Description
Golden, crispy garlic butter potatoes with soft, buttery centers. A simple, beginner-friendly side dish that’s perfect for any meal, made with pantry staples and bursting with flavor.
Ingredients
2 pounds Yukon gold or russet potatoes, peeled and diced
4 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika (optional, for color and mild flavor)
2 tablespoons fresh parsley, chopped
Instructions
Pan-Fried Method:
Boil diced potatoes in salted water for 5–7 minutes until slightly tender. Drain and pat dry.
Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add potatoes in a single layer and cook for 10–12 minutes, turning occasionally, until golden and crispy.
Season with salt, pepper, and paprika. Sprinkle fresh parsley on top before serving.
Oven-Baked Method:
Preheat oven to 425°F (220°C).
Toss potato chunks with melted butter, garlic, salt, pepper, and paprika in a large bowl.
Spread evenly on a parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway through.
Garnish with fresh parsley before serving.
Boiled Garlic Butter Potatoes:
Boil peeled, diced potatoes in salted water until tender, about 10–12 minutes. Drain and return to pot over low heat for 1–2 minutes to remove excess moisture.
Stir in butter and minced garlic until coated. Season with salt, pepper, and parsley. Serve warm.
Notes
Use a splash of chicken or vegetable broth while tossing boiled potatoes for extra flavor.
Sprinkle grated Parmesan or cheddar over hot potatoes for cheesy goodness.
Add herbs like thyme or rosemary for a fragrant touch.
Mix in sautéed bell peppers or turkey bacon for a loaded side dish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 220
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g