Description
These Garlic Butter Crispy Potatoes are a perfect side dish featuring tender baby white potatoes roasted to golden perfection with a flavorful garlic butter sauce. The potatoes are roasted twice – first boiled until tender, then smashed and baked until irresistibly crispy on the outside and fluffy inside. Finished with fresh parsley and flaky sea salt, this recipe offers a delicious combination of buttery richness and aromatic garlic.
Ingredients
Scale
Potatoes
- 1.5 kg baby white potatoes
Garlic Butter Sauce
- 1 head garlic
- 100 g Westgold unsalted butter
- 2 tbsp olive oil
- Salt and pepper, to taste
Garnish
- Parsley, finely diced
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) to prepare for roasting the garlic and later baking the potatoes.
- Roast Garlic: Cut the top off the head of garlic, place it in a small oven-proof pot with a lid or wrap it tightly in aluminum foil. Drizzle with olive oil, season with salt and pepper, cover, and roast for 1 hour until soft. Once roasted and slightly cooled, squeeze the garlic cloves out of their skins and set aside.
- Boil Potatoes: Place the baby potatoes in a large pot and cover them with heavily salted cold water. Bring to a boil on high heat, starting your timer immediately, and cook for 30 minutes or until a skewer easily pierces the center, indicating they are tender.
- Drain and Dry Potatoes: Drain the potatoes in a colander and place them in the fridge to dry out moisture thoroughly. Alternatively, pat them dry using paper towels. Ensuring the potatoes are completely dry is crucial for achieving a crispy texture.
- Prepare Garlic Butter Sauce: In a deep dish on low heat, melt the butter and olive oil together. Add the roasted garlic, season with salt and pepper, and cook for 2 minutes, stirring to combine flavors well. Remove from heat and toss the dry potatoes in this sauce until well coated.
- Smash Potatoes: Line two baking trays with baking paper and evenly spread the potatoes with space between each. Use a glass or potato masher to gently press down on each potato, either quite thin for extra crispiness or lightly smashed for a fluffier interior, depending on your preference.
- Roast Potatoes: Drizzle any remaining garlic butter sauce over the smashed potatoes and bake in the preheated oven for 30 to 35 minutes, or until golden brown and crispy on the edges.
- Garnish and Serve: Once baked, sprinkle the potatoes with flaky sea salt and finely chopped parsley. Serve immediately to enjoy their hot, crispy, and savory goodness.
Notes
- Drying the potatoes well after boiling is essential to ensure they get crispy when roasted.
- You can adjust how much you smash the potatoes depending on your preferred texture: thinner for extra crispiness, thicker for softness inside.
- If you prefer, substitute the butter with a dairy-free alternative to make this recipe vegan, but the flavor will change slightly.
- Use freshly chopped parsley for the best bright and fresh finish.
- These potatoes are best enjoyed immediately after baking to retain their crispiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Western
Keywords: garlic butter potatoes, crispy potatoes, smashed potatoes, roasted potatoes, side dish, baby potatoes, garlic butter recipe
