# GARLIC BUTTER POTATOES

These garlic butter potatoes are incredibly tasty and easy to prepare.

- Servings: 4 servings
- Category: Side
- Language: en

## Ingredients

- 2 Garlic bulbs
- 1 kg small Potatoes
- 3 tbsp Olive Oil
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 90 g Butter
- 2 tbsp Fresh Parsley

## Instructions

1. Preheat the oven to 200C/390F.
2. Slice off the tips of the garlic bulbs to expose the cloves, drizzle with a little oil, and individually wrap them in foil.
3. Make very thin slices along the potatoes, ensuring not to slice all the way through so they stay intact.
4. Place the potatoes in a large mixing bowl with 3 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper, and toss them to coat evenly.
5. Space the potatoes out cut-side-up on a baking tray.
6. Brush over any excess oil from the bowl onto the tops of the potatoes on the baking tray.
7. Add the foil-wrapped garlic bulbs to the baking tray with the potatoes.
8. Roast everything for 30 minutes.
9. Remove the tray from the oven and use a brush to coat the potatoes in any excess oil in the tray.
10. Check the garlic, and if it's browning too quickly, lower the oven heat slightly to 180C/350F.
11. 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.
12. Once the garlic is soft, sweet, and sticky, squeeze it out into a small bowl.
13. Combine the roasted garlic with 90g of butter, 2 tbsp of fresh parsley, and a pinch of salt and pepper to taste, and mix until well combined.
14. Spread the garlic butter mixture generously all over the hot, crispy potatoes, ensuring it seeps into the cracks.

## Equipment

- knife
- cutting board
- mixing bowl
- baking tray
- baking brush
- foil
- fork
- small bowl

## Tips

- Ensure you don't slice all the way through the potatoes.
- The potatoes and garlic should finish cooking at the same time; if potatoes cook faster, remove them and return for a few minutes to crisp up when garlic is done.
- Don’t rush the slow roasting of the garlic.
- Use kitchen roll or a towel to protect your fingers when squeezing hot garlic.
- There should be plenty of butter, so don't hold back when spreading it over the potatoes.
- Use 'Charlotte' potatoes, typically around 2.5 inches long, or large baby potatoes.
- Check garlic while roasting; if it browns too quickly, lower the heat to 180C/350F.
- Coat potatoes with any excess oil in the tray using a brush after 30 minutes of roasting. You might find it easiest to tip the tray a little to collect the oil before brushing it over the potatoes.
- Add a pinch of salt and pepper to taste when combining the butter mixture.
- Combine butter, check for seasoning, then spread over the potatoes while they are hot.
- Use two standard-sized garlic bulbs from 4-packs in the UK, if possible, for best results.
- Drizzle the garlic with a little oil before wrapping in foil.
- Make very thin slices (1/16" - 1/8") along the potatoes.
- Space potatoes out cut-side-up on the baking tray.
- Brush over any excess oil from the bowl onto the potatoes on the baking tray.

## Source

- Original video: https://www.instagram.com/reel/DHlp0FjImwA/?igsh=MWo0Z2QwY3ltcjU1OA==
- Recipe page: https://www.cliprecipe.com/recipe/1c1f3722-965b-4a6b-8ae9-499401885d5f
- Extracted: 2025-07-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt