Name: Buttery Roasted Potatoes Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 pounds baby potatoes, halved; 4 tablespoons unsalted butter, melted; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 tablespoon fresh parsley, chopped

Buttery Roasted Potatoes Recipe tastes rich, crisp on the outside, fluffy inside, and loaded with garlicky, herby flavor in every bite. It works perfectly for busy weeknights or holiday dinners and takes about 50 minutes from start to finish. I grew up fighting my siblings for the crispiest corner pieces, and I still treat that as a competitive sport.

Why Choose This Buttery Roasted Potatoes Recipe

This recipe gives you golden, shatteringly crisp potatoes with soft, steamy centers and a buttery coating that clings to every edge. The garlic and herbs stay fragrant, not burnt, and the butter browns slightly and adds a nutty flavor.

You need simple pantry ingredients, basic equipment, and no fancy techniques. The method works with Yukon Golds, russets, or baby potatoes, so you can use whatever sits in your pantry or grocery cart.

“These buttery roasted potatoes disappeared faster than the main dish and my family asked for a double batch next time. ★★★★★”

Ingredients You’ll Need

Potatoes

2 pounds potatoes
- Yukon Gold: best balance of creamy interior and crisp exterior
- Russet: extra fluffy inside, slightly rougher outside that crisps hard
- Baby red or gold potatoes: great for bite-size pieces and pretty presentation

Fat & Flavor

4 tablespoons unsalted butter, melted
- Use a good quality butter like Kerrygold or your favorite store brand
- Salted butter works too; just reduce added salt slightly
2 tablespoons olive oil
- Helps prevent the butter from burning and boosts crispiness
4 cloves garlic, minced or pressed
- Use jarred minced garlic as a shortcut, about 1 ½ teaspoons
1 ½ teaspoons kosher salt
- Use 1 teaspoon if you use fine table salt
½ teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning or dried thyme
- Swap with dried rosemary or oregano if you prefer
½ teaspoon smoked paprika or sweet paprika
- Smoked paprika adds a subtle smoky note without meat
Optional: pinch of red pepper flakes for a little heat

Fresh Finishing Touches

2 tablespoons chopped fresh parsley or chives
Extra flaky sea salt for sprinkling at the end

Equipment

Large baking sheet or sheet pan
- Use a light-colored pan if possible; dark pans brown faster
Parchment paper or a silicone baking mat
Large mixing bowl
Small bowl for melting butter
Sharp knife and cutting board
Spatula or tongs for turning potatoes
Oven preheated to 425°F (220°C)

Tips & Tricks

Cut potatoes into even pieces about 1 to 1 ½ inches so they roast at the same speed.
Soak cut potatoes in cold water for 15 to 20 minutes, then dry very well to boost crispiness.
Dry the potatoes thoroughly; moisture steams them and softens the edges.
Heat the empty sheet pan in the oven while it preheats so the potatoes sizzle on contact.
Toss potatoes with butter, oil, and seasonings in a bowl, not on the pan, for better coverage.
Spread potatoes in a single layer with space between pieces so they roast instead of steam.
Flip potatoes only once during roasting to keep the crust intact.
Add garlic in the last 10 to 15 minutes of roasting so it turns golden, not bitter.
Finish with fresh herbs and a pinch of flaky salt right before serving for bright flavor.
If you use russets, peel them for extra fluffy interiors; leave skins on Yukon Golds for texture.

How to Make Buttery Roasted Potatoes Recipe

Step 1: Prep the Oven and Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment or a silicone mat, or lightly grease it with oil. Slide the empty pan into the oven while it heats so it gets hot.

Step 2: Prep and Soak the Potatoes

Scrub the potatoes well and peel them if you prefer. Cut them into 1 to 1 ½ inch chunks, keeping the size as even as possible. Place the pieces in a large bowl of cold water and soak for 15 to 20 minutes to remove excess starch.

Step 3: Dry and Season

Drain the potatoes and pat them very dry with clean kitchen towels or paper towels. In a large bowl, whisk together melted butter, olive oil, salt, pepper, dried herbs, and paprika. Add the dry potatoes and toss until every piece looks glossy and coated.

Step 4: Arrange on the Hot Pan

Carefully pull the hot baking sheet from the oven. Spread the seasoned potatoes in a single layer on the pan with a little space between each piece. Place cut sides down as much as possible so they develop a deep golden crust.

Step 5: Roast Until Almost Crisp

Roast the potatoes for 20 minutes without stirring. After 20 minutes, use a spatula to flip the potatoes and expose a new side to the pan. Roast another 10 minutes while you prep the garlic.

Step 6: Add Garlic and Finish Roasting

Toss the minced garlic with a teaspoon of olive oil in a small bowl. Sprinkle the garlic over the potatoes and gently toss on the pan. Roast another 8 to 12 minutes until the potatoes look deep golden, crisp on the edges, and tender when you pierce them with a fork.

Step 7: Finish and Serve

Transfer the hot potatoes to a serving bowl. Sprinkle with fresh parsley or chives and a pinch of flaky sea salt. Serve right away while the edges stay crisp and the centers stay fluffy and buttery.

What to Serve with it?

These buttery roasted potatoes pair beautifully with roasted chicken, grilled steak, baked salmon, or a simple rotisserie chicken from the store. Add a crisp green salad, steamed green beans, or roasted broccoli to round out the plate. You can also serve them at brunch with scrambled eggs, turkey sausage, and fresh fruit. They even work as a base for a veggie bowl with sautéed spinach, roasted carrots, and a dollop of Greek yogurt or sour cream.

Storage Options

Store leftover potatoes in an airtight container in the fridge for up to 4 days.
Freeze cooled potatoes in a single layer on a baking sheet, then transfer to a freezer bag and keep up to 2 months.
Reheat in a 400°F oven or air fryer for 8 to 12 minutes until hot and crisp again.
Avoid microwaving as the main method, since it softens the edges; if you use it, finish them in a hot skillet to bring back some crunch.