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    Home » Recipes » Vegetarian Side Dishes

    Jul 11, 2017 · Modified: Jun 24, 2021 by Becca Heyes · This post may contain affiliate links · 15 Comments

    Buttery Chateau Potatoes

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    Total time: 55 minutes
    Servings: 3 people
    5 from 6 votes
    Jump to Recipe Rate this Recipe
    Buttery chateau potatoes - cooked in garlicky butter, then roasted until they're nice and crispy. SO GOOD! The perfect potato side dish.

    I've got a bit of a retro recipe for you today - buttery chateau potatoes! Chateau potatoes are a pretty old recipe from the 20th century, so not something you see too often these days, but I thought they deserved a resurgence! Garlicky melted butter, crispy potatoes, and fresh herbs: What's not to love?

    Buttery chateau potatoes - cooked in garlicky butter, then roasted until they're nice and crispy. SO GOOD! The perfect potato side dish.

    What are chateau potatoes?

    Chateau potatoes are a simple buttery potato dish, and they were popular back in the 1900s.

    The recipe is actually really simple to make, but they were always thought of as a bit fancy. They were served in First Class on the Titanic, apparently, as well as other posh cruise ships - the sort of trip where you'd get your glad rags on for dinner each night!

    I can just imagine someone taking a long boat journey across the Atlantic, wearing a beautiful dress, and sitting down to a special meal including these chateau potatoes. They're easy and cheap to make, but they still feel a bit special.

    And even though chateau potatoes are a pretty retro dish these days, they're just as tasty as ever.

    Buttery chateau potatoes - cooked in garlicky butter, then roasted until they're nice and crispy. SO GOOD! The perfect potato side dish.

    How to make chateau potatoes

    Chateau potatoes are very straightforward - it doesn't take much to make a potato worth eating.

    First, little new potatoes are braised in oodles of melted garlic butter, until they're just starting to crisp up.

    Then, they're popped in the oven to roast. The golden brown crust that forms is unbelievable, infused with that garlic butter flavour. The middles are soft and fluffy.

    All you need is a sprinkling of fresh herbs on top to finish it off beautifully.

    Buttery chateau potatoes - cooked in garlicky butter, then roasted until they're nice and crispy. SO GOOD! The perfect potato side dish.

    Oh, and don't forget to drizzle over any excess melted butter... wouldn't want it to go to waste.

    Buttery chateau potatoes - cooked in garlicky butter, then roasted until they're nice and crispy. SO GOOD! The perfect potato side dish.

    How to serve chateau potatoes

    I don't often share side dish recipes on this blog (mostly because I tend to stick to the same few side dishes over and over again at home), but these buttery chateau potatoes have reminded me that there's so much more you can do with simple veggie sides!

    These chateau potatoes would be a perfect slightly-posh-and-fancy alternative to roast potatoes to liven up your Sunday lunch (or even your Christmas dinner!).

    Or, if you'd prefer a lower effort dinner, just serve them with a slice of quiche and a handful of salad. It's one of my favourite kinds of dinner.

    Buttery chateau potatoes - cooked in garlicky butter, then roasted until they're nice and crispy. SO GOOD! The perfect potato side dish.

    Leftover potatoes don't exist in my house, and this day was no exception - it's hard to resist potatoes that are soft and fluffy in the middle, with a crispy, buttery crust.

    From now on I'll definitely be channelling my inner cruise-goer and trying to be a bit more inventive with my side dishes!

    Buttery chateau potatoes

    These buttery chateau potatoes are an incredible alternative to roast potatoes, drenched in a garlic butter sauce.

