Ingredients
Scale
- 2 pounds of baby potatoes (or any small potatoes)
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1 teaspoon of dried thyme (or your favorite herbs)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Wash the potatoes thoroughly; cut larger ones into halves or quarters.
- Boil the potatoes in salted water for 15-20 minutes until fork-tender.
- Drain the potatoes and let them dry for a few minutes.
- Preheat the oven to 425°F (220°C).
- Melt butter in a saucepan, add garlic and thyme, and sauté for 1-2 minutes.
- Toss the cooked potatoes in the garlic butter mixture, seasoning with salt and pepper.
- Spread the potatoes on a lined baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, flipping halfway through.
- Garnish with chopped parsley and serve.
Notes
- Ensure potatoes are dried well to achieve maximum crispiness.
- Do not overcrowd the baking sheet to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Crispy Garlic Butter Potatoes, Roasted Potatoes, Side Dish