These Crispy Garlic Butter Potatoes are insanely delicious and surprisingly simple to make! They’re, without a doubt, one of my all-time favorite ways to enjoy potatoes — and I’m sure you’ll love them just as much.
They come together in just 30 minutes (oven time included), making them perfect for lazy weeknights or as a flavorful side to a more elaborate main dish. They’re incredibly crispy on the outside, while soft inside, and the combination of butter, garlic, and rosemary is irresistible.
Serve them with juicy, tender chicken, fish, or steak for protein, and round out the plate with grilled vegetables like asparagus or broccolini — or a crisp, fresh side salad. However you serve them, these Crispy Garlic Butter Potatoes are guaranteed to elevate your meal!
Ingredients for 4 (as a side)
- 1 kg baby potatoes
- 2-4 tbsp Butter
- 3-4 garlic cloves
- 2-3 rosemary sprigs
- Salt
- Pepper
Recipe
- Preheat your oven to 200 °C/390 °F.
- Wash the baby potatoes and slice them thinly — they should be a little thicker than chips, so they crisp up nicely while staying tender inside. Peel the garlic cloves and crush them.
- Melt the butter in a small pot over medium heat or simply let it melt in the preheating oven in a heat-proof dish.
- In a mixing bowl, toss the sliced potatoes with the melted butter, crushed garlic, 1/2 teaspoon salt, and a few generous grinds of pepper until everything is evenly coated.
- Spread the potatoes out in a single layer on a parchment-lined baking sheet. Scatter the rosemary sprigs over the top.
- Bake for 20-25 minutes, or until the potatoes are crispy and golden-brown. Keep a close eye on them near the end — sometimes, just one more minute makes all the difference!
- Serve warm alongside chicken, steak, or fish, and pair with grilled vegetables or a crisp green salad for a fresh finish.
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