Crispy Garlic Butter Potatoes Recipe – Easy Perfect Potato Rounds

Posted on September 14, 2025

crispy garlic butter potatoes - featured image

The moment you hear those golden rounds sizzle in garlicky butter, you just know something special is happening in your kitchen. The aroma is buttery, a little nutty, and filled with that unmistakable scent of fresh garlic. Honestly, these crispy garlic butter potatoes are so simple, but they always make me feel like a kitchen genius. I still remember the first time I tried this recipe—it was a lazy Sunday, and I needed a snack that felt a bit indulgent but didn’t require an entire day to make. I wanted that crispy edge, fluffy center, and all the rich, savory flavor of potatoes without a fuss. This is my go-to potato recipe when I want something everyone, from my picky kids to my potato-obsessed partner, will devour.

I’ve made these perfect potato rounds more times than I can count—sometimes for a quick weeknight side, sometimes as the star of a cozy brunch with friends. The best thing? They never fail. No matter if you’re using Yukon Golds, russets, or even those little red potatoes hiding in your pantry, this crispy garlic butter potatoes recipe is endlessly forgiving. It’s comfort food at its best—crisp on the outside, tender inside, and kissed with garlic butter. If you love easy, crowd-pleasing recipes that come together fast, you’re in for a treat. So, if you’re searching for that perfect combination of crispy, buttery, and just a little bit garlicky, you’re in the right place. Let’s make these irresistible potato rounds your new favorite side!

Why You’ll Love This Recipe

Quick & Easy: You can have these crispy garlic butter potatoes on the table in about 35 minutes. No fancy steps, no deep frying—just simple, honest cooking.
Simple Ingredients: Everything you need is probably in your kitchen right now. Potatoes, butter, garlic, and a few seasonings are all you need.
Perfect for Any Occasion: These potato rounds work for breakfast, brunch, dinner, or even as a party appetizer. They pair beautifully with eggs, steak, salads, or just about anything!
Crowd-Pleaser: I have yet to meet someone who doesn’t reach for seconds. Kids love the crispy edges; adults love the rich, savory flavor.
Unbelievably Delicious: The combination of golden-brown crust, soft centers, and garlicky butter is just unbeatable. It’s the kind of recipe that makes people ask, “How did you make these so crispy?”

What really sets this crispy garlic butter potatoes recipe apart is the method—slicing the potatoes into thick rounds gives you more surface area for that buttery crust. Then, pouring garlicky butter right over the top before baking means every bite is infused with flavor. I always use a heavy baking sheet (or even cast iron for extra crunch), and I’ve tested this so many times to get the temperature and timing just right. Honestly, the hardest part is not eating half the tray straight from the oven.

If you’ve tried other potato recipes and found them soggy or bland, this one is different. You’ll get perfectly crisp edges, tender insides, and every bite bursts with garlicky goodness. It’s comfort food with a little bit of kitchen magic, and it’s flexible enough for any meal or craving. Whether you’re making these for a family dinner or just because you need a little potato joy, you’re in for a treat.

What Ingredients You Will Need

This crispy garlic butter potatoes recipe is all about simple, accessible ingredients working together to deliver big flavor and irresistible texture. Most of these are pantry staples, and you can always substitute or tweak based on what you have on hand.

Potatoes (about 2 lbs / 900g) – Yukon Gold, Russet, or red potatoes work best. Yukon Golds give a creamy interior, while russets get super crispy. Slice into 1/2-inch (1.25cm) thick rounds for best results.
Unsalted butter (4 tbsp / 56g), melted – The foundation for that rich, golden crust. Salted butter works too—just cut back on added salt.
Garlic (4–5 cloves), minced – Fresh garlic makes all the difference. You can use a garlic press or mince by hand. If you’re in a pinch, 1–1.5 tsp garlic powder will do, but fresh is best for flavor.
Olive oil (2 tbsp / 30ml) – Helps the butter prevent burning and gives extra crispiness. I usually use extra-virgin, but any kind is fine.
Salt (1 tsp / 5g), or to taste – I like flaky sea salt for finishing, but kosher or table salt during baking works perfectly.
Black pepper (1/2 tsp / 2g), freshly ground – Adds just the right bite.
Fresh parsley (2 tbsp / 8g), chopped, for garnish – Optional, but adds color and a pop of freshness. You could also use chives or thyme.
Grated Parmesan cheese (1/4 cup / 20g), optional – Sprinkle on during the last few minutes of baking for an extra savory layer. Pecorino works too!
Smoked paprika (1/2 tsp / 1g), optional – For a hint of smokiness and color. Totally optional, but really nice if you have it.

