Garlic Butter Potatoes Recipe

There’s something magical about a crispy, golden potato. When you throw garlic butter into the mix? Absolute perfection. If you’re looking for a side dish that’s comforting, loaded with flavor, and doesn’t require a ton of work, these garlic butter potatoes are going to be your new best friend. Trust me, this recipe is easy enough for a weeknight dinner but delicious enough to steal the spotlight at a special gathering.

I remember the first time I made these. It was one of those long, lazy Sundays when you just want something cozy to eat. The kitchen smelled amazing, and once I pulled them out of the oven—bubbling and golden from the melted mozzarella and Parmesan—I knew they were going to be a hit. One bite in, and they were everything I had hoped for: crispy edges, tender insides, and a garlicky, buttery richness that made each mouthful irresistible. Let’s just say, they disappeared fast.

this RECIPE

🍽 Why these garlic butter potatoes will change your side-dish game

You know how some side dishes can feel a little… well, like an afterthought? These garlic butter potatoes are anything but. They’re like the MVP of side dishes: crispy on the outside, tender on the inside, with that rich, garlicky flavor that just pairs perfectly with almost anything. Whether you’re serving them alongside a roasted chicken, grilled veggies, or a simple salad, they bring that extra something to the table.

Plus, there’s something about the way they’re cut—the little accordion-like slits—that makes them look fancy, even though they’re ridiculously easy to make. It’s the perfect dish to impress guests without spending all day in the kitchen.

A little family story with a garlicky twist

Growing up, potatoes were always a staple in our household, but they were usually pretty basic—boiled, mashed, maybe roasted with a sprinkle of salt. I had no idea potatoes could be so exciting until one Thanksgiving when my aunt brought a version of these garlic butter potatoes. They were golden, crispy, and had the most amazing flavor. It was the first time I ever saw potatoes disappear before the turkey. From that moment on, I knew I had to recreate them at home.

Over the years, I’ve tweaked the recipe—adding more garlic (because can you ever have too much?), playing with different cheeses, and figuring out how to get that perfect balance of crisp and tender. Now, they’re a go-to whenever I want something a little more special than your average potato dish.

The origin of these crispy wonders

Garlic butter potatoes take inspiration from classic Hasselback potatoes, a Swedish recipe that’s been around since the 1950s. Traditionally, Hasselback potatoes are sliced thinly across the top, fanned out, and roasted until the edges are crispy. What makes this version stand out is the addition of melted butter, olive oil, and garlic. Plus, we’re throwing some cheese into the mix for extra flavor and texture.

Over time, home cooks have taken the basic concept of Hasselback potatoes and put their own spin on it, adding various herbs, cheeses, and spices. And honestly, that’s what I love about this recipe—it’s adaptable and endlessly customizable based on what you have on hand or what flavors you love.

Let’s talk ingredients: garlic, cheese, and all the good stuff

• New or small potatoes: These are perfect for this recipe because their small size means they roast quickly and evenly. If you don’t have small potatoes, fingerling or baby Yukon Golds work beautifully. The key is to pick potatoes that are uniform in size so they cook at the same rate.
• Butter: Melted butter gives these potatoes that rich, buttery flavor. You can use salted or unsalted butter here; just adjust the amount of salt you add later. If you want to make it dairy-free, swap it out for a plant-based butter.
• Extra-virgin olive oil: The olive oil helps balance out the richness of the butter and makes sure the potatoes get nice and crispy. Make sure you use a good-quality olive oil, as the flavor really shines through.
• Garlic: Fresh minced garlic is what gives these potatoes that unmistakable kick. If you’re out of fresh garlic, garlic powder will do in a pinch, but fresh is always best for that full, aromatic flavor.
• Cheese: Mozzarella adds a gooey, melty goodness, while Parmesan gives the dish that sharp, nutty flavor. If you’re feeling adventurous, you could switch up the cheeses—sharp cheddar or Gruyère would be delicious.
• Parsley: Fresh parsley adds a pop of color and a little freshness at the end. You could also try chives or fresh thyme if you prefer.

