Here’s a simple, irresistible side dish everyone seems to love — Oven-Roasted Kiki Potatoes. These are crisp on the outside, tender on the inside, and flavored simply with butter and garlic so they pair well with any weeknight meal or special occasion.
The name “Kiki” comes from my mom—Kiki made this version of roasted potatoes all the time, and it’s a family favorite for good reason. The recipe is straightforward and forgiving, so it’s perfect if you’re short on time or cooking for a crowd. Yukon Gold potatoes are recommended for their creamy texture and golden color, but you can use other waxy potatoes if needed.
These potatoes are a great base for variations: add fresh thyme or rosemary for an herb-forward side, toss with a pinch of smoked paprika or Cajun seasoning for heat and depth, or use ghee instead of butter to make the recipe Whole30/Paleo friendly. Below is the classic version with garlic and butter.
Kiki Potatoes
Servings: 4 people
Ingredients
- 1.5 pounds large Yukon Gold potatoes
- 3 tbsp butter (substitute ghee for Whole30/Paleo)
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- Freshly chopped parsley, optional for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Slice each potato lengthwise into 1/4-inch-thick slices. Arrange the sliced potatoes in a single, even layer on the prepared baking sheet. Using a paring knife, make 3–4 shallow slits across the top of each potato—don’t slice all the way through.
- Melt the butter in the microwave or on the stove until just melted (about 20 seconds in the microwave). Stir in the minced garlic. Brush the butter-garlic mixture evenly over the tops of the sliced potatoes so they are well coated. Season with the kosher salt and cracked black pepper.
- Roast in the preheated oven without flipping or disturbing the potatoes until they are golden brown on top and slightly crisp on the bottom, about 30–40 minutes depending on the size of the potatoes. Larger potatoes may need the full 40 minutes.
- Remove from the oven and sprinkle with freshly chopped parsley if desired. Serve warm and enjoy.
Nutrition information: Nutrition estimates are automatically calculated and should be used as an approximation.
Notes & Tips
Technique: For even cooking, choose potatoes that are similar in size and slice them consistently. Leaving the skins on adds texture and nutrients; if you prefer peeled potatoes, peel before slicing.
Flavor variations: Add a teaspoon of fresh thyme leaves or chopped rosemary to the butter-garlic mixture before brushing. For a smoky twist, sprinkle a little smoked paprika or chipotle powder. To make them spicy, toss with a pinch of cayenne or your favorite Cajun seasoning.
Dietary swaps: Replace butter with ghee or a neutral oil for dairy-free or Whole30/Paleo-friendly options. Use garlic powder if fresh garlic isn’t available, but fresh garlic gives better aroma and flavor.
Make-ahead and storage: You can prepare the potatoes up to the point of brushing with butter, cover tightly, and refrigerate for a few hours before roasting. Leftovers keep well in an airtight container in the refrigerator for up to 3–4 days.
Reheating: To restore crispness, reheat in a 375°F (190°C) oven for 8–12 minutes or until heated through. A hot skillet over medium heat also crisps up the edges quickly.
Serving suggestions: These roasted potatoes pair well with roasted or grilled meats, baked fish, roasted vegetables, or a fresh green salad. They also make a comforting addition to holiday plates or casual dinners.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
If you enjoy this simple oven-roasted potato recipe, try experimenting with herbs and spices to make it your own. Leave a comment below to share your favorite variation!
