Garlic Butter Potatoes are super quick and super easy to make and boy, o boy are they tasty!! Soft and buttery, melting in your mouth like the best blissful side dish you can make, they work with practically any main dish. These garlic parsley potatoes will be the talk of any table they get placed on 😉.
Recipes like my Creamy Garlic Potatoes and Quick Potato Bake are all about soft, dreamy creamy potatoes.
The Garlic Spaghetti and Garlic Prawn Spaghetti are more about the garlic than they are the pasta 😁😂😉.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Garlic butter potatoes on stove: are fast and simple to cook! This means that you don't need to turn the oven on, heating up the whole house. You only need to use the one element or hot plate.
- Everyday ingredients: we only need 5 ingredients for the potatoes. 6 if you want to use cracked black pepper to garnish. This keeps the costs down and the shopping list manageable.
- Back to basics: this recipe is all about the simple combination of ingredients that will turn regular potatoes into soft, buttery, melt in your mouth garlic butter potatoes. But the steps are very simple and there is nothing tricky involved in the recipe instructions.
- Budget friendly: none of the ingredients needed for the recipe are too expensive! Making it a cost effective side dish that you can make, master and then make again and again ❤.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Potatoes: we want to use large sized potatoes as they will give us the best big chunky pieces when chopped. Aim for 4 to 5 potatoes.
- Minced garlic: store bought from a jar is totally fine for this recipe and brings the convenience factor to the recipe 👍👌.
- Butter: both regular or unsalted butter are fine to use. I recommend chopping it into cubes as shown in the photos throughout the post as this helps to get the buttery yum-ness (am not sure if this is a word, but I know you will know what I mean 👍😉😂 ), of the garlic butter consistently mixed throughout the potatoes.
- Parsley: this adds both taste and texture to the dish as well as great pops of colour when you sprinkle it on top for serving. Curly or flat leaf parsley are both fine 👍👌. You can also have a look at my substitutions and variations for more ideas if parsley is not your thing!
Tasty tip: this is a great recipe to have up your sleeve during the festive season as none of the ingredients are highly perishable. This means that you can have them on hand in the pantry or fridge and grab them to whip up this dish when required. One example being the neighbours dropping in for a quick drink, which turns into holiday steak and potatoes kind of thing! 😉👍👌.
Here at the step by step instructions to make the recipe. We start by preparing the potatoes. If using washed potatoes, there is no need to rinse or peel them.
- Chop the potatoes (Photo 1)
- Add to sauce pan (Photo 2)
- Boil in salted water (Photo 3)
- Drain and discard water (Photo 4)
👩🍳 How to Make Garlic Butter Potatoes
Start by using a knife and chopping board to roughly chop the potatoes. Once this is done, add them to a saucepan with a touch of salt and boil at medium heat for 15 to 20 minutes.
- Place cooked potatoes back into sauce pan (Photo 5)
- Add chopped butter (Photo 6)
- Then add minced garlic (Photo 7)
- Stir to mix through and combine (Photo 8)
Drain the potatoes and discard the water (there is no need to rinse). The add the drained potatoes back to the saucepan, add the chopped butter cubes, minced garlic and stir with a wooden spoon to combine.
The potatoes will be soft and the butter melt into them, but we stop before they become 'mashed potatoes'. This is so that we get robust pieces of soft, buttery potatoes that still have a chunky texture to them. Also known as pure garlic butter potato bliss 😉🥰👌.
🍽 Serving Suggestions
Just about anything and everything will pair well with these potatoes! Try serving them on the side of the Air Fryer Roast Chicken, Marinated Lamb Ribs, Air Fryer Spare Ribs or Air Fryer Beef Kabobs.
They also work well with a homemade sauce if you want to dollop something creamy over the top.
For a lighter choice, salmon is a good main to serve with a potato side and this photo shows you how I often meal prep with them and fish as the main protein 😉👍.
👍 How to Guide
How to Store
Store leftovers of the potatoes in a sealed air tight container. They will last 3 days in the fridge. If storing any longer it is recommended to freeze the leftovers.
