Baked Garlic Butter Potatoes with Toasted Garlic and Parsley
By Emma Collins
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Baby yellow and red potatoes with papery skins work best for this baked garlic butter potato recipe because the skins brown and the potato flesh softens. Melted garlic and butter are spooned over the potatoes after baking, and chopped parsley is garnished on top. I like the little green bits.
I bake potatoes on a black metal sheet pan with cut sides down in one layer so they cook directly on the sheet pan. Bake at 425°F (220°C) for 25-30 minutes until the bottom of each cut potato is browned and a fork slides through the center of each cut potato half.
About 5 minutes before the potatoes are finished, melt butter in a pan over low to medium-low heat and cook minced garlic in the butter for 1 to 2 minutes. I take the garlic out of the pan before it browns but after it is lightly browned and aromatic.
Put hot potatoes in a large bowl. Add warm garlic butter and chopped parsley. Stir to coat the potatoes with garlic butter and toasted garlic pieces. Serve immediately for a crispy potato crust.
Why this recipe works
- Skinny baby potatoes have a brown, tough skin and a dense, tender interior.
- Fresh garlic is added to the butter at the end of cooking. This keeps the garlic from browning or burning in the oven.
- Chopped parsley enhances potatoes with green flecks.
- Olive oil is used in the 425°F (220°C) baking process. Butter is added after baking.
- One and a half pounds of potatoes will serve four people as a side dish.
- The black baking sheet gives the bottom of the potatoes dark-brown edges. These edges help the garlic butter stick to the potatoes.
Ingredients
- •1 ½ lbs baby yellow or red potatoes (680 g, halved lengthwise)
- •2 tbsp extra virgin olive oil (30 ml)
- •1 tsp kosher salt (5 g)
- •½ tsp black pepper (1 g, freshly cracked)
- •3 tbsp unsalted butter (42 g)
- •3 cloves fresh garlic (minced, about 1 tbsp or 9 g)
- •2 tbsp fresh parsley (8 g, freshly chopped)
Instructions
- 1
Preheat the oven to 425°F (220°C). Wash and thoroughly dry the 1.5 lbs (680 g) baby potatoes, then halve them lengthwise.
- 2
Toss the potato halves in a large bowl with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper.
- 3
Arrange the potatoes close together in a single layer on a dark metal baking sheet, with the flat sides down. Roast for 25 to 30 minutes, until the edges are crispy and blistered and the centers are fork-tender.
- 4
When the potatoes have about 5 minutes left, melt the 3 tbsp (42 g) unsalted butter in a small saucepan over medium-low heat. Stir in the 3 minced garlic cloves and cook for 1 to 2 minutes until aromatic and pale blonde, then remove from the heat.
- 5
Transfer the hot potatoes to a large mixing bowl. Pour over the garlic butter, add the 2 tbsp (8 g) chopped parsley, and toss vigorously until coated. Serve immediately while hot.
FAQ
Nutrition (per serving)
Calories
220
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