Here the potatoes are tossed with a super-simple sauce—basically garlic butter—which I also drizzle over oven-fries to make garlic fries. It’s important to cook them on two baking sheets—on one, they’d be too crowded to crisp.
Serves 4 to 6
1 1/2 pounds new (baby) red or white creamer potatoes, or a combination, halved (or quartered if large)
1/4 cup olive oil oil, divided
2 tablespoons unsalted butter
4 cloves garlic, minced
Kosher salt
1 teaspoon chopped fresh parsley (optional)
Preheat an oven to 450°F.
In a large bowl, combine the potatoes with 2 tablespoons of the oil, tossing to coat evenly. Arrange the potatoes on two large rimmed baking sheets in a single layer and bake for 20 minutes. One pan at a time, remove the potatoes from the oven and toss them with a spatula. Rearrange the potatoes in a single layer and return them to the oven for 20 to 30 minutes, until crisp outside and cooked through.
Meanwhile, in a small saucepan over low heat, combine the remaining 2 tablespoons of oil with the butter and garlic, swirling until the butter melts and the garlic is tender. Remove from the heat.
Transfer the potatoes to a large mixing bowl. Sprinkle them generously with salt. Toss in the parsley, if using, and the garlic butter. Serve immediately.