These garlic butter potatoes are the ultimate delicious side dish! Made with tender baby potatoes, fresh garlic, and butter, they're crispy on the outside, fluffy on the inside, and ready in just 10-15 minutes. Whether you're looking for easy side dishes for a weeknight dinner or a crowd pleaser for the holiday season, this fool-proof recipe is always a hit!
What makes these garlic potatoes so good is that they use only a handful of ingredients while delivering incredible flavor. The crispy edges, rich garlic butter sauce, and fresh parsley make them a perfect side dish for almost any main dish. If you're looking for simple potato recipes that everyone will love, this is a great option and one of my favorite side dish recipes when I need a last-minute side dish!
If you enjoy simple recipes like this one, don’t miss my Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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Ingredients
- Baby potatoes
- Salted butter
- Garlic cloves
- Fresh parsley
See recipe card for quantities.
Instructions & Video
Boil the halved baby potatoes with salt!
Fry the potatoes in butter with garlic!
Add in more butter & parsley!
Serve & enjoy!
- Fill a large pot with cold water and bring it to a boil. Add the coarse salt, then carefully add the baby potatoes. Cook in the salted water for 8–10 minutes, or until fork tender. Drain well and let them steam dry for 1 minute.
- Heat a large non-stick skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the potatoes in a single layer.
- Cook undisturbed for 4–5 minutes until golden brown with crispy edges. Flip and cook for another 4–5 minutes, stirring only a couple of times to help develop a crispy skin.
- Reduce to medium heat and add the minced garlic and garlic powder. Stir continuously with a wooden spoon for 30–60 seconds until fragrant.
- Remove from the heat and add the remaining tablespoon of butter. Toss until the melted butter creates a flavorful garlic butter sauce around the potatoes.
- Stir in the chopped parsley and season with salt and black pepper to taste. Serve immediately.
Scroll all the way down for the full recipe card!
Substitutions
- Baby potatoes → New potatoes, Yukon Gold potatoes, Red potatoes or Russet potatoes
- Salted butter → Unsalted butter
- Fresh parsley → Other fresh herbs such as dill or chives
Equipment
- Large pot & Colander
- Large non-stick skillet
- Cutting board
Storage
Store leftover garlic butter potatoes in an airtight container in the refrigerator for up to 4 days.
To reheat, cook in a skillet over medium heat until warmed through and crispy again. Add a little more olive oil if needed. While an air fryer also works well, avoid the microwave if possible to maintain the crispy texture.
Top tips for Success!
- Starting the potatoes in cold water helps them cook more evenly and prevents the outside from becoming overcooked before the center is tender.
- Don't overcrowd the skillet. Keeping the potatoes in a single layer helps create crispy edges and the best texture.
- Add the fresh garlic near the end of the cooking time. Raw garlic can burn quickly, so cooking it briefly over medium heat gives you plenty of flavor without bitterness.
FAQ
Yes. Boil the potatoes until fork tender, then transfer them to an air fryer and cook until golden and crispy before tossing with the garlic butter sauce.
Baby potatoes are my favorite, but Yukon Gold, red potatoes, russet potatoes, and new potatoes are all good potato options for this recipe.
Absolutely. A sprinkle of freshly grated parmesan cheese turns these into delicious parmesan potatoes and adds even more flavor to this easy side dish.
Related
Looking for other easy recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Easy Garlic Butter Baby Potatoes (Crispy Recipe)
Ingredients
Equipment
Method
- Bring a large pot of water to a boil and add the coarse salt. Add the halved baby potatoes and boil for 8–10 minutes, or until fork-tender but not falling apart. Drain well and let them steam dry for 1 minute. (WATCH VIDEO BELOW)
- Heat a large non-stick skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter.
- Once the butter has melted, add the boiled potatoes cut-side down in a single layer. Cook for 4–5 minutes without moving them, then toss and continue cooking for another 4–5 minutes until golden brown and crispy on all sides.
- Reduce the heat to medium-low. Add the minced garlic and garlic powder, stirring continuously for 30–60 seconds until fragrant. Adding the garlic at the end prevents it from burning while still giving the potatoes plenty of flavor.
- Remove the skillet from the heat. Add the remaining tablespoon of butter and toss until melted.
- Finish with the chopped parsley, a generous sprinkle of salt, and black pepper to taste. Serve immediately while hot and crispy.
Notes
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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