If you’re searching for the perfect warm and comforting side dish that feels both rustic and sophisticated, this Roasted Potatoes with Butter and Parsley Recipe is exactly what you need. Crispy on the outside, tender on the inside, and infused with rich butter and fragrant parsley, these potatoes bring a beautiful golden color and delightful flavor to your table. Every bite is a celebration of simple ingredients working together in the most delicious way, making it a go-to recipe you’ll want to come back to again and again.
Ingredients You’ll Need
What I love about this recipe is how it relies on a handful of straightforward ingredients that each play a vital role in developing the taste, texture, and inviting aroma of the dish. You’ll find that these simple pantry staples come together to create something truly special.
- Yukon Gold Potatoes (2 ½ lbs): Their natural buttery flavor and creamy texture make them ideal for roasting and create a perfect golden crust.
- Extra Virgin Olive Oil (3 Tbsp): Adds a fruity richness and helps the potatoes crisp up beautifully without overpowering their flavor.
- Fine Sea Salt (1 tsp): Essential for seasoning the potatoes evenly and enhancing their natural sweetness.
- Freshly Ground Black Pepper (½ tsp): Adds just the right amount of mild heat and depth to balance the butter.
- Unsalted Butter (2 Tbsp): Cut into pieces and dotted on top, it melts into the potatoes creating a luscious, rich finish.
- Kosher Salt (to taste): For a final sprinkle that adds crunch and emphasizes every flavor note.
- Fresh Parsley (2 Tbsp, finely chopped): Brings a vibrant splash of green color and a fresh herbal brightness that livens up the dish.
How to Make Roasted Potatoes with Butter and Parsley Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425ºF. This high heat is key to getting that amazing crisp exterior while keeping the inside tender and fluffy. While the oven warms, take a moment to get your potatoes ready—it’s the prep that sets the stage for roast perfection.
Step 2: Cut and Season the Potatoes
Cut the Yukon Gold potatoes into bite-sized pieces roughly ½ to ¾ inch thick. Leaving the skins on adds texture and nutrients while giving a rustic feel. Toss the potatoes in a large bowl with the olive oil, fine sea salt, and freshly ground black pepper. Make sure each piece is well coated, so that when roasting begins, every bite carries that wonderful seasoning and crispiness you crave.
Step 3: Arrange Potatoes for Roasting
Spread the potatoes out in a single layer on a parchment-lined or non-stick 13×18 baking sheet. Keeping the flat sides down is a neat trick to maximize that golden crust. A crowded pan steams the potatoes, so giving them space to breathe ensures they roast to crispy, caramelized perfection.
Step 4: Butter and Roast
Dot the potatoes evenly with pieces of unsalted butter before sliding the pan into the oven. Roast for 25 to 30 minutes until the bottoms look golden and the potatoes release easily from the pan. Use a spatula to flip them gently, then roast for another 15 to 20 minutes until beautifully crispy in spots and tender when pierced with a fork. This two-step roasting gives you maximum crunch and indulgent buttery flavor.
Step 5: Finish and Garnish
Once they’re perfectly roasted, sprinkle kosher salt over the potatoes to taste and scatter the fresh, finely chopped parsley on top. This last touch is like the cherry on top, adding fresh herbal brightness that balances the buttery richness with its lively flavor.
How to Serve Roasted Potatoes with Butter and Parsley Recipe
Garnishes
Simple garnishes can elevate your roasted potatoes beautifully. Besides parsley, a squeeze of fresh lemon juice or a grating of Parmesan cheese can brighten and deepen the flavor. For a bit of bite, sprinkle with finely chopped chives or scallions that add color and a mild onion kick.
Side Dishes
These roasted potatoes make an incredible accompaniment to roast chicken, grilled steak, or baked fish. Their golden crispiness and buttery finish complement veggies like steamed asparagus or sautéed green beans perfectly, creating a balanced and fulfilling meal.
Creative Ways to Present
For a rustic feel, serve the potatoes in an earthenware dish garnished with whole parsley sprigs. Or for a casual gathering, pile them high on a wooden board with bowls of dipping sauces like garlic aioli or spicy ketchup. You can even toss them with crumbled feta or bacon bits for a flavor-packed twist that’ll impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which I hope you do), let the potatoes cool completely, then store them in an airtight container in the refrigerator. They’ll keep for about 3 to 4 days and maintain much of their texture and flavor when reheated.
