Crispy Garlic Butter new Potatoes: I used to think new potatoes were kind of a boring ingredient. Small, plain, a little forgettable next to their bigger russet cousins.
Then I roasted a batch with garlic butter and a hot enough oven, and I genuinely ate half the tray standing over the stove before dinner even started.
That’s the thing about new potatoes. They’re not trying to be fancy. But get the technique right and they turn into these little crispy, golden, salty bites with soft buttery centers that disappear off the plate faster than anything else on the table.
This is the version I make now on repeat. It’s a one pan side dish, it takes about 35 minutes start to finish, and it works with basically anything you’re already cooking for dinner.
Side Note: New potatoes aren’t a specific variety. They’re just potatoes harvested young, before their skins fully set. That’s why they’re small, thin skinned, and don’t need peeling.
Most people skip past new potatoes in the grocery store because they’re not sure what to do with them beyond boiling. But that thin skin is exactly why roasting works so well here. It crisps up faster than a thick russet skin ever could, so you get more crunchy surface area per bite without extra work.
I’ve made this recipe with a random mix of dinners at this point. Weeknight chicken, a Sunday roast, even just a bowl of these with a fried egg on top for breakfast. It’s flexible in a way a lot of side dishes aren’t.
What You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| New potatoes | 2 lbs | Halved if larger than a golf ball |
| Unsalted butter | 4 tbsp, melted | Salted works too, just adjust salt below |
| Garlic | 4 cloves, minced | Fresh, not jarred |
| Olive oil | 2 tbsp | Helps with browning |
| Fresh rosemary | 1 tbsp, chopped | Or 1 tsp dried |
| Fresh thyme | 1 tsp | Optional but really good |
| Salt | 1 tsp | Plus more to taste |
| Black pepper | 1/2 tsp | Freshly cracked if you have it |
| Fresh parsley | For garnish | Chopped |
| Parmesan | 1/4 cup, grated | Optional, added at the end |
Read this also: The High-Protein Bowl I Meal Prep Every Sunday
Tools You’ll Need
- Large baking sheet
- Mixing bowl
- Sharp knife
- Small saucepan (for melting butter and garlic)
- Parchment paper or a silicone baking mat
Pro Tips
1. Dry your potatoes completely before roasting. Any leftover water from washing them steams the potatoes instead of crisping them. I pat mine dry with a kitchen towel and let them sit a few minutes before tossing in oil.
2. Cut them the same size. This one matters more than people think. Uneven pieces mean some potatoes are mush while others are still hard in the middle.
3. Don’t crowd the pan. If the potatoes are touching each other, they steam instead of roast. Give them space, even if that means using two baking sheets.
4. Add the garlic butter in two stages. Garlic burns fast in a hot oven. I brush half the butter mixture on before roasting and save the rest, with fresh garlic, to toss on right after the potatoes come out.
5. Flip once, not constantly. I know it’s tempting to keep checking, but flipping too often stops that deep golden crust from forming on either side.
How to Make Crispy Garlic Butter New Potatoes
Step 1: Preheat and prep. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Step 2: Cut the potatoes. Wash the new potatoes well since you’re keeping the skin on. Halve any that are larger than a golf ball so everything cooks evenly. Pat them completely dry.
Step 3: Make the garlic butter. Melt the butter in a small saucepan over low heat. Add half the minced garlic and cook for about 30 seconds, just until fragrant. Take it off the heat right away so it doesn’t burn.
Step 4: Toss and season. In a large bowl, combine the potatoes, olive oil, half the garlic butter, rosemary, thyme, salt, and pepper. Toss until every potato is coated.
Step 5: Arrange on the pan. Spread the potatoes out in a single layer, cut side down. This is the side that gets that deep crispy crust, so give it direct contact with the pan.
Step 6: Roast. Roast for 20 minutes, then flip each potato. Roast for another 15 to 20 minutes, until the edges are deeply golden and a fork slides in easily.
