Garlic Butter Potatoes Recipe
Golden baby potatoes tossed in a rich garlic-butter sauce with parsley and a squeeze of lemon. Simple, cozy, and downright irresistible.
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Servings:
Ingredients
Main Ingredients
- 1.75 lb baby gold potatoes halved
- 5 tbsp unsalted butter
- 1 tbsp olive oil
- 2.5 tsp minced garlic
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 0.5 tsp paprika smoked paprika if you like
- 2 tsp lemon juice
- 2 tbsp grated Parmesan cheese optional
Instructions
Preparation Steps
- Rinse and halve the potatoes. Bring a large pot of salted water to a boil.
- Parboil the potatoes until just fork-tender, 8–10 minutes.
- Drain well and let the potatoes steam-dry in the colander for 2 minutes.
- Melt the butter with the olive oil in a large skillet over medium heat.
- Add potatoes cut side down. Sear until deeply golden, 6–8 minutes, flipping as needed.
- Stir in garlic and paprika. Cook 30–60 seconds until fragrant, stirring to coat.
- Season with salt and pepper. Toss with lemon juice and parsley, then finish with Parmesan if using. Serve hot.
Notes
Variation: Swap parsley for chives or thyme, or add a pinch of red pepper flakes for heat. For extra crisp edges, spread the cooked potatoes on a sheet pan and broil 2–3 minutes. Storage: Refrigerate up to 4 days and reheat in a hot skillet or air fryer until crisp.
This recipe is an original creation inspired by classic Garlic Butter Potatoes Recipe flavors. All ingredient ratios and instructions are independently developed.