This post may contain affiliate links. Please read our disclosure policy.

Here is a simple side dish that everyone loves — Oven-Roasted Kiki Potatoes

Oven-Roasted Kiki Potatoes

Why the name, “Kiki”? Well, that’s what we call my mom and she made these dang potatoes all the dang time growing up. They really aren’t anything fancy, but they are potatoes. Which means, they are a total crowd-pleaser. 

I made these last week on my Instagram stories and many of you asked me for the recipe, so here it is! Simple as ever and tried and true! The beauty of these potatoes — you can really dress them up and make them whatever you want: add fresh thyme, cajun seasoning, or even adobo seasoning to change things up. Here is the classic, I hope you enjoy! 

If you love these Oven-Roasted Kiki Potatoes, be sure to try these Herbed Hasselback Potatoes or these Whole30 Scalloped Potatoes.

5 from 1 vote

Kiki Potatoes

Servings: 4 people


  • 1.5 pounds large yukon gold potatoes
  • 3 tbsp butter sub 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


  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Slice each potato about 1/4 inch thick lengthwise. Spread the sliced potatoes in an even, single layer across the prepared baking sheet. Using a paring knife, make 3-4 slits across the potato, without slicing all the way through.
  • Melt the butter in the microwave until just melted, about 20 seconds. Add the garlic to the melted butter. Brush the butter and garlic mixture evenly on top of the sliced potatoes so that they are evenly coated on the top. Sprinkle evenly with the salt and pepper.
  • Transfer to the oven and roast, without flipping or touching, until golden browned and slightly crisp on the bottom, 30-40 minutes depending on how large your potatoes are.
  • Remove from the oven when they are ready and sprinkle with parsley, if desired. Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I have a kiddo with severe allergies, and she can’t even do vegan butter. Is there an alternative (like just using garlic and olive oil) that would work? These look delicious!

  2. Can you confirm the potato measurement – 1.5 potatoes or pounds? If that is just the number of potatoes, can you suggest what that would be in weight? I’m not finding what I consider to be “large” potatoes.

    1. it is 1.5 pounds. And you’ll want just larger sized yukon gold potatoes if you can find them. if you can only find medium sized that is okay– just take them out a little earlier for cook time.

  3. Made these and are a great side dish option for just about anything! It is so quick and easy and have amazing flavor!