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To make garlic butter herb potatoes, gather the following ingredients: - 1.5 pounds baby potatoes, halved or quartered - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme leaves - 1 teaspoon sea salt - ½ teaspoon black pepper - Juice of 1 lemon - Zest of 1 lemon - Optional: A pinch of red pepper flakes These ingredients bring simple flavors together. Baby potatoes are perfect for roasting. Their small size helps them cook evenly. Unsalted butter adds a rich taste that pairs well with garlic. Fresh herbs like parsley, rosemary, and thyme give the dish a bright note. Lemon juice and zest add zest and balance the richness. If you like some heat, add red pepper flakes for a kick. The key is to use fresh ingredients. Fresh herbs and garlic will enhance the flavor. You can mix and match herbs based on your taste. The recipe is flexible, so feel free to experiment! {{ingredient_image_1}} First, you need to preheat the oven to 425°F (220°C). This will help the potatoes cook evenly and get that nice golden color. While the oven heats, grab 1.5 pounds of baby potatoes. Cut them in half or quarter them for even cooking. In a large bowl, mix the potatoes with olive oil, sea salt, and black pepper. Make sure every piece gets coated well. This step adds flavor and helps with browning. Next, spread the coated potatoes on a baking sheet in a single layer. This allows hot air to reach all sides. Roast the potatoes in your preheated oven for 25-30 minutes. Flip them halfway through to ensure they brown evenly. You want them to be golden brown and fork-tender. Check for doneness by poking a potato with a fork; it should slide in easily. While your potatoes roast, it’s time to make the garlic butter herb sauce. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once the butter melts, add 4 cloves of minced garlic. Sauté the garlic for 1-2 minutes. Watch closely; you don’t want it to burn. After the garlic is fragrant, remove it from heat. Stir in 2 tablespoons of chopped parsley, 1 tablespoon of chopped rosemary, 1 tablespoon of fresh thyme leaves, the juice of 1 lemon, and the zest of 1 lemon. If you like a little spice, add a pinch of red pepper flakes. When the potatoes finish roasting, pour the garlic butter herb mixture over them. Toss gently to coat every potato with the sauce. This step ensures each bite is packed with flavor. Return the potatoes to the oven for an extra 5 minutes. This last roasting melds the flavors nicely. Remove from the oven and let them sit for a few minutes before serving. Enjoy the rich taste and aroma of your garlic butter herb potatoes! To get the best texture, choose baby potatoes. They cook evenly and taste great. Halve or quarter them for faster cooking. Aim for pieces of similar size for even roasting. Set your oven to 425°F (220°C). This high heat helps the potatoes turn crispy. Place the baking sheet in the middle of the oven. This position ensures even cooking and browning. Want more flavor? Mix in other herbs like thyme or dill. You can also add spices such as paprika for a smoky touch. A pinch of red pepper flakes adds a nice kick. For serving, these potatoes pair well with sour cream or yogurt. You can also serve them with a fresh salad for balance. They make a tasty side for grilled chicken or fish. Serving in a nice bowl makes a big difference. A colorful ceramic bowl can catch the eye. You can also use a wooden platter for a rustic look. To make your dish pop, garnish with extra herbs. A sprinkle of parsley or thyme adds a fresh touch. Lemon wedges on the side offer a bright splash of color. This makes your garlic butter herb potatoes look as good as they taste! Pro Tips Choose the Right Potatoes: Opt for waxy baby potatoes for a creamier texture and better flavor absorption. Don't Skip the Flipping: Flipping the potatoes halfway through roasting ensures even cooking and a crispy exterior. Fresh Herbs Matter: Always use fresh herbs for the best flavor; dried herbs can alter the taste significantly. Let Them Rest: Allow the potatoes to sit for a few minutes after baking to enhance the flavors before serving. {{image_2}} You can switch up the herbs in garlic butter herb potatoes. Fresh herbs add a punch of flavor. Try using basil, chives, or oregano. Each herb brings a unique taste. Fresh herbs are best for this dish, but dried herbs work too. Just