Crispy garlic butter potatoes ready to be enjoyed with anything from juicy chicken to seared steaks. Cooked until golden in butter, olive oil, garlic and herbs. They’re simple enough to make on a busy weeknight, but stunning enough to serve on your next dinner party.
Why you’ll love this crispy garlic butter potato recipe
This recipe will work with any type of potato you have on hand. But if you can choose, go for a small variety with a thin skin. To really make the potatoes shine, we use a mixture of olive oil and butter.
We also add a generous amount of garlic powder to infuse them with a savory flavor. For the final flourish, use fresh parsley or thyme to brighten everything up. It’s a classic side dish that’s perfect for a weeknight dinner as well for a gathering with friends.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- This recipe works with any type of potatoes you have on hand, but if you can choose go for russets, Yukon golds or fingerling potatoes
- You can use unpeeled or peeled potatoes.
- Don’t overcrowd the skillet. Spread out the potatoes evenly so all of them are making contact with the skillet, which ensures they all get golden and crisp. You can always cook the potatoes in 2 batches.
- Refrigerate leftovers in an airtight container for up to 3 days.
- When you’re short on time, you can boil the potatoes ahead, then you only need to finish them off in a skillet.
- Storage: Leftovers will keep in the refrigerator in an airtight container for up to 2 days
What to serve with crispy garlic potatoes
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Crispy Garlic Butter Potatoes
Ingredients
- 1.5 pounds small potatoes
- salt
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp dried oregano
- ½ tsp dried sage
- ½ tsp dried onion
- ¼ tsp smoked paprika
- fresh parsley or thyme leaves - for serving
- ¼ tsp crushed red pepper flakes - for serving (optional)
Instructions
- You can use peeled or unpeeled potatoes. Cut the potatoes in half, if using larger potatoes, chop in smaller pieces.
- Place the potatoes in a large pot and add hot water, about 5 cm/2 inch above the potatoes. Add 2 teaspoons salt. Cover and bring to a boil over medium-high heat, then reduce heat to a simmer. Boil about 20 minutes, until potatoes are soft or until knife-tender when testing for doneness. Drain.
- Heat a large skillet over medium, add oil and butter. Place the potatoes in a single layer, cut-side down. Cook for 5 minutes or until golden-brown and crispy. Turn, cook for 5 minutes more. Cook in 2 batches, if needed, don’t overcrowd the skillet.
- Add black pepper, dried oregano, dried sage, garlic and onion powder, smoked paprika and 1/2 teaspoon salt. Stir and cook for 1 minute more. Finish off with freshly chopped parsley or thyme leaves. Serve!
Video
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