Description
Crispy Garlic Butter Potatoes are a delicious and versatile side dish perfect for both casual weeknight dinners and elegant dinner parties. These golden, crispy potatoes are cooked in a flavorful blend of butter, olive oil, garlic powder, and aromatic herbs, resulting in a perfect complement to dishes like juicy chicken or seared steaks.
Ingredients
Potatoes
- 1.5 pounds small potatoes
- 2 teaspoons salt (for boiling)
- ¼ teaspoon crushed red pepper flakes (optional, for serving)
Seasoning & Cooking
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- ½ teaspoon dried onion powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt (for seasoning)
For Garnish
- Fresh parsley or thyme leaves
Instructions
- Prepare the Potatoes: You can use peeled or unpeeled potatoes depending on your preference. If the potatoes are larger, cut them into smaller pieces or halves to ensure even cooking.
- Boil Potatoes: Place the potatoes in a large pot and add hot water until it is approximately 2 inches (5 cm) above the potatoes. Add 2 teaspoons of salt to the water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 20 minutes or until the potatoes are soft and easily pierced with a knife. Drain the potatoes well.
- Heat the Skillet: Preheat a large skillet over medium heat. Add the olive oil and unsalted butter to the pan and allow the butter to melt completely, mixing it with the oil for enhanced flavor.
- Pan-Fry Potatoes: Place the potatoes in a single layer in the skillet, cut-side down if halved. Cook for 5 minutes or until the bottoms turn golden brown and crispy. Flip the potatoes and cook for another 5 minutes to crisp the other side. Work in batches if necessary to avoid overcrowding the skillet, which will prevent crisping.
- Season and Finish: Sprinkle black pepper, dried oregano, dried sage, garlic powder, dried onion powder, smoked paprika, and ½ teaspoon salt evenly over the potatoes. Stir gently and cook for another minute to toast the spices and fully infuse the flavor.
- Garnish and Serve: Remove the skillet from heat and finish by sprinkling with fresh parsley or thyme leaves. Optionally, add crushed red pepper flakes for a hint of heat. Serve immediately as a delicious side dish.
Notes
- You can leave the potato skins on or peel them according to preference; leaving skins on adds extra texture and nutrients.
- Cook the potatoes in batches if your skillet isn’t large enough to avoid steaming instead of crisping.
- Fresh herbs can be substituted with dried ones if fresh are unavailable, but use in moderation since dried herbs have more concentrated flavors.
- Adjust the level of crushed red pepper flakes based on your desired spice level or omit if you prefer no heat.
- This recipe works well with various potato types, but smaller or waxy varieties crisp up best.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
