Here’s a simple and delicious recipe for Crispy Garlic Butter Potatoes—perfectly golden on the outside, soft on the inside, and packed with buttery garlic flavor:
Ingredients (serves 3–4)
1.5 lbs (700 g) baby potatoes or small Yukon Golds, cut into halves or quarters
3–4 tbsp unsalted butter
2–3 tbsp olive oil
4 garlic cloves, minced
1 tsp paprika (optional, for a smoky touch)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper or lightly grease it.
Parboil potatoes (optional, but helps with crispiness):
Boil potatoes in salted water for 5–7 minutes until just tender.
Drain and let them steam dry.
Prepare garlic butter mixture:
In a small saucepan, melt butter with olive oil over medium heat.
Add minced garlic and paprika, cook for 1–2 minutes until fragrant (do not burn).
Toss potatoes:
Place potatoes in a large bowl.
Pour garlic butter over them and season with salt and pepper.
Toss well to coat evenly.
Roast:
Spread potatoes in a single layer on the baking sheet.
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
Serve:
Sprinkle with fresh parsley and serve hot.
💡 Tips:
For extra crispiness, you can broil for 2–3 minutes at the end.
Add a pinch of rosemary or thyme for a herby flavor.
These potatoes pair perfectly with chicken, steak, or even as a snack with dipping sauce.
If you want, I can also make a foolproof one-pan skillet version that’s even crispier and needs almost no cleanup. Do you want me to do that?
