Garlic Butter Roasted Potatoes
40 min
|
easy
|
gluten-free,
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 30 min | 40 min |
Introduction
These garlic butter roasted potatoes come out golden, crisp-edged, and fluffy inside with the easiest savory seasoning.
They are perfect as a simple weeknight side dish, holiday table favorite, or game-day snack with your favorite mains.
Smoked paprika, garlic powder, and onion powder give these baby potatoes a rich, cozy flavor that tastes way more special than the effort.
Ingredients (4 servings)
Ingredients:
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How to Make Garlic Butter Roasted Potatoes
-
Preheat the oven and pan
Preheat your oven to 425°F and place a large rimmed sheet pan on the center rack to heat.
-
Prep and dry the potatoes
Rinse the baby potatoes under cool water, then pat them very dry with clean kitchen towels.
Dry potatoes crisp better in the oven and roast instead of steaming on the pan.
-
Make the garlic butter seasoning
In a large bowl, whisk together the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
-
Coat the potatoes
Add the halved potatoes to the bowl and toss until every piece is evenly coated with the butter mixture.
Make sure the cut sides are well covered, since those will brown the most on the hot pan.
-
Arrange on the hot sheet pan
Carefully remove the hot sheet pan from the oven and quickly spread the potatoes in a single layer.
Place most of the potatoes cut side down to get maximum browning and crisp edges.
-
Roast the potatoes
Roast for 25 to 30 minutes, stirring once halfway through, until the potatoes are golden and fork tender.
If you like extra crisp edges, roast on the longer end of the time range.
-
Finish and serve
Taste a potato and adjust the seasoning with a pinch of extra salt or pepper, if needed.
Serve hot, garnished with chopped parsley or chives if you like a fresh pop of color.
Substitutions
- Butter -> ghee
- Use the same amount of ghee instead of butter for a deeper, slightly nutty flavor. The potatoes still roast beautifully, and the recipe becomes naturally lactose free.
- Garlic powder -> fresh garlic
- Swap the garlic powder for 3 to 4 minced garlic cloves added during the last 10 minutes of roasting. This gives a more intense, fresh garlic aroma without burning the garlic on the pan.
- Baby potatoes -> Yukon Gold or russet potatoes
- If you use larger potatoes, cut them into 1 inch chunks so they roast at the same rate. Yukon Gold stay creamy inside, while russets bake up extra fluffy with crisper edges.
Tips
- Preheat the sheet pan
- A hot pan starts the potatoes sizzling immediately and helps form a crisp crust on the cut sides.
- Do not crowd the pan
- Give the potatoes room so air can circulate, or they will steam instead of roast and brown.
- Adjust seasoning after roasting
- Salt levels concentrate as potatoes roast, so always taste at the end before adding more salt.
- Use convection if you have it
- If your oven has convection, use it at 400°F and check a little early for super crisp potatoes.
- Cut potatoes evenly
- Try to cut the potatoes into similar sizes, which helps them cook through at the same time.
Nutrition Facts *
| Energy | 331 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 15 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the potatoes from sticking to the pan?
- Make sure the pan is hot before adding the potatoes and that they are well coated in oil and butter. Use a metal spatula to release any stuck bits gently after the first side has browned.
- What if my potatoes are browning too quickly?
- If the potatoes darken before they are tender, lower the oven temperature to 400°F and cover loosely with foil. Remove the foil near the end so the edges can crisp again.
- Can I make these roasted potatoes ahead of time?
- You can roast the potatoes earlier in the day, then reheat on a hot sheet pan at 400°F until sizzling. They will not be quite as crisp as fresh, but they still taste delicious.
- Can I add other vegetables to the pan?
- You can add firm vegetables like carrots or parsnips, cut small, but keep everything in a single layer. Avoid very watery vegetables, which can soften the potatoes and stop them from crisping.
Serving Suggestions
These potatoes pair beautifully with roasted chicken, grilled steak, or simple eggs for a cozy brunch plate.
For a fun twist, toss them with grated Parmesan, lemon zest, or crumbled bacon right after roasting for extra flavor.
More pairings:
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