Side Dishes
Recreating Applebee's red potatoes at home delivers that signature crispy, caramelized exterior with tender, buttery centers—just like the restaurant. The secret lies in a precise blend of garlic powder, parsley, and seasoned butter that transforms simple red potatoes into a crowd-pleasing side.
I’ve perfected this method over years of testing, ensuring every bite has that perfect balance of savory and crispy texture.
This recipe requires just five simple ingredients and 45 minutes in the oven, making it ideal for weeknight dinners or holiday meals. The key technique involves parboiling the potatoes first to jumpstart cooking, then roasting them at a high temperature for golden, caramelized edges.
No fancy equipment is needed—just a baking sheet and a little patience for the best results.
What you’ll end up with is a dish that’s restaurant-quality yet easy to make at home: crispy on the outside, fluffy inside, and infused with rich garlic-butter flavor.
The aroma alone will have everyone at the table asking for seconds. Garnish with fresh parsley or green onions for a touch of color and freshness.
Perfect as a side for steak, chicken, or even as a standalone appetizer. Once you try this version, you’ll never buy store-bought potatoes again. Let’s get started!
Ingredients for applebee's red potatoes
Five ingredients, restaurant-quality results—just like Applebee's crispy, buttery red potatoes.
| Ingredient | Amount | Notes |
|---|---|---|
| Red Potatoes 🥔 | 2 lb | New potatoes preferred, cut into 2-inch chunks |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even coating |
| Garlic Powder 🧄 | 2 tsp | Freshly ground preferred for depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even seasoning |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish and flavor |
The potatoes are everything here. New red potatoes (like Yukon Golds) hold their shape better than russets and give that signature fluffy interior. Grab them from the produce section—look for ones that feel firm but yield slightly when squeezed. If you're using russets, cut them into slightly smaller chunks (1.5-inch) since they're starchier. The butter? Use unsalted—we're controlling the salt with Diamond Crystal kosher, and it makes a world of difference in the final flavor. Fresh parsley from the grocery store's refrigerated section (not dried) adds that bright, fresh note that cuts through the richness.
No garlic powder? Fresh garlic minced at half the amount works beautifully—just toast it lightly in the butter first for extra depth. Short on butter? Olive oil plus a splash of milk keeps things moist, though the texture won't be quite as tender. The kosher salt is non-negotiable here—it dissolves completely and enhances flavor without graininess. If you've got lemon zest lying around, toss it in with the parsley for a bright twist. And pro tip: Pat the potatoes completely dry before seasoning—they'll crisp up way better.
These reheat like a dream—just pop them in a 375°F oven for 10-15 minutes until crispy again. Store leftovers in an airtight container for 4-5 days, though honestly, they disappear faster than that. For meal prep, I double the batch and freeze half—thaw overnight in the fridge before reheating. The best part? They taste even better the next day as the flavors meld. Garnish with extra parsley right before serving—it adds that restaurant-quality presentation.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to wash dishes. Toss the whole potatoes, butter, and seasonings into one skillet—no peeling, no chopping, no stress. The butter pools into little golden lakes as they roast, and honestly? That’s half the fun.
- Buttery Garlic Crunch: That crispy edge on the outside with a tender, buttery center? It’s the little things—like the way the garlic powder and kosher salt caramelize into the butter—that make this taste like a restaurant dish. I’ll be real: my kids fight over the last bite.
- Weeknight Workhorse: This is my go-to when I need something quick but impressive. Serve it alongside grilled chicken for a Tuesday dinner, or pile it on a sandwich for a lazy weekend lunch. The parsley adds that fresh pop, so it feels fancy without the effort.
- Budget-Friendly Leftovers: Red potatoes are cheap, and this recipe stretches easily. I make a big batch, reheat them in the oven with a splash of water, and they taste just as good the next day. Between us, this is how I feed my family without breaking the bank.
Step-by-step instructions for Applebee's red potatoes recipe
Here's how to recreate that iconic buttery, crispy, garlic-kissed potato dish at home—every bite as perfect as the restaurant version.
Prep the Potatoes for Maximum Crispiness
Start by cutting the 2 lb red potatoes into even 2-inch chunks—this ensures they cook uniformly. I like to use new potatoes for this recipe because their thin skins crisp up beautifully. Place them in a large bowl and immediately rinse under cold water to remove any surface starch that could make them gummy.
Drain well and pat completely dry with paper towels—moisture is the enemy of crispy edges. While the potatoes are still in the bowl, add the 1.5 tsp diamond crystal kosher salt and the 2 tsp garlic powder. Toss vigorously with your hands until every potato is evenly coated. This dry rub will penetrate slightly during roasting, infusing flavor deep into each piece.
Toss with Cold Butter for Unmatched Flavor
In a separate bowl, melt the 0.5 cup unsalted butter in 10-second bursts in the microwave (or melt it gently in a saucepan over low heat). Let it cool for 2 minutes—you want it warm but not hot, so it coats the potatoes without steaming them.
Pour the warm butter over the seasoned potatoes and toss immediately with your hands or a sturdy wooden spoon. You'll see the potatoes immediately begin to absorb the butter—this is when the magic happens. The cold butter creates steam that helps develop those coveted caramelized edges while keeping the interiors tender. Spread the potatoes out on a baking sheet so they're not touching; this maximizes surface area for crisping.
Roast Until Golden and Crispy
Preheat your oven to 425°F—this high temperature is crucial for achieving that perfect balance of crispy exterior and fluffy interior. Arrange the buttered potatoes in a single layer on a rimmed baking sheet, leaving about ½ inch between each piece. The extra space prevents steaming, which would make them soft instead of crisp.
