Introduction

Garlic Butter Crispy Potatoes are a comforting side dish that combines tender baby potatoes with rich, roasted garlic and buttery goodness. Their crispy golden exterior and fluffy interior make them perfect for any meal.

The image shows a baking sheet lined with white parchment paper covered in irregularly shaped, crispy, golden-brown potato patties. Each patty has a mix of yellow and brown tones with some darker, slightly burnt spots giving them a crunchy texture. The patties are spread out unevenly across the baking sheet, with some edges curled up or broken off. The baking sheet beneath is visible around the edges, and the white marbled texture surface is seen beneath the sheet at corners. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 kg baby white potatoes
1 head garlic
100 g Westgold unsalted butter
2 tbsp olive oil
Salt and pepper, to taste
Parsley, finely diced

Instructions

Step 1: Preheat the oven to 200 degrees Celsius.
Step 2: Cut the top off the head of garlic and place it in a small ovenproof pot with a lid or wrap it in aluminum foil. Drizzle with olive oil and season with a pinch of salt and pepper. Cover and bake for 1 hour. Once done, allow to cool slightly and squeeze the garlic cloves out of their skins. Set aside.
Step 3: Place the potatoes in a large pot and cover with heavily salted cold water. Cook on high heat for 30 minutes or until tender enough for a skewer to go through easily. Start timing as soon as the potatoes go into the pot, not when the water boils.
Step 4: Drain the potatoes in a colander and place them in the fridge to allow any moisture to evaporate. Alternatively, pat them dry thoroughly with paper towels. It is crucial that the potatoes are completely dry.
Step 5: In a deep dish on low heat, melt the butter and olive oil together. Add the roasted garlic and season with salt and pepper. Cook for 2 minutes until well combined, then remove from heat and toss the potatoes in the garlic butter mixture.
Step 6: Line two baking trays with baking paper and arrange the potatoes evenly, leaving space around each. Using a glass or potato masher, gently press down on each potato to slightly smash it without breaking it apart. You can smash thinner for a crispier texture or leave them thicker for a fluffier inside.
Step 7: Drizzle the remaining butter sauce over the potatoes and bake for 30 to 35 minutes at 200 degrees Celsius, until golden and crispy.
Step 8: Sprinkle with flaky sea salt and finely chopped parsley before serving immediately.

Tips & Variations

Using baby potatoes ensures even cooking and a tender inside. Feel free to substitute with fingerlings or small new potatoes.
For extra flavor, add a sprinkle of smoked paprika or fresh rosemary before baking.
If you don’t have Westgold butter, use any high-quality unsalted butter for best results.
To get the crispiest potatoes, make sure they are completely dry before tossing in the butter.

Storage

Store leftover crispy potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray in a preheated oven at 180 degrees Celsius for 10-15 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

The image shows a close-up of several crispy smashed potatoes on a white plate. Each potato piece has one main layer, golden and crunchy with dark brown, well-roasted edges. The surface of the potatoes is textured with small chunky spots and shiny areas where oil has caramelized. The potatoes are sprinkled with coarse salt and small bits of green parsley scattered evenly on top. The plate sits on a white marbled surface, giving a bright and clean background to the warm colors of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular large potatoes instead of baby potatoes?

Yes, but cut larger potatoes into smaller, evenly sized pieces to ensure they cook through and achieve a similar crispy texture.

What if I don’t have an ovenproof pot for roasting garlic?

You can wrap the garlic head tightly in aluminum foil and roast it directly on a baking tray. This will yield the same soft, roasted garlic cloves perfect for this recipe.