Garlic butter potatoes made with baby potatoes, fresh garlic, butter, Parmesan, and herbs. Crispy, cheesy, and wildly comforting.
There’s this weird thing that happens when you serve garlic butter potatoes. You make them thinking they’re just the side—just a little “something extra” next to whatever protein you wrestled with in the oven. And then, five minutes later, the potatoes are gone. Like… gone gone. And everyone’s ignoring the chicken.
I know this because it’s happened to me more times than I can count. The first time? I wasn’t even trying. I was just throwing together dinner after a long, messy day—forgot to defrost the meat, didn’t want to deal with dishes, kind of in that “please let this meal be edible” mode. I found a bag of sad-looking baby potatoes in the back of the fridge, tossed them with whatever I could grab, and… yeah. They stole the show. My husband said, and I quote, “Whatever that was, I want more of it.”
It became a whole thing. I’ve made them a hundred ways since, but this version—crispy edges, buttery middles, real garlic (the kind that actually smells like something), and a ridiculous amount of Parmesan—is the one that keeps getting requested. Which is hilarious, because it started as a panic meal.
Funny how that happens.
Why You’ll Love This Garlic Butter Potatoes Recipe?
It’s simple stuff, really. Nothing fancy. No secret ingredient or viral twist.
They’re creamy on the inside. Crispy on the outside. Coated in butter that’s just garlicky enough to make your kitchen smell like heaven. Then there’s the cheese. The kind that melts into golden bits on the pan and sticks to the potatoes in a way that feels almost too indulgent for a Tuesday night.
Also—they’re easy. No peeling. No weird prep steps. You boil, roast, sizzle, and toss. That’s it. It’s the kind of recipe that forgives you for getting distracted halfway through or forgetting to preheat the oven (been there).
They’re not perfect. Which is probably why I love them so much.
Ingredient Notes:
You probably already have most of this. If not, I promise it’s worth the grocery run.
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Baby Potatoes: Gold ones are my favorite, but red works too. I keep the skins on because 1) they crisp up, and 2) I’m lazy.
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Salt: Yes, you use it twice. Once in the water, once in the seasoning. Skipping the boiling salt? Big mistake. I did it once and they tasted like disappointment.
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Olive Oil: Helps with that golden exterior. You need both oil and butter here. Trust.
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Unsalted Butter: Use the real stuff. This is not a margarine moment.
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Garlic: Fresh cloves. I know mincing is annoying, but don’t sub in the jarred kind unless it’s a total emergency. It’s not the same.
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Parmesan: Grated, not shredded. You want it to coat, not clump. And please, not the powdered green-can kind. (Unless that’s all you’ve got, then go for it. No judgment.)
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Herbs: Optional. I like a sprinkle of parsley for color or thyme if I’m feeling grown-up.
How To Make Garlic Butter Potatoes?
Step 1: Preheat your oven.
Set it to 400°F. Line a baking sheet with parchment paper. Or don’t. But I’ve scrubbed enough crusty pans to know it’s worth it.
Step 2: Cut and boil the potatoes.
Scrub the potatoes and cut them in half (or quarters, if they’re chonky). Toss them in a pot with cold water and a teaspoon of salt. Bring it to a boil, then lower the heat and simmer for 5–7 minutes until just fork-tender. Like, almost done but not quite.
Step 3: Drain and rough them up.
Drain well (don’t skip this—wet potatoes = sad roast). Throw them back in the pot. Add olive oil, the other teaspoon of salt, and pepper. Put the lid on and shake like your life depends on it. This step? It’s how you get those crispy edges.
Step 4: Roast.
Spread them out on your baking sheet. Roast for 20–25 minutes. Flip (or just give the pan a good shake), sprinkle half the Parmesan on top, and roast for another 5–10 minutes. You’re looking for golden, crunchy edges here.
Step 5: Garlic butter time.
In a small saucepan, melt the butter over medium-low heat. Add garlic and stir for about 2 minutes, just until your kitchen smells amazing. Don’t burn it—burnt garlic is tragic.
