Easy Garlic Butter Baby Potatoes (Crispy Recipe)
Easy Garlic Butter Baby Potatoes (Crispy Recipe)
Ingredients
- 1 1/2 pounds baby potatoes, halved
- 1/4 cup unsalted butter, melted
- 3 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the halved baby potatoes into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender.
⏱️ 15 min
- 3
Carefully drain the boiled potatoes thoroughly. Transfer the hot, drained potatoes to a large mixing bowl.
⏱️ 2 min
- 4
Using a fork or potato masher, gently crush each potato half slightly. You want them flattened and slightly broken, but not mashed into a puree. This creates more surface area for crisping.
⏱️ 3 min
- 5
To the bowl with the crushed potatoes, add the melted butter, minced garlic, salt, and black pepper. Toss gently until all the potatoes are evenly coated with the garlic butter mixture.
⏱️ 3 min
- 6
Spread the seasoned potatoes in a single layer onto the prepared baking sheet, ensuring they are not overcrowded. This is crucial for achieving crispiness.
⏱️ 2 min
- 7
Bake for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges. Flip them halfway through baking for even crisping.
⏱️ 25 min•🌡️ 400
- 8
Remove from the oven, transfer to a serving dish, and sprinkle generously with fresh, finely chopped parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Garlic Butter Baby Potatoes (Crispy Recipe)
- 1 1/2 pounds baby potatoes, halved
- 1/4 cup unsalted butter, melted
- 3 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the halved baby potatoes into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender.
⏱️ 15 min - 3
Carefully drain the boiled potatoes thoroughly. Transfer the hot, drained potatoes to a large mixing bowl.
⏱️ 2 min - 4
Using a fork or potato masher, gently crush each potato half slightly. You want them flattened and slightly broken, but not mashed into a puree. This creates more surface area for crisping.
⏱️ 3 min - 5
To the bowl with the crushed potatoes, add the melted butter, minced garlic, salt, and black pepper. Toss gently until all the potatoes are evenly coated with the garlic butter mixture.
⏱️ 3 min - 6
Spread the seasoned potatoes in a single layer onto the prepared baking sheet, ensuring they are not overcrowded. This is crucial for achieving crispiness.
⏱️ 2 min - 7
Bake for 20-25 minutes, or until the potatoes are golden brown and crispy on the edges. Flip them halfway through baking for even crisping.
⏱️ 25 min•🌡️ 400 - 8
Remove from the oven, transfer to a serving dish, and sprinkle generously with fresh, finely chopped parsley before serving immediately.
⏱️ 2 min