Perfect Garlic Butter Roasted Potatoes

Finding a side dish that’s both easy to make and impressive enough for company can feel like an impossible task. After all, you want something that doesn’t require constant attention while you’re juggling the main course and everything else, but you also don’t want to serve boring, plain potatoes that nobody gets excited about.

Luckily, these garlic butter roasted potatoes deliver on both fronts: they’re ridiculously simple to throw together, loaded with flavor from tons of garlic and butter, and work just as well for a casual weeknight dinner as they do for holiday gatherings.

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What Type of Potatoes Work Best For The Recipe?

Mixed baby potatoes are perfect for this recipe because they’re already bite-sized and cook evenly without much prep work.

You’ll usually find bags with a mix of red, yellow, and purple potatoes, which not only look great on the plate but also give you slightly different textures and flavors.

If you can’t find baby potatoes, regular red potatoes or Yukon golds cut into 1-inch chunks will work just as well. Just make sure whatever potatoes you choose are relatively similar in size so they all finish roasting at the same time.

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Ingredient Substitutions

• Mixed baby potatoes: You can use regular potatoes cut into 1-inch chunks instead of baby potatoes. Russets, Yukon golds, or red potatoes all work great – just adjust the cooking time slightly if they’re larger pieces.
• Neutral oil: Any high-heat oil works here – vegetable, canola, grapeseed, or even avocado oil are all good choices. Just avoid olive oil for the initial roasting since it has a lower smoke point.
• Butter: If you want to make this dairy-free, you can use vegan butter or add more olive oil instead. The flavor will be slightly different but still tasty.
• Cajun seasoning: Don’t have cajun seasoning? Mix together some paprika, garlic powder, onion powder, cayenne pepper, and dried herbs like thyme and oregano. Or swap it out for Italian seasoning if you prefer a milder flavor.
• Fresh garlic: While fresh garlic really makes this dish shine, you can use garlic powder in a pinch – about 1 tablespoon should do it. Just add it with the other seasonings rather than sautéing it.

Can I Make These Roasted Potatoes Without Par-boiling Them First?

Yes, you can skip the par-boiling step, but you’ll need to make a few adjustments for the best results.

1. Cut your potatoes into smaller, uniform pieces (about 1/2-inch cubes) to ensure they cook through evenly.
2. Increase the roasting time to 45–50 minutes, flipping halfway through, and keep an eye on them to prevent burning.

While this method saves time on prep, par-boiling is recommended because it creates a fluffy interior and allows the outside to crisp up faster in the oven.

If you’re short on time, you can also microwave the halved potatoes for 5–7 minutes until just tender as a quicker alternative to boiling.

Avoid These Mistakes While Roasting

Avoid overcrowding the pan, which causes them to steam instead of getting that crispy, golden exterior you’re after – make sure to spread them out in a single layer with some space between each potato.

Another common error is not drying the potatoes thoroughly after rinsing, as any excess moisture will prevent them from crisping up properly, so pat them completely dry with a kitchen towel before tossing with oil.

When making the garlic butter sauce, keep a close eye on those minced garlic cloves and cook them over medium-low heat – garlic burns quickly and turns bitter, so remove the pan from heat as soon as it becomes fragrant and lightly golden.

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What Goes Well with Garlic Butter Potatoes?

These potatoes are loaded with flavor from all that garlic and butter, so they pair perfectly with simple grilled or roasted proteins like chicken breasts, pork chops, or steak.

I love serving them alongside a basic green vegetable like roasted broccoli or sautéed green beans to balance out the richness.

They also work great as a side for breakfast or brunch – just add some scrambled eggs and bacon for a hearty meal. If you’re keeping things casual, these potatoes are amazing with burgers or as part of a backyard BBQ spread.

Storing Instructions

Store: Keep your leftover garlic butter roasted potatoes in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick side dishes throughout the week, and honestly, they taste amazing even when cold straight from the fridge!

Freeze: You can freeze these potatoes for up to 2 months in a freezer-safe container. Just know that the texture might be a bit softer after freezing since potatoes tend to get a little watery, but they’ll still have all that garlicky flavor.

Reheat: The best way to bring these back to life is in the oven at 400°F for about 10-15 minutes until they’re crispy again. You can also use an air fryer at 375°F for 5-7 minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 10-13 g
• Fat: 100-110 g
• Carbohydrates: 90-100 g

Ingredients

For the roasted potatoes:

• 1 tbsp cajun seasoning (I like Tony Chachere’s)
• 1 lb mixed baby potatoes (halved)
• 1/4 cup neutral oil (or vegetable oil)
• 1 tbsp onion powder
• 1/2 tsp salt

For the garlic butter:

• 1/2 tsp paprika
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup butter (room temperature)
• 15 garlic cloves (minced)
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/2 tsp sugar

Step 1: Prepare Potatoes and Pre-Cook

• 1 lb mixed baby potatoes

Preheat your oven to 400°F (200°C).

