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Garlic Chive Butter Roasted Potatoes Recipe

Garlic Chive Butter Roasted Potatoes

Small red or Yukon Gold potatoes are roasted in garlic butter until golden and tender, then tossed with fresh chives for a fragrant, colorful finish. This easy dinner side serves 4–6.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb (900 g) Small red or Yukon Gold potatoes
  • 4 Tbsp (56 g) Unsalted butter, melted
  • 3-4 cloves Garlic cloves, finely minced
  • 2 Tbsp, plus more for garnish Fresh chives, finely chopped
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
Optional Ingredients
  • 1 Tbsp Olive oil
Optional Garnishes
  • As desired Grated Parmesan, lemon zest, or additional flaky salt

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or lightly grease it.
  2. Scrub the potatoes thoroughly and dry them very well. Leave very small potatoes whole, halve medium potatoes, and quarter larger ones so the pieces are roughly uniform.
  3. Toss the potatoes with the melted butter, minced garlic, kosher salt, and black pepper. Add the optional olive oil if the potatoes are especially lean or you want extra help with browning.
  4. Arrange the potatoes in a single layer on the prepared baking sheet, placing cut sides down where possible. Leave space between the pieces so hot air can circulate instead of allowing the potatoes to steam.
  5. Roast for 30–40 minutes, turning the potatoes once halfway through. They are ready when the outsides are browned and a knife slides easily into the centers.
  6. Toss the hot potatoes with the chopped chives immediately after roasting. Taste and adjust the salt, then add more chives or an optional garnish before serving.

Notes

Dry potatoes thoroughly for better browning. Chives are added after roasting to preserve their color and fresh flavor. For gentler garlic flavor, roast with the butter first and add some fresh minced garlic during the final 10–15 minutes. Refrigerate leftovers in an airtight container and reheat in a hot oven or skillet.