{"id":534,"date":"2025-03-24T15:00:16","date_gmt":"2025-03-24T16:00:16","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=534"},"modified":"2025-04-22T19:48:02","modified_gmt":"2025-04-22T19:48:02","slug":"garlic-butter-potatoes-2","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2025\/03\/24\/garlic-butter-potatoes-2\/","title":{"rendered":"Garlic Butter Potatoes"},"content":{"rendered":"

These garlic butter potatoes are truly incredible and so simple to whip up!<\/strong><\/p>\n

If I do say so myself, these are probably some of the best potatoes I’ve made to date. You’re in for a treat! Follow me…<\/p>\n

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Garlic Hasselback Potatoes<\/h2>\n

So we’ve got two things going in here, which I’ll quickly touch on individually.<\/p>\n

Hasselback Potatoes<\/h3>\n

Hasselback potatoes are essentially just potatoes that have very thin slices<\/strong> in them to create a fan-like appearance<\/strong>. The ridges go gorgeously crispy. For this recipe, hasselbacks work perfectly because the butter can seep into every crevice of the potato!<\/p>\n

Roasted Garlic<\/h3>\n

Since we’re roasting the potatoes, it makes sense to roast some garlic alongside the potatoes too. Roasting the garlic completely transforms the flavour and texture<\/strong>. It goes gorgeously soft and sticky<\/strong>, with the flavour turns sweet and nutty<\/strong>. <\/p>\n

The potatoes and garlic should<\/em> finish cooking at the same time. Just keep an eye on the garlic because it can burn quite quickly. It needs to cook relatively slowly so it can gently caramelise.<\/p>\n

Process shots: slice garlic and drizzle with oil (photo 1), wrap in foil (photo 2), slice potatoes (photo 3), coat in oil and seasoning (photo 4), add to tray (photo 5), add garlic and roast (photo 6).<\/em><\/p>\n

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Garlic Butter<\/h2>\n

Once the potatoes are crispy and hot, we’re essentially going to douse them in a simple roasted garlic butter. The way the butter then literally melts into potatoes is almost too much to bare!<\/p>\n

For the butter, all you need is butter<\/strong>, fresh parsley<\/strong>, the roasted garlic<\/strong> and some salt & pepper<\/strong> to taste. I like to have the butter pretty much at room temp so it spreads over the potatoes nicely. <\/p>\n

Process shots: add ingredients to bowl (photo 1), combine (photo 2).<\/em><\/p>\n

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Garlic Butter Potatoes FAQ<\/h2>\n
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What kind of potatoes should I use?<\/strong> <\/p>\n

You’ll want to use a small variety of potato. I use \u2018Charlotte\u2019 potatoes, which are typically around 2.5\u2033 long. Large baby potatoes will work too.<\/p>\n<\/p><\/div>\n

Do I have to hasselback the potatoes?<\/strong> <\/p>\n

I highly recommend doing so, just so the butter can melt into the potatoes. It’s a little faff but totally worth it!<\/p>\n<\/p><\/div>\n

Do I have to roast the garlic?<\/strong> <\/p>\n

Roasting the garlic is an important step to mellow out its pungent flavour. Adding raw garlic to the butter will be way too overbearing. <\/p>\n<\/p><\/div>\n

Can I make these ahead of time?<\/strong> <\/p>\n

I wouldn’t make the potatoes ahead of time but you could certainly roast the garlic, make the butter and tightly store it in the fridge until you make the potatoes.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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Serving Garlic Butter Potatoes<\/h2>\n

These make the perfect Side Dish<\/a> for so many Mains<\/a>! They also work really nicely served up as an appetizer kind of situation. <\/p>\n

For more garlic potato recipes check out my Garlic Parmesan Duchess Potatoes<\/a> and Garlic Butter Sweet Potato Stacks<\/a>!<\/em><\/p>\n

Alrighty, let’s tuck into the full recipe for these garlic butter potatoes shall we?!<\/strong><\/p>\n

