Craft this buttery, golden brown side for your next meal, and you won’t be disappointed.
Sometimes, I take one look at the bag of potatoes sitting in the cupboard and know exactly what to do with them. Other times, I stare at them like a deer in the headlights, not sure which recipe to whip out. But then it hits me—oh, butter potatoes! Those might take a while, but they’re easy, and the wait is worth it.
If you’re also in the mood for an awesome potato dish, check out this recipe. I’ve made it a few times now, and it never stops being satisfying, especially when paired with the right main dishes.
Butter potatoes are rich, tender, and bursting with flavors that can complement a wide array of foods—from eggs at breakfast to steak at dinner. With a simple yet memorable seasoning of garlic, thyme, salt, pepper, and fresh herbs of your choice, butter potatoes have a way of bringing the whole meal together. I, for one, am always grateful to have this recipe in my back pocket!
Why boil and roast?
When I first made butter potatoes, I was skeptical. I didn’t understand the point of boiling them first and then baking them. It made the cooking time even longer! But then I took my first bite, and I was blown away. Of course you’d need to boil them first so that the insides get nice and tender. It’s a “pre-cook” kind of step. And then, baking them adds a crispy, golden brown texture to the outside that’s totally mouthwatering. Fluffy, soft insides and crispy, rich outsides. What’s not to enjoy with this easy, dual cooking method?
How do I store leftovers?
Once cooled to room temperature, butter potatoes should be kept in an airtight container and refrigerated for 3-4 days. You may also freeze them in a freezer-safe container for 3 months. Thaw them in the fridge overnight. To reheat, pop them in the oven at 350°F for about 10 minutes. I like to add extra herbs after warming to freshen them up.
Serving suggestions
Close your eyes for a moment and imagine the perfect dinnertime scenario. Do you hear the gentle clinking of silverware? Do you smell the garlic from all the yummy dishes cooking in the kitchen? What shall you pair with these decadent, golden butter potatoes? Perhaps there’s a waft of Garlic Butter Steak Bites and Sautéed Broccolini in the air, or French Onion Chicken and Instant-Pot Corn On The Cob. Or maybe you and your loved ones are doing a vegetarian dinner with Grilled Tofu and Chickpea Salad. However you choose to dish it out, butter potatoes can be a wonderful side.
Ingredients
- 2 pounds baby gold potatoes peeled and cut in half
- 3/4 teaspoon salt plus more for boiling
- 1/4 cup unsalted butter melted
- 2 garlic cloves minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Chopped fresh herbs for garnish, such as parsley or dill
Instructions
- Preheat your oven to 450°F. Bring a large pot of water to boil. Once boiling, add the potatoes and a couple of pinches of salt. Boil until just tender, about 10 to 12 minutes.
- In a large bowl, add the potatoes and pour the melted butter over them. Stir in the minced garlic, thyme, salt, and black pepper until the potatoes are evenly coated.
- Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes, then flip the potatoes and roast for an additional 10-20 minutes or until golden and tender. Remove from the oven and serve warm. Garnish with chopped herbs.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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