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A plate piled high with golden brown, irresistibly crispy roast potatoes garnished with parsley and a lemon wedge.

Crispy Baked Garlic Butter Potatoes with Fresh Herbs and Perfect Golden Crust

This recipe produces crispy baked potatoes with a rich garlic butter flavor and a golden crust. Fresh herbs add brightness to the final dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 1-inch pieces
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tsp dried rosemary
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For Finishing
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme leaves

Equipment

  • Large mixing bowl
  • Baking sheet
  • Small saucepan

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Place the cut potatoes in a large bowl. Set aside.
  3. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
  4. Pour the garlic butter over the potatoes in the bowl. Add the dried rosemary, salt, and pepper. Toss well until all potatoes are evenly coated.
  5. Spread the coated potatoes in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for maximum crispiness.
  6. Bake for 20 minutes. Remove the pan from the oven and carefully flip the potatoes. Return to the oven and bake for another 15 to 20 minutes, or until the potatoes are golden brown and crisp.
  7. Remove the potatoes from the oven. Immediately toss them with the fresh parsley and thyme leaves.
  8. Serve the potatoes warm.

Notes

For extra crispiness, you can parboil the potatoes for 5 minutes before tossing them with the butter mixture. Dry them thoroughly before coating them.