Crispy Black Garlic Butter Potatoes

Black Garlic Butter Potato

Prep Time: 10 minutes 

Cook Time: 45 minutes 


1.5 lbs potatoes 

¼ cup butter, melted

1 head of black garlic, with ¼ of the head removed 

2 tbsp rice wine vinegar 

Salt for seasoning and boiling water 

3 tbsp olive oil 

Parmesan cheese and parsley to garnish

Tools Needed 

Large pot

Sheet pan

Parchment paper


Fill a medium pot with 4 L of water. Add a generous amount of salt and the rice wine vinegar. Bring to a boil. 

Add the potatoes to the boiling water and boil for 25-30 minutes or until a fork can go through. 

While the potatoes are boiling, preheat the oven to 400 F. 

Line a baking tray with parchment paper. Place the boiled potatoes on the baking tray. Flatten each potato using a fork, flat surface such as a bowl or small plate or a potato masher. 

Drizzle the potatoes with the olive oil. Season with salt and pepper. Bake for 15-20 minutes or until crisp and golden brown. 

Melt the butter in a saucepan. In a separate bowl, squeeze the black garlic into the melted butter. Whisk until well combined. 


Black garlic is a garlic head that has been aged for at least 4 weeks. The origin is said to be from Japan, Korea or China. In 2004, South Korean entrepreneur Scott Kim invented an oven that was able to produce black garlic in large batches.