Garlic Butter Roasted Potatoes

40 min | easy | gluten-free, Mediterranean diet, vegetarian

White bowl filled with halved baby potatoes roasted until golden brown and glossy with garlic-butter seasoning; crisped edges and browned cut sides visible, with a few herb flecks, set on a white plate with a gray linen cloth.

Updated Mar 7, 2025

Prep Time	Cook Time	Total Time
10 min	30 min	40 min

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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.

White bowl filled with halved baby potatoes roasted until golden and crisped on the cut sides, glistening with garlic-butter seasoning and speckled with spices on a light countertop.

How to Make Garlic Butter Roasted Potatoes

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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.

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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.

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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.

Close-up of halved baby potatoes roasted until golden and crisp, speckled with seasoning and glossy with garlic butter, piled in a white bowl on a kitchen counter.

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.

Close-up of garlic butter roasted baby potatoes halved and piled in a white bowl, with golden-brown cut sides and glistening skins speckled with herbs and seasoning.

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.

Close-up of garlic butter roasted baby potato halves in a white bowl, cut sides browned and glossy with butter and speckled with seasoning and herbs.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.