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Garlic Chive and Butter Potatoes
Garlic chive and butter potatoes are the new favorite way to roast potatoes in my household! Red potatoes roasted in the oven, with garlic, butter, chives, and parmesan cheese make for the perfect savory and delicious combination to accompany any meal. You can’t go wrong with this side dish!
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Have you tried these garlic chive and butter potatoes? Come on in and let me tell you about it! You’ll be amazed at how easy and delicious they are to make.
Garlic Chive and Butter Potatoes Ingredients
Butter, 4 tablespoons
Garlic, 4 cloves, minced
Chives, 3 tablespoons, chopped
Salt and Pepper, to taste
Parmesan cheese, 2 tablespoons, grated
2-4 small to medium size red potatoes, diced into cubes
Garlic Chive and Butter Potatoes Directions
Preheat the oven to 400 degrees.
In a pan, melt the butter and add in the chives, garlic, salt, and pepper.
Melt on a low heat, and let the chives and garlic infuse into the butter. Give this a few minutes, because this is where the flavor will really come out and be amazing. Keep the heat low, because the goal is to melt the butter, not to cook it.
Once the garlic and chives have infused the butter, it is time to dice up the potatoes. Leave the skin on because that is where the majority of the nutrients are.
Dice the potatoes into cubes, keeping the size consistent. The size will be what determines the cooking time for the potatoes. The bigger they are, the longer they’ll need in the oven.
Toss the potatoes in the butter mix and stir until the potatoes are completely combined. Then sprinkle with the parmesan cheese.
Bake for 30-45 minutes in the oven, depending on the size of the potatoes until they are fork-tender.Fork tender means the potato can be pierced by a fork with no resistance, but will not fall apart. Resistance means it needs to continue cooking a bit longer, and falling apart means that they are overdone.
The most important part of this recipe is making sure the potatoes are all diced to be the same size. You can dice them to be any size that you want them to be, you’ll just need to adjust the cooking time to fit the size you choose for the potatoes.
If you don’t have fresh chives, don’t worry. You can easily use dried chives and it will still be delicious. I’ve done it with both fresh and dried chives. If using dried chives, give them a little extra time in the butter to rehydrate and let the flavor come out. Any kind of dried spice simply needs a little extra love and time to really bring out the flavor in them.
I always tell people to use what you have, and if dried chives are it, then go for it. Don’t make a special trip to the store just for something like that. I linked to dried chives above because that is what I generally keep in my pantry.
If you’re looking for an extra added depth of flavor in this recipe, you can cook and crumble some bacon to add in at the end. To cook bacon, start with a cold oven, and spread the bacon onto a cookie sheet, then turn the oven on to 400 degrees and let the bacon warm up along with the oven. That will produce a more evenly cooked bacon without overcooking in places.
Why I Love This Recipe
This recipe is simple to make, and I love that part. The savory combination of butter, chives, and garlic are complimented so well by the salty aspect of the parmesan cheese.
This recipe can easily be made to feed a group if needed, and is sure to be a crowd-pleaser. When I made it, my husband, Nathan, said it was his favorite version of potatoes that I had made in a very long time.
The prepper in me also loves this recipe because all of the ingredients are pantry staples that I always have on hand, and that makes it really easy to create this dish whenever I can’t decide on anything else, or if I’m running low on other grocery items. I find it a huge confidence booster when I can make anything with minimal ingredients. Do you ever feel that way too?
Have you tried making these garlic chive and butter potatoes yourself? Are you a fan? Would you add anything like bacon to the dish? Let me know your thoughts in the comments!
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