Step 6: Toss and serve.
Move your crispy potatoes into a big bowl. Pour over the garlic butter and toss gently. Add the rest of the Parmesan and herbs if you’ve got them.
Want To Save This Recipe?
Then? Eat immediately. Preferably over the stove, straight from the bowl. Not that I’ve done that. (Okay, yes I have.)
Storage Options:
If you do have leftovers, they’ll keep in the fridge for a few days. Reheat in the oven or air fryer to bring the crisp back. Microwave works in a pinch, but they won’t be the same.
Freezing? I’ve tried. It’s… fine. But the texture takes a hit. So maybe don’t plan for leftovers—just make what you know you’ll inhale.
Variations and Substitutions:
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Swap the cheese: Pecorino, Gruyère, cheddar—go wild.
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Spice them up: Add chili flakes or smoked paprika to the butter.
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Use sweet potatoes: Different vibe, still delish. Roast longer.
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Add lemon zest or a squeeze of juice: Brightens everything.
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Vegan version: Use vegan butter and skip the cheese (or use your favorite alt-cheese). Still great.
What to Serve with Garlic Butter Potatoes?
Short answer? Pretty much anything.
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Roasted chicken or pork
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Salmon or shrimp
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Big ol’ salad
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Or nothing. Just a fork.
These garlic butter potatoes don’t play backup. They’re more like the solo act you didn’t realize you came for.
Frequently Asked Questions:
Can I skip boiling?
Technically yes. But you won’t get that perfect combo of crispy outside and soft inside. I tried skipping once when I was tired. Regretted it.
Can I make them ahead?
Sort of. Boil and season them earlier in the day, then roast when you’re ready. Don’t garlic-butter them until the very end.
Can I use the air fryer?
Yep! Parboil, then air fry at 400°F for 15–20 minutes. Shake halfway through.
So, you gonna try these? Already mentally checking your fridge for baby potatoes and butter?
I hope you make them. I hope they make you happy. And if you end up eating most of them before dinner even starts… well, welcome to the club.
Let me know how they turn out. Or better yet—tell me what you paired them with so I can steal the idea.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Butter Potatoes
Ingredients
- 1½ to 2 pounds baby potatoes
- 2 teaspoons salt divided
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- ¼ cup unsalted butter
- 3 –4 cloves garlic minced
- ¾ cup Parmesan cheese finely grated
- Fresh parsley or thyme for garnish (optional)
Instructions
Preheat the Oven
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare the Potatoes
- Thoroughly wash and scrub the baby potatoes. Depending on their size, cut them into halves or quarters to ensure even cooking. Place the cut potatoes into a large saucepan, add 1 teaspoon of salt, and cover them with cold water.
Parboil the Potatoes
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook the potatoes for 5 to 7 minutes, or until they are just beginning to become tender. Drain the potatoes thoroughly.
Season and Rough the Edges
- Return the drained potatoes to the pot. Add the olive oil, the remaining 1 teaspoon of salt, and the black pepper. Cover the pot with a lid and gently shake to coat the potatoes evenly and slightly roughen their edges for improved crispness.
Roast the Potatoes
- Transfer the seasoned potatoes to the prepared baking sheet, arranging them in a single, even layer. Roast in the preheated oven for 20 to 25 minutes. Carefully shake the pan or turn the potatoes. Sprinkle half of the Parmesan cheese evenly over the top and continue roasting for an additional 5 to 10 minutes, or until the potatoes are golden and crisp.
Prepare the Garlic Butter
- While the potatoes roast, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and stir for approximately 1 to 2 minutes, just until the garlic becomes fragrant. Do not allow it to brown. Remove from heat.
Toss and Serve
- Once the potatoes are finished roasting, transfer them to a large heatproof mixing bowl. Pour the prepared garlic butter over the potatoes and gently toss to coat. Sprinkle with the remaining Parmesan cheese and garnish with fresh parsley or thyme if desired.
- Serve immediately while hot and crisp.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