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 6 votes
    Print Pin Comment
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 3 people
    Calories: 273kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 700 g new potatoes
    • 2 cloves garlic, peeled but left whole
    • 2 tablespoon butter
    • 1 tablespoon olive oil
    • Salt
    • Black pepper
    • Fresh parsley, chopped, to serve

    Instructions

    • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
    • Peel the new potatoes, and pat them dry on kitchen paper.
    • Add them to an oven-proof frying pan, along with the whole garlic cloves, butter and olive oil (if you don’t have an oven-proof frying pan, just transfer them to a baking dish before placing in the oven). Allow the butter to melt over a medium heat, and toss regularly to coat the potatoes in the buttery mixture. Season generously with salt and pepper, and continue to cook until the potatoes are just starting to turn golden. As the butter cooks, you may see dark flecks appearing - this only adds to the flavour.
    • When the potatoes are starting to turn golden, place the pan in the oven, and roast for around 30-35 minutes, until the potatoes are soft in the middle, with crispy brown exteriors. Discard the roasted garlic, and serve the chateau potatoes drizzled with any excess garlic butter, scattered with fresh parsley.

    Nutrition

    Serving: 1 portion - Calories: 273 kcal - Carbohydrates: 37.6 g - Protein: 4.2 g - Fat: 12.6 g - Saturated Fat: 5.6 g - Cholesterol: 20 mg - Sodium: 121 mg - Potassium: 981 mg - Fiber: 5.8 g - Sugar: 2.7 g

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for ⅓ of the recipe.

    Got any new potatoes left over? Try my mint and pistachio pesto potato salad - perfect for summer picnics!

    Mint and pistachio pesto potato salad

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    Comments

    1. Laura A. Salmon says

      January 29, 2021 at 1:16 am

      I was looking these up because my little grandson loves the Titanic. And these were on the menu.. they sound very good. I can't wait to make them!

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 29, 2021 at 3:27 pm

        Hope you enjoy them :)

        Reply
    2. Destinie says

      August 18, 2019 at 2:47 pm

      Best potato recipe ever and so simple! I’ve saved this to my list of staple recipes. Thank you for sharing! 5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        September 30, 2019 at 2:55 pm

        Thanks Destinie! Can't beat buttery potatoes :D

        Reply
    3. Ella Arnot says

      August 01, 2019 at 3:10 am

      I love your rrecipes

      Reply
    4. Phil tetley says

      November 29, 2018 at 4:44 pm

      Why discard the garlic? Surely they would add to the dish?

      Reply
      • Becca @ Amuse Your Bouche says

        November 30, 2018 at 4:33 pm

        It's mostly just there to flavour the lovely buttery sauce, but if you want to save the roasted garlic or smush it over the top of the potatoes then go ahead! :)

        Reply
    5. pavitra says

      September 05, 2017 at 9:59 am

      Your dish look so delicious! I’ve never tried making buttery chateau potatoes before, but after reading your recipe I feel like I have to. Thank you for sharing!5 stars

      Reply
    6. Sheila says

      July 28, 2017 at 4:18 pm

      I have also been sticking to the same side dish for some time and this is certainly an excellent addition to our choices. It looks really good. Can't wait to try it.

      Reply
      • Becca @ Amuse Your Bouche says

        July 28, 2017 at 4:40 pm

        Enjoy! It's nice to try something new every now and then :)

        Reply
    7. Naomi says

      July 14, 2017 at 12:15 pm

      These look so good! I've been looking through a lot of your recipes to get inspiration for some meat free days - everything looks so delicious!

      Thank you!5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        July 27, 2017 at 4:46 pm

        Thanks so much Naomi, glad you've found some inspiration here :)

        Reply
    8. Annabel says

      July 12, 2017 at 4:52 pm

      Yummy! (I do wish 1958 was before I was born, instead of the year in which I met my most long-standing friend!).

      Reply
    9. Richard says

      July 12, 2017 at 1:26 am

      All I had at my local shop were fingerling potatoes. Peeling them was awful so I didn’t. Everything still worked out fine. Made a great accompaniment to a sweet corn soufflé along with some skillet carrots. THANKS!5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        July 27, 2017 at 4:46 pm

        Haha I don't blame you for not peeling them, it's a bit of a faff! Glad you enjoyed them anyway - your meal sounds lovely!!

        Reply

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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