Go Back

Roasted Garlic Butter Potatoes

Easy homemade Roasted Garlic Butter Potatoes — crispy on the outside, creamy inside, and full of roasted garlic butter flavor. Perfect for weeknights, Sunday family meals, and holidays.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes (red or Yukon gold), halved if large
  • 4 tablespoons unsalted butter (or 3 tbsp butter + 1 tbsp olive oil)
  • 1 whole head roasted garlic (or 4 cloves fresh garlic, minced)
  • 2 tablespoons olive oil (if not using all butter)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional, for depth)
  • 1 tablespoon fresh rosemary or thyme, chopped (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped (for serving)
  • 1 teaspoon zest of lemon (optional for brightness)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil a large cast-iron skillet.
  2. Roast the garlic: slice the top off the head, drizzle with 1 tsp olive oil, wrap in foil, and roast for 35–40 minutes until very soft. Let cool, then squeeze cloves into a small bowl and mash into a paste.
  3. Wash and halve the baby potatoes (leave skins on). Parboil in salted water for 8–10 minutes until just tender when pierced with a fork. Drain well.
Cooking
  1. Melt butter in a small saucepan or microwave. Stir in roasted garlic paste, olive oil (if using), salt, pepper, and smoked paprika.
  2. In a large bowl, toss the drained potatoes with the garlic butter mixture and chopped rosemary, ensuring all potatoes are lightly coated.
  3. Spread potatoes in a single layer on the baking sheet or skillet, cut-side down if halved. Roast for 25–35 minutes, turning once halfway through, until golden brown and crisp at the edges.
  4. For extra crispness, broil for 2–3 minutes at the end.
Finishing Touch
  1. Remove from oven, sprinkle with chopped parsley and lemon zest (if using). Serve hot.

Notes

Don’t overcrowd the pan — give potatoes room to crisp. For even browning, place cut-side down and let them roast undisturbed for the first 15 minutes. Use a cast-iron skillet for the best crust.