Sometimes, the simplest side dish becomes the star, and that’s exactly what happens with skillet garlic butter potatoes. These potatoes have this amazing way of turning ordinary meals into memorable moments. Imagine them sizzling in the pan, the butter bubbling and the garlic aroma slowly filling your kitchen. It’s the kind of smell that makes you pause, even if you’re halfway through something else.
I remember the last time I made these—I was trying to multitask, chopping herbs while the potatoes cooked. I got distracted by a phone call and almost let the garlic burn, but thankfully caught it just in time. The end result was those perfectly crisped outsides paired with a tender, buttery inside. The fresh parsley sprinkled on top added just the right pop of color and freshness. It’s not fancy, just comfort with a little bit of flair.
- They crisp beautifully without needing anything complicated—just butter and garlic.
- Ready in under 30 minutes, which means you won’t be stuck waiting forever for a side.
- The garlic butter flavor is rich and satisfying, but not overpowering.
- It’s simple—and that’s kind of the point. You won’t need a dozen ingredients to make a crowd-pleaser.
If you’re worried about the garlic burning or the potatoes sticking, don’t stress too much. A bit of butter and gentle attention go a long way. Plus, leftovers reheat surprisingly well if you want to save some for later.
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Skillet Garlic Butter Potatoes
- Total Time: 30 minutes
- Yield: 4 1x
Description
Crispy on the outside, tender on the inside, these skillet garlic butter potatoes are a perfect side dish infused with rich garlic butter flavor. Ready in under 30 minutes, they complement any meal beautifully.
Ingredients
1.5 pounds baby Yukon gold potatoes, halved
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
Instructions
Rinse the baby Yukon gold potatoes and cut each in half.
Heat a large skillet over medium heat and add the unsalted butter. Allow the butter to melt completely.
Add the halved potatoes to the skillet in a single layer, cut side down. Cook without stirring for 8 minutes to develop a crispy golden crust.
Flip the potatoes and cook for another 7 minutes, stirring occasionally, until they are tender and evenly browned.
Add the minced garlic to the skillet and stir well to coat the potatoes. Cook for an additional 2 minutes until the garlic is fragrant but not burnt.
Season the potatoes with kosher salt and freshly ground black pepper. Stir to combine.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the potatoes.
Serve immediately while hot and enjoy your skillet garlic butter potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Using a sturdy skillet makes a big difference here, especially one that holds heat evenly so those potatoes get that golden crust. When serving, I usually throw a quick green salad alongside or some roasted chicken. Sometimes, I experiment a bit—adding a pinch of smoked paprika or swapping parsley for rosemary, though I haven’t tested all these tweaks thoroughly.
FAQ
Can I use other types of potatoes? Yukon golds work best for the texture, but I guess you could try red potatoes or fingerlings. Just expect a slightly different crispness.
What if I don’t have fresh parsley? Dried herbs can work in a pinch, but fresh really brightens the dish.
How do I keep the potatoes from sticking? Make sure your skillet is hot enough before adding them and don’t stir too frequently at first.
Give these skillet garlic butter potatoes a try tonight. They’ll quickly become one of those go-to sides you rely on when you want something both easy and delicious. Save this recipe and keep it handy for the next dinner that needs a little extra something.