Get ready to transform ordinary baby potatoes into a mind-blowing culinary experience that will have everyone at your table begging for seconds! These Chili Garlic Butter Glazed Baby Potatoes are not just a side dish – they're a flavor revolution that combines crispy, golden exteriors with a spicy-buttery kick that will elevate your meal from ordinary to extraordinary. Whether you're a home cook looking to impress or a food lover seeking the perfect blend of simplicity and gourmet taste, this recipe is your ultimate game-changer.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound baby potatoes
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon chili flakes
- Salt to taste
- Fresh parsley for garnish
Instructions
- Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris. Pat them completely dry using a clean kitchen towel or paper towels.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the pot to a boil over high heat and cook for 10-12 minutes until the potatoes are fork-tender but not falling apart.
- While the potatoes are boiling, prepare the chili garlic butter. In a small saucepan, melt the butter over medium-low heat. Add minced garlic and chili flakes, stirring constantly to prevent burning. Cook for 1-2 minutes until the garlic becomes fragrant.
- Drain the boiled potatoes in a colander and let them steam dry for 2-3 minutes. This helps the potatoes develop a crispy exterior when roasted.
- Preheat the oven to 425°F (220°C). Transfer the potatoes to a baking sheet lined with parchment paper. Gently crush each potato using the bottom of a glass or potato masher, creating a slightly flattened surface.
- Drizzle the chili garlic butter evenly over the crushed potatoes. Sprinkle additional salt to taste. Ensure each potato is well-coated with the butter mixture.
- Roast in the preheated oven for 20-25 minutes, or until the edges are golden brown and crispy. Rotate the baking sheet halfway through cooking to ensure even browning.
- Remove from the oven and let the potatoes rest for 2-3 minutes. Garnish with freshly chopped parsley before serving hot.
Tips
- Potato Selection Matters: Choose small, uniform-sized baby potatoes for consistent cooking and the best crispy texture.
- Drying is Key: Always thoroughly pat your potatoes dry before roasting. Excess moisture prevents that coveted crispy exterior.
- Don't Skip the Crushing: Gently crushing the potatoes creates more surface area for the chili garlic butter to caramelize, resulting in maximum flavor and crunch.
- Watch Your Butter: When making the chili garlic butter, keep the heat low and stir constantly to prevent burning the garlic.
- Oven Positioning: Rotate your baking sheet halfway through cooking to ensure even browning and prevent any potatoes from burning.
- Fresh is Best: Use fresh garlic and chili flakes for the most vibrant flavor. If possible, crush the chili flakes just before cooking.
- Serving Tip: Serve immediately while hot and crispy for the best texture and flavor experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
