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:
- Preheat oven to 425°F (220°C)
- Boil potatoes in salted water for 8-10 minutes until fork-tender but still firm
- Drain thoroughly and shake in colander to rough up edges
- Mix melted butter, garlic, salt, pepper, and parsley in a bowl
- Toss potatoes with garlic butter mixture
- Spread on baking sheet – ensure potatoes aren’t touching
- Roast for 25-30 minutes, flipping halfway
- 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
