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Crispy Garlic Butter Potatoes (20 Minutes)

Okay, picture this: golden, crispy potatoes sizzling away in a pan, the smell of rich butter and garlic filling your kitchen like a cozy hug. I can’t even tell you how many times I’ve whipped up this recipe when I needed a quick side that feels homemade but comes together faster than you can say “potatoes.” It’s like the universe’s way of rewarding you with that perfect crunch AND melt-in-your-mouth softness. Plus, it’s so ridiculously simple — no messy oven baking or fiddly steps. Seriously, these crispy garlic butter potatoes might just become your new favorite quick fix for weeknights or last-minute guests. Ready to snack your way to crispy potato heaven? Let’s dive in!

Quick Facts

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

1.5 lbs baby potatoes, halved or quartered if large
3 tbsp unsalted butter
2 tbsp olive oil
4 garlic cloves, minced
1 tsp dried thyme or rosemary (optional)
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)

How I Make It

Step 1:

Start by heating 2 tablespoons of olive oil and 3 tablespoons of butter in a large skillet over medium-high heat. When the butter is melted and foaming, add the potatoes cut-side down. This helps get that gorgeous crispy golden crust.

Step 2:

Let the potatoes cook undisturbed for about 6-7 minutes. You’ll want to see a crust forming, so don’t rush this step — resist the urge to stir too soon!

Step 3:

Once you have a nice crust, toss the potatoes gently with a spatula or spoon to flip and cook on the other sides for another 5-6 minutes, stirring occasionally to ensure even browning.

Step 4:

Add the minced garlic and dried thyme or rosemary (if using), stirring quickly so the garlic doesn’t burn but releases all of its fragrant aroma.

Step 5:

Season with salt and pepper to taste. If the pan starts looking dry, add a splash more butter or oil to keep everything glossy and flavorful.

Step 6:

Once the potatoes are tender inside and crispy outside, remove from heat. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately and enjoy the buttery, garlicky goodness!

Variations & Tips

Use sweet potatoes or Yukon golds for a slightly different texture and sweetness.
Try adding a pinch of smoked paprika or chili flakes for a spicy kick.
Swap fresh herbs like thyme for dried oregano or basil depending on your mood.
To make this vegan, replace butter with extra olive oil or a plant-based butter alternative.
Don’t overcrowd the pan; potatoes need space to crisp up and not steam.
For extra crispiness, parboil potatoes for 5 minutes before frying.

How I Like to Serve It

This recipe is perfect next to roasted chicken or grilled steak during a cozy dinner. I also love tossing these potatoes into a brunch spread with scrambled eggs and avocado, or serving them as a delightful snack with a dollop of sour cream and chives on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the crispiness.
You can prep the potatoes ahead by cutting them, but keep them in cold water until ready to cook to prevent browning.

Closing: Honestly, these Crispy Garlic Butter Potatoes are the kind of comfort food that’s foolproof and irresistible every single time.