Butter roast potatoes

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.

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.

Jump to:

• Why I love this recipe
• What you will need
• What to do
• Tips for perfect roast potatoes
• Storage
• FAQ
• Save for later
• Related
• Pairing
• 📋The recipe

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

Equipment

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.

Ingredients

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**

Optional extras

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

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.

Storage

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.

FAQ

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.

Related

Looking for other recipes like this? Try these:

You can find all these and other similar recipes on my vegetable recipes page.

Pairing

These are my favourite dishes to serve with butter roast potatoes:

📋The recipe

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