Crispy Garlic Butter Potatoes Recipe

Potatoes are among the most beloved ingredients in kitchens across the globe—humble, versatile, and deeply satisfying. But when they’re paired with rich garlic butter and baked or pan-fried to golden, crispy perfection, they ascend to something truly special. Crispy Garlic Butter Potatoes are a celebration of contrasts: soft and fluffy interiors wrapped in a deeply browned, crunchy crust, all coated in fragrant, savory butter infused with garlic and herbs. It’s a dish that transforms basic pantry staples into something extraordinary.

There’s something timeless about the combination of potatoes and butter. Add garlic into the mix, and you’ve got a trio that speaks to every level of cook and eater—from the picky toddler to the most seasoned food critic. Garlic butter potatoes are more than just a side dish; they’re often the highlight of the meal. With their crispy exteriors and melt-in-your-mouth centers, they deliver comfort and indulgence in every bite.

But while the idea is simple, achieving truly crispy garlic butter potatoes—not soggy, not under-seasoned, not greasy—requires care and technique. In this recipe guide, we go far beyond just boiling and frying. We’ll walk you through every detail: the best potato varieties to use, the importance of parboiling, the optimal way to infuse butter with garlic without burning it, and the perfect temperature and timing to get that irresistible crunch.

Garlic butter potatoes are an incredibly flexible dish, too. You can serve them alongside a roast chicken or grilled steak, pair them with a fresh salad, or feature them in vegetarian meals. They’re also an outstanding option for breakfast or brunch—topped with a fried egg, mixed into a hash, or even tossed with herbs and cheese for a rustic take on loaded potatoes.

Whether you’re preparing a weeknight dinner, cooking for a holiday gathering, or simply trying to satisfy a craving for something warm and crispy, this recipe has you covered. Crispy garlic butter potatoes strike the perfect balance between rustic comfort food and elevated side dish. They’re as welcome on a holiday table as they are next to a grilled cheese sandwich.

No special tools, no hard-to-find ingredients—just classic comfort, executed with precision. And once you learn the techniques shared here, you’ll never look at potatoes the same way again.

Let’s get started with the basics—choosing the right type of potato to build the foundation for flavor and texture.

Step-by-Step Instructions for Crispy Garlic Butter Potatoes

Phase 1: Choose the Right Potatoes

Success starts with the right variety. The texture and moisture content of your potatoes will directly affect their ability to crisp up and hold flavor.

Best Potato Varieties for Crisping:

• Yukon Gold: The best all-rounder. Medium starch content, buttery flavor, crisp exterior, and creamy inside.

• Russet (Idaho): High starch, great for ultimate crispiness. Less creamy inside, more fluffy and light.

• Red Potatoes: Low starch, slightly waxy. Less crisp, but hold their shape well. Ideal if you want structure over crisp.

Recommendation: Use Yukon Gold for the ideal balance between a crispy outside and tender inside.

Phase 2: Gather Ingredients

Main Ingredients:

• 2 lbs (900 g) Yukon Gold potatoes

• 4 tbsp (60 g) unsalted butter

• 2 tbsp olive oil (helps prevent butter from burning)

• 5–6 cloves garlic, finely minced or grated

• 1½ tsp kosher salt (divided)

• ½ tsp freshly ground black pepper

• 1 tbsp fresh chopped parsley (optional, for garnish)

• ½ tsp paprika (optional, for color)

• Optional flavor boosters: lemon zest, parmesan, rosemary, or thyme

Equipment:

• Large pot (for boiling/parboiling)

• Baking sheet (or skillet if stovetop method)

• Parchment paper (for easier cleanup)

• Mixing bowl

• Slotted spoon or spider skimmer

• Knife and cutting board

Phase 3: Prep the Potatoes

Step 1: Wash and Cut

1. Wash potatoes thoroughly to remove dirt. No need to peel—skins add flavor and texture.

2. Cut into even-sized pieces—either:

   • Halves or quarters for small potatoes

   • 1½–2 inch chunks for larger ones

   • Optional: Use a crinkle cutter for extra surface area

Tip: Uniform size ensures even cooking and crisping.

Phase 4: Parboil the Potatoes

Parboiling softens the inside while leaving the exterior firm, creating the perfect base for crisping.

Step 2: Boil

1. Fill a large pot with cold water and add 1 teaspoon salt.

2. Add potatoes, bring to a boil, and then reduce to a gentle boil.

3. Cook for 7–10 minutes, or until a fork easily slides into the edges but they remain intact.

4. Drain thoroughly using a colander.

Key Tip: Do not overcook. You want them softened, not falling apart.

Phase 5: Rough Up the Edges (Secret to Extra Crispiness)

Step 3: Shake to Texture

1. Transfer the drained potatoes to a large mixing bowl.

2. While still hot, gently toss or shake the bowl to rough up the edges.

   • This creates a starchy, textured surface that becomes ultra-crispy in the oven.

Optional: Toss with 1 tbsp olive oil and ½ tsp salt at this stage to help set the rough edges.

Phase 6: Prepare the Garlic Butter

Garlic is delicate. If burned, it turns bitter—so timing and technique matter.

Step 4: Infuse the Butter

1. In a small saucepan over low heat, combine:

   • 4 tbsp butter

   • 2 tbsp olive oil

   • Minced garlic

2. Let it simmer gently for 3–4 minutes, stirring frequently.

3. Remove from heat as soon as the garlic turns lightly golden. Don’t let it brown.

4. Optional: Add paprika, fresh herbs, or lemon zest.

Chef’s Trick: Add garlic in the last minute if using higher heat to prevent burning.

Phase 7: Coat and Roast

Step 5: Combine Potatoes with Garlic Butter

1. Preheat oven to 425°F (220°C).

2. Line a baking sheet with parchment paper or foil.

3. Toss the parboiled potatoes in the garlic butter mixture until evenly coated.

Optional: Reserve a little garlic butter to brush on at the end for added flavor.

Step 6: Roast to Crisp

1. Spread the potatoes in a single layer, cut side down.

2. Bake for 20–25 minutes without flipping.

3. After 20 minutes, check bottoms. If golden and crisp, flip and roast another 10–15 minutes.

4. Broil for the final 2–3 minutes for extra crispiness, if desired.

Visual Cue: Potatoes should be deep golden brown with crisp, jagged edges.

Phase 8: Garnish and Serve

Step 7: Final Touches

1. Remove from oven and immediately brush with remaining garlic butter.

2. Sprinkle with freshly chopped parsley, flaky sea salt, or parmesan cheese if desired.

3. Serve hot for the best texture.

Bonus: Alternative Cooking Methods

Air Fryer Method

• Follow same prep, but air fry at 400°F (200°C) for 18–22 minutes, shaking halfway through.

Stovetop Skillet Method

• Crisp potatoes in a heavy skillet (cast iron preferred) with butter/oil over medium heat, flipping occasionally until all sides are golden brown.