Kitchen gear: What you’ll need (and what you can skip)

To make this dish, you’ll need a few basics, but nothing too fancy:

• Sharp knife: For slicing the potatoes into that accordion shape, a good sharp knife is a must. If you’re worried about cutting all the way through the potato, try placing a wooden spoon or chopstick on either side of the potato to act as a stop.
• Baking sheet: You’ll need a large baking sheet to give the potatoes enough room to spread out and roast evenly. Lining it with parchment paper makes cleanup a breeze.
• Pastry brush: This helps with evenly brushing the garlic butter mixture over each potato. If you don’t have one, you can just drizzle the mixture on top, but brushing gives you a bit more control.

Step-by-step: making these garlic butter potatoes

Let’s walk through it together—this is definitely a recipe that’s fun to make!

1. Preheat the oven to 375°F and line your baking sheet with parchment paper. Trust me, you don’t want to skip this step—the parchment keeps everything from sticking and makes cleanup easier.
2. Slice the potatoes: Carefully make small slits in each potato. Remember, you want that accordion effect, so cut almost all the way through, but not quite. This lets the garlic butter seep into every crevice while keeping the potato intact.
3. Mix the garlic butter: In a small bowl, whisk together your melted butter, olive oil, and minced garlic. This mixture is pure gold. Brush the potatoes generously with it, making sure it gets into all those little slits. Season with salt and pepper to taste.
4. Roast the potatoes: Bake for 20 minutes. At this point, the slits will start to open up, and the potatoes will begin turning golden.
5. Add the cheese: After 20 minutes, brush the potatoes with more of the garlic butter mixture, then sprinkle the mozzarella and Parmesan over the top. Pop them back in the oven for another 23-25 minutes, until the cheese is bubbly and golden, and the potatoes are crispy on the outside, soft on the inside.
6. Garnish and serve: Once they’re out of the oven, sprinkle with freshly chopped parsley for a bit of color and freshness.

Variations to try (because you can never have too many options!)

This recipe is endlessly adaptable. Here are a few variations I’ve tried over the years:

• Vegan version: Swap the butter for a plant-based alternative and use dairy-free cheese. You’ll still get all the flavor and crispiness without any animal products.
• Spicy twist: Add a pinch of red pepper flakes or cayenne to the garlic butter mixture for a little heat.
• Herb explosion: Mix in some rosemary, thyme, or oregano into the butter mixture for a more herb-forward flavor.
• Seasonal spin: In the fall, try adding a sprinkle of ground nutmeg or cinnamon for a cozy, warm flavor. In the summer, toss in some lemon zest for a bright, zesty finish.

How to serve these beauties

When it comes to serving, these garlic butter potatoes pretty much go with anything. For a casual meal, I love serving them alongside grilled chicken or a simple green salad. If you’re going for something fancier, they pair beautifully with a roast or steak. You could even serve them as part of a brunch spread with some scrambled eggs and a fresh fruit salad.

For presentation, I like to pile them onto a large serving platter, with a little extra Parmesan sprinkled on top and some fresh parsley. They look impressive without being too fussy, and everyone can just grab a few.

beverage pairings

If you’re serving these at dinner, I recommend a crisp sparkling water with a squeeze of lemon or lime to cut through the richness. A light, citrusy iced tea would also be a great match. For something a little cozier, try pairing these potatoes with a warm herbal tea like chamomile or mint. The freshness of the herbs contrasts beautifully with the savory, buttery flavors of the potatoes.

Storing and reheating (if you even have any leftovers!)

These potatoes reheat surprisingly well! To store them, place any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop them in the oven at 350°F for about 10-15 minutes to re-crisp the edges. Microwaving works in a pinch, but they won’t be as crispy.

Scaling the recipe for a crowd

This recipe can easily be doubled or tripled if you’re feeding a larger group. Just make sure you have enough space on your baking sheet for the potatoes to spread out. If they’re too close together, they won’t crisp up as nicely.

FAQs

Can I use different potatoes?
Yes! Fingerlings or Yukon Golds work great. Just make sure they’re small and uniform in size.

What can I use instead of Parmesan?
Grated Pecorino Romano or even a sharp cheddar would be delicious!

Can I make these ahead of time?
You can bake the potatoes halfway, then finish them with the cheese just before serving.

How do I prevent the potatoes from overcooking?
Keep an eye on them during the second bake—once the cheese is golden and bubbly, they’re ready.

Can I freeze leftovers?
These potatoes are best fresh, but you can freeze them if needed. Reheat in the oven to maintain some crispiness.

Now, it’s your turn! Get those potatoes in the oven, and don’t be afraid to experiment with flavors. Happy cooking!

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