Potatoes kissed with butter & garlic = AMAZING

Potatoes are a staple side in my family and I am always on a mission to make them fun and delicious.  These Garlic Butter Potatoes are not only delicious but they are so easy, they are perfect for dinner tonight!!

A side to remember

Ok, Ok I know that skillet roasted potatoes are nothing too special…that is until you add in the garlic, butter and thyme.    

For a little extra fun I used triple color baby potatoes.  I just love the combo of the red, yellow and purple (yes I said purple) potatoes.  There is a great mix of texture and color making this side dish feel a little more special….without any extra work.  I just love it when that happens!!

If you cannot find the tri-color bag of baby potatoes don’t worry you can use all red or all yellow.  Use whatever you have on hand.

It is all in the prep

I am a huge fan of my cast iron skillet, especially when it comes to recipes like this.  

To start off I preheat the skillet in the oven as the oven is preheating.  This helps to start the cooking process immediately while also helping to release the flavor of the garlic quickly, really adding to the dish.  The garlic mixed with the butter and all coated on the potatoes….trust me it just doesn’t get much better. 

By the way it is quick too…

For a side dish to become a regular on my menu it has to be quick and easy and these potatoes are both.  They are done in the time if takes to fix the protein and to get the table set. 

I also love that you only have to stir them a few times and then voila they are done.  The little bit of herb at the end adds a ton of flavor without a ton of chopping, which is always a good thing.

A side for any night

6 servings

Garlic Butter Potatoes

Oven roasted potatoes that are lightly coated in butter and garlic with just a hint of fresh herbs making them a side dish everyone will love

5 minPrep Time

45 minCook Time

50 minTotal Time

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1 1/2 pounds new potatoes
2 tablespoons butter
1 tablespoon extra virgin olive oil
2-3 cloves minced garlic
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons grated parmesan (divided)
Small bunch fresh thyme sprigs
1-2 fresh rosemary sprig


Preheat oven to 425
Wash and pat dry potatoes
In a cast iron skillet or medium heavy bottomed skillet melt butter in oven while it is preheating
When it comes to temp add in olive oil, garlic, salt, pepper, 1 tablespoon grated parmesan and potatoes
Toast until everything is combined and potatoes are well coated
Cover pan with foil and bake for 30-35 minutes, or until potatoes are tender
Remove foil and toss potatoes with butter and garlic
Lay herbs over tossed potatoes and return to the oven for another 5-10 minutes, tossing once more
Remove and serve immediately with additional parmesan if so desired


Each serving is 5 WW Smart Points

Nutritional Info Calories 148 - Calories from Fat 54 - Total Fat 6 g - Saturated Fat 2.6 g - Monounsaturated Fat 3.4 g - Polyunsaturated Fat 0.5 g - Trans Fat 0 g - Cholesterol 11 g - Sodium 835 mg - Potassium 534 mg - Total Carbohydrate 19 g - Dietary Fiber 2 g - Sugars 1 g - Protein 3 g

Vitamin A 4 % - Vitamin C 38 % - Calcium 6 % - Iron 11 %


PS…And it is pretty too

Not only is it quick, easy & delicious but it is also pretty.  The cartelized potatoes, the vibrance of the purple and red potatoes and the hint of green from the herbs makes this a picture worthy side for sure.   

It looks like it took hours to pull together, and I won’t tell if you don’t.

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