Begin by washing and halving the baby potatoes. If you’re using larger potatoes, feel free to chop them into smaller, even-sized pieces to ensure they cook uniformly.

In a large pot, fill it with water and a pinch of salt. Bring it to a boil, then add the potatoes. Cook them for about 10 minutes until they’re fork-tender.

Once the potatoes are cooked to perfection, drain them in a colander. Allow them to dry for a few minutes as excess moisture will prevent them from getting crispy.

In a large skillet over medium heat, melt your butter. Add the minced garlic, sautéing for about 1 minute until fragrant—be careful not to burn the garlic!

Add the dried potatoes into the skillet. Season with salt and pepper. Gently toss the potatoes in the garlic butter mixture for about 5-7 minutes, allowing them to brown and crisp up on the outside.

Once they’re golden brown and delicious, remove them from heat. Sprinkle with fresh parsley before serving.