Garlic Butter Roasted Baby Potatoes (Simple, Golden-Brown!)

Golden brown garlic butter roasted baby potatoes in a green bowl surrounded by fresh ingredients.

Garlic Butter Roasted Baby Potatoes (Simple, Golden-Brown!)

These Garlic Butter Roasted Baby Potatoes are the ultimate easy side dish — red baby potatoes halved and roasted cut-side down until deeply golden and caramelized, then finished with a melted butter and fresh garlic pour in the last 10 minutes for maximum flavor without any burning. Garlic powder in the initial toss builds a deep roasted base, while the fresh garlic butter finish adds that punchy, glossy coating. Ready in about 40 minutes and pairs with just about everything.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish, Sides

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings (as a side)

Calories: 276kcal

Author: Briana

Ingredients

Initial roast:

1½ pounds red baby potatoes halved
2 tablespoons neutral oil avocado, vegetable, or canola
1 teaspoon garlic powder
¾ teaspoon kosher salt or to taste
½ teaspoon black pepper

Garlic butter finish:

3 tablespoons unsalted butter melted
4-6 cloves garlic minced

To finish:

Fresh parsley chopped, for garnish
Flaky salt optional

Instructions

Prep the potatoes: Preheat oven to 425°F. Halve the baby potatoes. Pat dry with paper towels if freshly washed.
1½ pounds red baby potatoes
Season: Toss potatoes in a large bowl with the neutral oil, garlic powder, salt, and pepper until evenly coated.
2 tablespoons neutral oil, 1 teaspoon garlic powder, ¾ teaspoon kosher salt, ½ teaspoon black pepper
Arrange: Place potatoes cut-side down in a single layer on a large rimmed baking sheet. Do not overcrowd — use two pans if needed.
Roast: Roast for 20–25 minutes without flipping, until the cut sides are deeply golden and beginning to caramelize.
Add the garlic butter: Pull the pan from the oven. Stir together the melted butter and minced garlic and pour evenly over the potatoes. Return to the oven for 8–10 minutes until the butter is bubbling and the garlic is fragrant.
3 tablespoons unsalted butter, 4-6 cloves garlic
Serve: Transfer to a serving dish. Garnish with fresh parsley and flaky salt if desired. Serve immediately.
Fresh parsley, Flaky salt

Notes

Salt: We use Diamond Crystal kosher salt. If using Morton's or table salt, reduce by half.
Don't crowd the pan: Overcrowding traps steam and prevents crisping. If you're doubling the recipe, use two sheet pans.
Make ahead: These are best fresh out of the oven. If needed, reheat in a 400°F oven for 8–10 minutes to restore that golden crust.
Serving suggestions: These pair beautifully with Dutch oven pot roast, a bavette steak, or Chilean sea bass — anything with a good sauce to spoon right over them.

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