Crispy Garlic Butter Potatoes Recipe

Alright, Let’s Talk Crispy Garlic Butter Potatoes

I have a metaphysical connection to carbs. No shame in it. There’s just something about biting into a crispy, golden potato smothered in garlic butter that feels like catching up with an old friend; warm, salty, maybe a little too indulgent but totally worth it. My sister claims she can smell these from three blocks away and I have an embarrassing habit of sneaking that extra handful as I’m plating them (potatoes for the chef is a law at my house, right?).

I remember the first time I tried to make these for Sunday dinner—ended up with, like, half-mashed, half-burnt chunks but we ate them anyway. Over time, I figured out what works, what doesn’t, and I’ve got to say, these crispy garlic butter potatoes have rescued many a dull dinner. Anyway, if you’re up for it, let’s get to it (with absolutely no judgement if you taste test as you go... I mean, who wouldn’t?).

Why Do I Always Come Back to This?

I make this when I’m in a proper comfort food mood—usually on rainy evenings, but also when someone vaguely requests “those potatoes.” My family loses their heads over these, mostly because they’re crispy on the outside and kinda fluffy inside (don’t ask me how, it just sort of happens if the potato gods are with you that day). And, honestly, it’s one of those rare side dishes where leftovers actually disappear by breakfast the next day (provided you have teenagers; if not, invite some round).

I used to get so frustrated about never getting them crispy enough (come on, who hasn’t?) until I realized, oops, maybe don’t crowd the pan and actually, patience is a virtue here. The recipe’s forgiving, though, and if you hot-foot your way through a step, you can almost always bring things back around. Plus, garlicky butter makes everything better— Serious Eats agrees.

What You’ll Need (And What You Can Swap Out)

700g baby potatoes (or just a big pile—about 1.5 lbs worth; Yukon Golds are ace, but honestly, I’ve used Russets in a pinch—no one noticed)
3–4 tablespoon unsalted butter (sometimes I half-and-half with olive oil if I’m out of butter—still works magic)
5 garlic cloves, minced (lazy days? Pre-minced jar garlic; my grandmother would roll her eyes but it’s fine)
1 handful fresh parsley, chopped (or a teaspoon of dried if that’s what you have—no one’s judging, least of all me)
Salt & pepper, to taste (sea salt makes a nice finish, but table salt totally fine)
Optional: A pinch of paprika or a grating of parmesan right at the end (only if you’re feeling fancy, honestly, maybe skip if it’s just you on the sofa with Netflix)

Let’s Cook—Here’s How I (Mostly) Do It

Preheat your oven to 220°C (around 425°F). If it’s one of those unreliable ovens that has hot spots (mine does), maybe rotate the tray halfway through. Or don’t; potatoes are pretty forgiving.
Wash and halve (or quarter) your potatoes. Not too fussy—bite-sized pieces work best. I always try to cut a few extra because my cat likes to chase them when they drop on the floor (not helpful, but entertaining).
Boil the potatoes in salted water for about 8 minutes—just until you can poke them with a fork but they’re not falling apart. This is where I usually make a cup of tea... or forget and have to set a timer.
Drain well and let them steam dry for 5 minutes. Actually, this step is essential—don’t skip it. Wet potatoes = soggy disaster. Learnt the hard way.
While your potatoes are drying, melt your butter in a small pan on low heat. Toss in the minced garlic and stir for a minute or two until it smells so good you’re tempted to eat it straight from the pan (I have, once, not recommended).
Toss the potatoes in a big bowl with the garlicky butter, salt, pepper, and most of the chopped parsley. At this point, give it a taste. If nobody’s looking, eat one. If someone’s watching, pretend you’re checking for seasoning.
Spread them out on a baking tray lined with parchment (or don’t if you’re feeling daring—just means more soaking later). Don’t crowd the pan. Really, don’t. They won’t crisp, and you’ll get potato guilt.
Roast for 35-45 minutes, flipping halfway, until golden and crispy. If they look a bit pale after 30 minutes, just leave them be—their time will come. Not everything in life is instant, y’know.
Finish with any extra parsley and maybe a little more butter. Or parmesan. Or both. Or neither. Depends how you’re feeling!

A Few Notes (Learned the… Let’s Say, Hard Way)

If you over-boil the potatoes, just squish them a bit when tossing with the butter. Crispy smashed bits? Kinda genius.
I once tried using margarine in a pinch, but honestly, butter’s non-negotiable—except when it’s not (olive oil does okay!).
Don’t panic if your garlic browns a tad—it adds a toasty flavor. Burnt, though, isn’t the vibe.

If You’re Feeling Adventurous (Or Just Bored)

I threw in some rosemary once—turned out brilliant. Thyme? Not so much, it kinda fought with the garlic. Live and learn.
Sweet potatoes work, but they end up less crispy; still tasty, but different league if you ask me.
Chilli flakes for heat, or a scattering of chives if you’re in a posh mood. (Or if they’re on offer—let’s be honest.)

What If I Don’t Have Everything?

No parchment paper? Just use foil—or heck, a well-oiled tray works if you’re up for a bit of scrubbing after! I used to think a fancy roasting tin was essential, but nope, any old baking tray will do the job (mine’s, er, seen better days).

How Do You Store These? (Actually, You Probably Won’t Have To)

If by some miracle you have leftovers (maybe you made a double batch, rookie move!), let them cool, pop them in an airtight container, and keep in the fridge up to 2–3 days. Reheat in the oven for max crispiness, or just do what I do: stand in front of the fridge and nibble them cold—no regrets. I read Bon Appétit’s reheating tips and, honestly, oven is best. But again, in my house? They’re gone before I get the chance.

Serving Suggestions, For Maximum Happiness

We eat these with, well, just about anything. Sunday roast, grilled chicken, sometimes the odd fried egg on top. Oh, and if I’m feeling very ‘weekend treat’, I’ll serve them with a bowl of garlicky aioli or even sour cream and chives—big hit with friends. My brother likes them absolutely drowning in ketchup (I don’t get it).

The “Don’t Skip This” Pro Tips

One time, I skipped drying the potatoes and the result was more sog than crisp—don’t do it. Five minutes extra, trust me.
If you rush the roasting, you’ll end up microwaving them later. Let them get golden in their own time (impatience is my nemesis here).

FAQ – Real Questions I’ve Actually Gotten

Can I use margarine instead of butter? You can, but it’s not as good—something about the flavor just isn’t the same. I won’t be mad if you try (just not my thing).
Do I have to parboil the potatoes? Yeah, you really do. I skipped it once to save time, but ended up with golden outsides and raw-ish insides. Rookie error.
Can I freeze them? Haven’t tried to be honest; crispy potatoes don’t hang around in my fridge long enough (if you do, let me know how it goes!).
What potatoes work best? Honestly? Use whatever’s on special—Yukon Golds are smashing though (pun totally intended).
How do I get them extra crispy? Don’t crowd the pan and let them steam dry after boiling. Oh, and don’t skimp on the fat, it’s what makes them sing.
Garlic powder or fresh garlic? I’m team fresh, but I know some folks who swear by powder when time’s tight. No judgement.

Quick unrelated digression: have you ever noticed how potatoes are basically a blank canvas for every crazy flavor experiment you could imagine? Anyway, that’s a story for another soggy Tuesday.

Alright, go on—make a tray and let me know if you manage not to eat half before they hit the table. Or just keep that your little secret.