Garlic Butter Potatoes

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Crispy, golden, and smothered in garlicky goodness—these Garlic Butter Potatoes are my ultimate comfort side dish. I first made this recipe on a whim, tossing together baby potatoes with some pantry staples, and it turned out to be the kind of dish that disappears before it even makes it to the dinner table. The edges are perfectly caramelized while the insides stay buttery soft, creating that addictive bite every time.

What I love most is how the garlic and fresh herbs infuse every bite with rich flavor, and the butter brings it all together with a luscious finish. It’s a one-pan wonder that feels fancy enough for guests but is easy enough to throw together on a weeknight. Whether I’m pairing it with steak, grilled chicken, or just eating it straight out of the skillet (which I admit happens often), these potatoes are always a hit.

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Why You’ll Love These Garlic Butter Potatoes

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• Crispy outside, creamy inside – The best of both textures in every bite.
• Rich garlic-butter flavor – A classic combination that never gets old.
• Quick and easy – Minimal prep, simple ingredients, and ready in under 30 minutes.
• Perfect for any occasion – Weeknight dinners, holiday feasts, or potluck favorites.
• Customizable – Swap the herbs, add some cheese, or spice it up your way.

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What Kind of Potatoes Should I Use for Garlic Butter Potatoes?

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I always go for baby potatoes or small Yukon Golds when making garlic butter potatoes. Their thin skins crisp up beautifully, and their creamy interior makes every bite incredibly satisfying. You can use red potatoes too—they hold their shape well and develop a lovely golden crust. Avoid starchy potatoes like Russets for this particular dish—they tend to fall apart and don’t give you that creamy center we’re going for.

If you’re using larger potatoes, just cut them into evenly sized chunks to ensure they cook uniformly and crisp nicely in the pan.

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Options for Substitutions

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• Butter → Swap with olive oil or a mix of butter and ghee for a slightly different richness. Vegan butter works just as well if you’re keeping it dairy-free.
• Garlic → Fresh is best, but if you’re out, garlic powder can step in—use about ½ teaspoon.
• Herbs → I usually use parsley or rosemary, but thyme or oregano are great alternatives. Even dill adds a unique twist.
• Potatoes → If you only have sweet potatoes, go for it! They’ll be softer and sweeter but still delicious with garlic butter.
• Add-ins → Toss in grated Parmesan, a squeeze of lemon, or a pinch of chili flakes to amp up the flavor even more.

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Ingredients for This Garlic Butter Potatoes Recipe

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Baby Potatoes
These are the star of the show. Their small size makes them perfect for crisping on the outside while staying creamy inside. No need to peel—just wash and halve them.

Unsalted Butter
Butter gives the potatoes a rich, velvety coating and helps develop that irresistible golden crust. I prefer unsalted so I can control the saltiness myself.

Fresh Garlic
Finely minced garlic is sautéed until fragrant, infusing the butter with deep, savory flavor. It’s essential to this recipe—don’t skip it.

Olive Oil
A touch of olive oil helps prevent the butter from burning and adds extra crispiness. It also gives the potatoes a beautiful glossy finish.

Fresh Parsley (or other herbs)
Chopped parsley adds brightness and a fresh contrast to the richness of the garlic butter. You can also use rosemary, thyme, or a mix.

Salt and Pepper
Simple, but necessary. These two seasonings bring out all the natural flavor of the potatoes and balance the butter and garlic.

Optional: Crushed Red Pepper or Paprika
For a little kick or smoky depth, a pinch of crushed red pepper or paprika works beautifully.

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Step 1: Prep the Potatoes

Wash and scrub the baby potatoes thoroughly. Slice them in half to help them cook faster and get that beautiful golden sear on the flat side. Pat them dry with a towel—this step is key for crispiness.

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Step 2: Heat the Pan

In a large skillet (cast iron is best), heat a mix of olive oil and half the butter over medium heat. Once the butter is melted and sizzling, place the potatoes cut-side down in a single layer.

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Step 3: Let Them Crisp

Let the potatoes cook undisturbed for 8–10 minutes until the bottoms are deeply golden and crisp. Resist the urge to move them around too early—they need time to develop that crust.

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Step 4: Flip and Cook

Flip the potatoes using tongs or a spatula. Cook on the other side for another 5–7 minutes, until fork-tender and evenly golden.

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Step 5: Add Garlic and Remaining Butter

Lower the heat slightly and add the remaining butter and minced garlic to the pan. Stir gently to coat the potatoes without breaking them. Cook for another 2–3 minutes until the garlic is fragrant and just starting to brown.

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Step 6: Finish with Herbs and Seasonings

Sprinkle in chopped fresh parsley, salt, and pepper to taste. Give everything a final gentle toss. If you like a little kick, now’s the time to add crushed red pepper or a dusting of smoked paprika.

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How Long to Cook Garlic Butter Potatoes

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From start to finish, this dish takes around 20 to 25 minutes:

• Searing the cut side: 8–10 minutes
• Cooking the second side: 5–7 minutes
• Finishing with garlic and herbs: 2–3 minutes
• Prep time (washing, slicing, drying): 5 minutes

It’s quick, but each step adds flavor and texture. Keeping the heat at medium allows the potatoes to cook through without burning the outside.

