I love whipping up my take on Garlic Butter Parsley Potatoes for a flavorful twist on a classic side dish. With tender baby potatoes, minced garlic, and a sprinkle of fresh parsley, this dish offers textural contrasts from frying and butter drizzle. This is a recipe perfect for hearty meals.
I recently came across a plate of Brabant Potatoes and I have to say, these Crispy Garlic Butter Potatoes totally blew my mind. I started with about 2 lbs of small potatoes – baby or Yukon Gold work great, just make sure to scrub them well.
First I boiled the potatoes in salted water for a few minutes. Then I tossed them in a hot skillet with a mix of half of the 4 tablespoons unsalted butter and a splash of olive oil to keep things from burning.
I added roughly 1/2 tsp freshly ground black pepper and a good pinch more salt after frying. Then, 4 to 6 minced garlic cloves joined the party, making the aroma irresistible.
Once done, I drizzled the rest of the butter on top, sprinkled some fresh parsley, and there you go! These Garlic Butter Baby Potatoes are perfect as a hearty side to chicken or steak and trust me, they are seriously addictive.
Why I Like this Recipe
I love this recipe cuz the potatoes come out super crispy on the outside while staying soft on the inside. I really enjoy how the garlic butter gives them such a rich, savory flavor as it drizzles over everything—it just makes every bite so satisfying. Plus, it’s really simple to make; boiling the potatoes first then frying them makes it pretty foolproof, and that fresh parsley on top adds a nice pop of color that makes it look as good as it tastes.
Ingredients
- 2 lbs small potatoes: rich in carbohydrates and fiber, giving you lasting energy.
- Garlic: boosts flavor and immune system while adding a bold zing to the dish.
- Unsalted butter: brings creaminess and fats for perfect crisping and hearty taste.
- Olive oil: optional for frying, offers healthy monounsaturated fats and a subtle flavor.
- Fresh parsley: adds a vitamin rich green garnish with a slight peppery lift and color.
- Salt: essential seasoning that enhances natural flavors without extra calories or carbs.
- Garlic butter: a savory blend that boosts crispiness and gives an aromatic kick during frying.
- Salt water: seasoned boiling helps potatoes cook evenly and crisp faster.
Ingredient Quantities
- 2 lbs small potatoes (baby or Yukon Gold work great) – give em a good scrub
- Salt – about 1 tsp for the water and a pinch more for seasoning afterwards
- Freshly ground black pepper – roughly 1/2 tsp, more if you like
- 4 to 6 garlic cloves – minced up fine (you can add more if you’re a garlic fan)
- 4 tablespoons unsalted butter – divided (you’ll use about half for frying and the rest for drizzling)
- 1 tablespoon olive oil – optional, but it helps prevent the butter from burning in the skillet
- Fresh parsley – a tablespoon chopped for garnish (it adds a nice pop of color and flavor)
How to Make this
1. Give the small potatoes a good scrub and if they are a bit big, cut them in half so they cook evenly.
2. Put the potatoes in a pot and cover them with water, adding about 1 tsp of salt, then bring it to a boil and let simmer for 10-15 minutes until they are almost tender.
3. Drain the potatoes and let them dry a little bit before you fry them.
4. In a skillet on medium heat, melt 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil; The olive oil will help keep the butter from burning.
5. Place the potatoes in the hot skillet and fry them until they start to get crispy and golden brown. Toss them around so all sides get a bit of crisp.
6. Once the potatoes are nearly crispy, add the minced garlic (from about 4 to 6 cloves) to the skillet. Keep stirring for about 1 minute until you can smell the garlic, but be careful it doesnt burn.
7. Pour in the remaining 2 tablespoons of butter to help coat the potatoes in that rich, garlicky flavor.
8. Season the potatoes with a pinch of extra salt and roughly 1/2 tsp of freshly ground black pepper (or more if you like a bit of kick).
9. Once the potatoes are done and have that perfect rich, buttery crust, remove them from the skillet and place them on a serving plate.
10. Sprinkle a tablespoon of chopped fresh parsley over the top for a nice pop of color and flavor, and serve hot with chicken or steak. Enjoy these crispy garlic butter potatoes!
