I used to think roasted potatoes were just potatoes with a little oil thrown on them. My husband would make them for Sunday dinner, and they’d come out soft and pale—not terrible, but nothing special either.
Then I figured out the secret: you need real butter, and you need to add it halfway through roasting. That’s when everything changed. The butter creates this golden, crispy crust on the outside while the inside stays fluffy. Now these potatoes show up at every family dinner, and my kids actually ask for seconds of a vegetable. Well, technically a starch, but I’ll take the win.
Why You’ll Love These Buttery Roasted Potatoes
- Crispy on the outside, fluffy on the inside – The olive oil and butter work together to create perfectly golden, crispy edges while keeping the centers soft and tender.
- Simple ingredients – You probably have everything you need in your pantry and fridge right now – just potatoes, butter, oil, and basic seasonings.
- Easy side dish – These roasted potatoes pair well with just about any main course, from weeknight chicken to holiday roasts.
- Minimal prep work – Just chop the potatoes, toss with oil and seasonings, and let your oven do the rest while you focus on other parts of your meal.
What Kind of Potatoes Should I Use?
You’ve got a few good options when it comes to choosing potatoes for roasting. Yukon Gold potatoes are my go-to because they have a naturally buttery flavor and hold their shape well while getting crispy on the outside. Red potatoes are another solid choice – they’re a bit waxier and will give you a creamier interior with a nice golden crust. If you prefer a fluffier inside, russet potatoes will work too, though they tend to fall apart more easily. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly, and don’t be afraid to mix varieties if that’s what you have on hand.
Options for Substitutions
This simple recipe works with a few easy swaps if you need them:
- Potatoes: You can use any type of potato you have – russets, Yukon golds, red potatoes, or even fingerlings all roast up nicely. Just keep the pieces roughly the same size so they cook evenly.
- Olive oil: Vegetable oil, avocado oil, or melted coconut oil work just as well for roasting. You can also use all butter instead of oil if you prefer, though the potatoes may brown a bit faster.
- Butter: If you’re dairy-free, skip the butter and add an extra tablespoon of olive oil at the end, or use vegan butter for that same rich finish.
- Parsley: Fresh chives, rosemary, or thyme make great alternatives. Dried herbs work too – just use about 1 teaspoon instead of the 2 tablespoons fresh.
Watch Out for These Mistakes While Roasting
The biggest mistake people make with roasted potatoes is overcrowding the baking sheet, which causes them to steam instead of getting that crispy, golden exterior you’re after – make sure there’s space between each piece and use two sheets if needed.
Skipping the step of placing potatoes flat-side down means you’ll miss out on maximum crispiness, so take an extra minute to arrange them properly before they go in the oven.
Another common error is not preheating your oven fully to 425°F, as starting with a hot oven is what creates that initial sear and crunch.
Finally, resist the urge to flip the potatoes too early – let them develop a proper crust for the full 25-30 minutes before turning, otherwise they’ll stick to the pan and you’ll lose those crispy bits.
What to Serve With Buttery Roasted Potatoes?
These roasted potatoes are the perfect side dish for just about any protein you’re making for dinner. They pair really well with roasted chicken, grilled steak, or baked salmon since the buttery flavor complements meat and fish without overpowering them. I love serving them alongside a simple green vegetable like roasted broccoli or sautéed green beans to round out the plate. If you’re going for a full comfort food spread, add them next to meatloaf or pork chops with a side of applesauce.
Storage Instructions
Store: Keep your leftover roasted potatoes in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick breakfasts or side dishes throughout the week.
Freeze: You can freeze these potatoes for up to 2 months in a freezer-safe container. Just know that the texture might be a bit softer after thawing, but they still taste good.
Reheat: The best way to bring these back to life is in the oven at 400°F for about 10-15 minutes until they’re crispy again. You can also use an air fryer at 375°F for 5-7 minutes if you’re in a hurry. The microwave works too, but they won’t be as crispy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 14-18 g
- Fat: 55-65 g
- Carbohydrates: 175-195 g
Ingredients
- 2.5 lb potatoes (cut into 1-inch chunks)
- 4 tbsp olive oil (I use Pompeian Smooth Extra Virgin)
- 1.5 tsp salt
- 3/4 tsp pepper
- 1/2 tsp garlic powder
- 2 tbsp butter (I prefer Kerrygold salted for a richer crust)
- salt
- 2 tbsp parsley
Step 1: Prepare and Season the Potatoes
- 2.5 lb potatoes, cut into 1-inch chunks
- 4 tbsp olive oil
- 1.5 tsp salt
- 3/4 tsp pepper
- 1/2 tsp garlic powder
Cut potatoes into 1-inch chunks and place them in a large bowl.
Add the olive oil, salt, pepper, and garlic powder, then toss everything together until the potatoes are evenly coated.
Make sure each piece is well-oiled—this helps create that golden, crispy exterior.
While you’re coating the potatoes, preheat your oven to 425°F.
Step 2: Roast and Brown the Potatoes
- seasoned potatoes from Step 1
- 2 tbsp butter
Spread the coated potatoes on a baking sheet in a single layer with the flat sides down—this creates maximum contact with the hot pan for better browning.
Dot the potatoes with small pieces of butter distributed across the pan.
Roast at 425°F for 25-30 minutes until the bottoms are golden brown and crispy.
I find that using salted butter like Kerrygold adds a richer, more complex flavor than unsalted butter, which really elevates the final crust.
Step 3: Finish Roasting and Garnish
- partially roasted potatoes from Step 2
- salt
- 2 tbsp parsley
Flip the potatoes so the browned sides face up and the uncooked sides make contact with the hot pan.
Return to the oven for another 15-20 minutes until the second side is golden and the potatoes are tender when pierced with a fork.
Remove from the oven, taste for seasoning, and add a sprinkle of salt if needed.
Garnish with fresh parsley and serve immediately while still warm and crispy.
Easy Buttery Roasted Potatoes
Ingredients
- 2.5 lb potatoes (cut into 1-inch chunks)
- 4 tbsp olive oil (I use Pompeian Smooth Extra Virgin)
- 1.5 tsp salt
- 3/4 tsp pepper
- 1/2 tsp garlic powder
- 2 tbsp butter (I prefer Kerrygold salted for a richer crust)
- salt
- 2 tbsp parsley
Instructions
- Cut potatoes into 1-inch chunks and place them in a large bowl. Add the olive oil, salt, pepper, and garlic powder, then toss everything together until the potatoes are evenly coated. Make sure each piece is well-oiled—this helps create that golden, crispy exterior. While you're coating the potatoes, preheat your oven to 425°F.
- Spread the coated potatoes on a baking sheet in a single layer with the flat sides down—this creates maximum contact with the hot pan for better browning. Dot the potatoes with small pieces of butter distributed across the pan. Roast at 425°F for 25-30 minutes until the bottoms are golden brown and crispy. I find that using salted butter like Kerrygold adds a richer, more complex flavor than unsalted butter, which really elevates the final crust.
- Flip the potatoes so the browned sides face up and the uncooked sides make contact with the hot pan. Return to the oven for another 15-20 minutes until the second side is golden and the potatoes are tender when pierced with a fork. Remove from the oven, taste for seasoning, and add a sprinkle of salt if needed. Garnish with fresh parsley and serve immediately while still warm and crispy.
