Garlic Butter Potatoes

Print Recipe

These garlic butter potatoes are truly incredible and so simple to whip up!

Prep Time20

Cook Time50

Total Time1 10

Course: Appetizer, Side Dish

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Sharp Knife & Chopping Board
Large Mixing Bowl (for coating potatoes)
Large Baking Tray
Brush
Aluminium Foil (for roasting garlic)
Small Mixing Bowl (for garlic butter)

Ingredients

2 bulbs of Garlic
1kg / 2lb small Potatoes (see notes)
3 tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper
90g / 6 tbsp Butter
2 tbsp very finely diced Fresh Parsley

Instructions

Preheat the oven to 200C/390F.
Slice the tips off the garlic bulbs to expose the cloves. Drizzle with a little oil then individually wrap them in foil.
Make very thin slices (1/16" - 1/8") along the potatoes, ensuring you don't go all the way down so they stay intact. Place them in a large mixing bowl with 3 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Give them a good toss so they're evenly coated in the oil and seasoning, then space them out cut-side-up on the baking tray. Use a brush to collect any leftover oil in the bowl and brush it over the tops of the potatoes.
Add the garlic bulbs to the tray then roast everything for 30 minutes. Remove and use a brush to coat the potatoes in any excess oil in the tray (you might find it easiest to tip the tray a little). Check the garlic and if it looks like it's browning too quickly, lower the heat slightly to 180C/350F.
Roast everything again for another 15-20 minutes, or until the potatoes are deep golden and crispy and the garlic is very soft, light golden and sticky.
Squeeze the roasted garlic into a small bowl with the butter, parsley and a pinch of salt and pepper (to taste). You might need kitchen roll or a towel to protect your fingers when squeezing the garlic if it's very hot. Combine the butter, check for seasoning, then spread over the potatoes whilst they're hot. There should be plenty of butter so don't hold back!

Video

Notes

a) Potatoes - I use 'Charlotte' potatoes, which are typically around 2.5" long. Large baby potatoes will work too.

b) Slicing - You can use the trick of placing a wooden spoon either side of the potatoes to ensure you don't slice all the way through. I just typically free ball it!

c) Butter - I like the butter to be soft enough to spread over the potatoes, but not quite fully melted where the ingredients separate. A little creamy if you will. Just pop the butter in the microwave for 5 second blasts until you reach this consistency (careful - it'll melt quickly!).

d) Roasted Garlic - Roasting the garlic transforms the flavours so it's sweet and nutty. Don't just add raw garlic to the butter, it'll be way too pungent. I use two bulbs that are standard size in the 4-packs in the UK. You can of course use larger ones if you want it extra garlicky. In all cases you're looking for the garlic so be soft, buttery and light golden. Keep an eye that it doesn't burn - slow roasting is key.

e) Timings - The potatoes and garlic SHOULD finish at the same time. If the potatoes cook before the garlic is done, just remove them then whack them back in for a couple of minutes at the end to crisp them back up when the garlic is done. Although less likely, if the garlic finishes before the potatoes, just remove it and let it cool whilst the potatoes continue roasting.

f) Calories - Whole recipe divided by 4.

Nutrition