Roast for 40-45 minutes, stirring the potatoes once halfway through the cooking time. You'll know they're done when they're deep golden brown with crisp edges that give way slightly when pressed. The internal temperature should reach 205°F—this ensures they're fully tender while maintaining that perfect texture contrast. If they brown too quickly, tent with foil for the last 10 minutes to prevent over-browning.
Finish with Fresh Parsley and Serve Immediately
Remove the potatoes from the oven and immediately sprinkle with the 0.25 cup chopped fresh parsley. The bright, fresh flavor cuts through the richness of the butter and garlic, adding a pop of color and a subtle herbal note that elevates the dish. Toss gently to distribute the parsley evenly—this is the moment that transforms good potatoes into restaurant-quality perfection.
Serve while still piping hot—these potatoes are at their absolute best when the edges are crisp and the centers are fluffy. The buttery garlic flavor will be most pronounced right out of the oven. For an extra touch, you can drizzle with additional melted butter if you're feeling indulgent, but the original recipe's balance is already spot-on. Pair with grilled meats or a fresh salad for a complete meal that rivals any restaurant version.
Pro Tips For Making Applebee'S Red Potatoes
- HALVE THE POTATOES: I learned this the hard way—whole red potatoes take forever to cook through and end up dry. Cut them into 1-inch chunks (peel or leave skin, your call) so they finish in 15-20 minutes instead of 30. Smaller pieces also crisp better when you add the butter later.
- SALT THE WATER HARD: Diamond Crystal kosher salt is lighter than table salt, so don’t eyeball it. Use 1½ tablespoons per quart of water—more than you’d think, especially if you’re using unsalted butter afterward. Under-salting here means your potatoes taste bland no matter how much you season at the end.
- CRANK THE HEAT FIRST: Start the potatoes in boiling water, then immediately reduce to a simmer. I used to let them sit at a low boil, and they’d turn out gummy. High heat initially breaks down the starches faster, and the simmer keeps them tender without falling apart when you add butter.
- BUTTER IN BATCHES: Dumping all the butter at once makes the pan greasy and dilutes the garlic flavor. Instead, add half the butter while the potatoes are still hot, toss well, then add the rest after they’ve rested 2 minutes. This guarantees every bite gets that creamy, garlicky coating without a soggy mess.
Health benefits of this recipe
Complex Carbs Boost
Red potatoes are packed with complex carbohydrates, providing steady energy that keeps you full for hours. A 1-cup serving delivers about 37 grams of carbs, with 4 grams of fiber to support digestion.
These slow-digesting carbs help stabilize blood sugar levels better than refined grains, making them ideal for balanced meals. 💪
Rich in Potassium
With 926mg of potassium per cup, these potatoes help regulate fluid balance and muscle contractions. This mineral is especially important for heart health and can help counteract the effects of sodium in your diet.
I notice my energy levels stay steadier when I include potassium-rich foods like these in my meals.
Vitamin C Powerhouse
One serving contains 17% of your daily vitamin C needs, a key antioxidant that supports immune function and skin health. Vitamin C also aids in iron absorption, making these potatoes a great pairing with iron-rich main dishes like steak or chicken.
The bright flavor from fresh parsley garnish adds even more vitamin C to your plate.
Low-Calorie Comfort
At just 130 calories per cup, these buttery potatoes deliver satisfying flavor without excessive calories. The combination of healthy fats from butter (in moderation) and complex carbs creates a satisfying, filling side that won't derail your nutrition goals.
It's one of my go-to sides when I want comfort without guilt.
Antioxidant Benefits
The deep red color comes from anthocyanins, powerful antioxidants that fight inflammation and may reduce the risk of chronic diseases. These compounds also give the potatoes their unique flavor profile.
I always choose red potatoes for this recipe because they offer both visual appeal and nutritional benefits beyond standard white potatoes. 🌟
Versatile Nutrition
These potatoes adapt well to various diets. The basic recipe is naturally gluten-free and can be made lower in fat by using olive oil instead of butter. For a lighter version, I sometimes add 1 tsp lemon zest which adds vitamin C while keeping calories in check.
The dish remains satisfying while offering nutritional flexibility for different dietary needs.
Nutrition facts
Frequently asked questions
Why do Applebee's red potatoes turn out crispy instead of soft?
The secret lies in the high oven temperature (425°F) and proper spacing between potatoes. Roasting at this heat creates steam inside while the exterior caramelizes. Never overcrowd the pan—leave ½ inch between each piece. Also, patting them completely dry before seasoning prevents moisture from steaming instead of crisping.
Can I use russet potatoes instead of red potatoes?
Yes, but you'll need to adjust the cut size. Russets are starchier, so slice them into 1.5-inch chunks instead of 2-inch pieces. They'll still crisp up nicely, though red potatoes have a naturally thinner skin that crisps better. For extra insurance, parboil russets for 5 minutes first to jumpstart tenderness.
How do I fix potatoes that came out undercooked?
Return them to the oven at 400°F for 10-15 minutes until tender when pierced with a fork. For extra crispiness, broil for the last 2 minutes while watching closely. If they're still doughy inside, they likely need more time—potatoes should reach 205°F internally for perfect doneness.
What's the best way to store leftovers?
Let them cool completely, then store in an airtight container for up to 5 days in the fridge. For reheating, spread them on a baking sheet and bake at 375°F for 10-15 minutes until crispy again. Microwaving makes them soggy—always reheat in the oven for that restaurant-quality crunch.
Can I make this recipe in an air fryer?
Toss the seasoned potatoes with butter and air fry at 400°F for 18-22 minutes, shaking the basket every 5 minutes. The air fryer delivers crispy edges faster than an oven, but watch closely—they can burn quickly. For best results, reduce the temperature to 375°F if your air fryer runs hot.