Garlic Butter Potatoes — the best potato recipe ever! Crispy and spicy roasted potatoes loaded with garlic and cooked with butter and fresh thyme.
I love cooking and eating potatoes at anytime. Potatoes are delicious no matter how they are cooked!
They are great whether boiled, roasted, fried, grilled, mashed, hash–browned or as gratin. Side dish or main dish, the list of potato dishes goes on and on and the options are endless.
In this recipe we will boil, cook and roast the potatoes to intensify the flavor and get that lovely crisp outside with a fluffy soft interior that is guaranteed to satisfy you taste buds.
I like to use baby potatoes with this recipe because they are easy to clean, no peeling required, and they cook fast. They also have this creamy sweet, taste—unlike other types of potatoes.
Adding butter to the potatoes, gives them the lovely brown color and a buttery rich flavor.
I also like to use fresh herbs with this recipe. Thyme, oregano, rosemary or fresh mint, all can add an amazingly fresh flavor to the dish.
With this particular recipe we will use fresh thyme.
You only need 6 simple ingredients to make this easy potato recipe:
Potatoes: Baby potatoes or New potatoes are simply potatoes that are picked before they reach their full size, ideal for making this dish.
Garlic: Whole and minced garlic is needed for this recipe.
Butter: Unsalted butter. Go crazy or use a little totally your call. However, everything tastes better with butter!
Olive oil: Always use the best quality extra virgin olive oil.
Herbs: I am using fresh thyme, but you can easily use rosemary, tarragon, cilantro or fresh mint. They all have unique flavors. Pick and choose what you like.
Seasoning: We will only use some salt, pepper and a bit of chili flakes at the end.
How to Make Garlic Butter Potatoes
This recipe requires that you boil the potatoes before roasting them, but you can completely skip this step if you choose to cook the potatoes in a pan over the stove—especially if you do not have an oven–proof skillet.
If you decide to do so, do not cover your pan so that the potatoes do not turn mushy.
Preheat oven to 400F. Then, start by washing and cutting your potatoes into 4 pieces each, roughly 1/2 an inch thick. This will insure even cooking. Next, in a large pot, bring water to a boil and place the potatoes with 1 teaspoon of salt and simmer for 7–10 minutes. The water should cover the potatoes when simmering. Drain potatoes and set aside for a few minutes to dry thoroughly.
In an oven–proof skillet, placed on medium–high heat, melt the butter with oil. Cook the minced garlic and whole cloves for 2 minutes and then add the boiled potatoes and fresh thyme.
Move the pan around to fully coat the potatoes with butter, olive oil and garlic. Cook for 5 minutes or until the potatoes start to crisp on the sides.
Place the skillet in the oven and roast the potatoes for 10–15 minutes. Remove from oven and transfer to a serving dish.
Finally, serve the potatoes warm with fresh thyme, freshly ground pepper and salt to taste. Add some chili flakes for a kick of heat.
What to Have with Garlic Butter Potatoes
- 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
- Preheat oven to 400F. Cut the potatoes into half inch pieces. In a pan, bring water to a boil, place the potatoes with 1 teaspoon of salt and simmer for 7–10 minutes. Drain potatoes and set aside for a few minutes to dry thoroughly.
- In an oven–proof skillet, placed on medium–high heat, melt the butter with oil. Cook the minced garlic and cloves for 2 minutes. Add the potatoes and fresh thyme and move the pan around to fully coat the potatoes. Cook for 5 minutes or until they become crispy on the sides.
- Transfer skillet to oven and roast for 10–15 minutes.
- Serve warm with fresh thyme and chili flakes
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 633mgCarbohydrates: 16gFiber: 2gSugar: 1gProtein: 2g
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