How to Freeze
Allow the potatoes to fully cool before placing them into air tight sealed containers. They can be frozen for up to 3 months. Reheat prior to serving.
How to Reheat
I recommend fully thawing the potatoes (in the fridge overnight or the same day) prior to consuming. They can then be put into the microwave and heated for 2 to 4 minutes on high till warmed through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- If you prefer to use a different herb, fresh thyme or chives are both good options.
- I use minced garlic from a jar. You can use the same or fresh garlic that you mince with a kitchen utensil. For this recipe I don't use freshly chopped garlic as we loose some of the paste texture from the minced garlic. That paste helps them be or slick and melted yum like!
- You can also use store bought garlic butter from the fridge section if you come across it and want to try it. This product will give you very similar results for the dish, then continue to garnish with the chopped parsley and cracked black pepper.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- There is no need to peel or rinse the potatoes before using.
- To test if the potatoes are cooked, use a skewer and slide it through one of the potatoes pieces. If it slides straight through, they are done, if not, continue to let them cook for a little bit longer.
- Keep some of the chopped butter to top the dish with as the heat of the potatoes will allow it to melt and it will contrast very nicely with the crackled black pepper and chopped parsley or other herbs 😉😉.
🤓 Frequently Asked Questions
Is garlic butter better than regular butter?
Garlic butter is a pairing of garlic and butter, often with some herbs involved. It pairs very well with meat like steaks and pork, however, is not suitable for spreading on breakfast toast for example. For that reason there is not so much one butter is better than the other, rather one better will be more suited to the dish or meal and time of day than another.
How long do stove top potatoes take to boil?
It will take between 15 to 20 minutes for the potatoes to boil in a pot of salted water at high heat. You can speed this time up if you place a lid on the saucepan at the start which will allow the water to heat more quickly.
Do I need to peel potatoes before boiling?
There is no need to peel or rinse the potatoes before boiling. Simply chop with a knife and chopping board and then add to the saucepan to cook.
😍 More Easy Side Dishes
Love the sides more than the main? I hear you! Here are some more combinations that I think you will love 😍😉😁!
- Fried Cabbage and Bacon
- Duck Fat Roast Potatoes
- Air Fryer Potato Cubes
- Air Fryer Onions
- Horseradish Mashed Potatoes
You can also check out all of my side dish recipes in the one (on the side spot 😂). xx
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Garlic Butter Potatoes
- 1 Knife
- 1 Chopping board
- 1 Sauce pan
- 1 Wooden spoon
- 2 Serving spoons
- ½ tsp salt to cook the potatoes
- 1kg/2 pounds potatoes Note 1
- 100 grams/1 stick butter
- 2 tablespoon garlic minced
- parsley finely chopped, to garnish
- cracked black pepper optional to serve
- Prepare the potatoes: use a knife and chopping board to roughly chop the potatoes.
- Boil potatoes: add chopped potatoes to a pot of boiling salted water. Cook for 15 to 20 minutes until a skewer inserted into one of the pieces slides easily through to the other side. Note 2
- Drain: use an oven mit on the handle of the sauce pan to remove it from the stove. Place it on a heatproof surface and then use a colander to drain the potatoes. The water can be discarded.
- Butter and garlic: transfer the drained cooked potatoes back to the sauce pan and onto the stove. Add the chopped butter pieces keeping a few aside to top the dish. Add the minced garlic to the sauce pan and use a wooden spoon to stir combining the cooked potatoes, butter and minced garlic.
- Serve and enjoy: garnish the potatoes with the chopped parsley, leftover cubes of butter and freshly cracked black pepper. Provide 2 large spoons for serving.
- Note 1 - Potatoes: Washed potatoes, new potatoes, round red or white are all popular varieties of potatoes that will work well for the recipe.
- Note - Cooking the potatoes: there are 2 tricks that you can do to speed up the potato cooking process. The 1st is to boil the kettle and use that water as to not wait for room temperature water to boil. The 2nd is to use a saucepan with a lid. This will keep the heat in and ensure that the water reaches boiling point sooner.
We will make with our Sunday roast on the weekend looks like a delicious recipe.
Great to hear Mandy!! Thanks for your feedback.