This recipe for roasted potatoes is one of those trusty standbys that instantly upgrade any meal — plus, they make the whole house smell amazing. They might seem simple, but that’s the point. They complement every meal without stealing the spotlight, don’t take more time and effort than a side dish should, and taste divine. Who doesn’t like garlic and butter, after all? And, at the end, there’s just one dish to wash!
The fresh herb finish really elevates these spuds, but if you’re not partial to parsley, add some rosemary or thyme before roasting, or some chives afterward.
Sheet pan butter garlic roasted potatoes
5
10 minutes
1 hour
1 hour 10 minutes
2½ pounds small red and white potatoes
2 tablespoons olive oil
2 tablespoons butter
8 cloves garlic, crushed
Salt and pepper
2 tablespoons fresh parsley
Preheat the oven to 400 F.
Cut the potatoes in half or quarters, depending on their size.
In a medium saucepan over medium heat, combine the olive oil, butter and garlic, and bring to a simmer. Reduce the heat to low, and cook 1-2 minutes or until the garlic just starts to brown.
Place the garlic butter, potatoes, salt and pepper in a large bowl, and toss until every potato is coated.
Transfer the potatoes to a baking sheet lined with aluminum foil.
Roast for 45 minutes to 1 hour, rotating the pan and shaking/flipping the potatoes twice to ensure even roasting.
Remove from the oven and sprinkle with parsley. Transfer to a serving dish.