1-inch chunks—you want them roughly the same size so they cook evenly. The bigger the pieces, the longer they’ll need in the oven. Pro tip: Give them a quick parboil first if you’re in a hurry. It jumpstarts the cooking and makes them extra fluffy inside!
Can I make these roasted potatoes ahead of time?
You bet! Here’s my party-saving trick: Roast the potatoes completely (without the glaze) up to 24 hours ahead. Let them cool, then stash them in the fridge. When you’re ready to serve, pop them back in a 400°F oven for 10 minutes to re-crisp, then toss with the warm garlic butter glaze. The smell alone will have guests hovering in the kitchen!
How do I keep my potatoes from getting soggy?
Oh honey, I learned this the hard way! The #1 rule? Don’t crowd your pan. If the potatoes are piled on top of each other, they’ll steam instead of roast. Use two baking sheets if needed—it’s worth the extra dish to wash. Also, make sure your oven’s fully preheated before they go in. And that flip halfway through? Non-negotiable for even crispiness. Follow these steps, and you’ll get that perfect golden crunch every time.
Ready to Try This Side Dish?
Go ahead—make these garlic butter roasted potatoes tonight! I want to hear how they turn out. Tag me on Instagram when you make them (I live for those crispy potato photos) or leave a rating below. Happy roasting!
Garlic Butter Roasted Potatoes
Ingrédients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved potatoes with olive oil, salt, and pepper. Spread them on the baking sheet in a single layer.
- Roast for 25-30 minutes, flipping halfway, until golden and crispy.
- In a small bowl, mix melted butter, minced garlic, and parsley. Drizzle over the roasted potatoes and toss to coat.
- Serve warm.