Step 7: Finish with the rest of the garlic butter. Pull the potatoes out and immediately toss with the remaining garlic butter and the raw minced garlic. The residual heat cooks the garlic just enough without burning it.
Step 8: Garnish and serve. Sprinkle with fresh parsley and parmesan if using. Serve hot, straight off the pan if you can get away with it.
Substitutions and Variations
| Original | Substitute | Notes |
|---|---|---|
| Butter | Olive oil or vegan butter | For a dairy free version |
| Rosemary | Oregano | Different but still good |
| Parmesan | Nutritional yeast | For dairy free, adds a savory note |
| New potatoes | Baby yukon golds | Very close texture match |
| Fresh garlic | Garlic powder, 1 tsp | Use if you’re out of fresh |
Spicy version: Add 1/2 teaspoon of red pepper flakes with the seasoning.
Herb swap: Fresh dill instead of thyme gives these a completely different, brighter flavor that pairs really well with fish.
Make Ahead Tips
You can wash, cut, and season the potatoes up to a day ahead. Store them covered in the fridge and let them sit at room temperature for 15 minutes before roasting.
I don’t recommend fully cooking them ahead of time though. Roasted potatoes lose their crispiness fast, and reheating never quite gets them back to that fresh out of the oven texture.
Read this also: This Broiled Lobster Tail Tastes Better Than a Restaurant
Leftovers and Storage
Fridge: Store in an airtight container for up to 4 days.
Reheating: Skip the microwave. It turns them soft and a little sad. Instead, reheat in a 400°F oven or air fryer for 8 to 10 minutes until the edges crisp back up.
Freezer: These don’t freeze particularly well since potatoes get grainy after thawing, so I’d stick to fridge storage only.
Meal Pairings
These go with pretty much anything, but a few of my favorites:
- Grilled or roasted chicken
- Pan seared salmon
- A simple steak dinner
- Alongside eggs for a savory breakfast
- Tossed into a salad the next day with greens and a vinaigrette
Nutritional Snapshot
Per serving (based on 6 servings):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 210 |
| Carbohydrates | 24g |
| Protein | 4g |
| Fat | 11g |
| Fiber | 3g |
| Sodium | 310mg |
These are estimates based on the ingredients listed and will vary depending on exact brands and portion sizes.
Cooking Time Efficiency Tips
If you’re making these on a weeknight and want to speed things up, a few things actually help.
Cut potatoes smaller. Quartering instead of halving cuts roasting time by about 5 to 10 minutes, since there’s less mass to cook through.
Preheat the baking sheet. Put the empty sheet in the oven while it preheats, then carefully add the potatoes once it’s hot. That head start on browning saves you a few minutes and gets a crispier bottom crust right away.
Parboil first if you’re really short on time. Boil the cut potatoes for 5 minutes, drain well, then roast at 425°F for about 15 minutes total. You lose a little of that deep roasted flavor, but it cuts the total time nearly in half.
FAQs Related to Crispy Garlic Butter new Potatoes
1. Can I use regular potatoes instead of new potatoes?
You can, but you’ll need to cut them into similarly sized 1 to 2 inch pieces and peel them if you’d like, since regular potato skins are thicker.
2. Why aren’t my potatoes getting crispy?
The most common reasons are overcrowding the pan, not drying the potatoes first, or not roasting at a high enough temperature.
3. Can I make this in an air fryer?
Yes. Cook at 400°F for about 18 to 20 minutes, shaking the basket halfway through.
4. Do I need to peel new potatoes?
No. Their skin is thin and tender, which is part of what makes them so good roasted.
5. Can I add other vegetables to the pan?
You can, though I’d add anything with a shorter cook time, like asparagus or cherry tomatoes, partway through instead of at the start.
Conclusion
New potatoes are one of those ingredients that don’t ask for much and give back a lot. A little butter, a hot oven, and some patience while they crisp up is really all it takes.
If you make these, I’d love to know how they turned out for you. Drop a comment below and let me know what you served them with, or if you tried one of the variations.