Garlic Butter Roasted Potatoes are an amazing sheet pan potato recipe made with small Yukon potatoes tossed in oil, butter, and garlic.
This delicious Side Dish is great for any occasion from everyday dinners to a holiday meal. You can serve the crispy garlic potatoes up with something as simple as Instant Pot Pork Chops to your Thanksgiving Roast Turkey.
If you’re looking for the perfect side dish for weeknight dinners then you’ve clicked on the right recipe. These Garlic Butter Roasted Baby Potatoes combine ease and comfort with tons of delicious flavor. Just toss the potatoes with garlic butter and oil then roast them until they’re crispy, tender, and delicious.
I’ve found myself going to this family-friendly roasted potatoes recipe over and over again. Not only is it simple to make but the results never disappoint. Easy sheet pan dishes like this one are always some of my favorite recipes because of how hassle-free they are. For more roasted sides try our Roasted Green Beans and Roasted Root Vegetables.
Of course, buttery garlic potatoes are amazing fresh, but they also keep well in the fridge or freezer. Just make sure you reheat them in the oven and not the microwave. That way they can crisp up and be just as delicious as they were fresh.
MORE POTATO SIDE DISHES
- Baby potatoes: Of course, the most important ingredient in Garlic Butter Roasted Baby Potatoes are the potatoes themselves. Using small potatoes means that you only need to cut them in half, and they’ll roast evenly and easily.
- Butter mixture: The baby potatoes are coated in a mixture of olive oil and butter. This helps the outside of the potatoes crisp up beautifully, and adds a rich buttery flavor to the side dish.
- Seasonings: Along with the butter, garlic, salt, and pepper are also tossed over the potatoes before roasting. Then you can sprinkle on some fresh parsley right before serving, which adds extra flavor and beautiful color.
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- Prep time: Start by preheating the oven temperature to 400 degrees. You can also line a rimmed baking sheet with parchment paper or foil. The potatoes shouldn’t stick to the sheet, but it makes for easier cleanup. Then scrub the potatoes and slice them in half.
- Garlic butter coating: Place the potato halves in a large bowl. Then pour the olive oil, melted butter, salt, pepper, and minced garlic. Mix until the golden potatoes are evenly coated.
- Cooking time: Lay the potatoes in a single layer on the prepared baking sheet. Then pop them in the oven. Roast the potatoes for 30 minutes. Open the oven, flip the potatoes, and continue roasting for 20 minutes so that they can crisp up on both sides. Once they’re cooked, take the golden-brown potatoes from the oven, toss them in parsley, and drizzle on extra olive oil if desired.
- Seasonings: There are a variety of herbs and spices that you can add to this recipe. Try sprinkling on some fresh thyme, rosemary, or oregano. For a more bold flavor add a bit of paprika or red pepper flakes.
- Sweet potatoes: Instead of regular gold potatoes, try using sweet potatoes. Because sweet potatoes don’t have a miniature version, you’ll need to cut them into smaller pieces, about 1″ thick. Then prep and roast according to the recipe.
- Lemon garlic potatoes: To give the Garlic Butter Roasted Potatoes a refreshing twist, you can add a drizzle of lemon juice before serving. Squeeze lemon juice over the freshly roasted dish, and toss to coat evenly.
- Cheese: Another way to add something extra special to this dish is topping the Garlic Butter Roasted Baby Potatoes off with cheese. Add a sprinkling of shredded mozzarella or parmesan cheese right after you take the dish out of the oven. That way, the cheese has a chance to melt before you serve the potatoes.
HOW TO STORE
- Serve: Don’t leave Garlic Butter Roasted Baby Potatoes out at room temperature for more than a few hours.
- Store: If you have leftovers you can transfer them to a zip lock bag or another airtight container. Then keep them in the fridge for 3-4 days.
- Freeze: Kept frozen, Garlic Butter Roasted Potatoes can stay good for up to 6 months.
- 3 pounds small Yukon potatoes
- 1/4 cup olive oil
- 2 tablespoons unsalted butter , melted
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 8 cloves garlic , minced
- 1/4 cup fresh parsley , minced
- Preheat oven to 400 degrees.
- Halve the potatoes and place them into a large bowl.
- Add the olive oil, butter, salt, pepper and garlic to the bowl, mixing well.
- Place the potatoes on a sheet pan.
- Cook for 30 minutes, then flip potatoes and cook for an additional 20 minutes.
- Remove from the oven and toss with fresh parsley and a drizzle of extra olive oil if desired.