Some side dishes are forgettable. These garlic butter roasted red potatoes are not. They are crispy on the outside, creamy on the inside, and bursting with rich, savory garlic butter flavor. With just a handful of simple ingredients and one sheet pan, you can create a side dish that elevates any meal—from a simple weeknight chicken dinner to a holiday feast. The high heat of the oven creates a golden, crunchy crust, while the garlic butter infuses every bite.
These garlic butter roasted red potatoes are the perfect combination of crispy and tender. The red potato skins are thin and flavorful, so there is no need to peel them. A generous toss in melted butter, minced garlic, and fresh parsley creates a glossy, aromatic coating. Roasting at a high temperature ensures the edges get delightfully crispy while the insides stay fluffy. Serve them alongside steak, roast chicken, pork chops, or fish. They are also wonderful as a breakfast side with eggs.
Why You Will Love This Recipe
· Crispy Exterior, Creamy Interior.
· Rich, Savory Garlic Butter Flavor.
· Ready in 35 Minutes.
· One Sheet Pan, Minimal Cleanup.
· Only a Few Simple Ingredients.
· No Peeling Required.
· Perfect for Weeknights or Holidays.
· Naturally Gluten-Free and Vegetarian.
Ingredients List
· 2 lbs baby red potatoes (about 2 inches in diameter)
· 4 tablespoons (½ stick) unsalted butter, melted
· 4 cloves garlic, minced
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
· 2 tablespoons fresh parsley, chopped
· Optional: ¼ cup grated Parmesan cheese
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Prepare the Potatoes
Wash and scrub the red potatoes thoroughly. Cut them in half (or into quarters if they are larger than 2 inches). Try to keep the pieces uniform in size so they cook evenly.
Step 3: Make the Garlic Butter Mixture
In a large bowl, combine the melted butter, minced garlic, salt, pepper, and dried rosemary. Stir to combine.
Step 4: Coat the Potatoes
Add the potato halves to the bowl with the garlic butter mixture. Toss until each potato piece is evenly coated.
Step 5: Arrange on Baking Sheet
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. This helps them develop a crispy, golden crust.
Step 6: Roast
Roast for 20 minutes. Remove the baking sheet from the oven and flip the potatoes with a spatula. Return to the oven and roast for another 10-15 minutes, until the potatoes are golden brown, crispy on the edges, and easily pierced with a fork.
Step 7: Add Fresh Parsley and Serve
Transfer the roasted potatoes to a serving bowl. Sprinkle with fresh parsley. If using Parmesan cheese, sprinkle it over the hot potatoes so it melts slightly. Serve immediately.
Cooking Tips and Pro Tips for Best Results
· Use baby red potatoes of similar size: Uniform pieces ensure even cooking. If your potatoes vary in size, cut the larger ones into quarters so they are roughly the same size as the smaller ones.
· Cut potatoes in half, cut side down: Placing the potatoes cut side down on the baking sheet maximizes surface contact with the hot pan, creating a crispy, golden crust.
· Do not overcrowd the baking sheet: Overcrowding traps steam and prevents crisping. Use two baking sheets if necessary, and rotate them halfway through roasting.
· Use fresh garlic for the best flavor: Fresh minced garlic infuses the butter with a pungent, aromatic quality that garlic powder cannot match. If you use garlic powder, add 1 teaspoon.
· Add Parmesan for extra crunch: A sprinkle of Parmesan cheese during the last 5 minutes of roasting adds a nutty, salty, crispy crust.
· For extra crispy potatoes: Par-boil the potatoes for 5-7 minutes before roasting. Drain, shake them in the pot to rough up the edges, then toss with garlic butter and roast.
Variations and Substitutions
Parmesan Garlic Butter Potatoes:
Add ¼ cup of freshly grated Parmesan cheese during the last 5 minutes of roasting. The cheese melts and crisps, creating a golden, savory crust.
