These Garlic Butter Potatoes are a golden, crispy, and irresistibly flavorful side dish perfect for everyday meals.
Packed with fiber and lightly seasoned with heart-healthy olive oil and aromatic roasted garlic, they deliver a satisfying, nutrient-rich bite.
Quick to prepare and ideal for meal prep, this recipe transforms simple potatoes into a buttery, wholesome comfort food everyone will love.
Quick Flavor-Packed Garlic Butter Potatoes
Crispy, golden potatoes roasted with fragrant garlic and finished with a rich, herbed butter. Quick, easy, and incredibly satisfying, this side dish pairs beautifully with any main course. Perfect for weeknight dinners or meal prep, it’s a fiber-rich, wholesome addition to your menu.
Equipment
- 1 Sharp Knife & Chopping Board
- 1 Large Mixing Bowl (for coating potatoes)
- 1 Large Baking Tray
- 1 Brush (for oil & butter)
- Aluminium Foil (for roasting garlic)
- 1 Small Mixing Bowl (for garlic butter)
Ingredients
- 2 bulbs Garlic
- 1 kg 2 lb Small Potatoes (Charlotte or baby potatoes)
- 3 tbsp Olive Oil
- ½ tsp Salt
- ¼ tsp Black Pepper
- 90 g 6 tbsp Butter
- 2 tbsp Fresh Parsley finely diced
Instructions
- Preheat the Oven: Start by setting your oven to 200°C (390°F) to ensure it reaches the perfect temperature for roasting. Preheating is essential because it allows the potatoes to start cooking immediately, helping them achieve a crisp exterior while remaining soft inside. While the oven warms, you can prepare the garlic and potatoes so everything is ready for roasting.
- Prepare the Garlic Bulbs: Take your garlic bulbs and slice off the top tips, just enough to expose the individual cloves. Drizzle each bulb with a touch of olive oil, then wrap them individually in aluminium foil. This step ensures the garlic will roast slowly, turning sweet, caramelized, and soft without burning. Set aside for roasting alongside the potatoes.
- Slice the Potatoes: Wash and dry the potatoes thoroughly. Using a sharp knife, make thin slices across each potato—about 1/16 to 1/8 inch thick—ensuring you don’t cut all the way through, so the potato stays intact at the bottom. A handy tip is to place a wooden spoon on either side of the potato to act as a guard, preventing accidental full cuts. This method ensures each potato gets evenly coated with seasoning and butter later.
- Season the Potatoes: Place the sliced potatoes in a large mixing bowl. Drizzle with 3 tablespoons of olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss gently to coat every slice evenly, making sure the oil seeps into the cuts. Proper seasoning at this stage is crucial for depth of flavor and achieving that golden-brown roast.
- Arrange Potatoes on Baking Tray: Transfer the coated potatoes to a large baking tray, arranging them cut-side up. Spread them evenly to avoid overcrowding, which allows hot air to circulate and promotes crisp edges. Use a brush to pick up any remaining oil in the bowl and lightly coat the tops of the potatoes. Add the foil-wrapped garlic bulbs to the tray so they can roast simultaneously.
- First Roast – Crisping and Browning: Place the tray in the preheated oven and roast for 30 minutes. This initial cooking softens the potatoes and starts browning their outer layers. Keep an eye on the garlic: if it begins to brown too quickly, reduce the oven temperature slightly to 180°C (350°F) to allow slow caramelization.
- Recoat Potatoes with Oil: Remove the tray carefully after 30 minutes. Use a brush or gently tilt the tray to collect any excess oil and juices, brushing this over the tops of the potatoes to enhance flavor and promote even browning. This step keeps the potatoes moist and ensures they crisp beautifully without drying out.
- Second Roast – Achieving Deep Golden Crispiness: Return the tray to the oven for another 15–20 minutes. Roast until the potatoes are a deep golden color and have crispy edges, while the garlic becomes soft, sticky, and lightly golden. The potatoes should be tender inside, with the slices slightly fanned out to catch the roasted flavors.
- Prepare the Garlic Butter: Once roasted, carefully remove the garlic bulbs from the foil.Protect your fingers with a kitchen towel if the garlic is very hot, then squeeze the softened cloves into a small mixing bowl. Add 90 grams (6 tablespoons) of butter, 2 tablespoons of finely diced parsley, and a pinch of salt and black pepper. Mix until creamy and well combined. The roasted garlic should infuse the butter with a sweet, nutty flavor.
- Coat Potatoes with Garlic Butter: Immediately spread the garlic-parsley butter over the hot roasted potatoes. Work gently to allow the butter to seep between the slices, enhancing each bite with rich, aromatic flavor. Don’t hold back—the combination of hot potatoes and soft, fragrant butter creates a luxurious, melt-in-your-mouth texture.
- Serve and Enjoy: Transfer the potatoes to a serving platter while still warm. The golden, crispy edges and the fragrant, buttery aroma make them irresistible. Perfect as a side dish for roasted meats, grilled vegetables, or a simple weeknight meal, these garlic butter potatoes are satisfying, flavorful, and wholesome. Enjoy immediately for the best texture, or reheat gently for leftovers.
Notes
- For best results, use small potatoes such as Charlotte or baby potatoes, as they roast evenly and absorb flavors beautifully.
- Thin slices allow the garlic butter to penetrate, giving every bite a burst of flavor. Avoid cutting all the way through to maintain structure.
- Roasting garlic transforms its sharpness into a sweet, nutty aroma—never substitute raw garlic directly.
- Make sure to brush leftover oil from the tray over the potatoes during roasting for an extra golden, crisp finish.
- The butter should be soft, creamy, and slightly cool—not fully melted—to achieve a smooth spread that clings to the potatoes.
- Potatoes and garlic should finish roasting at the same time; adjust cooking times slightly if needed for perfect results.
