GARLIC BUTTER ROASTED POTATOES

GARLIC BUTTER ROASTED POTATOES

Crispy Outside, Fluffy Inside – Perfect Every Time

KEY INFO:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Easy
• Dietary: Vegetarian, Gluten-free

EQUIPMENT NEEDED:

• Large pot
• Baking sheet
• Colander
• Mixing bowl
• Alternative: Use a dutch oven instead of pot + baking sheet

INGREDIENTS:

• 1 kg (2 lbs) baby potatoes, halved
(Substitute: Yukon Gold or Russet, cut into 1-inch chunks)

Garlic Butter Mixture:

• 113g (½ cup) unsalted butter, melted
• 4 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Optional: 1 tbsp lemon juice for brightness

METHOD:

1. Preheat oven to 425°F (220°C)
2. Boil potatoes in salted water for 8-10 minutes until fork-tender but still firm



3. Drain thoroughly and shake in colander to rough up edges



4. Mix melted butter, garlic, salt, pepper, and parsley in a bowl
5. Toss potatoes with garlic butter mixture



6. Spread on baking sheet – ensure potatoes aren’t touching
7. Roast for 25-30 minutes, flipping halfway
8. Look for: Golden brown exterior, crispy edges

CRUCIAL TIPS:

• Dry potatoes completely after boiling
• Don’t overcrowd the pan
• Rough up edges for maximum crispiness

STORAGE & REHEATING:

• Store in airtight container up to 3 days
• Reheat at 400°F for 10 minutes

SCALING:

• Use 250g (½ lb) potatoes per person
• Adjust garlic butter proportionally

COMMON MISTAKES:

• Skipping the boiling step
• Not drying potatoes properly
• Overcrowding the baking sheet

VARIATIONS:

• Herb Lover’s: Add rosemary, thyme, sage
• Spicy: Add chili flakes or cajun seasoning
• Cheesy: Top with parmesan in last 5 minutes