Garlic Butter Roasted Potatoes (V+GF)
By Jessica Hylton -
- Updated
These Garlic Butter Roasted Potatoes make a quick and easy last minute side dish in under 30 minutes. They are light, taste deliciously crispy and buttery!
With thanksgiving coming up tomorrow, I wanted to share one last last minute dish before the big day! This recipe has been a family favourite for a LONG time thanks to Mr. Bakes intuitive cooking skills that started with wedges, led to fries and not to these roasted potatoes. Every time he says he’s cooking something new, I sit back, grab a plate and watch with hungry eyes. True story.
Why I love this recipe is that is truly is very simple and easy and often serves as a side to our weeknight meals because of how quickly it can be whipped up. Mr. Bakes cuts the potatoes in half, then each side in quarter and so on until you’re left with 1 inch pieces. After they’ve been cooked you’re left with golden, buttery and most importantly crispy potatoes.
I’d like to think the secret of these potatoes are to things: leaving the skins on, and roasting them with the chopped garlic tossed in the mixture. It creates an aroma that fills your kitchen and a taste that seeps into the potatoes for when you’re devouring them later. Also, by chopping the garlic instead of mincing it, it won’t burn.
Don’t let the buttery part throw you for the loop – I used vegan butter for mine but you can use what you have, and after the potatoes have been lightly tossed in olive oil, then sprinkled with seasoning and are ready to hit the oven, a bit of melted butter is drizzled over them. You may think a little bit over a large amount wouldn’t make a difference but we saw a huge difference when we started adding this step. The potatoes are suddenly infused with a richer flavour that is mostly because of the fragrance of the butter and it melting into the potatoes while its roasting. Mr. Bakes loves to add in thyme which also makes such a difference over regular roasted potatoes – the scent is absolutely heavenly!
I’ll step out so that you can step in and whip these up! This simple garlic roasted potatoes have proven time and time again to be a crowd pleaser and even when we make large batches, they always finish quickly!
Garlic Butter Roasted Potatoes (V+GF)
These Garlic Butter Roasted Potatoes make a quick and easy last minute side dish in under 30 minutes. They are light, taste deliciously crispy and buttery!
Ingredients
- 1 lb 8 ounces potatoes washed and cut into 1 inch cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic largely chopped
- 2 whole long sprigs thyme stems removed
- 1 tablespoon vegan butter melted
Instructions
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Toss potato in the olive oil to coat just slightly, then add in salt, ground black pepper and garlic. Toss the bowl itself to coat, then lightly using a wooden spoon mix all the ingredients together.
- Pour on to a cookie sheet lined with parchment paper or a silicone mat and sprinkle the thyme on top. Don't overcrowd the cookie sheet.
- Pour the melted butter over the potatoes.
- Bake for 30-35 minutes, stirring midway, until potatoes are golden brown,. Serve immediately and enjoy!
NOTES
Nutrition
Calories: 273kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Sodium: 428mg | Potassium: 649mg | Fiber: 3g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg
by Jessica
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23 comments
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They do look so crunchy that I wish I could reach through the comp to grab some.
This recipe looks delish. One question though, I’m not a blogger so I don’t understand why bloggers make their pictures really large and the font really tiny. I’m not sure if it’s a specific design thing or if there’s some marketing technique. However, I thought you might want to know, it makes it difficult to read the recipe. It would be so nice to find a blog that keeps the pictures a little smaller and the font a little larger. Just an idea. Thanks.
Thanks for the feedback Kim! It’s not a marketing technique or anything, but when my readers were surveyed majority of them wanted larger photos. I use the standard size 12 font size but if it’s too small for you, you can zoom in on any web page which would help to view it larger. I do understand your point about the recipe so I am going to experiment with making it a larger font, and the pictures a bit smaller. Thanks again!
I have a feeling that these roast potatoes will make a great accompaniment with dinner tonight.. thanks for the idea Jessica!
Thanksgiving might be over, but this still sound awesome! We eat a lot of potatoes in our house and roasted potatoes are my favorites! I love the garlic butter 🙂
ooooh how lucky you are to have a man to make you these potatoes! They look so crisp yet tender and to die for!
These potatoes need to be my constant side!!
I love potatoes every which way, Jessica, and this one looks spot on!
These were Good! I thought the spices were a bit overwhelming and next time I’ll go lighter, but there will be a next time! Thank you.
Hi Luda thank you for your kind words! We’re glad you enjoyed the recipe.
Can foil be substituted for parchment paper/silicone mat?
Hi Priscilla thank you so much for reading. you can definitely use a silicone mat to replace the parchment paper. you can also oil a sheet of foil as a replacement. I hope this helps!