Garlic Butter Roasted Potatoes

There is something undeniably comforting about a bowl of Garlic Butter Roasted Baby Potatoes. Whether you are hosting a formal holiday dinner or just looking for the perfect side dish to accompany a Tuesday night roast chicken, these potatoes are the ultimate crowd-pleaser. With their crispy, golden skins and buttery, melt-in-your-mouth interiors, they represent the pinnacle of simple home cooking.

The Magic of the Baby Potato

While large Russets have their place in the world of baking and mashing, baby potatoes (often called new potatoes) offer a unique texture and flavor profile. Their skin is thin and delicate, meaning there is no need for peeling. This not only saves time in the kitchen but also adds a wonderful textural contrast once they hit the hot oven. When roasted, the natural sugars in the potato skins caramelize, creating a savory-sweet crunch that pairs perfectly with the punchy aroma of fresh garlic.

Ingredients for Success

To achieve the result seen in the photo—glistening, herb-flecked gems of gold—you need high-quality ingredients. Here is what you will need to gather:

Step-by-Step Instructions

Follow these steps to ensure your roasted potatoes come out perfectly every single time. The secret lies in the temperature and the tossing!

1. Preheat and Prep: Start by preheating your oven to 400°F (200°C). While the oven heats, wash your baby potatoes thoroughly. If some are significantly larger than others, halve them so they all cook at the same rate.
2. The Butter Bath: In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, salt, pepper, and dried herbs. The oil helps prevent the butter from burning too quickly in the high heat.
3. Toss Thoroughly: Add the potatoes to the bowl and toss vigorously. You want every millimeter of the potato skin to be drenched in that garlic butter mixture. This is what creates that “liquid glass” shine once roasted.
4. Arrange: Spread the potatoes onto a large rimmed baking sheet or into a ceramic roasting dish. Ensure they are in a single layer; crowding them will cause them to steam rather than roast.
5. Roast: Place in the oven for 30–35 minutes. Halfway through, use a spatula to flip them. This ensures the bottom gets just as crispy as the top.
6. The Finish: Once the potatoes are fork-tender and the skins are blistered and golden, remove them from the oven. Immediately sprinkle with fresh parsley and optional Parmesan cheese while the residual heat is high.

Pro Tips for the Crispiest Potatoes

If you want to take your Garlic Butter Roasted Baby Potatoes to the next level, consider these professional kitchen secrets:

The Parboil Method: For an even crunchier exterior, boil the potatoes in salted water for about 5-8 minutes before roasting. Drain them and shake them in the pot to “rough up” the edges. Those fuzzy, starchy edges turn into ultra-crispy bits in the oven.

Don’t Burn the Garlic: If you find your garlic bits are burning before the potatoes are done, try adding the minced garlic during the last 10 minutes of roasting instead of at the beginning. This keeps the garlic flavor sweet and mellow.

High Heat is Key: Don’t be afraid of the 400°F+ temperature. Potatoes need high heat to achieve that characteristic roast texture. A low oven will just result in soft, boiled-tasting potatoes.

Serving Suggestions

These potatoes are incredibly versatile. They sit beautifully next to a Medium-Rare Ribeye Steak, or as a base for a “bowl” style meal topped with grilled chicken and a dollop of sour cream. For a vegetarian feast, serve them alongside roasted asparagus and a bright lemon-tahini dressing.

In many European cultures, especially during the spring, baby potatoes are served simply with butter and dill. This garlic-heavy version is a nod to more indulgent American “steakhouse” style sides, where the butter is plentiful and the flavor is bold.

Storage and Reheating

If you happen to have leftovers (which is rare!), they store well in an airtight container for up to 3 days. To regain that crispiness, avoid the microwave. Instead, toss them back into a hot skillet with a tiny bit of oil or pop them in an air fryer for 5 minutes at 375°F.

Final Thoughts: These Garlic Butter Roasted Baby Potatoes are proof that you don’t need complicated techniques or expensive ingredients to create a world-class dish. It’s about the harmony of salt, fat, and heat. Enjoy the process, and more importantly, enjoy every buttery bite!