These baby potatoes are parboiled, steam-dried and finished in garlic butter. Leaving the cut sides undisturbed in the skillet helps form a golden crust.
Drain and steam-dry the potatoes before they reach the skillet; excess water prevents the cut surfaces from browning efficiently.
Garlic Butter Potatoes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These baby potatoes are parboiled, steam-dried and finished in garlic butter. Leaving the cut sides undisturbed in the skillet helps form a golden crust.
Ingredients
- 1.5 lbs baby potatoes, halved
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika or chili flakes
Instructions
- Wash and halve the baby potatoes. Place them in a pot of salted water and bring to a boil. Simmer for about 10 minutes until fork-tender.
- Drain and let the potatoes steam dry in a colander for a few minutes.
- In a large skillet, melt the butter over medium heat and add the olive oil.
- Stir in the minced garlic and sauté for 1–2 minutes until fragrant, without browning it.
- Add the parboiled potatoes cut-side down. Cook for 4–5 minutes undisturbed until golden and crispy.
- Flip and continue cooking for another few minutes until browned on all sides.
- Season with salt, pepper, and optional paprika or chili flakes.
- Stir in chopped parsley and toss well before serving.
Notes
- Drain and steam-dry the potatoes before they reach the skillet; excess water prevents the cut surfaces from browning efficiently.
- Halve the potatoes to expose a flat surface for browning. Have the garlic ready and watch it closely so it becomes fragrant without burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American
Why This Recipe Works
- Parboiling makes the potato centers tender before browning.
- A dry surface encourages a crisp skillet finish.
- Parsley is added at the end for a fresh contrast.
Preparation Notes
Halve the potatoes to expose a flat surface for browning. Have the garlic ready and watch it closely so it becomes fragrant without burning.
Variations and Serving
Finish with the parsley and optional seasoning already listed in the card. Serve alongside roasted cabbage or a citrus vegetable salad.
Storage and Reheating
Refrigerate leftovers promptly in a covered container. Warm portions in a skillet or oven until thoroughly hot; this preserves their edges better than leaving them in a closed steaming container.
Frequently Asked Questions
Why boil the potatoes first?
The card uses parboiling to make the centers fork-tender before the skillet stage.
Why steam-dry them?
A drier surface browns more readily in the skillet.
Should I keep stirring immediately?
No. The card leaves the cut sides undisturbed for the initial browning stage.
When is parsley added?
At the end, before serving.