Name: Homemade Buttery Roasted Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks; 4 tablespoons unsalted butter, melted; 2 tablespoons olive oil; 4 garlic cloves, minced; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon dried thyme or rosemary; 2 tablespoons chopped fresh parsley (optional)

Golden, crispy on the outside and fluffy on the inside, these Homemade Buttery Roasted Potatoes are the kind of side dish that quietly steals the show. They’re simple, comforting, and loaded with deep, rich flavor thanks to butter, garlic, and a hint of fresh herbs. Whether you’re planning a Sunday roast or looking to elevate a weeknight meal, these potatoes belong on your table.

What sets this recipe apart is the balance of crispiness and tenderness. Roasting at a high temperature gives you those beautifully browned edges, while parboiling and a toss in seasoned butter ensure each bite is savory and satisfying.

What Kind of Potatoes Should I Use?

For the best texture, opt for Yukon Gold or Russet potatoes. Yukon Golds have a naturally buttery flavor and hold their shape well, while Russets give you fluffier insides with a crisper crust. Either way, you’ll get a mouthwatering bite that pairs with anything from roasted meats to vegetarian mains.

Ingredients for the Homemade Buttery Roasted Potatoes

2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or rosemary
2 tablespoons chopped fresh parsley (optional, for garnish)

How To Make the Homemade Buttery Roasted Potatoes

Step 1: Prep and Parboil

Peel and chop the potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook for about 8 minutes, just until the edges start to soften. Drain and let them steam dry in the colander.

Step 2: Season and Toss

Preheat your oven to 425°F (220°C). In a large bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, and herbs. Add the warm potatoes and gently toss to coat.

Step 3: Roast to Perfection

Spread the potatoes on a parchment-lined baking sheet in a single layer. Roast for 35-45 minutes, turning once halfway through, until golden brown and crisp on the edges.

Step 4: Finish and Serve

Remove from the oven and sprinkle with chopped fresh parsley, if using. Serve immediately while hot and crispy.

How to Serve and Store Homemade Buttery Roasted Potatoes

These potatoes are perfect alongside roasted chicken, grilled steaks, or even a fried egg for brunch. Serve them hot and crispy from the oven for best results.

To store leftovers, let them cool completely, then refrigerate in an airtight container for up to 3 days. To reheat, pop them back into a 400°F oven for 10-15 minutes until warmed through and crisp again. Avoid microwaving—it softens their crispy edges.

Frequently Asked Questions

How do I make these potatoes extra crispy?

Make sure the potatoes are completely dry before tossing them in butter and oil. Using a hot oven and spacing them out on the baking sheet also helps.

Can I use other herbs?

Absolutely. Sage, oregano, or herbes de Provence all bring their own delicious flair.

Are these freezer friendly?

They are best fresh, but you can freeze roasted potatoes. Reheat in the oven directly from frozen for best texture.

Can I add cheese?

Sure! Add grated Parmesan during the last 10 minutes of roasting for a savory, cheesy crust.

What’s the best oil to use?

A mix of butter and olive oil offers great flavor and helps with browning. You can use avocado oil for a higher smoke point.

Want More Side Dish Ideas?

If these crispy Homemade Buttery Roasted Potatoes have your mouth watering, check out these other savory stars:

Cheesy Ranch Oven Roasted Potatoes Recipe for a bold, zesty twist.
Mexican Potatoes: A Flavorful Side Dish You’ll Love for something spicy and vibrant.
Funeral Potatoes for creamy comfort food vibes.
Giant Zucchini Parmesan if you’re in the mood for a veggie-forward side.
Oven Roasted Root Vegetables for a colorful seasonal medley.

📌 Save this recipe to your Pinterest side dish board so it’s ready whenever you need an easy crowd-pleaser.

Tried this at home? Let me know how it went in the comments. Did you go heavy on garlic or keep it classic? Add cheese or keep it clean?

I love hearing your tweaks and questions—let’s inspire each other to make every bite memorable.

Looking for more easy sides and everyday recipes? Come find me on Pinterest at Nina Dishes.

Homemade Buttery Roasted Potatoes

Author: Nina Klatten
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Crispy on the outside, fluffy on the inside—these Homemade Buttery Roasted Potatoes are the perfect savory side dish. Coated in garlic butter and roasted until golden, they complement everything from Sunday roasts to casual weeknight dinners.

Ingredients

2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

4 tablespoons unsalted butter, melted

2 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon salt

0.5 teaspoon black pepper

1 teaspoon dried thyme or rosemary

2 tablespoons chopped fresh parsley (optional)

Instructions

1. Peel and chop the potatoes into evenly sized chunks. Place them in a large pot, cover with cold water, and bring to a boil. Cook for about 8 minutes, just until the edges start to soften. Drain and let them steam dry in the colander.

2. Preheat your oven to 425°F (220°C). In a large bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, and herbs. Add the warm potatoes and gently toss to coat.

3. Spread the potatoes on a parchment-lined baking sheet in a single layer. Roast for 35–45 minutes, turning once halfway through, until golden brown and crisp on the edges.

4. Remove from the oven and sprinkle with chopped fresh parsley, if using. Serve immediately while hot and crispy.