Ingredient Tips:

Look for potatoes that are firm, without green spots or sprouting eyes. I’ve had the best luck with Yukon Gold for that just-right combo of creamy and crispy.
If you want a gluten-free version, stick to these ingredients—they’re naturally gluten-free! No flour needed.
For dairy-free, swap the butter for vegan butter or extra olive oil. It’s not quite the same, but still delicious.
Don’t have fresh garlic? Garlic powder works, but add it to the melted butter so it infuses properly.

Equipment Needed

Sharp knife and cutting board: For slicing those perfect potato rounds. I’ve found a chef’s knife works best, but a serrated knife can help with older potatoes.
Large mixing bowl: To toss the potatoes in that luscious garlic butter mixture. If you don’t have one, use a clean pot or even a zip-top bag.
Heavy baking sheet or roasting pan: This is key for crispiness. If you have a rimmed sheet, even better—the potatoes won’t slide off when you flip them. I sometimes use my cast iron skillet for smaller batches; it gets ultra-crispy edges!
Parchment paper or silicone baking mat (optional): For easy cleanup and to prevent sticking. I’ve baked directly on a well-oiled sheet too, but parchment makes life easier.
Small saucepan or microwave-safe bowl: For melting the butter and infusing the garlic. You can melt butter in the microwave for speed, but a saucepan gives you better control if you want to lightly toast the garlic.
Spatula or tongs: For flipping the potato rounds halfway through baking. Metal tongs work best, but a wide spatula can do the trick.

If you’re just starting out, don’t stress about fancy tools. I’ve used old sheet pans and even a pizza tray in a pinch! Just make sure whatever you use is big enough to lay the potatoes out in a single layer—crowding makes them steam (not crisp). Scrub your pans well after using butter; it can get sticky if left overnight.

How to Make Crispy Garlic Butter Potatoes – Step-by-Step Preparation

Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat, or grease it well with a bit of olive oil. This step keeps potatoes from sticking and helps with cleanup.
Slice the Potatoes: Wash and dry 2 lbs (900g) of potatoes. Slice into 1/2-inch (1.25cm) thick rounds—any thinner and they’ll dry out, any thicker and they won’t crisp up properly. Try to keep them uniform so they cook evenly.
Melt Butter & Infuse Garlic: In a small saucepan or microwave-safe bowl, melt 4 tbsp (56g) unsalted butter. Add 4–5 minced garlic cloves and let it sizzle for about 1 minute (don’t let it brown, just fragrant). Stir in 2 tbsp (30ml) olive oil, 1 tsp (5g) salt, 1/2 tsp (2g) black pepper, and 1/2 tsp (1g) smoked paprika (if using).
Toss Potatoes: Place the potato rounds in a large bowl. Pour the garlic butter mixture over and toss until every slice is coated. Use your hands or a spatula—your call! If you want to add Parmesan, reserve half for later.
Arrange and Bake: Spread the potato rounds in a single layer on your prepared baking sheet. Don’t crowd them—leave a little space between each slice. This is my number one trick for that crispy finish.
Bake First Side: Bake in the preheated oven for 15–18 minutes, until the bottoms are golden and starting to crisp. Check at 15 minutes—the edges should be browning and you’ll smell that lovely garlic aroma.
Flip and Finish Baking: Use a spatula or tongs to carefully flip each potato round. If you’re adding Parmesan, sprinkle it over now. Return to the oven for another 12–15 minutes, until both sides are golden-brown and crispy around the edges. (If you like them extra crispy, broil for 2–3 minutes at the end, watching closely!)
Garnish and Serve: Remove from the oven and let cool for 2–3 minutes. Sprinkle with fresh chopped parsley (or chives/thyme) and a pinch of flaky sea salt if desired. Serve straight from the pan for the best crunch!

