Baking baby potatoes roasted garlic buttery easy side dish

Buttery Garlic Roasted Baby Potatoes with Kinder's Organic Buttery Garlic Salt

Name: Buttery Garlic Roasted Baby Potatoes with Kinder's Organic Buttery Garlic Salt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb baby potatoes (about 1–1¼ inch); 2 tbsp extra-virgin olive oil; 2 tsp Kinder's Organic Buttery Garlic Salt; 2 tbsp unsalted butter, melted; 1 tbsp fresh thyme leaves, chopped; 0.5 tsp freshly ground black pepper; 2 tbsp fresh parsley, chopped (for garnish)

Crisp-edged, tender baby potatoes roasted with rich butter and bright herbs, finished with the savory crunch of Kinder's Organic Buttery Garlic Salt. An easy, make-ahead side that elevates weeknight dinners and holiday spreads alike.

0.0(0 reviews)

Prep: 15m · Cook: 35m · Total50 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Kinder's Organic Buttery Garlic Salt

A branded seasoned salt from Kinder’s (an American condiment company) that combines salt with garlic and buttery flavoring to create a ready-made savory seasoning. It isn’t tied to a specific ethnic cuisine—think of it as a convenience, pantry-style flavor booster with pronounced garlicky and buttery notes rather than the aroma of fresh butter. You can find it in grocery stores (especially natural/organic sections), specialty food shops, or online retailers. Substitute by mixing kosher salt or garlic salt with garlic powder and a pinch of onion powder, and add a little melted butter when cooking (or use a butter-flavored granulated seasoning) to mimic the buttery-garlic profile.

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Jake's note

"This recipe highlights Kinder's Organic Buttery Garlic Salt for instant, savory richness with minimal effort. It’s a great go-to side for weeknights and shows well alongside roasted meats for holiday meals."

Buttery Garlic Roasted Baby Potatoes with Kinder's Organic Buttery Garlic Salt

This version of roasted baby potatoes leans hard on the things that make simple potatoes sing: contrast of texture, concentrated butter-and-garlic flavor, and a bright herb lift. Cutting larger babies in half and roasting cut-side down encourages those deep golden crusts while a midway drizzle of melted butter helps the surfaces brown without burning — olive oil gets the pieces moving in the pan and butter finishes them with that round, savory richness. Kinder's Organic Buttery Garlic Salt brings a double duty here: it seasons like a finishing salt but also gives an immediate hit of garlic-butter flavor so every bite tastes indulgent without needing a last-minute butter bath.

These potatoes are equally suited to weeknight dinners and holiday spreads because they scale well and travel easily from oven to table. Make them ahead and re-crisp in a hot oven, or roast straight from the pan for a showy side to roast chicken, salmon, or a bold braise. The recipe is forgiving — the keys are uniform sizing, a single layer for even browning, and a brief high-heat finish for deeply crisp edges — all small choices that add up to reliably excellent roasted potatoes everyone will keep reaching for.

Plan your timing

Enter your target meal time:

6:05 pm–6:15 pm→Prep potatoes and oven

6:15 pm–6:25 pm→Season and toss

6:25 pm–6:35 pm→Roast and baste with butter

6:35 pm–6:45 pm→Crisp the edges

6:45 pm–6:55 pm→Finish and serve

Ingredients

Yield

Instructions

Prep potatoes and oven

Position a rack in the center of the oven and preheat to 400°F (200°C). Rinse the baby potatoes, dry them well, and cut larger potatoes in half (leave very small ones whole) so all pieces are roughly the same size for even roasting.

For this step

1.5 lbbaby potatoes (about 1–1¼ inch)

Season and toss

In a large bowl, combine the potatoes with the olive oil, Kinder's Organic Buttery Garlic Salt, chopped thyme, and freshly ground pepper. Toss until every piece is evenly coated, then spread the potatoes cut-side down in a single layer on a rimmed baking sheet—use parchment or a lightly oiled pan.

For this step

2 tbspextra-virgin olive oil
2 tspKinder's Organic Buttery Garlic Salt
1 tbspfresh thyme leaves, chopped
0.5 tspfreshly ground black pepper

Roast and baste with butter

Roast at 400°F (200°C) for 20–25 minutes, until potatoes are beginning to soften. About halfway through cooking (after roughly 10–12 minutes), flip the potatoes, drizzle the melted butter evenly over them, and return to the oven to finish roasting until tender.

For this step

2 tbspunsalted butter, melted

Crisp the edges

For deeply crisp edges, increase oven temperature to 450°F (230°C) for the last 8–10 minutes, or broil 2–3 minutes while watching closely to avoid burning. Remove when exterior is golden-brown and interior is tender when pierced with a fork.

