Name: Crispy Garlic Butter Potatoes Recipe - Potatoes Recipes Easy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds baby Yukon Gold or red potatoes, halved (or quartered if they're big); 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 tablespoons unsalted butter; 6 cloves garlic, minced (or more, I'm not the garlic police!); 2 tablespoons fresh parsley, finely chopped; 1/4 teaspoon crushed red pepper flakes (optional, but recommended); 1/2 teaspoon salt

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I’m a firm believer that the best side dish is one that makes everyone at the table forget there’s a main course. These potatoes are that dish. We’ve all had sad, steamed spuds. And maybe we’ve even attempted a fancy Peruvian Potatoes or a layered Portuguese Potatoes dish with mixed results. Well, friends, consider this your cheat code. It’s my go-to, my secret weapon, the one I pull out when I need something impressive with zero fuss. It takes a page from the simplicity of Healthy Roasted Potatoes, borrows the indulgent spirit of Cheesy chicken recipes, and delivers all the cozy, savory flavor of Onion Soup Potatoes without the tears. This method is my favorite for Cast Iron Potatoes because it gives you that incredible crispy-edged exterior I dream about. If you’re after Potatoes Recipes Easy, truly delicious ones, you’ve landed in the right spot. Let’s make some magic.

1) Key Takeaways
2) Easy Foolproof Garlic Butter Potatoes Recipe
3) Ingredients for Foolproof Garlic Butter Potatoes
4) How to Make Foolproof Garlic Butter Potatoes
5) Tips for Making Foolproof Garlic Butter Potatoes
6) Making Foolproof Garlic Butter Potatoes Ahead of Time
7) Storing Leftover Foolproof Garlic Butter Potatoes
8) Try these Side Dish recipes next!
9) Foolproof Garlic Butter Potatoes
10) Nutrition

1) Key Takeaways

What’s the secret to truly crispy roasted potatoes?
Can I make these without a cast iron skillet?
How do I keep the garlic from burning?
Why are these the best easy potato recipes?

2) Easy Foolproof Garlic Butter Potatoes Recipe

You know those potatoes recipes easy to find but impossible to perfect? The ones that promise crispiness and deliver… well, a sad, steamed mush? I’ve been there. I’ve made enough mediocre spuds to fill a small silo. This recipe was born from that frustration, a desperate quest for a simple potato dish that actually works every single time.

It’s not fancy. You won’t need any special techniques or obscure ingredients. What you will get is a side dish so good, it often steals the show. The method is straightforward: we let a hot cast iron skillet do most of the heavy lifting. This approach gives you that incredible, craggy, golden-brown crust we all dream about, with a fluffy, tender interior. It’s the kind of quick potato side you can make with your eyes half-closed after a long day.

Think of it as your kitchen security blanket. Whether you’re serving a fancy roast chicken or just some pan-seared sausages, these potatoes will make the meal feel complete, special, and deeply satisfying. They’re universally loved, impossible to mess up, and ready in under an hour. What more could you want from a humble potato?

3) Ingredients for Foolproof Garlic Butter Potatoes

The Potatoes: Grab about two pounds of small potatoes. I’m partial to Yukon Golds for their buttery texture that almost melts, but red potatoes hold their shape beautifully and get fantastically crispy. Baby potatoes are ideal because you just halve them—no tedious peeling required. The size ensures they cook through while developing that perfect crust.

Olive Oil & Seasonings: A couple tablespoons of good olive oil is all you need to get things started. It helps the salt and pepper stick and promotes even browning. Don’t be shy with the kosher salt here; potatoes can take it, and it’s the first layer of flavor that builds from the inside out. Black pepper adds a gentle warmth.

The Garlic Butter Sauce (The Star): This is where the magic happens. Unsalted butter lets you control the salt level. Fresh garlic, minced—none of that jarred stuff, please. Its flavor transforms when warmed in the butter. Fresh parsley brings a necessary pop of color and a clean, herbal note. A pinch of red pepper flakes isn’t traditional, but it adds a subtle kick that cuts through the richness beautifully. Trust me on this one.

