Garlic Butter Potatoes Recipe | Crispy Oven Roasted Golden Potatoes
Crispy oven-roasted golden potatoes are par-boiled for creamy centers, then roasted hot and finished with fragrant garlic butter. Simple pantry ingredients deliver shatteringly crisp edges and rich, garlicky flavor.
Ingredients
Ingredients
- 1.5–2 pounds baby gold potatoes (Yukon Gold or small yellow potatoes)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, finely minced or grated
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked or sweet paprika (optional)
- 1 teaspoon dried thyme or Italian seasoning (optional)
- Fresh parsley or chives, chopped, for garnish
- Lemon zest or a squeeze of lemon (optional finish)
Instructions
Instructions
- Preheat the oven to 450°F (230°C) and place a large sheet pan inside to heat.
- Rinse and dry the potatoes, then halve baby potatoes or quarter larger ones into 1 to 1.5 inch pieces.
- Add potatoes to a pot of cold, well-salted water, bring to a boil, and simmer 7–9 minutes until edges are soft and a knife meets slight resistance in the center.
- Drain the potatoes, return them to the hot pot, and shake for 10–15 seconds to scuff the surfaces, then let steam off for 2 minutes.
- Toss the potatoes with olive oil, 1 teaspoon salt, black pepper, and paprika or dried herbs if using.
- Carefully remove the preheated sheet pan, spread the potatoes in a single layer with cut sides down, and avoid crowding.
- Roast for 20–25 minutes, flip the potatoes, and roast another 8–12 minutes until deeply golden and crisp.
- In the last 5 minutes of roasting, melt the butter in a small pan over low heat, add garlic, and cook 30–60 seconds until fragrant without browning; remove from heat.
- Transfer hot potatoes to a bowl, pour over the garlic butter, toss to coat, and adjust salt to taste.
- Finish with chopped parsley or chives and lemon zest or a squeeze of lemon if desired, and serve hot.
Notes
For best crispiness, let potatoes steam dry after draining and use a preheated pan. Avoid crowding to prevent steaming. Air fryer option: 390°F for 15–20 minutes, shaking halfway (still par-boil first). Reheat in a 425°F oven for 10–15 minutes to re-crisp. Variations: toss with Parmesan and lemon zest; add red pepper flakes for heat; finish with dill and lemon; use ranch-style dried herbs; try smoked paprika and cumin; or brown the butter with sage.