Butter and Garlic Potatoes are a simple side dish with an extraordinary result. The distinctive feature of this preparation is the final creaming: adding cold butter at the end of cooking creates a delightful emulsion that envelops the potato pieces, leaving them glossy and flavorful. This recipe transforms a few basic ingredients into an elegant dish, perfumed with garlic and refreshed by chopped parsley.
The secret to success is the contrast between the gentle cooking under the lid and the final touch of butter, which must be very cold so it binds perfectly. Let’s see how you can prepare these creamy potatoes in just a few minutes.
If you love potatoes try sandy potatoes and pumpkin, the potato millefeuille, the stuffed potato roll or also the savory pie with potatoes and Asiago.
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FIRST COURSES WITH POTATOES
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing butter and garlic potatoes
- 1.8 lb yellow-fleshed potatoes
- 2 cloves garlic
- 3 1/2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1 bunch fresh parsley
- to taste salt and pepper
- as needed water
Steps to prepare butter and garlic potatoes
Start by peeling the potatoes and cutting them into even chunks. Immerse them in a bowl of cold water and let them rest for about 30 minutes. This step is essential to remove excess starch so your potatoes won’t become gummy but will stay firm and ready to absorb the seasoning.
Finely chop the garlic cloves. In a large pan, heat the olive oil with part of the butter (about 1 1/2 tbsp). Add the garlic and cook gently: it should scent the fat without ever darkening or becoming bitter.
Drain the potatoes (no need to dry them completely) and add them to the pan. Season with salt and pepper, add a splash of water and immediately cover with the lid. Let cook for about 30 minutes over medium heat. The steam will keep the potatoes tender and allow the garlic to infuse into the heart of the tubers.
Once cooked, turn off the heat. Add the chopped parsley and the remaining very cold butter straight from the fridge. Gently stir until the butter has not completely melted, creating a glossy creamy coating that envelops the potatoes. Serve immediately to enjoy their full softness.
Tips for a perfect result
Cold creaming: It’s the same principle as risotto. Cold butter, when it meets the residual heat of the potatoes, creates an emulsion instead of simply melting into oil. This makes the dish infinitely creamier.
Chopped garlic vs whole: If you prefer a milder flavor, you can leave the garlic whole and crushed to remove it later, but finely chopping it will make it almost melt into the butter cream.
Potatoes not overcooked: Turn off the heat a minute before they are completely falling apart. The creaming requires you to stir them, so they should be firm enough not to break apart.
Variations
Parmigiano touch: If you want to make the dish even richer, add a sprinkle of Parmigiano along with the cold butter during the creaming.
Different herbs: If you don’t like parsley, try chives or dill. A pinch of grated lemon zest at the end also gives an incredible freshness that balances the butter.
Chili: For those who love bold flavors, a pinch of chili together with the garlic turns these potatoes into a gourmet “garlic, oil and chili” version.
Storage
In the refrigerator: You can store butter and garlic potatoes in an airtight container for up to 2 days.
How to reheat: Butter tends to solidify in the fridge, making the potatoes dull. To restore their original creaminess, warm them in a pan with a tablespoon of water or milk over very low heat, gently moving the pan until they become glossy again.
Microwave not recommended: If possible, avoid the microwave as it tends to separate the fatty part of the butter from the cream, making the potatoes a bit greasy.
Now it’s your turn!
These Butter and Garlic Potatoes are the ideal solution when you want a side dish that makes a difference without too much fuss. Their creaminess wins you over at the first bite!
Do you like the intense flavor of chopped garlic or do you prefer a milder version? Write it in the comments and don’t forget to tag me on social media when you try them!
FAQ (Questions and Answers)
Can I use clarified butter?
Yes for the initial frying stage, but for the final creaming it’s better to use regular butter. The milk solids in traditional butter help create the creamy emulsion we’re aiming for.
What to do if the potatoes absorb all the seasoning?
If, when creaming, you see the pan is too dry, add a tablespoon of hot water along with the cold butter. This will help the fats bind without weighing down the dish.
Won’t chopped garlic burn?
Only if the heat is too high. Always keep the flame low and use butter and oil together: the butter protects the garlic and prevents it from burning too quickly.
Can I make them with sweet potatoes?
Yes, but keep in mind that sweet potatoes cook much faster and are more tender. Reduce the cooking time under the lid to about 12-15 minutes.
