4-Ingredient Garlic Butter Roasted Red Potatoes

These Garlic Butter Roasted Red Potatoes are crispy and golden on the outside, fluffy on the inside, and coated in a rich garlic butter glaze. Using baby red potatoes means minimal chopping, making this a classic 30-minute side dish for any weeknight meal or holiday spread.

The 4 Core Ingredients

1. Baby Red Potatoes (2 lbs) – Halved or quartered into uniform bite-sized pieces.
2. Unsalted Butter (¼ cup / ½ stick, melted) – Combined with olive oil for the ultimate combination of rich flavor and high-heat crispiness.
3. Garlic (4 to 5 cloves, minced) – Freshly minced garlic gives a punchy, savory aroma.
4. Fresh Parsley (2 tbsp, finely chopped) – Tossed in at the end for a bright, fresh finish.

(Pantry staples: 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper).

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for quick cleanup.
2. Chop the Potatoes: Wash and dry the red potatoes thoroughly. Slice them in half (or into quarters if larger) so all pieces are roughly the same size.
3. Coat & Season: Place the potatoes directly onto the sheet pan. Drizzle with the melted butter and olive oil, then sprinkle with minced garlic, salt, and black pepper. Toss well to ensure every potato piece is thoroughly coated.
4. Arrange Cut-Side Down: Turn the potatoes so the flat cut sides are facing down against the pan. (This creates that deep golden-brown, extra-crispy crust!)
5. Roast to Golden: Bake for 30 to 35 minutes, flipping halfway through with a spatula, until the skins are golden and crispy and the insides are fork-tender.
6. Garnish & Serve: Transfer to a serving dish, sprinkle with fresh chopped parsley, and toss gently before serving hot!

Pro Tips & Variations

• Don’t Crowd the Pan: Spread the potatoes out in a single layer with space between them. Overcrowding causes them to steam rather than roast and crisp up.
• Parmesan Crust Upgrade: Toss ½ cup of freshly grated Parmesan cheese with the potatoes during the last 10 minutes of roasting for an extra savory, crispy cheese coating.