Crispy Garlic Potatoes

I thought about calling this recipe "Crack Potatoes," because they're that addictive and there's no way to oversell this dish. They are everything you want in a potato dish — crispy, garlicky, buttery, creamy, and fast. When toasting the potatoes with the garlic, watch it carefully; it goes from perfectly browned to burnt in the blink of an eye. Yields 2 servings because you won't be able to stop eating it.


  • 1 pound fingerling or baby potatoes
  • 3 tablespoons butter
  • 4 cloves garlic
  • 2 tablespoons parsley
  • Flake sea salt
  • Ground black pepper


  1. Press the garlic cloves and set aside. Pick the parsley leaves from the stems and set aside.
  2. Bring a pot of salted water to the boil and boil the potatoes until tender but not mushy, about 10-15 minutes depending on the size of your potatoes. Test the largest ones for doneness by sliding a butter knife through them, it should meet no resistance. Or just slice one in half and taste.
  3. Reduce heat to medium-high and drain potatoes. Return the pot to the stove and add the butter — it should foam but not brown — and garlic. Add the potatoes and toss well to coat all of the potatoes with the garlic.
  4. Continue to toss until the garlic turns brown and fragrant, being careful not to burn it. Sprinkle over a big pinch flake sea salt and a big pinch of black pepper and toss well. Toss in the parsley. Serve hot.