Description
Golden roasted garlic butter potatoes with lemon and parsley. Crispy outside, soft inside, and bursting with rich, buttery flavor — the ultimate easy side dish.
Ingredients
- 2 pounds Yukon Gold or russet potatoes, peeled and cut into chunks
- ¼ cup unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt, for finishing
Instructions
- Preheat oven to 425°F and place a large baking sheet inside to heat while you prep the potatoes.
- Place potato chunks in a large pot of salted water. Bring to a boil and simmer for 8–10 minutes until just tender when pierced with a fork.
- Drain and return to the hot pot. Shake gently to roughen the edges for crispiness.
- In a small saucepan, melt butter over medium heat.
- Reduce heat to low, then add minced garlic and cook for 1–2 minutes until fragrant (do not brown).
- Stir in lemon juice, salt, pepper, and parsley. Remove from heat.
- Remove the preheated baking sheet from the oven. Add olive oil and spread the potatoes evenly in a single layer.
- Roast for 30–35 minutes, flipping halfway through, until golden and crisp.
- Pour the garlic butter sauce over the hot roasted potatoes and toss gently to coat.
- Sprinkle with lemon zest and flaky sea salt.
- Serve immediately, garnished with extra parsley and a squeeze of lemon if desired.
Notes
- For an herbier flavor, add a pinch of dried thyme or rosemary to the garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American