Lemon Garlic Butter Potatoes:
Add the zest of 1 lemon and 1 tablespoon of fresh lemon juice to the garlic butter mixture. Garnish with fresh parsley and lemon wedges.
Spicy Garlic Butter Potatoes:
Add ½ teaspoon of crushed red pepper flakes and ¼ teaspoon of cayenne pepper to the garlic butter mixture. Serve with a drizzle of hot honey.
Herbed Garlic Butter Potatoes:
Add 1 teaspoon of dried thyme and 1 teaspoon of dried oregano to the garlic butter mixture. Use fresh herbs (rosemary, thyme, and parsley) for an even brighter flavor.
Garlic Butter Smashed Potatoes:
Boil the potatoes until fork-tender, then smash them lightly with a glass or potato masher. Toss with garlic butter and roast at 425°F for 15-20 minutes until crispy.
Vegan Garlic Butter Potatoes:
Substitute the butter with 4 tablespoons of olive oil or vegan butter. The potatoes will still be crispy and flavorful.
Serving Suggestions
These garlic butter roasted red potatoes are incredibly versatile. Serve them alongside:
· Roasted Chicken or Turkey: A classic pairing.
· Steak or Beef Roast: The crispy potatoes complement rich, savory beef.
· Pork Chops or Ham: A natural match.
· Grilled Fish or Salmon: A lighter option.
· Eggs and Bacon: For a hearty breakfast or brunch.
They also work well as:
· A vegetarian main course with a side salad
· A topping for grain bowls
· A side for holiday feasts (Thanksgiving, Christmas, Easter)
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days.
Freezer:
Freezing is not recommended for this dish. The texture of the potatoes becomes mealy and watery upon thawing.
Reheating (Restoring Crispiness):
· Oven or Air Fryer (Best): Preheat to 375°F (190°C). Spread the potatoes in a single layer and heat for 5-8 minutes until hot and crispy.
· Skillet: Reheat in a dry non-stick skillet over medium-high heat for 3-4 minutes, stirring occasionally.
· Microwave: Not recommended. The microwave will make the potatoes soft and chewy.
Nutritional Information (Approximate, per serving – serves 4)
· Calories: 280
· Protein: 4g
· Fat: 12g
· Saturated Fat: 7g
· Carbohydrates: 38g
· Fiber: 4g
· Sugar: 3g
· Sodium: 520mg
· Potassium: 980mg
· Vitamin C: 25% Daily Value
· Iron: 10% Daily Value
Frequently Asked Questions (FAQ)
1. Can I use Yukon Gold or russet potatoes instead of red?
Yes. Yukon Golds will have a similar creamy texture and thin skins. Russet potatoes have thicker skins and are starchier; they will be fluffier inside but may not hold their shape as well. If using russets, peel them first.
2. Do I need to peel red potatoes?
No. Red potatoes have thin, tender skins that become crispy and delicious when roasted. Peeling is unnecessary and removes much of the flavor and texture.
3. Why are my potatoes not crispy?
Soggy potatoes usually come from overcrowding the pan, not enough oil, or not roasting at a high enough temperature. Spread the potatoes in a single layer with space between each piece. Use the full 4 tablespoons of butter. Roast at 425°F, not lower.
4. How do I get the garlic not to burn?
Minced garlic can burn at high heat. To prevent burning, toss the potatoes in garlic butter, then roast. The moisture from the butter and potatoes helps protect the garlic. You can also add the garlic during the last 10 minutes of roasting.
5. Can I make these potatoes ahead of time for a holiday?
These potatoes are best served immediately for maximum crispiness. However, you can par-boil and cut the potatoes up to 1 day in advance. Store them in the refrigerator. Toss with garlic butter and roast just before serving.
6. Can I add other seasonings to these potatoes?
Absolutely. Smoked paprika, onion powder, dried dill, or chili powder are all excellent additions. Add them to the garlic butter mixture before tossing with the potatoes.