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How to make Garlic Butter Potatoes (Full Recipe & Video)<\/h2>\n
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<\/span> Print<\/a><\/p>\n

<\/div>\n

Garlic Butter Potatoes<\/h2>\n

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<\/span><\/span><\/span><\/span><\/span><\/div>\n
<\/div>\n
These garlic butter potatoes are truly incredible and so simple to whip up!<\/span><\/div>\n
<\/div>\n
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Course <\/span>Appetizer, Side Dish<\/span><\/div>\n
Cuisine <\/span>Western<\/span><\/div>\n<\/div>\n
<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Cook Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
<\/div>\n
Servings <\/span>4<\/span><\/div>\n
Calories <\/span>458<\/span>kcal<\/span><\/span><\/div>\n
Author <\/span>Chris Collins<\/a><\/span><\/div>\n
Cost <\/span>\u00a32 \/ $2.50<\/span><\/div>\n
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Equipment<\/h3>\n
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  • \n
    Sharp Knife & Chopping Board<\/div>\n<\/li>\n
  • \n
    Large Mixing Bowl (for coating potatoes)<\/span><\/div>\n<\/li>\n
  • \n
    Large Baking Tray<\/div>\n<\/li>\n
  • \n
    Brush<\/div>\n<\/li>\n
  • \n
    Aluminium Foil (for roasting garlic)<\/span><\/div>\n<\/li>\n
  • \n
    Small Mixing Bowl (for garlic butter)<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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    Ingredients<\/h3>\n
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      \n
    • 2<\/span> bulbs of<\/span> Garlic<\/strong><\/span><\/li>\n
    • 1kg \/ 2lb<\/span> small<\/span> Potatoes<\/strong><\/span> (see notes)<\/em><\/span><\/li>\n
    • 3<\/span> tbsp<\/span> Olive Oil<\/strong><\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> Salt<\/strong><\/span><\/li>\n
    • 1\/4<\/span> tsp<\/span> Black Pepper<\/strong><\/span><\/li>\n
    • 90g \/ 6 tbsp<\/span> Butter<\/strong><\/span><\/li>\n
    • 2<\/span> tbsp very finely diced<\/span> Fresh Parsley<\/strong><\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Instructions<\/h3>\n
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      • \n
        Preheat the oven to 200C\/390F.<\/span><\/div>\n<\/li>\n
      • \n
        Slice the tips off the garlic bulbs to expose the cloves. Drizzle with a little oil then individually wrap them in foil.<\/span><\/div>\n<\/li>\n
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        Make very thin slices (1\/16" – 1\/8") along the potatoes, ensuring you don't go all the way down so they stay intact. Place them in a large mixing bowl with 3 tbsp oil, 1\/2 tsp salt and 1\/4 tsp pepper. Give them a good toss so they're evenly coated in the oil and seasoning, then space them out cut-side-up on the baking tray. Use a brush to collect any leftover oil in the bowl and brush it over the tops of the potatoes.<\/span><\/div>\n<\/li>\n
      • \n
        Add the garlic bulbs to the tray then roast everything for 30 minutes. Remove and use a brush to coat the potatoes in any excess oil in the tray (you might find it easiest to tip the tray a little). Check the garlic and if it looks like it's browning too quickly, lower the heat slightly to 180C\/350F. <\/span><\/div>\n<\/li>\n
      • \n
        Roast everything again for another 15-20 minutes, or until the potatoes are deep golden and crispy and the garlic is very soft, light golden and sticky. <\/span><\/div>\n<\/li>\n
      • \n
        Squeeze the roasted garlic into a small bowl with the butter, parsley and a pinch of salt and pepper (to taste). You might need kitchen roll or a towel to protect your fingers when squeezing the garlic if it's very hot. Combine the butter, check for seasoning, then spread over the potatoes whilst they're hot. There should be plenty of butter so don't hold back!<\/span><\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        Video<\/h3>\n
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