remember, dried herbs are stronger. Use about one-third of the amount if you choose dried. Want to make this a complete meal? Add some protein! Chicken pairs well with the garlic and herbs. You can roast chicken pieces right alongside the potatoes. If you prefer sausage, slice it and toss it in too. For a vegetarian option, try chickpeas or cooked lentils. They soak up the flavors and add texture. Like a little heat? Add more red pepper flakes to your garlic butter sauce. This gives a nice kick to each bite. You can also explore other spice blends. A dash of paprika or cayenne can spice things up too. Just add a little at a time, so it doesn't overwhelm the dish. After cooking, let the garlic butter herb potatoes cool down. This helps keep their flavor and texture. Place them in an airtight container. You can use glass or plastic. Make sure to store them in the fridge. They will stay fresh for about 3 to 5 days. To reheat the potatoes, the oven works best. Preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet. This helps keep them crispy. Heat them for about 10 to 15 minutes. Stir them halfway through to avoid uneven heating. You can also use a microwave, but this may make them soggy. If using a microwave, heat in short bursts and check often. If you want to freeze garlic butter herb potatoes, let them cool completely. Place them in a freezer-safe bag. Try to remove as much air as possible. They will last for up to 3 months in the freezer. When ready to eat, take them out and thaw in the fridge overnight. Reheat in the oven or microwave as mentioned above. Yes, you can make this recipe ahead. To prep, wash and cut the baby potatoes. Toss them with olive oil, salt, and pepper. Store them in an airtight container in the fridge for up to a day. When ready, roast them as directed. This way, you save time and enjoy fresh, tasty garlic butter herb potatoes. I recommend using baby potatoes for this dish. They are tender and cook evenly. You can also use red potatoes or Yukon Gold. Both will give you great flavor and texture. Avoid using large potatoes, as they will take longer to cook. For a gluten-free version, this recipe is already safe! If you're vegan, swap butter for olive oil or vegan butter. Use vegetable broth instead of butter if you want to keep it light. These changes will still give you a delicious dish. Definitely! You can air fry these potatoes for a crispy texture. Set your air fryer to 400°F and cook for about 15-20 minutes. Shake the basket halfway through. If you prefer boiling, cook them for 10-15 minutes until fork-tender. Then, toss with the garlic butter sauce afterward. Both methods work well! Roasting baby potatoes with garlic and herbs creates a tasty dish. You learned about the key ingredients, step-by-step cooking, and tips for great results. Remember to enjoy experimenting with flavors and presentation. You can even make this dish your own by trying different herbs or proteins. This recipe is fun and easy for everyone. Lastly, proper storage and reheating will keep your leftovers delicious. Now, get cooking and savor every bite!

Garlic Butter Herb Potatoes

Delicious roasted baby potatoes tossed in a garlic butter herb mixture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1.5 pounds baby potatoes, halved or quartered
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 1 unit Juice of 1 lemon
  • 1 unit Zest of 1 lemon
  • a pinch unit red pepper flakes (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine the halved baby potatoes with olive oil, sea salt, and black pepper. Toss well to coat each potato evenly.
  • Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and fork-tender, flipping them halfway through.
  • While the potatoes are roasting, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant (be careful not to burn the garlic).
  • Remove the saucepan from heat and stir in the chopped parsley, rosemary, thyme, lemon juice, lemon zest, and red pepper flakes if using.
  • Once the potatoes are done, pour the garlic butter herb mixture over them and toss gently to coat all the potatoes evenly.
  • Return the potatoes to the oven for an additional 5 minutes to meld the flavors.
  • Remove from the oven and let the potatoes sit for a few minutes before serving.

Notes

Serve in a beautiful bowl, garnished with extra herbs and lemon wedges.
Keyword garlic, herbs, potatoes, roasted