Troubleshooting: If your potatoes aren’t crisping, try increasing the oven temp slightly or baking a few minutes longer. Soggy potatoes? They might be too crowded on the pan—spread them out more next time. And if you over-brown the garlic, don’t panic: it’ll still taste great, just a bit deeper in flavor!

Cooking Tips & Techniques for the Crispiest Garlic Butter Potato Rounds

Getting that perfect crispy edge and fluffy center takes a little practice, but these tricks make a big difference:

Uniform Slices: Cutting the potato rounds the same thickness means they cook evenly. I’ve made the mistake of rushing and ending up with some burnt and some undercooked—consistency is key.
Don’t Overcrowd the Pan: Give each round its own space. When potatoes are too close, they steam instead of crisp. I didn’t believe it until I tried two pans at once—crispier every time!
Use High Heat: Baking at 425°F (220°C) is the sweet spot for golden, crispy potatoes. Lower temps just don’t get the job done. If you’re nervous about burning, check after 12 minutes on each side and adjust as needed.
Infuse the Butter: Melting the garlic into the butter (instead of just mixing raw garlic) gives a mellow, even flavor and keeps the garlic from burning in the oven.
Try a Cast Iron Pan: For ultimate crispiness, arrange the potato rounds in a preheated cast iron skillet. It holds heat well and gives a super crunchy finish (just be careful—it gets very hot!).
Flip Carefully: Use a thin spatula or tongs to flip so the rounds don’t break. I’ve lost a few to overzealous flipping—gentle is better.
Don’t Skip the Rest: Letting the potatoes cool for a couple of minutes after baking helps the crust set and makes them easier to lift off the pan.

Personal lesson: Once, I forgot to melt the butter first and just tossed everything together. The garlic burned and the flavor was uneven—so now I always take the extra minute to infuse the butter. Totally worth it for that perfectly balanced garlicky taste.

Variations & Adaptations

One of the best things about this crispy garlic butter potatoes recipe is how easy it is to tweak for your tastes or dietary needs. Here are some of my favorite ways to change things up:

Cheesy Garlic Potato Rounds: Sprinkle shredded cheddar, mozzarella, or Gruyère over the potatoes during the last 5 minutes of baking. Melty cheese + crispy potatoes is pure comfort food.
Herb Lovers’ Version: Add chopped fresh rosemary, thyme, or dill to the garlic butter before tossing. You can also mix dried Italian seasoning for a quick herby twist.
Spicy Potato Rounds: Add a pinch of red pepper flakes or cayenne to the butter for a little heat. I sometimes add a drizzle of hot sauce after baking—so good!
Vegan/Dairy-Free: Use plant-based butter or just olive oil. The potatoes will still get crispy and flavorful without any dairy.
Gluten-Free: The recipe is naturally gluten-free, but always check labels on things like pre-shredded cheese or spice blends if you’re very sensitive.
Air Fryer Method: Lay potato rounds in a single layer in your air fryer basket, cook at 400°F (200°C) for 10 minutes, flip, then cook another 8–10 minutes. They get extra crispy this way!
Personal Favorite: I sometimes add a squeeze of lemon juice and a sprinkle of za’atar just before serving—totally jazzes up the flavor and makes them feel Mediterranean.

Don’t be afraid to experiment. You can swap in sweet potatoes (just reduce baking time), try different spice blends, or even pile on bacon bits and green onions for loaded potato rounds!

