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Garlicky, buttery, and oh-so-crispy, my Garlic Butter Small Potatoes Recipe makes a delicious side dish for every meal! The best part is that this crispy roasted little potatoes recipe only takes minutes to prepare and is perfect for a quick and easy weeknight meal.
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These potatoes are perfect for a steak dinner or a holiday prime rib. You might even like them better than the beef! In fact... I know you will! They are that good.
These sweet creamer potatoes, seasoned to perfection and baked in a skillet, are a favorite for Sunday supper and a special holiday recipe!
The best part is that garlic butter potatoes are super easy to prepare: just halve the potatoes, season them, and roast them.
Ingredients for Roasting Small Potatoes
- Seasoning: For the seasoning, I'm using garlic powder, sea salt, and freshly cracked black pepper. You can also use kosher salt.
- Creamer Potatoes: These is a little potatoes recipe, so the potatoes you will need are creamer potatoes.
- Parsley: A little fresh parsley sprinkled over the top adds vibrancy to this dish!
- Butter: I recommend using unsalted butter, but if you use salted, just make sure to add less salt to the seasoning.
How to Cook Little Potatoes
- Preheat the oven to 425°F. Cut creamer potatoes into halves and add them to a bowl.
- Sprinkle the potatoes with garlic powder, melted butter, Maldon sea salt or sea salt of your choice, and black pepper.
- Mix potatoes with seasoning until fully coated.
- Add seasoned creamer potatoes to an oven-ready cast iron skillet. Spread out evenly. Sprinkle with fresh parsley if desired.
- Roast for approximately 1 hour for crispy potatoes. Make sure they are fork-tender before removing them from the oven.
Isabel's Top Tips for Cooking Little Potatoes
- Ensure the potatoes are spread out on the baking sheet or skillet so they cook evenly.
- Do not flip them. Let them sit as they roast - this ensures the crispiest garlic butter potatoes!
- Toss well to coat them evenly with the garlic butter sauce. Trust me, you want that delicious sauce all over them!
- Test the potatoes for tenderness. Make sure they are fork-tender before removing them from the oven.
Top Reviews
Love the recipe - Tammy
I baked mine for 45 minutes at 400 so you’re right about ovens being different. They were delicious. I combined them to make a ground beef hash. - Clark
They were good, I baked mine for 35 minutes. - Alex
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
Variations
- Feel free to season these delicious creamer potatoes with your favorite fresh herbs. I have tried thyme and rosemary, and both flavors are delicious.
- You can sprinkle the roasted baby potatoes recipe with parmesan cheese.
- If you can't find baby potatoes, you can slice your favorite larger potatoes into 1-inch cubes. Yukon Gold Potatoes work perfectly in this recipe. Similar to my grilled potatoes recipe.
- You can substitute extra virgin olive oil for the melted butter.
- Roasted mini potatoes are also great with a sprinkle of onion powder.
Storing Leftovers
- Store leftover creamer potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven, air fryer, or in a skillet for best results.
- You can freeze roasted small potatoes for up to 3-4 months. I recommend flash freezing them first.
- Allow them to cool, then spread them out on a baking sheet lined with parchment paper.
- Place the baking sheet in the oven and let the potatoes freeze.
- Once frozen, transfer them to a freezer-safe airtight container.
- By doing this, your potatoes will not stick together when frozen, so you can portion out exactly the amount you want when taking them out of the freezer.
FAQ
For this recipe, you should cut the potatoes in half.
This roasted small potatoes recipe is intended for creamer potatoes, so for potatoes larger than those, you can use them but will have to cut them down to an appropriate size. You want them to be very small!
No, there's no need to boil the potatoes before roasting them. They will fully cook to creamy perfection in the oven.
Yes! You can roast them for a little less time in the air fryer - try 20 to 30 minutes. When they're done, they'll be crispy on the outside but soft and easily pierced by a fork. Keep in mind that the texture may be different by cooking them in the air fryer.
You can if you'd like, but it's not necessary. I don't usually flip or stir them.
To keep your potatoes crispy when you reheat them, reheat them in the oven, air fryer, or a skillet. If you reheat them in the microwave, they won't be as crispy.
There's no need to peel creamer potatoes! The skin is soft and smooth, and when you're making garlic butter potatoes roasted in the oven, it gives them that perfect crisp.
Small Potatoes Recipes
- Easy Foil Pack Potatoes - you can make these on the grill or in the oven!
- Smothered Potatoes and Sausage - made in a Dutch Oven!
- Grilled Potatoes
- Potatoes and Chorizo
- Melting Potatoes Recipe
This mini potatoes recipe is perfect for a weeknight dinner but elegant enough to serve over the holidays with your roast beef, ham, or turkey, too. I love this simple potato side dish, and so does my family! You're going to love every bite!
Small Potatoes Recipe
Video
Equipment
- Skillet
Ingredients
- 1 Tbsp. garlic powder
- 4 Tbsp. butter
- 2 pinches Maldon sea salt
- 2 pinches black pepper
- 24 oz. creamer potatoes - sold as 1 package
- fresh parsley - optional, to taste
Instructions
- Preheat oven to 425°F. Cut creamer potatoes into halves and add them to a bowl.
- Sprinkle 1 Tbsp. garlic powder, 4 Tbsp. melted butter, 2 pinches Maldon sea salt, and 2 pinches black pepper on the potatoes.
- Mix potatoes with seasoning until fully coated.
- Add seasoned creamer potatoes to an oven-ready cast iron skillet. Spread out evenly. Sprinkle with fresh parsley if desired.
- Roast for approximately 1 hour for crispy potatoes. Enjoy!
Notes
- Make sure the potatoes are spread out on the baking sheet or skillet so they cook evenly.
- Do not flip them. Let them sit as they roast - this ensures the crispiest baby potatoes!
- Toss well to evenly coat them with the garlic butter sauce. You want that delicious sauce all over those potatoes. Trust me!
Tammy Kaufholz says
Love the recipe
Em Beitel says
Thanks so much, Tammy!
JOAN says
I am unsure how to rate this recipe. The flavor was so promising but mine were already overbrowned when I checked them after 40 minutes at only 400F. I will definitely make them again but will begin checking after 25 minutes at 400F. Thanks!
Em Beitel says
Thank you Joan! We haven't experienced that but all ovens are different, so checking after 25 minutes sounds like a great plan. We're glad you enjoyed them!
Clark Blasingame says
I baked mine for 45 minutes at 400 so you’re right about ovens being different. They were delicious. I combined them to make a ground beef hash.
Em Beitel says
That sounds delicious, Clark! Thank you for your comment - we're so glad you tried them!
Allie Bailey says
I made this recipe tonight for the first time.
I would definitely recommend to start checking them at the 20-25 minute mark.
Mine were basically done at 20 minutes (at 425). I let them cook for another 5 minutes and by that time they were all dark golden brown.
I have a gas oven.
Isabel Laessig says
Thanks so much for your tips, Allie! Hope you enjoyed!
k says
how does the garlic powder work out as opposed to using fresh garlic or trader joe's garlic paste, anyone?
Isabel Laessig says
You could use either, it's entirely up to your preference! Garlic powder won't taste as strongly of garlic as fresh would, so that would be the main difference. Enjoy!
Alex says
They were good, I baked mine for 35 minutes.
Isabel Laessig says
Delicious! Thank you, Alex!