Garlic butter potatoes are one of those sides that just go with anything. Who doesn’t love to bite into a crispy potato wedge that crunches on the outside, but remains fluffy on the inside? This recipe is quick and easy, not to mention super flavorful. The secret lies in the garlic butter sauce. It’s quick to whip up, and the flavors absorb into the hot fried wedges. You don’t even need any fancy ingredients. Potatoes, garlic, parsley, butter, and oil for frying are all you need. These Garlic Butter Potatoes will be so good, you’ll not only want to have them as a side, but will also make them for a quick snack too!
Slice the potatoes in wedges. Cover with cold water and allow to soak for about half an hour. Boil the potatoes in fresh water for about 7 minutes. Drain and set aside. Now make the flower mixture. Whisk together the flour, salt, oregano, chili powder, and black pepper. Add the water and whisk thoroughly to form a thin batter. Make sure that there are no lumps. Add the cooled potato wedges to the flour batter, and make sure that every wedge is coated with the batter. Heat the oil in a large frying pan and add the wedges (don’t overcrowd the pan). Fry until golden, and leave to drain on paper towels. In a separate bowl, mix the melted butter with chopped parsley and garlic. Pour over the fried potato wedges and mix through.
– For the crispiest potatoes, use Yukon Gold, Russets, or red potatoes.
– To get the crispiest potato wedges, leave the parboiled potatoes to rest for a while. This will cool them down, and they will stop steaming. If they don’t cool down properly, the steam will prevent crispiness.
These potatoes are best served straight from the fryer as they will lose crispiness if stored. If you want to make them ahead of time, you can parboil the potatoes and store them in the fridge for up to 3 days. The batter can also be stored in an airtight container in the fridge. Dredge and fry when you’re ready to serve them.
Cover sliced potatoes with cold water and set aside for 30 minutes to soak.
Boil potatoes in freshwater for 7 minutes, drain and set aside.
Whisk flour with salt, oregano, chili and black pepper. Pour the water in, whisk until no lumps remain.
Add potatoes into a batter and stir to coat each slice.
Heat vegetable oil and add the potatoes in. Cook for 7 minutes, set aside onto paper towels.
Mix, melted butter with parsley and garlic.
Pour it over the potatoes. Stir to coat.
You can skip the frying step and also make these potatoes in the oven. Simply spray the dredged potatoes with cooking oil and bake at 400°F for about 30 minutes until crispy.