You can never go wrong with potatoes, but these garlic butter potatoes really take deliciousness to another level. With just a handful of ingredients, you’ll be on your way to the best side for SO many dishes. They’re easy and perfect for feeding a crowd.
I’ve said it before and I’ll say it again, there’s not a lot that garlic and butter don’t improve. These potatoes are another example! I LOVE a potato dish, especially when they’re roasted until soft and buttery on the inside and crispy and delicious on the outside. But these, tossed in a punchy and addictive garlic butter sauce before being roasted might just be my favourite potato recipe yet. They’re super easy (just par-boil, toss with sauce and roast) and go with so many different dishes.
Ingredients
There really are only a handful of ingredients that go into this recipe which makes it that much better!
- Potatoes. Go for a fluffy, floury potato like Maris Piper, Agria, Yukon Gold or King Edward (often in the supermarket the labels will say if they’re good for roasting). This just means you’ll end up with a lovely soft buttery middle and crispy outside. Waxy potatoes, like new potatoes, will never get that fluffy centre we’re really after in this recipe.
- Garlic butter sauce. This is the flavour powerhouse here. And it’s just made with butter (use unsalted so you can control the salt content), crushed garlic, lemon juice, salt and parsley. I also like to add a tiny bit of fish sauce for extra umami deliciousness, but that’s optional. I have a full post all about the wonders of this garlic butter sauce, but I outline how to make it in the recipe card below too.
How to make this recipe
Start by chopping your potatoes into chunks. I like to do this by halving the potatoes lengthways, then halving lengthways again, before cutting each piece into 2 large chunks.
Get the potatoes into a large pot with a little salt, and cover with cold water. Bring to a boil and cook for 8 minutes, until they’re easily pierced with a fork. Drain and then get the potatoes back into the dry pot.
Heat your oven to 250C/480F fan while you make the garlic butter sauce. This is as easy as melting butter, then adding garlic, lemon juice, fish sauce (if you’re using it) and salt. Once off the heat, add the parsley and set aside.
Give the potatoes a good toss in the pan so they fluff up a bit (this is going to give you those lovely crispy edges you’re looking for). Transfer to an oven dish that fits them all on one layer (this is important because it’ll help the potatoes cook evenly – if you overcrowd the pan, the ones on top will cook but the ones at the bottom will just steam and go soggy quickly).
Pour over the garlic butter sauce and give everything a good mix. Turn the oven down to 200C/390F fan and roast for 40 minutes, giving the potatoes a stir halfway through the cooking time. Remove from the oven and sprinkle with flaky salt and lemon zest, then serve. So, SO good!
Got a question?
You can! Make them earlier in the day you’re going to serve them to cut down on oven time and just reheat them in the oven at 150C for 20 minutes. You can also reheat leftovers in the oven in a foil-covered dish for 25 minutes at 180C, or in the microwave at 1-minute intervals, stirring in between.
These potatoes make a brilliant side for so many things! They’re wonderful with any roast meat (herb-roasted chicken would be great), grilled meat (miso grilled chicken, sticky gochujang chicken or lamb koftas are lovely), salmon (try it with maple miso salmon) or with a big green salad. I also just love them by themselves with a big bowl of garlic aioli.
Three things to serve with the potatoes
- They make a perfect side for miso grilled chicken
- Serve them with honey and harissa glazed halloumi for a vegetarian feast
- Enjoy them with lamb koftas with tahini yogurt sauce
Like this recipe? Here are some others you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Garlic Butter Potatoes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
You can never go wrong with potatoes, but these garlic butter potatoes really take deliciousness to another level. With just a handful of ingredients, you’ll be on your way to the best side for SO many dishes. They’re easy and perfect for feeding a crowd.
Ingredients
- 800g/1/8lb roasting potatoes (Maris Piper, King Edward, and Yukon gold are good options)
- 1/4 cup unsalted butter
- 3 garlic cloves, finely chopped or minced
- 1 tablespoon fresh lemon juice
- 1.5 teaspoon salt
- 1 tablespoon chopped flat-leaf parsley leaves
- 2 teaspoons flaky salt
- Zest of 1 lemon
Instructions
- Heat your oven. You want the oven to be super hot when you roast the potatoes, so start by getting your oven on 250C/480F fan.
- Par-boil the potatoes. Chop your potatoes into large chunks and get them into a large pot. Cover the potatoes with cold water and add 1 teaspoon of salt. Get the pot over high heat and bring to a boil, then simmer for 8 minutes until the potatoes are tender enough to be easily pierced with a fork. At this point, drain them in a colander. Transfer the potatoes back into the now dry pot and give the pot a good shake to fluff the potatoes up. This is going to help you get lovely golden crispy edges when you roast them.
- Make the garlic butter sauce. Melt 1/4 cup of butter into a small pan over medium heat. Turn the heat to low, then add the 3 crushed or chopped garlic cloves, 1 tablespoon of lemon juice and ½ teaspoon of salt. Stir for 2 minutes, until the garlic is smelling fragrant (be careful not to take it too far as garlic can quickly burn). Remove the pan from the heat and stir through the chopped parsley.
- Cook the potatoes. Transfer the potatoes to a large, oven-proof dish or tray that’s big enough to fit them all on one layer (or use two). Pour over the garlic butter sauce and mix it through the potatoes so that they’re all coated. Turn the oven down to 200C/390F and roast for 40 minutes, giving them a stir halfway through the cooking time.
- Garnish and serve. The potatoes are ready when they’re looking golden all over and starting to brown around the edges. Once done, remove from the oven and scatter over 2 teaspoons of flaky salt and the zest of 1 lemon. Toss that through the potatoes, then transfer to a serving plate (or serve straight from the oven dish) and eat right away.
Notes
These potatoes aren’t as crispy as my crispy skin on potatoes – because they’re cooked with the garlic butter sauce which has a higher water content than oil, they just won’t get AS crispy. They are still delicious though, so buttery and soft with a little crispy outside.
INGREDIENT NOTES: Try to use a potato that’s ‘floury’ – often in the supermarket it will tell you what the potatoes are best for (roasting, salads etc). I like using Maris Piper, King Edward or Yukon gold. These floury potatoes will give you that fluffy, buttery inside and golden crispy outside, whereas waxy potatoes (like baby or new potatoes) won’t get as soft on the inside and aren’t the best for roasting.
STORAGE INSTRUCTIONS: As with any roast potatoes, these are best the day they’re made but will still be delicious for 3 days. Store in the fridge in an airtight container and either reheat in the oven – pop the potatoes in a dish and cover with foil – or in the microwave. Start with 1 minute, stirring halfway through. You can also use the leftovers in a quick curry, add to shakshuka or mix with other roasted vegetables to make a salad.
- Prep Time: 15
- Cook Time: 40
- Category: sides
- Method: oven
- Cuisine: mediterranean
Nutrition
- Serving Size: 200g
Keywords: butter potatoes, garlic potatoes
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