Garlic salt potatoes are a simple, savory side dish where baby or new potatoes are boiled until tender, then tossed with butter, garlic salt, and fresh herbs. This recipe delivers crispy-edged, well-seasoned potatoes that pair with almost any main course. It’s a reliable, fuss-free method that works every time.
Ingredients
- 1.5 lb (680 g) baby potatoes or small new potatoes, halved if larger than 1.5 inches
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1.5 tsp (6 g) garlic salt (adjust to taste)
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped (optional)
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt (optional). Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, until a knife pierces the largest potato with little resistance. Do not overcook; they should hold their shape.
- Drain the potatoes in a colander. Let them sit for 2–3 minutes to steam off excess moisture—this helps them crisp later.
- While the potatoes drain, melt the butter with the olive oil in a large skillet over medium-high heat. Swirl to combine.
- Add the drained potatoes to the skillet in a single layer (work in batches if needed). Cook undisturbed for 3–4 minutes until the bottoms are golden and crisp. Flip and cook another 3–4 minutes, until browned on multiple sides.
- Turn off the heat. Sprinkle the garlic salt and black pepper over the potatoes, tossing to coat evenly. Taste and add more garlic salt if needed.
- Stir in the chopped parsley, if using, and serve hot.
Tips
- Substitutions: No baby potatoes? Use Yukon Gold or red potatoes cut into 1.5-inch chunks. If you only have garlic powder, use 1 tsp (3 g) garlic powder plus 1/2 tsp (3 g) fine salt. This changes the texture slightly—powder dissolves faster, so season in two additions.
- Don’t overcrowd the pan: If you add too many potatoes at once, they’ll steam instead of crisp. Use a large skillet or cook in two batches.
- Pat dry after boiling: Excess water on the potatoes prevents browning. Letting them steam in the colander is essential; you can also pat them gently with a clean kitchen towel.
- Adjust garlic salt to taste: Brands vary in saltiness. Start with 1 tsp (4 g), taste, and add more. You can always add, but you can’t remove.
Serving Suggestions
Serve these potatoes alongside roasted chicken, grilled steak, or pan-seared fish. They also work well as a hearty breakfast side with eggs and bacon. For a vegetarian main, pair with a crisp green salad and a dollop of sour cream or Greek yogurt.
Variations
- Herbed Garlic Salt Potatoes: Add 1 tsp (1 g) dried thyme or rosemary along with the garlic salt. Fresh herbs like dill or chives can be stirred in at the end.
- Spicy Version: Add 1/4 tsp (0.5 g) cayenne pepper or a pinch of red pepper flakes with the garlic salt.
- Cheesy Garlic Potatoes: After crisping, sprinkle with 1/2 cup (50 g) grated Parmesan or cheddar and cover the pan for 1 minute to melt.
- Lemon-Garlic: Add 1 tsp (5 ml) lemon zest and a squeeze of lemon juice just before serving for brightness.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, spread them on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes, or until hot and crisp. You can also microwave, but they will be softer. Reheat only the amount you plan to eat; potatoes do not freeze well after this preparation.
Frequently Asked Questions
Can I use regular-sized potatoes instead of baby potatoes? Yes. Cut larger potatoes into 1.5-inch chunks and adjust the boiling time to 15–20 minutes, checking with a fork. The rest of the recipe stays the same.
Why are my potatoes not crispy? The most common reason is excess moisture. Make sure the potatoes are well-drained and steamed before adding to the skillet. Also, avoid moving them too often while frying—let them sit to develop a crust.
Can I make this ahead of time? You can boil the potatoes up to a day ahead, store them in the fridge, and then crisp them in the skillet when ready to serve. Add 2–3 minutes to the frying time to warm them through.
Is garlic salt the same as garlic powder? No. Garlic salt is a blend of garlic powder and salt, so it’s saltier. If substituting, reduce the amount of additional salt in the recipe, or use a mix of garlic powder and salt as suggested in the Tips.
Can I use olive oil instead of butter? Yes, you can use all olive oil (about 2.5 tbsp / 37 ml). The flavor will be slightly less rich, but still delicious. Butter adds a nutty taste and helps browning.
How do I know when the potatoes are done boiling? Pierce the largest piece with a paring knife. It should slide in with little resistance, but the potato should not fall apart. Overcooked potatoes become mushy and won’t crisp well.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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