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?
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.
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.
Oh, and don't forget to drizzle over any excess melted butter... wouldn't want it to go to waste.
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.
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!
📖 Printable Recipe
Buttery chateau potatoes
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Print Pin CommentIngredients
- 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
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
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!
Laura A. Salmon says
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!
Becca @ Easy Cheesy Vegetarian says
Hope you enjoy them :)
Destinie says
Best potato recipe ever and so simple! I’ve saved this to my list of staple recipes. Thank you for sharing!
Becca @ Easy Cheesy Vegetarian says
Thanks Destinie! Can't beat buttery potatoes :D
Ella Arnot says
I love your rrecipes
Phil tetley says
Why discard the garlic? Surely they would add to the dish?
Becca @ Amuse Your Bouche says
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! :)
pavitra says
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!
Sheila says
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.
Becca @ Amuse Your Bouche says
Enjoy! It's nice to try something new every now and then :)
Naomi says
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!
Becca @ Amuse Your Bouche says
Thanks so much Naomi, glad you've found some inspiration here :)
Annabel says
Yummy! (I do wish 1958 was before I was born, instead of the year in which I met my most long-standing friend!).
Richard says
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!
Becca @ Amuse Your Bouche says
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!!