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If you’re looking for an easy side dish that will impress your guests, look no further than garlic butter potatoes! This recipe is simple to follow and can be made ahead of time, so you can focus on the main course. Plus, the best part is that everyone will love them – even picky eaters! So why not give this recipe a try today? You won’t regret it.
HOW TO MAKE GARLIC BUTTER POTATOES
Ingredients
This recipe for simple mashed potatoes simply calls for 6 basic ingredients:
- Potatoes: This meal is best made with baby potatoes, also known as new potatoes, which are simply potatoes that have been plucked before they reach their full size.
- Garlic: This recipe calls for both whole and minced garlic.
- Butter: unsalted butter It’s entirely up to you whether to act out or not. But butter makes everything taste better!
- Olive oil
- Herbs: you can easily use fresh thyme rosemary, tarragon, cilantro, parsley, or fresh mint. They all have unique flavors. Pick and choose what you like.
- Seasoning: a little pepper, salt, and chili flakes at the very end.
Instruction
In this recipe, the potatoes must be boiled before being roasted, but if you decide to cook the potatoes on the stove instead—especially if you don’t have an oven-proof skillet—you can completely omit this step.
In order to prevent the potatoes from becoming mushy, do not cover your pan if you wish to do so.
- Set the oven to 400°F. After that, begin by cleaning and chopping your potatoes into 4 equal pieces that are each about 1/2 inch thick. Even cooking will result from this. Then, add the potatoes to a large saucepan of boiling water along with 1 teaspoon of salt, and simmer for 7 to 10 minutes. When simmering, the water should be level with the potatoes. Potatoes should be fully dried after being thoroughly drained and set aside.
- Melt the butter and oil in an oven-proof skillet over medium-high heat. Add the boiled potatoes and fresh thyme after cooking the minced garlic and whole cloves for 2 minutes.
To evenly distribute the butter, oil, and garlic on the potatoes, move the pan around. Cook the potatoes for 5 minutes, or until the edges begin to crisp. - For 10 to 15 minutes, roast the potatoes in an oven-safe skillet. Transferred to a serving plate after removal from the oven. Finally, top the warm potatoes with freshly ground pepper, salt, and thyme. To add some heat, add some chili flakes.
Nutrition facts
- Calories: 156
- Total fat: 10g
- Saturated fat: 3g
- Trans fat: 0g
- Unsaturated fat: 7g
- Cholesterol: 8mg
- Sodium: 633mg
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 1g
- Protein: 2g
Check out Some Easy Potato Recipes
FAQs about Garlic Butter Potatoes
Conclusion
That’s all there is to it! You now know how to make garlic butter potatoes that are crispy on the outside and fluffy on the inside. Liliana Kitchen hopes you’ll try making them at home. Thank you for reading! Be sure to let me know how they turn out!
Ingredients
- 1 1/2 lb baby potatoes
- 1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 10 garlic cloves, peeled
- 1 tablespoon thyme, fresh or dried (or rosemary)
- salt and pepper to taste
- 1/2 teaspoon chili flakes, optional
Instructions
- Set oven to 400°F.
- Clean and chop potatoes into 4 equal pieces that are each about 1/2 inch thick.
- Add potatoes to a large saucepan of boiling water along with 1 teaspoon of salt, and simmer for 7 to 10 minutes.
- Melt butter and oil in an oven-proof skillet over medium-high heat.
- Add boiled potatoes and fresh thyme after cooking the minced garlic and whole cloves for 2 minutes.
- Cook the potatoes for 5 minutes, or until the edges begin to crisp then roast in an oven-safe skillet for 10 to 15 minutes.
Notes
•To make these potatoes vegan, substitute the butter for vegan, plant-based butter.
• Let the potatoes cool for a few minutes after boiling and draining before adding them back into the pan with the other ingredients – this will help them hold their shape!
• The potatoes are tender when a fork is inserted through the center of one slice easily. If you cannot easily puncture the potatoes, then they are not done cooking and need to be left to boil for a few more minutes
