These tasty butter roast potatoes take roast potatoes to a whole new level. The potatoes are roasted in butter which gives a crispy outside with a soft buttery centre. I've chosen to make them plain, but you can oomph them up by adding chopped thyme, rosemary or even garlic into the pan.
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I've got to admit it. We eat a lot of potatoes in our house. Up until I made these buttery roast potatoes my favourite way of serving potatoes with a roast was to make crispy smashed potatoes with rosemary. But these easy roast potatoes with butter have just taken the top spot.
Why I love this recipe
There are so many reasons why I love this recipe:
- Easy to make - you simply coat the potatoes with oil, butter and seasoning, layer them on a baking tray and pop them in the oven. Give them a quick turn halfway through the cooking time and then it's hand-off until they are done.
- Versatile - you can add extras like chopped fresh rosemary or thyme, crushed garlic, chilli flakes or even parmesan cheese to change the flavour profile to match whatever dish you intend to serve alongside the potatoes.
- No need to peel - there's no need to peel the potatoes before baking them (unless they have a very thick skin). Simply scrub the potatoes with a brush to remove any bits of dirt, cut them into pieces and bake.
Let me show you how to make them.
What you will need
You will need a mixing bowl to hold the potatoes while you coat them in butter and a baking tray for when the potatoes go into the oven. I like to line my baking tray with baking parchment for easier washing up.
Tip: Don't use tinfoil to line your baking tray - it might tear when you use a spatula to turn the potatoes.
In its most basic form, this recipe only calls for 4 ingredients.
- Potatoes - for best results choose a waxy potato rather than a floury variety. Maris Pipers work well, as do any of the red-skinned variety. You could also use the smaller baby potatoes such as Charlottes or Jersey Royals.
- Butter - this should be melted so that you can pour it over the potatoes. If you prefer, you can use ghee - see my post on how to make ghee - in this case, you won't need to add the oil.
- Sunflower oil - not too much, a tablespoon will be sufficient. The oil is used to prevent the butter from burning in the oven.
- Salt - for seasoning.
- Parsley (optional) to garnish.
**See the printable recipe card at the end of this post for exact quantities**
In addition to the basic ingredients, you might like to add some of these ingredients for extra flavour.
- chopped rosemary
- chopped thyme
- chilli flakes
- crushed garlic
- grated parmesan cheese
- dried Italian herbs
What to do
Wash the potatoes and cut them into bite-sized pieces. Place them in a bowl and pour over the oil and melted butter (or ghee). Add salt and any of the optional extras that you might be using. Mix well to combine.
Tip the potatoes onto a baking tray lined with parchment paper and spread them out in a single layer. Make sure to pour all the oil/butter mixture over the potatoes.
Bake in a preheated oven (200C / 400F) for twenty minutes then use a spatula to turn the potatoes over.
Replace the potatoes in the oven and continue to bake for another 10 to 15 minutes until the potatoes are cooked and golden.
Test for doneness. If you feel the potatoes are not quite cooked, simply return the tray to the oven for another minute or two. The actual cooking time will depend on the variety of potato you selected. Some varieties cook faster than others.
Serve hot as a side dish. Optionally, sprinkle with chopped parsley.
Tips for perfect roast potatoes
- Scrub the potatoes in water with a brush, to remove any bits of dirt. If you prefer you can peel the potatoes first.
- Cut the potatoes into evenly-sized pieces so that they all cook at the same time.
- Rinse the cut potatoes in cold water to remove excess starch and then drain them.
- Pat the drained potatoes with a paper towel to remove any surface moisture. This will ensure crispier potatoes as there will be less steam in the oven.
- Don't overcrowd the baking sheet. If the potatoes are too close together they will steam and become soft rather than crispy. If you are making a large batch it would be best to use two trays.
- Make sure that the oven has come up to temperature before adding the potatoes.
If you would like to freeze the cooked potatoes I would advise you to allow them to cool then open-freeze them on a tray until solid. Once frozen, tip the potatoes into a large freezer bag.
To use tip the frozen potatoes onto a baking tray and bake in a hot oven for 7 to 10 minutes until well heated through.
You can also store leftover potatoes in the refrigerator in a covered container for 3 to 4 days. Reheat them either in a frying pan or in the microwave. If you choose to reheat them in the microwave be aware that they will not be as crispy as when freshly cooked.
No, these butter roast potatoes are cut into small pieces which cook quite quickly. There is no need to parboil them.
If your potatoes are ready before the main meal you can keep them warm in a moderate oven (100C / 212F). Do not cover the dish or the steam will cause the potatoes to to soft.
There can be several reasons why your potatoes did not turn out crispy:
- They were not rinsed before being coated with the butter.
- They were not properly dried before being coated with the butter.
- The temperature of the oven wasn't hot enough.
- There were too many potatoes on the tray.
- The variety of potato may have been too floury.
Save for later
If you would like to make these butter roast potatoes why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Looking for other recipes like this? Try these:
These are my favourite dishes to serve with butter roast potatoes:
Butter roast potatoes
(Click the stars to rate this recipe)
- 1 pound / 450 grams potatoes
- 1 ounce / 30 grams unsalted butter or ghee OR
- 2 ounces / 60 grams ghee
- 2 tablespoons sunflower or other neutral-flavoured oil do not use if using ghee
- ½ teaspoon salt or to taste
- 1 tablespoon chopped parsley optional
Optional extras (just for ideas on adding extra flavour)
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh thyme leaves
- ½ teaspoon chilli flakes or to taste
- 1 - 2 cloves crushed garlic
- 1 tablespoon grated parmesan cheese
- 1 teaspoon dried Italian herbs
- Preheat the oven to 200°C / 400°F.
- Scrub the potatoes to remove any surface dirt and cut them into evenly-sized pieces. If you prefer you can peel the potatoes.1 pound / 450 grams potatoes
- Rinse the cut potatoes in cold water then drain them and pat with paper towel to remove surface moisture.
- Place the potatoes in a bowl and pour over the oil and melted butter (or ghee). Add salt and any of the optional extras that you might be using. Mix well to combine.1 ounce / 30 grams unsalted butter or ghee, 2 tablespoons sunflower or other neutral-flavoured oil, ½ teaspoon salt
- Tip the potatoes onto a baking tray lined with parchment paper and spread them out in a single layer. Make sure to pour all the oil/butter mixture over the potatoes.
- Bake in a preheated oven (200C / 400F) for twenty minutes then use a spatula to turn the potatoes over.
- Replace the potatoes in the oven and continue to bake for another 10 to 15 minutes until the potatoes are cooked and golden.
- Test for doneness. If you feel the potatoes are not quite cooked, simply return the tray to the oven for another minute or two. The actual cooking time will depend on the variety of potato you selected. Some varieties cook faster than others.
- Serve hot as a side dish. Optionally, sprinkle with chopped parsley.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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