Serving & Storage Suggestions

These crispy garlic butter potatoes are best served hot and fresh from the oven. The edges are at their absolute crunchiest right after baking, but they’re honestly good at any temperature. Here’s how I love to serve and store them:

Serving Temperature: Serve immediately for peak crispiness, but they’re still delicious at room temperature—handy for parties or buffets.
Presentation: Pile the rounds on a platter, sprinkle with extra herbs and Parmesan, and add a squeeze of lemon if you like. They look gorgeous stacked up or arranged in a spiral.
Pairings: These go perfectly with grilled chicken, steak, scrambled eggs, or alongside a green salad. For brunch, try them with sour cream or a runny fried egg on top!
Storage: Any leftovers can be stored in an airtight container in the fridge for up to 4 days. They’ll lose some crispiness, but the flavor holds up.
Reheating: Reheat in a single layer in a 400°F (200°C) oven or air fryer for 5–8 minutes. They’ll crisp up again—way better than microwaving, which makes them soggy.
Make-Ahead: You can prep the potato rounds a few hours ahead and keep them in cold water (drain and pat dry before tossing with butter to avoid sogginess).

Pro tip: If you love dipping, serve with a little garlic aioli, ranch, or even spicy ketchup on the side. The potatoes soak up every bit of flavor!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with these crispy garlic butter potatoes (per serving, based on 6 servings):

Calories: ~175
Fat: 8g (mostly from butter and olive oil)
Carbs: 24g
Protein: 3g
Fiber: 2g

Key Benefits:

Potatoes are rich in vitamin C, potassium, and fiber, especially if you leave the skin on (which I always do for extra texture and nutrition).
Garlic offers immune-boosting and anti-inflammatory properties—plus, it tastes amazing.
This recipe is naturally gluten-free and can be adapted for dairy-free diets with a simple swap.
Potential allergens: Dairy (if using butter or cheese), but you can easily substitute for allergies.

I love these potatoes as a balanced comfort food—they’re filling, satisfying, and easy to fit into a variety of eating plans. Just watch portion sizes if you’re counting carbs, and feel free to lighten up the butter if needed.

Conclusion

If you’re hunting for the ultimate crispy garlic butter potatoes recipe, this is the one to try. It’s simple, quick, and delivers that perfect combination of crunchy edge and fluffy center every single time. I keep coming back to these potato rounds because they never disappoint—whether I’m feeding a crowd or just craving a little garlicky comfort.

Don’t be afraid to make them your own—switch up the herbs, try different cheeses, or go dairy-free if that’s your thing. Cooking should be fun and flexible! These potatoes are a staple in my kitchen because they always bring smiles (and empty plates). I hope they become a favorite in your home, too.

Let me know in the comments how your perfect potato rounds turn out, or if you try any fun twists! If you loved the recipe, share it with your friends or pin it to your favorite board. Here’s to many crispy, buttery, and delicious potato moments ahead—happy cooking!

Frequently Asked Questions (FAQs)

How do I get my potato rounds extra crispy?

Make sure to use a high oven temperature (425°F/220°C), cut the potatoes evenly, and spread them out in a single layer on the baking sheet. Don’t crowd the pan, and flip the rounds halfway through baking for even crispiness.

Can I make these crispy garlic butter potatoes ahead of time?

You can slice the potatoes and keep them in cold water for a few hours before baking. Bake just before serving for maximum crunch, or reheat leftovers in the oven or air fryer to bring back some crispiness.

What type of potato is best for this recipe?

Yukon Golds are my favorite for creamy centers and crispy edges, but russets work great for an extra crisp finish. Red potatoes also work if that’s what you have on hand.

Are crispy garlic butter potatoes gluten-free?

Yes! This recipe is naturally gluten-free. Just double-check any added cheeses or seasoning blends if you have celiac or severe gluten sensitivity.

Can I make this recipe vegan?

Absolutely—just replace the butter with plant-based butter or extra olive oil. The potatoes will still get deliciously crispy and flavorful!

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