Equipment Needed
1. A good vegetable brush (or you can just use your hands but a brush helps scrub the potatoes really well)
2. A sturdy cutting board for safely halving the larger potatoes
3. A sharp knife for cutting the potatoes and mincing garlic (if you’re not using a garlic press)
4. A large pot to boil the potatoes, big enough to hold them all with enough water
5. A colander for draining the potatoes once they’ve been boiled
6. A skillet or frying pan that’s large enough to fry the potatoes evenly
7. A set of measuring spoons to accurately measure salt, butter, and olive oil
8. A spatula or tongs to toss the potatoes so they crisp up on all sides
9. A serving plate for plating the finished dish
Hope this helps!
FAQ
Brabant Potatoes (Crispy Garlic Butter Potatoes) Recipe Substitutions and Variations
- Instead of the baby potatoes, you can use new potatoes or even diced red potatoes, just keep the cooking time similar.
- If you dont have regular salt, try kosher salt or sea salt, and just remember to adjust the amount cause they can be a bit stronger.
- If fresh garlic ain’t available, you could use garlic powder. Use around 1/4 teaspoon for each garlic clove called for.
- If you run out of butter, you can go with ghee or clarified butter. This can handle the heat better and still gives a rich flavor.
- Missing olive oil? Avocado oil or sunflower oil works too, they have similar smoke points and will help prevent the butter from burning.
Pro Tips
1. Try to drain the potatoes well after boiling them. If theres any extra water, it makes it way harder to get that nice crispy texture when frying.
2. Really watch the garlic when you add it; stir it around so it doesn’t burn. Burnt garlic will give a bitter taste which ruins the final flavor.
3. Using the olive oil with the butter in the pan is a neat trick. It helps stop the butter from burning, so you get that rich flavor without the risk of bitter burnt bits.
4. If you want extra crunch, let the potatoes sit for a minute or two after frying before you add your seasonings; that small pause lets them firm up just a bit more.
Brabant Potatoes (Crispy Garlic Butter Potatoes) Recipe
My favorite Brabant Potatoes (Crispy Garlic Butter Potatoes) Recipe
Equipment Needed:
1. A good vegetable brush (or you can just use your hands but a brush helps scrub the potatoes really well)
2. A sturdy cutting board for safely halving the larger potatoes
3. A sharp knife for cutting the potatoes and mincing garlic (if you’re not using a garlic press)
4. A large pot to boil the potatoes, big enough to hold them all with enough water
5. A colander for draining the potatoes once they’ve been boiled
6. A skillet or frying pan that’s large enough to fry the potatoes evenly
7. A set of measuring spoons to accurately measure salt, butter, and olive oil
8. A spatula or tongs to toss the potatoes so they crisp up on all sides
9. A serving plate for plating the finished dish
Hope this helps!
Ingredients:
- 2 lbs small potatoes (baby or Yukon Gold work great) – give em a good scrub
- Salt – about 1 tsp for the water and a pinch more for seasoning afterwards
- Freshly ground black pepper – roughly 1/2 tsp, more if you like
- 4 to 6 garlic cloves – minced up fine (you can add more if you’re a garlic fan)
- 4 tablespoons unsalted butter – divided (you’ll use about half for frying and the rest for drizzling)
- 1 tablespoon olive oil – optional, but it helps prevent the butter from burning in the skillet
- Fresh parsley – a tablespoon chopped for garnish (it adds a nice pop of color and flavor)
Instructions:
1. Give the small potatoes a good scrub and if they are a bit big, cut them in half so they cook evenly.
2. Put the potatoes in a pot and cover them with water, adding about 1 tsp of salt, then bring it to a boil and let simmer for 10-15 minutes until they are almost tender.
3. Drain the potatoes and let them dry a little bit before you fry them.
4. In a skillet on medium heat, melt 2 tablespoons of unsalted butter along with 1 tablespoon of olive oil; The olive oil will help keep the butter from burning.
5. Place the potatoes in the hot skillet and fry them until they start to get crispy and golden brown. Toss them around so all sides get a bit of crisp.
6. Once the potatoes are nearly crispy, add the minced garlic (from about 4 to 6 cloves) to the skillet. Keep stirring for about 1 minute until you can smell the garlic, but be careful it doesnt burn.
7. Pour in the remaining 2 tablespoons of butter to help coat the potatoes in that rich, garlicky flavor.
8. Season the potatoes with a pinch of extra salt and roughly 1/2 tsp of freshly ground black pepper (or more if you like a bit of kick).
9. Once the potatoes are done and have that perfect rich, buttery crust, remove them from the skillet and place them on a serving plate.
10. Sprinkle a tablespoon of chopped fresh parsley over the top for a nice pop of color and flavor, and serve hot with chicken or steak. Enjoy these crispy garlic butter potatoes!