Finish and serve

Transfer the potatoes to a serving bowl and toss gently with the chopped parsley. Taste and adjust seasoning (add a light sprinkle of Kinder's if desired), then serve warm as a flavorful, buttery side.

For this step

2 tbspfresh parsley, chopped (for garnish)

Tips from the kitchen

Uniform piece sizes

Cut larger baby potatoes to roughly the same size so they finish at the same time; inconsistent pieces lead to burned edges and raw centers.

Cut-side down

Place the potatoes cut-side down on the pan to maximize surface contact for golden crusts; resist moving them in the oven until the first flip.

Add butter halfway

Drizzling melted butter midway prevents the milk solids from darkening too early while still imparting that rich buttery flavor and promoting browning.

Use a hot rimmed sheet

A rimmed baking sheet keeps the potatoes from steaming and makes it easy to toss once they begin to soften; a very hot oven is key for crisp edges.

Watch broiler closely

If finishing under the broiler, stay within arm's reach and check every 30 seconds — the difference between perfect crisp and burnt is very small.

Variations & substitutions

Herby Lemon Twist

Toss the finished potatoes with lemon zest and a tablespoon of lemon juice and swap thyme for chopped rosemary and oregano for a brighter, Mediterranean profile.

Smoky Paprika Version

Add 1 teaspoon smoked paprika and 1/2 teaspoon ground cumin to the oil mix before roasting for a warm, smoky edge that pairs well with grilled meats.

Dairy-free Swap

Omit the butter and increase olive oil to 3 tablespoons; finish with a sprinkle of extra Kinder's Organic Buttery Garlic Salt for that buttery-garlic note without dairy.

Crispy Smashed Potatoes

Boil baby potatoes until just tender, gently flatten them on the sheet, then roast at 450°F until crisp for an ultra-crispy, rustic variation.

Storage & make-ahead

Store cooled potatoes in an airtight container in the refrigerator for up to 3–4 days. Reheat on a rimmed baking sheet at 425°F (220°C) for 8–10 minutes or in a hot skillet with a drizzle of oil to restore crispness; avoid the microwave which makes them soggy. You can prepare through the first roast, cool, and refrigerate; finish with the high-heat crisping step just before serving.

What to serve with it

Serve warm in a shallow bowl garnished with extra parsley and a light grind of black pepper alongside roast chicken, pan-seared salmon, or herb-crusted pork. For a casual meal, pair with a simple green salad and a chilled Sauvignon Blanc or a crisp lager to cut the richness; for holiday plating, tuck the potatoes around a centered roast and drizzle any pan juices sparingly.

Frequently asked questions

Can I use larger potatoes instead of baby potatoes?

You can, but cut them into 1–1½-inch pieces so they match the cook time of the recipe; larger chunks may need 10–15 extra minutes and occasional turning to brown evenly.

Is Kinder's Organic Buttery Garlic Salt necessary?

It isn't essential, but it layers in concentrated buttery-garlic flavor and a finishing crunch; if you don't have it, combine 1 teaspoon garlic powder with 1 teaspoon coarse salt and a pinch of butter powder or replace with regular salt to taste.

Why do you add the butter halfway through?

Adding butter midway prevents the milk solids from burning at the higher starting oven temperature while still allowing the butter's flavor to brown the potatoes toward the end.

How do I get the potatoes extra crispy?

Make sure they’re in a single layer with cut-side down, increase oven heat to 450°F for the last 8–10 minutes or broil briefly, and consider a light dusting of cornstarch on the surface before roasting to enhance crisping.

Can these be frozen?

Cooked roasted potatoes don't freeze well—the texture becomes mealy; if you must, flash-freeze on a sheet then transfer to a bag and use within a month, reheating in a hot oven to try to recover some crispness.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prep potatoes and oven

baby potatoes (about 1–1¼ inch)1.5 lb

Step 2: Season and toss

extra-virgin olive oil2 tbsp
🛒 BuyKinder's Organic Buttery Garlic Salt2 tsp
fresh thyme leaves, chopped1 tbsp
freshly ground black pepper0.5 tsp

Step 3: Roast and baste with butter

unsalted butter, melted2 tbsp

Step 5: Finish and serve

fresh parsley, chopped (for garnish)2 tbsp

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Nutrition Facts

Per serving: about 1 cup (190g)

Calories712

Total Fat8.2g

Saturated Fat14.1g

Trans Fat0g

Polyunsaturated Fat3.8g

Monounsaturated Fat2.6g

Total Carbohydrates94.6g

Dietary Fiber0.3g

Total Sugars70.1g

Protein4.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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