Crispy Garlic-Butter Baby Potatoes

Let’s start out with crispy roasted baby potatoes with caramelized onions/crispy roasted baby potatoes with caramelized onions,garlic, butter and fresh parsley. The browned edges and glossy coating is just like the ones you’d get at a restaurant — crispy on the outside, fluffy and tender on the inside, with the perfect balance of buttery, garlicky and herby flavors.

Let’s dive in!

Crispy Garlic-Butter Baby Potatoes

Serves 4

Ingredients

• 800 g baby potatoes, halved
• 2–3 tbsp olive oil
• 2 tbsp butter
• 3–4 garlic cloves, finely minced
• 1 small yellow onion, thinly sliced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 2–3 tbsp fresh parsley, finely chopped
• Optional: ½ tsp chili flakes
• Optional: 1 tsp lemon juice

Method

1. Prepare the potatoes
   Wash the baby potatoes and cut larger ones in half. Leave the skins on — they help create that gorgeous crispy exterior.
2. Optional but excellent: parboil
   Put the potatoes in salted boiling water and cook for 7–8 minutes, just until they’re beginning to soften but aren’t cooked through. Drain well and let them steam-dry for a few minutes.
3. Season
   Toss the potatoes with olive oil, salt, pepper, smoked paprika and thyme.
4. Roast
   Spread them cut-side down on a large baking tray. Don’t overcrowd them.
   Roast at 220°C conventional / 200°C fan for about 30–40 minutes, turning once halfway through, until deeply golden and crispy.
5. Make the garlic-butter finish
   While the potatoes are roasting, gently sauté the sliced onion in 1 tbsp butter for around 8–10 minutes until golden and caramelized. Add the minced garlic during the final 1–2 minutes so it doesn’t burn.
6. Combine
   When the potatoes are crispy, toss them with the caramelized onion and garlic. Add another 1 tbsp butter while they’re still hot and toss until glossy.
7. Finish
   Sprinkle generously with fresh chopped parsley. Add a tiny squeeze of lemon if you want to cut through the richness.

The key is not boiling them too soft + very high heat + plenty of surface contact with the tray. You want those dark caramelized patches rather than uniformly golden potatoes.

Enjoy!