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Buttery Roasted Potatoes

These easy buttery roasted potatoes are quick to prepare, budget-friendly, and pair perfectly with any main dish, featuring golden, crispy edges and soft, fluffy centers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds small potatoes (e.g., baby potatoes or Yukon gold) Choose uniform sizes for even cooking.
  • 4 tablespoons unsalted butter, melted Use high-quality butter for best flavor.
  • 2 tablespoons olive oil Can substitute ghee for dairy-free version.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional) Adds color and freshness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) for even cooking and optimal crispiness.
  2. Wash and cut the potatoes in half or quarters, ensuring uniform sizes to guarantee even cooking.
  3. In a large bowl, combine melted butter, olive oil, garlic powder, onion powder, salt, and pepper. Stir to mix.
  4. Add the potatoes to the bowl and toss until evenly coated.
  5. Spread the potatoes in a single layer on a baking sheet to avoid steaming.
Cooking
  1. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, tossing halfway through.
  2. Remove from the oven and garnish with fresh parsley, if desired. Serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 375°F (190°C) for 10-15 minutes. Avoid overcrowding the baking sheet for optimal crispiness. Variations include spicy (add cayenne pepper) or vegan (use olive oil instead of butter).