Garlic, potatoes and butter are a few of my favorite things, so these Garlic Butter Potatoes were inevitable. I've made them for weeknight dinners, holiday tables, and meal prep Sundays, and they work every single time-crispy edges, buttery centers, and that fragrant garlic herb crust that makes everything smell incredible. One bowl, one pan, 40 minutes.
There's not much that garlic butter can't make delicious, and when paired with tender potatoes, it creates the perfect balance of crispy edges and a buttery, melt-in-your-mouth center. Whip these up for a last-minute side dish or an easy addition to your holiday table.
Potatoes are an inexpensive way to feed a crowd, complete a meal or prep for the week ahead. If you want to get them on the table even faster, the air fryer version (see below) cuts the cook time down to 15-20 minutes with the same crispy result. And if you're already a fan of roasted potatoes, my air fried smashed potatoes are worth adding to the rotation, too.
Jump to:
Ingredients
- Potatoes. I prefer using baby potatoes to reduce the prep time but you can use Yukon gold, red potatoes or even make this recipe with sweet potatoes.
- Fresh garlic. Fresh minced garlic infuses the butter and potatoes with a rich, savory flavor that enhances the overall taste. If you prefer garlic powder, try Greek lemon potatoes.
- Butter. The butter in this recipe adds richness and a creamy texture to the potatoes, helping to create that melt-in-your-mouth experience and promotes a crispy exterior.
- Herbs. Fresh herbs like thyme, rosemary and parsley. You can also use other herbs you have on hand like oregano or a dried Italian seasoning.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Preheat the oven to 430 degrees F. In a large bowl combine the potatoes, melted butter, salt, black pepper and fresh herbs. Toss to combine and coat evenly.
- Step 2: Place the coated potatoes on a baking sheet, in a single layer. Bake for 30-40 minutes, until golden brown. Serve and enjoy!
How to Make Garlic Butter Potatoes in the Air Fryer
Preheat the air fryer to 375°F (190°C). In a bowl, mix the melted butter, garlic, salt, pepper, thyme or rosemary, and parsley. Toss the potato halves in the butter mixture, ensuring they are well-coated. Place the potatoes in the air fryer basket in a single layer, avoiding overcrowding.
Cook for 15-20 minutes, shaking the basket halfway through to ensure even cooking, until the potatoes are golden and crispy. Serve and enjoy!
Sarah's Top Tips
- Add a twist. Add lemon zest, paprika, or chili flakes for additional flavor.
- Smash the garlic. For a more intense garlic flavor, lightly smash the garlic cloves before mincing them. This releases more of the natural oils and aroma.
- Finish with flaky salt. Sprinkle some flaky sea salt on top of the potatoes right before serving. Read up on how to use different salts in the kitchen.
- Toss with extra herbs after roasting. For a fresher herb flavor, reserve some chopped parsley (or other fresh herbs) and toss them with the potatoes right after they come out of the oven.
Serving
Garlic Butter Potatoes are a great holiday side dish or for a weeknight dinner. Serve them hot as a side dish alongside BBQ Chicken legs, Pan Seared Pork Loin, or Glazed Ham. These potatoes are also a natural pairing with my one-pan balsamic caprese chicken - the herby, garlicky crust on the potatoes ties everything together beautifully.
Storage & Reheating
Transfer leftovers to an airtight container. They can be stored in the refrigerator for up to 3-4 days. Reheat in the oven for 10-15 minutes with a little extra butter until crispy again or in the microwave for 1-2 minutes.
I don't recommend freezing potatoes as their texture becomes grainy.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Garlic Butter Potatoes
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 1 pound baby potatoes, cut in half
- 3 tablespoons unsalted butter, melted
- 3-4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves or 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves)
- ¼ cup fresh parsley, chopped
Instructions
- Preheat the oven to 430 degrees F.
- In a bowl, combine the butter, garlic, salt, pepper, thyme, rosemary and parsley.3 tablespoons unsalted butter, 3-4 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, ¼ cup fresh parsley
- Toss the potatoes in the melted butter mixture.1 pound baby potatoes
- Place them in a baking pan and bake for 30-40 minutes until golden.
Sarah's Tips
- Add to the garlic butter potatoes. Add lemon zest, paprika, or chili flakes.
- Smash the garlic. For a more intense garlic flavor, lightly smash the garlic cloves before mincing them. This releases more of the natural oils and aroma.
- Finish with flaky salt. Sprinkle some flaky sea salt on top of the potatoes right before serving. Read up on how to use different salts in the kitchen.
- Toss with extra herbs after roasting. For a fresher herb flavor, reserve some chopped parsley (or other fresh herbs) and toss them with the potatoes right after they come out of the oven.
- Transfer leftovers to an airtight container. They can be stored in the refrigerator for up to 3-4 days. Reheat in the oven for 10-15 minutes with a little extra butter until crispy again or in the microwave for 1-2 minutes.
- I don't recommend freezing potatoes as their texture becomes grainy.
Tools I Use for This Recipe
- 1 Mixing Bowl
- 1 Sheet Pan or Baking Dish
Lia says
Great and easy to follow — I’ll make it again!
Bri says
Really good!