Garlic Butter Roasted Potatoes
Tender Yukon potatoes tossed in garlic, butter, and olive oil, then roasted to crispy perfection. This quick and flavorful recipe is ideal as a comforting side dish or meal prep favorite.
Equipment
- 1 large mixing bowl
- 1 sheet pan (baking tray)
- Measuring Cups and Spoons
- Knife and cutting board
- Oven
Ingredients
- 3 pounds Yukon potatoes small
- ¼ cup olive oil
- 2 tablespoons unsalted butter melted
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 8 cloves garlic minced
- ¼ cup fresh parsley minced
Instructions
- Prepare Your Ingredients: Gather all ingredients and kitchen tools before starting to ensure a smooth cooking process. This includes small Yukon potatoes, olive oil, unsalted butter, kosher salt, coarse black pepper, fresh garlic, and parsley. Wash potatoes thoroughly under cold running water to remove dirt. Dry them completely using a clean kitchen towel or paper towels, as moisture can prevent crispiness during roasting.
- Preheat the Oven: Set your oven to 400°F (200°C) and allow it to preheat fully. A preheated oven ensures even cooking and helps the potatoes develop a golden, crispy exterior. For extra crispiness, place your baking sheet in the oven for a few minutes so it’s warm when you add the potatoes.
- Cut and Prepare Potatoes: Place washed potatoes on a cutting board. Using a sharp chef’s knife, halve each potato so they are of similar size. Uniform cuts ensure even cooking and consistent texture. If potatoes are particularly large, quarter them for the best results. Transfer the cut potatoes to a large mixing bowl.
- Mix Flavors and Oils: Add olive oil, melted butter, kosher salt, coarse black pepper, and minced garlic to the mixing bowl with potatoes. Toss gently but thoroughly so every piece is evenly coated. This ensures flavor penetration and helps potatoes crisp evenly during roasting.
- Arrange Potatoes on Sheet Pan: Transfer the coated potatoes to a baking sheet in a single layer, leaving space between pieces to promote airflow. Avoid overcrowding the pan, as this causes steaming instead of roasting. For best results, place potatoes skin side down.
- First Roasting Stage: Place the baking sheet in the preheated oven and roast for 30 minutes. This stage softens the potatoes and begins developing a crisp surface. Check halfway through and gently reposition potatoes for even roasting.
- Flip and Continue Roasting: After 30 minutes, remove the baking sheet using oven mitts. Flip each potato with a spatula so the opposite side roasts evenly. Return the pan to the oven and roast for another 20 minutes until potatoes are golden brown and crispy on the outside, tender on the inside.
- Final Crisping and Flavor Boost: Once roasting is complete, remove potatoes from the oven and transfer them to a mixing bowl. Sprinkle with freshly minced parsley and, if desired, drizzle extra olive oil. Toss gently to coat and distribute flavors evenly.
- Serving and Presentation: Place potatoes in a serving bowl or platter. Arrange them attractively so crispy edges are visible. Garnish with additional parsley and a light pinch of kosher salt if desired. Serve immediately to preserve texture and flavor.
- Enjoy and Store Leftovers: Serve hot as a side dish with your preferred main course. Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F (190°C) for 10 minutes to restore crispness.
Notes
- For the crispiest potatoes, choose small Yukon gold potatoes that roast evenly and develop a golden crust. Avoid overly large potatoes unless cut into smaller, uniform pieces.
- Dry potatoes thoroughly after washing to prevent steaming and ensure crispiness.
- Fresh garlic gives the best flavor, but garlic powder can be used in a pinch. Add it in Step 4 if using.
- If you prefer a richer taste, add a tablespoon of grated Parmesan cheese during the final toss.
- Adjust salt and pepper according to your taste preferences. Kosher salt works best for even seasoning.
