Garlic Butter Roasted Potatoes
45 min
|
easy
|
clean eating,
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
Introduction
No bland potatoes on my watch; these garlic butter roasted babies come out with crackly edges, fluffy centers, and bold flavor from garlic, onion, smoked paprika, salt, and pepper.
Perfect next to steak, roast chicken, or brunch eggs, this no-fuss sheet pan side works for weeknights, holidays, and straight-from-the-pan snacking.
Ingredients (4 servings)
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Ingredients:
- 2 lb baby potatoes, halved baby potatoes 2 lb
- 3 Tbsp unsalted butter, melted unsalted butter 1.5 oz
- 2 Tbsp olive oil olive oil
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp onion powder onion powder 0.04 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Garlic Butter Roasted Potatoes
-
Preheat hot and ready
Set the oven to 450 F and slide a large sheet pan inside to preheat so the potatoes sizzle on contact.
-
Prep the potatoes
Rinse, halve, and pat the baby potatoes bone-dry so the seasoning sticks and the edges crisp instead of steam.
-
Make the garlic butter mix
Melt 3 tablespoons butter and whisk in 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
-
Toss to coat
Combine the potatoes with the garlic butter mix in a bowl and scoop until every cut surface glistens evenly.
-
Pan placement matters
Carefully pull the hot pan from the oven, spread the potatoes cut-side down in a single layer with space between, and return the pan immediately.
-
Roast to golden and gorgeous
Roast for 25 minutes without touching, rotate the pan, then roast 10 to 15 minutes more until the cut sides are deep golden and the centers are tender.
-
Optional finish
If you want extra crunch, broil for 1 to 2 minutes watching closely, then season to taste with a pinch more salt if needed.
-
Serve hot
Transfer to a warm bowl and spoon any buttery drippings from the pan over the top before serving.
Substitutions
- Butter -> Ghee
- Swap butter for ghee in the same amount for a nuttier flavor and a higher smoke point that pushes deeper browning and crisper edges.
- Butter -> Vegan butter or olive oil
- Use plant-based butter 1:1 for similar richness or go all olive oil for a cleaner, peppery profile with slightly lighter caramelization.
- Garlic powder -> Fresh garlic
- Use 2 minced cloves added in the last 5 minutes of roasting to keep the garlic sweet and toasty without burning or turning bitter.
Tips
- Dry like you mean it
- Water is the enemy of crisp, so really pat those spuds dry or give them a quick air-dry on a towel for a few minutes.
- Hot pan, hotter crust
- Preheating the empty sheet pan gives you that instant sear on the cut sides, which is where all the crunch magic happens.
- Do not crowd the tray
- If the potatoes touch, they steam instead of brown, so use two pans if needed and keep a little runway of space between halves.
- Convection when you can
- If your oven has convection, run it at 425 F for a similar cook time to get more even, drier heat and extra shatter on the edges.
- Finish with acid
- A quick hit of lemon juice or a splash of apple cider vinegar at the end perks up the butter and balances the smoky paprika.
- Reheat like a pro
- Re-crisp leftovers in a hot skillet with a teaspoon of oil over medium-high heat for 4 to 6 minutes rather than microwaving.
Nutrition Facts *
| Energy | 327 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 15 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why not add fresh garlic from the start?
- Fresh garlic burns at high heat and turns bitter, so add it in the last 5 minutes or stick with garlic powder for the full roast.
- My potatoes are not getting crispy, what went wrong?
- They were either wet, crowded, or the pan was not preheated, so dry them well, spread them out, and start with a hot sheet pan.
- Can I use larger potatoes instead of baby potatoes?
- Yes, cut them into 1 to 1.25 inch chunks for similar cooking and add 5 to 10 minutes if the pieces are thicker.
- Do I need to parboil the potatoes first?
- Not for this recipe, since the high heat and cut-side-down method give you a crisp exterior and tender interior without the extra step.
- Will parchment help or hurt crisping?
- Skip parchment for this one, because direct contact with a hot metal pan browns better and reduces steaming.
- Can I air fry these?
- Yes, cook at 400 F in a single layer for 18 to 22 minutes shaking once, and they will get very crisp with less fat.
Serving Suggestions
A squeeze of lemon and a shower of chopped parsley or chives makes the butter pop and keeps the smoky paprika from feeling heavy.
Serve alongside grilled steak or salmon, or turn leftovers into a breakfast skillet with a fried egg and a spoon of chimichurri for a very New York kind of brunch energy.
More pairings:
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