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Tips for Perfect Garlic Butter Potatoes

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• Dry potatoes = crispy potatoes
  After rinsing, pat the potatoes dry with a clean towel to avoid steaming them in the pan.
• Don’t overcrowd the pan
  Give the potatoes room to breathe. Crowding causes them to steam instead of crisp.
• Use a heavy-bottomed skillet
  Cast iron or stainless steel holds heat evenly and helps develop that golden crust.
• Let them sit undisturbed
  Patience pays off. Leave the potatoes cut-side down until they naturally release from the pan.
• Add garlic at the end
  Garlic can burn quickly, so always add it in the last few minutes of cooking to keep its flavor intact and avoid bitterness.

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Watch Out for These Mistakes While Cooking

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Adding garlic too early
Garlic burns fast and turns bitter. Always add it near the end once the potatoes are nearly done.

Skipping the dry-off step
Wet potatoes = soggy results. Make sure they’re well-dried after rinsing for optimal crispiness.

Overcrowding the pan
Too many potatoes in the skillet means they’ll steam instead of sear. Use a large pan or cook in batches.

Using high heat the whole time
Start on medium to medium-high heat to get a crust, then reduce slightly to prevent burning the butter and garlic.

Undersalting
Potatoes need salt to bring out their flavor. Taste at the end and adjust as needed.

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What to Serve With Garlic Butter Potatoes?

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Grilled Steak

The crispy, garlicky potatoes pair perfectly with a juicy steak, especially one with a herbed butter topping.

Baked or Roasted Chicken

Simple roasted chicken gets a flavor upgrade with a side of these buttery potatoes.

Pan-Seared Salmon

The richness of the potatoes complements the tender flakiness of salmon, especially with a squeeze of lemon.

Fried or Poached Eggs

For a hearty breakfast or brunch, top a plate of garlic butter potatoes with a jammy or runny egg.

Roasted Vegetables

Serve them with a colorful mix of roasted carrots, Brussels sprouts, or bell peppers for a vegetarian combo.

Crispy Tofu or Tempeh

Plant-based proteins like tofu work great with these potatoes, especially with a sprinkle of nutritional yeast or chili flakes.

Creamy Dips or Sauces

Serve them with sour cream, garlic aioli, or a tangy Greek yogurt dip for extra indulgence.

Fresh Green Salad

Balance the richness of the potatoes with a crisp salad dressed in lemon vinaigrette or balsamic glaze.

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Storage Instructions

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Refrigerator
Store leftover garlic butter potatoes in an airtight container in the fridge for up to 4 days. Let them cool completely before sealing to avoid trapping moisture, which can make them soggy.

Freezer
Technically, yes—you can freeze them, but I don’t recommend it. The texture of the potatoes tends to change after thawing, becoming grainy or mushy. If you must freeze them, spread them out on a baking sheet first to freeze individually, then transfer to a freezer bag for up to 1 month.

Reheating
For best results, reheat in a skillet over medium heat to bring back the crispiness. You can also pop them in the air fryer at 375°F for 5–7 minutes or in the oven at 400°F for about 10 minutes. Avoid the microwave unless you’re okay with softer potatoes.

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Estimated Nutrition (Per Serving)

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Based on a serving size of approximately 1 cup

• Calories: ~220
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 180mg (varies depending on salt and butter used)
• Carbohydrates: 26g
• Fiber: 3g
• Sugar: 1g
• Protein: 3g

These numbers are approximate and can vary based on the exact ingredients and amounts used.

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Frequently Asked Questions

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Can I make garlic butter potatoes in the oven instead of on the stove?

Absolutely. Toss the potatoes in melted butter, garlic, and oil, then roast them cut-side down at 425°F for about 25–30 minutes.

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Do I need to peel the potatoes?

Nope! The skins add texture and help the potatoes hold their shape. Just make sure they’re washed and scrubbed clean.

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Can I use dried herbs instead of fresh?

Yes, but use less—about 1 teaspoon of dried herbs for every tablespoon of fresh. Add them earlier in the cooking process so they have time to release their flavor.

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How can I make them spicier?

Add crushed red pepper flakes, a dash of cayenne, or even a spoonful of chili garlic sauce while cooking.

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Are these potatoes good for meal prep?

Yes! You can prep them in advance and reheat as needed. Just crisp them back up in a skillet or oven for best texture.

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Can I use larger potatoes?

Yes—just chop them into small, evenly sized chunks so they cook evenly and still get crispy edges.

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How do I prevent the garlic from burning?

Add it only in the final few minutes of cooking, and reduce the heat slightly so it infuses the butter without scorching.

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What kind of pan works best for this recipe?

A cast iron skillet or heavy-bottomed stainless steel pan is ideal. Nonstick pans work too, but won’t give quite the same crisp.

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Conclusion

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Garlic Butter Potatoes are one of those humble, no-fuss recipes that delivers way beyond expectations. They’re easy to make, impossible to resist, and adaptable for just about any meal. Whether you’re cooking for family, friends, or just treating yourself to something savory and comforting, these golden bites always deliver.

You’ll find yourself making them again and again—not just because they’re simple, but because they’re that good. Crispy, buttery, garlicky potatoes? Count me in every time.

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