4) How to Make Foolproof Garlic Butter Potatoes

step 1. First, crank your oven to 400°F. While it heats, toss your halved potatoes in a bowl with the olive oil, salt, and pepper. Use your hands. Get in there and make sure every little nook and cranny is coated. This is the only real “work” involved, I promise.

step 2. Place your empty cast iron skillet right into the hot oven for a good 5 minutes. We want it screaming hot. Carefully pull it out (oven mitts are non-negotiable here!) and immediately dump in the potatoes, arranging them cut-side down. That satisfying sizzle is the sound of your future crispy potatoes being born.

step 3. Now, walk away. Seriously. Don’t peek for at least 20 minutes. Let the oven heat work its magic, searing those cut sides into a deep, golden crust. After about 30-35 minutes total, they should be tender when pierced with a fork and gloriously crisp on the bottom.

step 4. While the potatoes roast, make your sauce. Melt the butter in a small pot over low heat. Add the garlic and swirl it around for just a minute—until it’s fragrant but not brown. Burnt garlic is bitter, and we don’t want that. Off the heat, stir in the parsley, red pepper flakes, and salt.

step 5. When the potatoes are perfect, pull the skillet from the oven. Pour that golden, garlicky butter all over them. Use a sturdy spatula to toss everything together, scraping up every last crispy bit stuck to the pan. Those bits are flavor gold.

step 6. Do a quality control taste. Usually needs nothing, but sometimes a final pinch of salt does the trick. Pile them into a bowl, sprinkle with extra parsley, and serve them hot. Listen for the compliments. They’re coming.

5) Tips for Making Foolproof Garlic Butter Potatoes

The single best tip I can give you is to preheat your skillet. A cold skillet steams the potatoes. A hot one sears them, locking in that crisp exterior we’re after. If you don’t have cast iron, a heavy, oven-safe stainless steel pan works too. A thin baking sheet will give you less crispy results, but they’ll still taste great.

Don’t overcrowd the pan. The potatoes need their personal space to crisp up. If they’re piled on top of each other, they’ll steam instead of roast. If you’re doubling the recipe, use two skillets or roast in batches. It’s worth the extra dish for the perfect texture.

Watch that garlic like a hawk. It goes from fragrant and perfect to burnt and bitter in seconds. Low heat is your friend. If you’re nervous, you can even take the butter off the heat and stir the garlic in—the residual heat will cook it gently without risk. Fresh parsley really does make a difference here; dried herbs just don’t have the same bright punch.

6) Making Foolproof Garlic Butter Potatoes Ahead of Time

You can absolutely get a head start. I do this for dinner parties all the time. Par-cook the potatoes: roast them on the cut side just until they’re about 80% done and have a nice color. Let them cool completely on the sheet pan, then transfer them to a container. They’ll hold in the fridge for a day.

When you’re ready to serve, pop them back into a hot skillet for 5-10 minutes to re-crisp. Then, make your fresh garlic butter sauce and toss. This method saves you active time when guests are arriving and ensures your potatoes are piping hot and perfect. You can also prep the garlic butter sauce ingredients—mince the garlic and chop the parsley—and keep them ready in the fridge.

The key to make-ahead success is not tossing them with the final sauce until the last minute. The butter can solidify, and the parsley can wilt if left too long. A quick reheat and a fresh toss right before serving keeps everything tasting and looking its absolute best.

7) Storing Leftover Foolproof Garlic Butter Potatoes

Leftovers? It’s rare in my house, but it happens. Let the potatoes cool to room temperature, then stash them in an airtight container in the fridge. They’ll keep for 3 to 4 days. The garlic butter will solidify, which is totally normal.

To reheat, skip the microwave—it will make them soggy. Instead, spread them in a single layer on a baking sheet and pop them under the broiler for a few minutes, or toss them in an air fryer at 375°F for 3-5 minutes. This method will bring back most of their glorious crispiness.

You can also chop up leftover potatoes and pan-fry them with some onions and peppers for a killer breakfast hash. Or, toss them cold into a salad for a hearty lunch. They lose a bit of their initial crisp charm but gain a wonderful, savory depth that’s perfect for repurposing.

8) Try these Side Dish recipes next!

9) Foolproof Garlic Butter Potatoes