1-First: preheat the oven to 400°F/200°C (fan setting). Chop the potatoes into large chunks, place them in a pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then simmer for 8 minutes until the potatoes are tender but not falling apart, and drain them well.

2-Next: return the potatoes to the pot and shake them to fluff the edges for added crispiness. In a small pan, melt the 1/4 cup of unsalted butter over medium heat. Reduce the heat to low, add the 3 garlic cloves (finely chopped or minced), 1 tablespoon of fresh lemon juice, and 1/2 teaspoon of salt. Stir for 2 minutes until fragrant, then remove from heat and stir in the 1 tablespoon of chopped flat-leaf parsley leaves.

3-Now: spread the potatoes in a large oven-proof dish in a single layer. Pour the garlic butter sauce over the potatoes and toss to coat evenly. Roast in the oven for 30-40 minutes, stirring halfway through, until the potatoes are golden and slightly browned on the edges.

4-Finally: remove from the oven, sprinkle with the 2 teaspoons of flaky salt and the zest of 1 lemon. Toss gently and serve immediately. This method ensures your baked garlic butter potatoes recipe for crispy sides turns out perfect every time, with a nod to the best roasting potato according to chefs for expert tips.