Crispy Garlic Butter Potatoes Recipe

Ben Carraoli

Crispy Garlic Butter Potatoes Recipe

I recently tried this Crispy Garlic Butter Potatoes Recipe, and let me tell you—it was pure comfort on a plate. The golden edges, buttery flavor, and hint of garlic made every bite irresistible. It’s now my go-to side dish. It’s easy to prepare, super flavorful, and a total crowd-pleaser.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6

Course: Side Dish

Calories: 220

Ingredients Method

Ingredients

2 lbs baby potatoes – Their small size roasts quickly and evenly plus they’re naturally creamy inside.
4 cloves garlic minced – Fresh garlic gives a stronger, richer flavor than pre-minced.
4 tbsp butter melted – Unsalted butter allows you to control the salt level and brings richness.
2 tbsp olive oil – Helps the potatoes get extra crispy in the oven.
1 tsp salt – Enhances the flavor of the potatoes and garlic.
½ tsp black pepper – Adds a subtle kick that complements the buttery flavor.
2 tbsp fresh parsley chopped – Fresh herbs brighten the dish and give it a pop of color.
1 tsp dried rosemary – Gives a comforting earthy aroma that screams “homemade goodness.”

Method

First, preheat your oven to 425°F (220°C). While that heats, give your baby potatoes a good scrub. These little guys grow close to the soil, so it’s important to clean them well. Then pat them completely dry with paper towels—moisture is the enemy of crispiness.
Once dried, cut each potato in half lengthwise. This flat surface is essential because it makes direct contact with the baking sheet, helping you get that amazing crispy crust.
In a large bowl, melt your butter and stir in olive oil, minced garlic, salt, pepper, and rosemary. The aroma at this point is mouthwatering already! Once everything is mixed, toss your halved potatoes in the bowl and make sure they’re all well coated.
Now line your baking sheet with parchment paper and arrange the potatoes cut-side down. This is where the magic happens—flat sides directly against the heat. Roast them for 35–45 minutes until golden brown and crisped at the edges.
Once they’re out of the oven, toss them with chopped parsley while still hot. That last bit of fresh herb adds color and brightens the overall flavor. Serve immediately for best texture.