These irresistible garlic butter potatoes with fresh parsley are so rich, flavorful, and comforting that they might just become the only potatoes you ever crave.
Peeling potatoes was one of my regular kitchen duties growing up. Since my dad, my brother, and I loved them so much, they made their way onto the dinner table at least twice a week.
These simple buttered potatoes were our favorite, and somehow, there were always cooked, peeled potatoes waiting in the refrigerator, ready to be transformed. A little butter, a sprinkle of chopped parsley, and just like that, a comforting side dish was born.
When I had a kitchen of my own, I carried on the tradition, adding a touch of garlic for that extra depth of flavor, a small twist that made them even more irresistible.
This is the perfect recipe for anyone just beginning to cook, or for little hands eager to help in the kitchen. It is simple, reliable, and wonderfully rewarding, the kind of dish they will be proud to say they made themselves.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe of saute potatoes in butter
- Equipment Needed
- Step by step on how to make these delicious butter garlic potatoes
- Giangi’s Pro Tips
- What dishes can you enjoy with these garlic butter potatoes?
- Variations and Substitutions
- Storing and Reheating
- If you enjoy this garlic butter potatoes recipe, you may want to try my other recipes.
- Garlic Butter Potatoes with Parsley
Why you will love this recipe
This is the perfect recipe if you are just starting to cook or have a child at home who loves to help out. This is a fail-proof dish that they will proudly say they made.
The potatoes can be cooked the day before, stored in an airtight container, and cooked at the last minute.
Easiest side dish you will ever make, and will disappear from your table faster than you can imagine.
Ingredients needed to make this recipe of saute potatoes in butter
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Potatoes: I used Russet potatoes, all the same size; medium to small works best for this recipe.
Garlic cloves, chopped into very small pieces.
Italian flat-leaf parsley adds an amazing flavor to your butter and potatoes.
Unsalted butter, always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.
Salt and black ground pepper are the only seasonings needed for this dish. Salt the cooking water, as it will season your potatoes better for later.
Equipment Needed
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Step by step on how to make these delicious butter garlic potatoes
With all my recipes, please assemble all the ingredients before starting to cook and bake.
- Peel the potatoes, wash them, and slice them into 1/2 inch rounds.
- Place them in a large pan with cold water and salt, and bring to a boil until the potatoes are nearly tender. You should feel a bit of resistance when you pierce with a knife.
- Drain, gently place back in the pan, and dry out over low heat.
- In a large skillet, melt the butter over medium heat. Add the potatoes, parsley, and garlic in a single layer.
- Cook until the potatoes are fully cooked, and a light crust forms on top.
- Season with salt if needed, pepper, and serve. Drizzle some of the cooking butter and cooked garlic over your potatoes.
- Sprinkle more chopped parsley if you wish.
Giangi’s Pro Tips
- Cook your potatoes in salted water. This will allow the salt to season them while cooking, and you will use less salt at serving.
- Do let the potatoes dry out in the cooking pot. Removing the moisture will ensure faster cooking when cooking with the butter, garlic, and parsley mixture.
- Cook the potatoes over medium heat as per the recipe card. You do not want the garlic to burn and become bitter.
What dishes can you enjoy with these garlic butter potatoes?
These garlic butter potatoes are the best friend to so many dishes.
Enjoy them with bacon chicken thighs, or with ground chicken meatballs.
One of my son’s favorite combinations is with London broil marinade with balsamic glaze. Perfectly paired with flat iron steak, too.
Variations and Substitutions
- Shallots can replace the garlic.
Storing and Reheating
Make ahead: You can cook the potatoes in salted water, drain them, and dry them out either in the pan or on a baking tray in the oven for a few minutes. Once dry, place them in an airtight container and store in the refrigerator until ready to use.
Store: Once the potatoes have cooled, place them in an airtight container in the refrigerator for up to 3 days.
Reheat: Place in a skillet with butter and heat over medium heat.
If you enjoy this garlic butter potatoes recipe, you may want to try my other recipes.
Garlic Butter Potatoes with Parsley
Ingredients
- 4 potatoes, all the same medium size
- 6 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- ¼ cup flat-leaf parsley, finely chopped and save some to sprinkle over them
- salt
- black ground pepper
Instructions
- Peel the potatoes, wash them, and slice them into 1/2 inch rounds. Place them in a large pan with cold water and salt, and boil until the potatoes are nearly tender. You should feel a bit of resistance when you pierce with a knife.
- Drain and gently place them back in the pan, and dry them out over low heat. Ensure they do not burn, stick or break.
- In a large skillet, melt the butter over medium heat. Add the potatoes, parsley, and garlic to a single layer.
- Cook until nice and golden. Season with salt and pepper as needed and serve.
- Drizzle some of the cooking butter and cooked garlic over your potatoes. Sprinkle remaining parsley – optional.
Notes
- The cooked potatoes can be stored in an airtight container and used later. [/wprm-tip]Cook your potatoes in salted water. This will allow the salt to season them while cooking, and you will use less salt at serving.
- Do let the potatoes dry out in the cooking pot. Removing the moisture will ensure faster cooking when cooking with the butter, garlic, and parsley mixture.
- Cook the potatoes over medium heat as per the recipe card. You do not want the garlic to burn and become bitter.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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