Description

These crispy garlic butter potato rounds are golden and crunchy on the outside, fluffy inside, and bursting with garlicky, buttery flavor. They’re quick, easy, and perfect as a side dish or snack for any occasion.

Ingredients

Scale

2 lbs (about 900g) Yukon Gold, Russet, or red potatoes, sliced into 1/2-inch rounds
4 tbsp (56g) unsalted butter, melted
4–5 cloves garlic, minced (or 1–1.5 tsp garlic powder)
2 tbsp (30ml) olive oil
1 tsp (5g) salt, or to taste
1/2 tsp (2g) freshly ground black pepper
2 tbsp (8g) fresh parsley, chopped, for garnish (optional)
1/4 cup (20g) grated Parmesan cheese, optional
1/2 tsp (1g) smoked paprika, optional

Instructions

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 olive oil.
Wash and dry the potatoes. Slice into 1/2-inch thick rounds, keeping slices as uniform as possible.
In a small saucepan or microwave-safe bowl, melt the butter. Add minced garlic and let it sizzle for about 1 minute until fragrant (do not brown). Stir in olive oil, salt, black pepper, and smoked paprika if using.
Place potato rounds in a large bowl. Pour the garlic butter mixture over and toss until all slices are coated. If using Parmesan, reserve half for later.
Arrange the potato rounds in a single layer on the prepared baking sheet, leaving space between each slice.
Bake for 15–18 minutes, until the bottoms are golden and starting to crisp.
Flip each potato round with a spatula or tongs. Sprinkle with Parmesan if using. Return to the oven for another 12–15 minutes, until both sides are golden-brown and crispy. For extra crispiness, broil for 2–3 minutes at the end, watching closely.
Remove from the oven and let cool for 2–3 minutes. Garnish with fresh parsley and a pinch of flaky sea salt if desired. Serve immediately.

Notes

For best results, slice potatoes evenly and avoid crowding the pan. Let potatoes rest a few minutes after baking to set the crust. For dairy-free, use plant-based butter or extra olive oil. Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven or air fryer for crispiness.

Prep Time: 10 minutes
Cook Time: 27–33 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: About 1/6 of recipe (approx. 5–6 potato rounds)
Calories: 175
Sugar: 1
Sodium: 300
Fat: 8
Saturated Fat: 3
Carbohydrates: 24
Fiber: 2
Protein: 3

Keywords: crispy potatoes, garlic butter potatoes, potato rounds, easy side dish, oven roasted potatoes, gluten-free, vegetarian, brunch, snack, comfort food