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Garlic butter potatoes in a small blue oven dish.

Garlic Butter Potatoes


  • Author: Kate Alexandra
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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