Crispy Garlic Butter Roasted Potatoes
Golden, crispy on the outside and tender on the inside, these Garlic Butter Roasted Potatoes are a flavorful, quick, and versatile side dish that complements any main course.
Equipment
- 1 Large Pot
- 1 Baking Tray
- 1 Small Saucepan
- 1 Chef’s knife
- 1 Spatula or Tongs
Ingredients
- 2 lbs baby potatoes halved or left whole if small
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- ½ teaspoon salt
Instructions
- Prepare Your Potatoes: Begin by selecting fresh baby potatoes, ideally uniform in size to ensure even cooking.Rinse them thoroughly under cold running water to remove any dirt or debris.If some potatoes are larger, cut them in half or quarters so that all pieces are similar in size. This step ensures that every potato cooks at the same rate and develops a consistent texture.
- Parboil the Potatoes: Fill a large pot with water and bring it to a rolling boil over high heat. Carefully add the potatoes and simmer for about 12–15 minutes, or until they are just starting to soften when pierced with a fork.Be careful not to overcook them at this stage, as the goal is a tender interior while keeping their shape intact. Once parboiled, drain the water using a colander and set the potatoes aside to cool slightly.
- Infuse the Butter: While the potatoes are cooling, prepare the garlic butter.Place 3 tablespoons of unsalted butter in a small saucepan and heat it over medium heat until it begins to sizzle lightly. Add the minced garlic and sauté for 2–3 minutes, stirring continuously, until the garlic becomes fragrant but not browned. Then, add the finely chopped parsley and salt, stirring to combine evenly. This flavorful butter mixture will coat the potatoes and infuse them with aromatic richness. Remove the saucepan from heat once done.
- Preheat the Oven: Preheat your oven to 375°F (190°C). While waiting, line a large baking tray with parchment paper or lightly grease it to prevent sticking. A properly preheated oven ensures that the potatoes roast evenly and develop a golden, crispy exterior.
- Coat the Potatoes: Place the parboiled potatoes evenly on the prepared baking tray.Pour the warm garlic butter mixture over the potatoes, making sure each piece is thoroughly coated.Use a spatula or tongs to gently toss the potatoes so that the butter, garlic, and parsley cover every surface. This step guarantees maximum flavor in every bite.
- Roast to Perfection: Transfer the tray to the preheated oven and roast the potatoes for 40–45 minutes.Halfway through the cooking time, use tongs or a spatula to carefully turn the potatoes. This promotes even browning and crispiness on all sides. The roasting process caramelizes the exterior, giving the potatoes a beautiful golden color and a satisfyingly crispy texture.
- Serve Hot: Once the potatoes are tender on the inside and golden on the outside, remove them from the oven. Transfer to a serving dish immediately while they are hot. Optionally, sprinkle a little extra fresh parsley for color and freshness. These potatoes are best enjoyed immediately, pairing perfectly with roasted meats, grilled vegetables, or a hearty main course.
- Optional Tips for Extra Flavor: For added depth, consider tossing the potatoes with a pinch of smoked paprika, black pepper, or a squeeze of lemon juice just before serving. You can also experiment with other fresh herbs like rosemary or thyme to create your signature roasted potato flavor.
Notes
- Use baby potatoes of similar size for even cooking.
- Parboil potatoes just until tender but not fully cooked; this ensures a crispy exterior when roasted.
- Mince garlic finely to avoid large chunks and evenly infuse flavor.
- Stir the garlic butter constantly to prevent burning while sautéing.
- Turn the potatoes halfway through roasting for consistent browning.
- Fresh parsley adds brightness; dried parsley can be used in a pinch but will be less vibrant.
- Serve immediately for maximum crispiness; reheated potatoes may soften.
- Optional: Add smoked paprika, rosemary, or thyme for a flavor twist.
