Garlic Butter Roasted Potatoes

8 Servings
Prep Time 7 minutes
Cook Time 50 minutes
Total Time 57 minutes

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.

Garlic Butter Roasted Potatoes on serving plate

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.

Garlic Butter Roasted Potatoes collage



  • 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.
Garlic Butter Roasted Potatoes on baking pan


  • 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.
Garlic Butter Roasted Potatoes in spoon on serving plate


  • 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.



  • 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.

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Garlic Butter Roasted Potatoes

Garlic Butter Roasted Potatoes are an amazing sheet pan potato recipe made with small Yukon potatoes tossed in oil, butter, and garlic.
Yield 8 Servings
Prep Time 7 minutes
Cook Time 50 minutes
Total Time 57 minutes
Course Sides
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 222kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 594mg | Potassium: 743mg | Fiber: 4g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 37mg | Calcium: 31mg | Iron: 2mg
Garlic Butter Roasted Potatoes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Would these work as well with ‘Baby Red’ potatoes?
    I’ve had some good luck with them, in the air-fryer & we love them.

  2. Just made this two weeks ago and they were a HUGE hit! I did add more garlic and did add a bit of onion powder. These will easily become a favorite here. Also I only had Russet potatoes so I just cut them smaller. They browned beautifully!