Crispy Garlic Butter Potatoes

Ah, crispy garlic butter potatoes! 😋 That’s a classic comfort food side—golden, crunchy on the outside, tender on the inside, and packed with buttery garlic flavor. Here’s a detailed recipe for you:

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Ingredients

• 1.5 pounds (≈700g) baby potatoes or Yukon gold potatoes

• 3–4 tablespoons unsalted butter

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• 1 teaspoon paprika (optional, for color and a subtle smoky flavor)

• 1–2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Prep the potatoes

   • Wash the potatoes thoroughly. If they’re large, cut them into bite-sized chunks; small baby potatoes can be left whole or halved.

   • Pat them dry—this helps them crisp up better.

2. Parboil (optional but recommended for extra fluffiness inside)

   • Boil potatoes in salted water for 8–10 minutes until just tender.

   • Drain and let them dry completely.

3. Cook the potatoes

   • Heat olive oil in a large skillet over medium-high heat.

   • Add the potatoes and cook, turning occasionally, until golden and crispy (about 10–12 minutes).

4. Add garlic and butter

   • Reduce heat to medium-low.

   • Add butter and minced garlic to the pan. Stir well to coat the potatoes evenly.

   • Cook for another 2–3 minutes until the garlic is fragrant and slightly golden. Be careful not to burn the garlic—it turns bitter quickly.

5. Season and garnish

   • Sprinkle with salt, pepper, and paprika if using.

   • Toss everything together and garnish with fresh parsley before serving.

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Tips for Maximum Crispiness

• Dry potatoes thoroughly before frying.

• Don’t overcrowd the pan—leave space so they can brown evenly.

• Use a mix of butter and oil: butter adds flavor, oil raises the smoke point for crispiness.

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If you want, I can also give you a version that’s oven-roasted—even crispier and less hands-on than skillet cooking. Do you want me to do that?