Halve the mixed baby potatoes.

In a large pot, bring water to a boil, then add the halved potatoes and cook them for 10-15 minutes until they are fork-tender.

This par-cooking step ensures the potatoes cook evenly and become delightfully creamy inside.

Once tender, drain them thoroughly.

Step 2: Season and Roast the Potatoes

• 1/4 cup neutral oil
• 1 tbsp onion powder
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tbsp cajun seasoning

While the potatoes are draining, combine the neutral oil, 1 tbsp onion powder, 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp black pepper, and 1 tbsp cajun seasoning in a large bowl.

Add the par-cooked potatoes to this seasoned oil mixture and toss well to ensure every potato is evenly coated.

I always make sure each potato piece is well-coated for maximum flavor and crispiness.

Spread the seasoned potatoes in a single layer on a baking tray, ensuring the cut sides are face down for better browning.

Roast in the preheated oven for 25 minutes, then flip them and continue baking for another 15 minutes, or until deeply golden and crispy.

Step 3: Prepare the Garlic Butter

• 1/2 cup butter
• 2 tbsp olive oil
• 15 garlic cloves
• 1/2 tsp salt
• 1/2 tsp sugar

While the potatoes are roasting, prepare the aromatic garlic butter.

In a small saucepan or skillet, melt the room-temperature butter with the olive oil over medium-low heat.

Add the minced garlic cloves to the pan and gently cook for 3-4 minutes, being careful not to let the garlic brown, which can make it bitter.

Turn off the heat and stir in the remaining 1/2 tsp salt and 1/2 tsp sugar.

The sugar subtly enhances the garlic’s sweetness and helps balance the flavors.

I find that cooking the garlic gently infuses the butter without overwhelming the delicate flavor.

Step 4: Finish and Serve

Once the potatoes are perfectly golden and crispy, remove them from the oven.

Drizzle the warm garlic butter generously over the roasted potatoes and toss gently to coat.

Serve immediately as a delicious side dish.

Enjoy!

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Perfect Garlic Butter Roasted Potatoes

Delicious Perfect Garlic Butter Roasted Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1325 kcal

Ingredients

  

For the roasted potatoes:

• 1 tbsp cajun seasoning (I like Tony Chachere’s)
• 1 lb mixed baby potatoes (halved)
• 1/4 cup neutral oil (or vegetable oil)
• 1 tbsp onion powder
• 1/2 tsp salt

For the garlic butter:

• 1/2 tsp paprika
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup butter (room temperature)
• 15 garlic cloves (minced)
• 1/2 tsp salt
• 2 tbsp olive oil
• 1/2 tsp sugar

Instructions

 

• Preheat your oven to 400°F (200°C). Halve the mixed baby potatoes. In a large pot, bring water to a boil, then add the halved potatoes and cook them for 10-15 minutes until they are fork-tender. This par-cooking step ensures the potatoes cook evenly and become delightfully creamy inside. Once tender, drain them thoroughly.
• While the potatoes are draining, combine the neutral oil, 1 tbsp onion powder, 1/2 tsp salt, 1/2 tsp paprika, 1/4 tsp black pepper, and 1 tbsp cajun seasoning in a large bowl. Add the par-cooked potatoes to this seasoned oil mixture and toss well to ensure every potato is evenly coated. I always make sure each potato piece is well-coated for maximum flavor and crispiness. Spread the seasoned potatoes in a single layer on a baking tray, ensuring the cut sides are face down for better browning. Roast in the preheated oven for 25 minutes, then flip them and continue baking for another 15 minutes, or until deeply golden and crispy.
• While the potatoes are roasting, prepare the aromatic garlic butter. In a small saucepan or skillet, melt the room-temperature butter with the olive oil over medium-low heat. Add the minced garlic cloves to the pan and gently cook for 3-4 minutes, being careful not to let the garlic brown, which can make it bitter. Turn off the heat and stir in the remaining 1/2 tsp salt and 1/2 tsp sugar. The sugar subtly enhances the garlic’s sweetness and helps balance the flavors. I find that cooking the garlic gently infuses the butter without overwhelming the delicate flavor.
• Once the potatoes are perfectly golden and crispy, remove them from the oven. Drizzle the warm garlic butter generously over the roasted potatoes and toss gently to coat. Serve immediately as a delicious side dish. Enjoy!