Ingredients
To recreate the rich color, buttery flavor, and irresistible crispiness in the photo, gather the following:
- 6 medium potatoes (Yukon gold or similar)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon smoked paprika (optional but adds color)
- Fresh parsley for garnish
Choosing the Right Potatoes
Not all potatoes roast equally. The potatoes in your image appear creamy with a slightly golden interior, suggesting a waxy or all-purpose variety. Here’s how to choose the best type:
Waxy Potatoes
Yukon gold, red potatoes, or baby potatoes are ideal because they hold their shape, become creamy inside, and develop a nice crust.
Starchy Potatoes
Russets can be used but will have a fluffier, less creamy interior. They crisp well but require more oil.
Size Matters
Medium to large potatoes cut in half roast beautifully and look elegant on the plate—just like the ones in your photo.
Preparing the Potatoes
Proper preparation is essential to get that even roasting and crispy finish.
- Wash and Scrub the Potatoes
Leave the skins on for better texture and flavor. Scrub off any dirt and pat them dry. - Cut Each Potato in Half
Place them cut-side up on your cutting board. - Score the Flesh
Lightly score the cut surface in a crisscross pattern. This helps the butter soak into the flesh and enhances browning.
Making the Garlic Butter Mixture
This mixture is the heart of the recipe and brings deep flavor.
- Melt the butter in a small bowl.
- Add olive oil to balance the richness and prevent burning.
- Mix in minced garlic, salt, pepper, oregano, dried parsley, and smoked paprika.
- Stir well until everything is combined.
This mixture will infuse the potatoes with flavor while helping them crisp beautifully in the oven.
Coating the Potatoes
This step ensures every bite is seasoned.
- Dip each potato half into the garlic butter mixture.
- Make sure the cut sides are generously coated.
- Place the potatoes cut-side down on a parchment-lined baking sheet.
- Brush the skins with more of the mixture so the outer sides become crispy too.
Putting the potatoes cut-side down is key to creating that deep golden crust shown in your image.
Roasting the Potatoes
- Preheat the oven to 425°F (220°C).
- Roast the potatoes for 40–50 minutes depending on size.
- Do not flip them during baking—keeping them cut-side down is what creates that perfect caramelization.
- In the last 5 minutes of roasting, turn the oven to broil if you want extra crispiness.
When done, the potatoes should have a deep golden color, slightly charred edges, and a soft, creamy interior.
Finishing the Dish
Once the potatoes come out of the oven:
- Flip them gently using a spatula.
- Brush or spoon some leftover butter mixture over the top if desired.
- Sprinkle freshly chopped parsley for freshness.
- Finish with a pinch of flaky salt if you like.
The final result will closely match the image: golden, aromatic, and bursting with flavor.
Serving Suggestions
These roasted potatoes are extremely versatile. Here are some perfect pairing ideas:
With Proteins
- Grilled chicken
- Baked salmon
- Steak or beef roast
- Roasted lamb
- Pan-seared shrimp
With Sauces
- Garlic aioli
- Sour cream with chives
- Spicy mayo
- Ranch dressing
- Lemon herb yogurt
As a Breakfast Side
Serve them next to scrambled eggs, omelets, sausages, or avocado toast.
Flavor Variations
This recipe is incredibly flexible. Try any of these variations:
Parmesan Crusted
Sprinkle grated Parmesan on the cut side before roasting.
Spicy Version
Add chili flakes or cayenne to the butter mixture.
Herb Explosion
Use fresh rosemary, thyme, or sage for a more fragrant version.
Cheesy Melt
Once roasted, top with shredded mozzarella or cheddar and broil for 2 minutes.
Lemon Herb
Add lemon zest to the butter mixture for a bright, fresh flavor profile.
Storage
If you have leftovers (though you probably won’t), here’s how to store them:
Refrigeration
Store in an airtight container for up to 3 days.
Reheating
For best results, reheat in the oven or air fryer to maintain crispiness.
Microwaving is possible but will soften the texture.
Freezing
Roasted potatoes freeze fairly well. Spread them on a tray to freeze, then store in freezer bags. Reheat in the oven.
Tips for Perfect Roasted Potatoes
Dry the Potatoes Completely
Moisture prevents crisping. Dry well before coating.
Use High Heat
Roasting at 425°F creates that beautiful color.
Don’t Flip During Roasting
Keeping the cut side down gives the potatoes time to caramelize and crisp.
Use Fresh Garlic
Fresh garlic gives a stronger aroma and better flavor than garlic powder.
Don’t Crowd the Pan
Leave space between the potatoes so they roast instead of steaming.
Final Thoughts
Garlic butter roasted potatoes are a simple yet deeply satisfying dish that brings together the best textures and flavors. The crisp golden crust, the tender buttery interior, and the fragrant herbs make this recipe irresistible. The version shown in your image highlights just how beautiful these potatoes can be—rustic, golden, and generously seasoned.
With just a few ingredients and a handful of easy steps, you can create this comforting, restaurant-quality dish in your own kitchen. Whether you serve them as a side or make them the center of the meal, these potatoes will always impress.