Freezing
While roasting fresh is always best, you can freeze cooked roasted potatoes by spreading them on a baking sheet to freeze individually, then transferring them to a freezer-safe bag. They’re best used within 1 to 2 months. To reheat, give them a quick oven blast to revive their crispness.
Reheating
For that fresh-from-the-oven crisp, reheat leftover potatoes in a preheated 400ºF oven for 10 to 15 minutes. Avoid microwaving if you want to keep them crispy, but if time is short, a quick zap works too. Consider tossing them with a small pat of butter to refresh their richness.
FAQs
Can I use other types of potatoes in this Roasted Potatoes with Butter and Parsley Recipe?
Absolutely! While Yukon Gold potatoes work beautifully due to their buttery texture, red potatoes or russets can also be used. Just be mindful that russets may crisp up more and break down faster, so adjust roasting time accordingly.
Is it necessary to leave the skins on the potatoes?
Leaving the skins on adds texture, nutrients, and helps the pieces hold together during roasting. If you prefer peeled potatoes, that’s totally fine—just keep an eye on them to avoid overcooking or breaking down.
Can I make this recipe vegan-friendly?
Yes! Swap the butter for a plant-based alternative like vegan margarine or olive oil to keep it vegan. The roasted potatoes will still be delicious, and the parsley adds fresh brightness.
How can I make the potatoes crispier?
Make sure to roast at a high temperature and keep the pieces spaced out on the pan so they’re not crowded. Flipping them halfway through roasting and ensuring the flat side is down helps maximize crispness too.
Can I prepare the potatoes ahead of time before roasting?
You can cut and season the potatoes a few hours ahead and keep them refrigerated. Just give them a gentle toss before roasting to redistribute the oil and seasoning. Avoid cutting them too early or they might discolor and become soggy.
Final Thoughts
I can’t recommend this Roasted Potatoes with Butter and Parsley Recipe enough. It’s one of those simple yet incredible dishes that turns everyday potatoes into something truly memorable and crave-worthy. Whether for a family dinner or a special occasion, these potatoes will warm hearts and satisfy taste buds with every crispy, buttery bite. So go ahead, give them a try—you might just find your new favorite side!
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Roasted Potatoes with Butter and Parsley Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Potatoes recipe features tender Yukon gold potatoes seasoned with olive oil, sea salt, black pepper, and butter, then roasted to golden perfection in the oven. The potatoes are crisp on the outside and soft inside, garnished with fresh parsley for a flavorful and comforting side dish perfect for any meal.
Ingredients
Potatoes
- 2 ½ lbs Yukon gold potatoes (cut into bite-size pieces about 1/2” thick, unpeeled, scrubbed)
Seasoning & Oil
- 3 Tbsp extra virgin olive oil
- 1 tsp fine sea salt (or added to taste)
- ½ tsp freshly ground black pepper (or added to taste)
- Kosher salt (to taste)
Butter & Garnish
- 2 Tbsp unsalted butter (cut into pieces)
- 2 Tbsp parsley (finely chopped, to garnish)
Instructions
- Preheat Oven: Preheat the oven to 425ºF to ensure it is hot enough for roasting the potatoes evenly and achieving a crispy exterior.
- Prepare Potatoes: Cut the Yukon gold potatoes into bite-sized pieces about 1/2” to 3/4” thick and place them in a large mixing bowl. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Toss well to evenly coat all potato pieces in oil and seasoning.
- Arrange for Roasting: Spread the potatoes out in a single layer on a parchment-lined or non-stick 13×18 baking sheet, making sure the flat side of each potato piece faces down to promote even browning and crispiness.
- Add Butter and Roast: Dot the top of the potatoes with pieces of unsalted butter. Roast in the preheated oven at 425ºF for 25-30 minutes until the bottoms are golden and the potatoes release easily from the pan. Then carefully flip the potatoes using a spatula and continue roasting for another 15-20 minutes until they are golden brown, crispy in spots, and tender when pierced with a fork.
- Season and Garnish: Once roasted, sprinkle the potatoes with kosher salt to taste and garnish with finely chopped parsley. Serve warm as a delicious side dish.
Notes
- Ensure potatoes are cut uniformly for even cooking.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Flipping halfway through roasting promotes even browning on both sides.
- Adjust salt and pepper according to personal preference.
- For extra crispiness, let the potatoes sit in the hot oven briefly after turning off the heat before serving.
