Ingredients
- 1 lb (450g) baby potatoes, or regular potatoes cut into 1-inch cubes
- 3 tbsp butter (unsalted preferred)
- 2 cloves garlic, minced (optional for added flavor)
- Salt and black pepper to taste
- Fresh herbs like parsley, rosemary, or chives, chopped (optional)
Instructions
- Prep the Potatoes:
- Wash the potatoes well, scrubbing off any dirt. If you’re using baby potatoes, you can leave them whole. For larger potatoes, cut them into 1-inch cubes.
- Parboil the Potatoes (optional, but helps them cook evenly):
- Place the potatoes in a pot of salted water and bring to a boil. Boil for about 5-8 minutes until they’re just starting to soften, but not fully cooked.
- Drain the potatoes and let them dry slightly to prevent splattering in the butter.
- Cook in Butter:
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic, if using, and sauté for 1-2 minutes until fragrant.
- Add the parboiled potatoes to the pan. Cook for about 10-15 minutes, stirring occasionally to ensure all sides get golden-brown and crispy. If the pan gets too dry, add the remaining tablespoon of butter.
- Season and Finish:
- Season with salt and pepper to taste. Toss the potatoes with fresh herbs like parsley, rosemary, or chives for extra flavor, if desired.
- Serve Warm:
- Transfer the buttery potatoes to a serving dish and enjoy immediately.
Tips
- Parboiling makes the inside fluffy while the outside crisps up beautifully.
- Adjust the garlic and herbs based on personal taste; you could also add a sprinkle of Parmesan cheese for a cheesy twist.
Enjoy your perfect butter potatoes!