These easy garlic butter potatoes are crispy on the outside, soft on the inside, and bursting with buttery, garlicky goodness in every bite. Roasted garlic and parmesan cheese with the right amount of saltiness make for the best potatoes, ever!
Why You'll Love This Recipe
Six ingredients: These potatoes only need six key ingredients to come together, keeping this recipe straightforward and uncomplicated. You probably already have these ingredients on hand, too!
Great for a crowd: These potatoes are great for serving a crowd, whether you are hosting a holiday dinner or are casually entertaining. The oven does all the work, leaving you with crisp, flavorful potatoes.
Perfect texture: The best potatoes are the perfect balance of crispy and soft, and these roasted baby potatoes fit the description. The roasted garlic butter crisps up the exterior of the potatoes while still staying fluffy on the inside.
Ingredient Notes
- Baby potatoes: You can use your choice of baby potatoes. For a prettier presentation, I like to use the tricolor mixed baby potatoes.
- Salted butter: Potatoes need a lot of salt, so unsalted butter adds a much-needed layer of seasoning. For easy mixing, soften your butter before cooking.
- Fresh garlic: The garlic butter is elevated with roasted garlic instead of keeping it raw. You will need whole garlic heads to make roasted garlic.
- Parmesan cheese: Fresh parmesan is ideal for this recipe. You can freshly grate the parmesan if you buy a wedge, or you can use the pre-shredded version that you can find in the deli section of your grocery store. I don't recommend using the canned, shelf-stable parmesan.
- Flat leaf parsley: Flat leaf parsley is also labeled as Italian parsley. It has a more grassy, herby flavor compared to curly parsley.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Baby potatoes: You can use whole potatoes, cut into quarters. Yukon gold or red potatoes are the best option for roasting if you use whole potatoes.
- Roasted garlic: If you are in a rush, you can use raw minced garlic in the garlic butter. The flavor will be slightly more zesty than mellow roasted garlic.
- Parmesan cheese: Substitute with grated pecorino romano, or asiago cheese.
- Flat leaf parsley: Chopped curly parsley or rosemary can be used instead.
- Salted butter: Feel free to use unsalted butter. You will want to add some additional salt to the garlic butter to balance the flavors out.
Variations
- Air fryer: Instead of using the oven, you can make these potatoes in the air fryer.
- Extra herbs: Mix fresh dill and chives into the roasted garlic butter for some extra brightness.
- Spicy: Add Calabrian chili paste to the roasted garlic butter for a spicy twist on these potatoes.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Soften butter: Remove the butter from the fridge approximately 30 minutes before you are ready to use it.
Preheat the oven: Preheat the oven to 375°F.
Boil the Potatoes
Place the whole baby potatoes into a large pot, and fill it with water. Salt the water liberally, and boil the potatoes until fork tender over medium heat.
Drain the cooked potatoes and let them cool slightly. Once cool, halve the potatoes.
Roast the Garlic
While the potatoes are boiling, prepare one batch of roasted garlic in the air fryer (or oven).
Prepare the Garlic Butter
Add the softened butter, olive oil, roasted garlic, half of the parmesan cheese, and almost all of the chopped parsley to a medium-sized bowl.
Using a fork, mash the butter and garlic mixture together until smooth.
Roast the Potatoes
Transfer the halved potatoes to a sheet tray. Drizzle the garlic butter over the potatoes, and toss so that all the potatoes are covered with butter.
Bake the potatoes for 20-25 minutes until they are crisp and golden brown.
Sprinkle the remaining chopped parsley and parmesan cheese on the potatoes, and serve.
Expert Tips
Be generous with salt: Give the potatoes a final sprinkle of salt when they come out of the oven. Potatoes need more salt than you think, and a final pinch brings out all of the flavors.
Bake cut-side down: Turn the potatoes flesh-side down onto the baking sheet to get the best crunch and color. This will also help the parmesan cheese melt and stick to the surface of the potatoes.
Do not over boil: You want to boil the potatoes until they are fork-tender, but not falling apart. If the potatoes are overcooked, they will be harder to halve.
Make Ahead & Storage
- Roasted garlic can be made 3-4 days in advance. Remove the roasted garlic cloves from the skin and store them in an airtight container in the fridge.
- Pre-boil the potatoes 1-2 days before you plan to serve them. Store them in an airtight container in the fridge.
- Store leftover roasted potatoes for up to 3 days.
- Reheat the potatoes in the air fryer or in the oven.
Serving Suggestions
- Mains: Roasted potatoes are extremely versatile. Serve these roasted potatoes with your favorite mains including Nando's peri peri chicken, citrus-marinated chicken, or Cactus Club copycat blackened creole chicken.
- Salads: Pair these garlic potatoes with an avocado kale salad, a steakhouse wedge salad, or grilled corn and avocado salad.
- Holiday meals: Load your holiday table with a classic butter-basted turkey or a cajun-rubbed turkey breast, air fryer prime rib, or a classic glazed ham. Top it all off with a side of classic baked mac and cheese!
- Vegetables: Longhorn glazed brussel sprouts, roasted hot honey carrots, or green bean casserole are fantastic pairs to these potatoes.
More Side Dish Recipes
Garlic Butter Roasted Potatoes
Equipment
Ingredients
- 3 lb Baby potatoes - whole
- ¼ cup Salted butter - softened
- 2 tablespoon Extra virgin olive oil
- ¼ cup Parmesan cheese - + extra for serving
- 1 head Roasted garlic
- 2 tablespoon Flat leaf parsley - finely chopped, + extra for serving
- Kosher salt - to taste
- Flakey sea salt - for serving
Instructions
- Prepare one batch of roasted garlic in the air fryer (or oven).1 head Roasted garlic
- Place the whole baby potatoes into a large pot, and fill it with water. Salt the water liberally, and boil the potatoes until fork tender over medium heat.3 lb Baby potatoes
- Drain the cooked potatoes and let them cool slightly. Once cool, halve the potatoes.
- Preheat the oven to 375°F.
- Add the softened butter, olive oil, roasted garlic, half of the parmesan cheese, and almost all of the chopped parsley to a medium-sized bowl. Using a fork, mash the butter and garlic mixture together until smooth.¼ cup Salted butter, 2 tablespoon Extra virgin olive oil, ¼ cup Parmesan cheese, 2 tablespoon Flat leaf parsley, Kosher salt
- Transfer the halved potatoes to a sheet tray. Drizzle the garlic butter over the potatoes, and toss so that all the potatoes are covered with butter. Bake the potatoes for 20-25 minutes until they are crisp and golden brown.
- Sprinkle the reserved chopped parsley, parmesan cheese, and flakey sea salt on the potatoes, and serve.Flakey sea salt
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