There is something mighty satisfying about a pan of potatoes that asks so little and gives so much back. These oven baked 3-ingredient butter garlic potato strips are the kind of plain, practical side dish folks in the Midwest have always understood well: humble potatoes, a bit of butter, a little garlic, and enough oven time to turn them crisp at the edges and tender in the middle. They are easy to make for a weeknight supper, but they also fit right in at a potluck table or backyard gathering where simple food always disappears first.
These potato strips are especially nice alongside grilled burgers, roast chicken, pork chops, meatloaf, or a bowl of chili. If you are setting them out for company, serve them with a little ranch, sour cream, or ketchup on the side, and round things out with coleslaw, baked beans, or a fresh garden salad for a hearty, crowd-pleasing meal.
Oven Baked 3-Ingredients Butter Garlic Potato Strips
Servings: 4
Ingredients
4 medium russet potatoes, cut into strips
4 tablespoons butter, melted
3 cloves garlic, finely minced
Directions
1. Preheat your oven to 425°F and lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
2. Wash the potatoes well and cut them into long, even strips, leaving the skins on if you like a little extra texture and flavor.
3. Place the potato strips in a large bowl, pour in the melted butter, add the minced garlic, and toss well until every piece is coated.
4. Spread the potatoes out in a single layer on the prepared baking sheet so they have room to brown instead of steam.
5. Bake for 20 minutes, then turn the strips with a spatula and bake another 15 to 20 minutes, or until they are golden brown with crisp edges and tender centers.
6. Serve hot right from the pan or piled onto a platter, making sure to spoon over any buttery garlic bits left behind.
Variations & Tips
Parboil for extra tenderness: If you want a softer center and an even more reliable bake, simmer the cut potato strips for 4 to 5 minutes first, then drain and dry them well before tossing with butter and garlic.
Add a little seasoning: Even though this recipe keeps things to three ingredients, a sprinkle of salt, black pepper, or paprika just before baking can give the potatoes a little more color and flavor.
Use garlic carefully: Minced garlic can brown quickly in a hot oven, so make sure it is coated well in the butter and spread around the potatoes rather than left in little piles on the pan.
Try another potato: Yukon Gold potatoes work nicely here too and bring a creamier texture, while russets tend to give you those fluffier insides and crisper edges folks love.
Do not crowd the pan: If the strips are piled too close together, they will steam instead of roast. Use two pans if needed so every piece has a chance to brown properly.