Garlic Butter Potatoes Recipe
There’s something absolutely irresistible about the combination of garlic and butter—add crispy, golden potatoes into the mix, and you’ve got a weeknight winner that’ll keep everyone coming back for seconds. This Garlic Butter Potatoes recipe is a perfect blend of rich, savory flavors with a hint of indulgence from the melted mozzarella and Parmesan cheeses. I’ve made it countless times, and it never fails to impress, whether I’m cooking for my family or hosting friends. If you love a side dish that’s easy to prepare but feels a bit fancy, this one’s for you.
I remember the first time I made these Garlic Butter Potatoes—it was for a last-minute dinner party with a couple of friends. I didn’t want to fuss over a complicated dish, but I also didn’t want to serve something plain. These potatoes were an instant hit. The buttery garlic flavor seeped into every slice, and the melted cheese added a gooey, delicious layer that made the potatoes feel like more than just a side dish. Plus, the crispy edges from the oven? Let’s just say we didn’t have any leftovers!
🍳 Why these garlic butter potatoes are a game-changer
First of all, who doesn’t love potatoes? They’re comforting, versatile, and can be dressed up or down depending on the occasion. These garlic butter potatoes stand out because they’re baked Hasselback-style, meaning you make small slits in the potatoes so that the buttery garlic mixture seeps into every crevice. As they bake, they turn golden and crispy on the outside while remaining tender and fluffy inside. The addition of mozzarella and Parmesan is what takes them over the top. When baked, the cheese melts into the nooks of the potatoes, creating a crispy-cheesy crust that’s irresistible. It’s like a baked potato and garlic bread had the most delicious baby.
A little story behind the recipe
Growing up, my family didn’t always serve potatoes in the traditional mashed form that many people might be familiar with. Instead, we often opted for oven-baked varieties—my mom loved how easy they were to make and how they filled the kitchen with an inviting, comforting aroma. Garlic was also a staple ingredient in our household, so this recipe brings back memories of helping my mom mince garlic cloves while the potatoes roasted in the oven. I distinctly remember the moment she taught me the trick of slicing potatoes just enough to create that accordion effect without cutting all the way through. It seemed like magic watching the potatoes fan out perfectly in the oven! Now, every time I make this dish, I’m reminded of those cozy evenings at home, and it’s become one of my favorite comfort foods to make for my own family.
The origin story (or, how garlic butter potatoes became a classic)
The technique of slicing potatoes this way—commonly known as “Hasselback”—originated in Sweden in the 1950s. Named after the restaurant that popularized the method, Hasselback potatoes were traditionally served with just butter and breadcrumbs. Over time, people began adding their own twists with herbs, garlic, cheese, and more, which brings us to this scrumptious garlic butter version. While the original Swedish recipe was simple, this version gives it an extra punch of flavor with garlic and cheese, making it a more indulgent and irresistible option. Hasselback-style cooking ensures that the potatoes cook evenly while getting that delightful combination of crisp edges and soft, fluffy centers.
Let’s talk ingredients: the good, the better, and the “oops I’m out of that”
- New or small potatoes: These are the stars of the dish. New potatoes have a delicate, thin skin that crisps up beautifully, and their tender flesh cooks evenly. If you can’t find new potatoes, fingerling or Yukon golds work just as well. I’ve even tried it with baby red potatoes, and they were just as delicious.
- Butter: Melted butter is key for flavor, adding richness and helping the potatoes achieve that golden, crispy texture. You can swap it with ghee for a nutty depth or use a vegan butter substitute if needed.
- Extra-virgin olive oil: This keeps the potatoes from drying out and balances the richness of the butter. If you’re out of olive oil, you could use avocado oil or even a neutral oil like canola, but olive oil adds that extra layer of flavor.
- Garlic: Freshly minced garlic brings a punch of aromatic flavor. You can use garlic powder in a pinch, but fresh is always best for that robust taste. If you love garlic like I do, feel free to add an extra clove!
- Mozzarella & Parmesan: These cheeses create that irresistible melted topping. Mozzarella brings the gooey factor, while Parmesan gives a nutty, salty contrast. You can also experiment with Gruyère or cheddar for a different flavor profile.
- Parsley: This herb adds a fresh, bright finish that cuts through the richness of the dish. If parsley isn’t your thing, try using chives or even a sprinkle of rosemary for a more earthy flavor.

Kitchen gear: what you need (and what you can totally skip)
You don’t need anything fancy for this recipe, which makes it even better! Here’s what I recommend:
- Sharp knife: You’ll need a sharp knife to create those delicate slits in the potatoes. If you’re worried about cutting all the way through, place a wooden spoon or chopstick on either side of the potato to prevent slicing through.
- Pastry brush: This is helpful for brushing the garlic butter mixture into every nook and cranny of the potatoes. Don’t have one? A spoon works too, but you’ll just need to be a little more careful.
- Baking sheet: A simple baking sheet lined with parchment paper is all you need to get that crispy texture. If you’re in a pinch, foil will work as well, but parchment makes for easier clean-up.
Step-by-step: my foolproof method (and a few hard-learned lessons)
- Preheat and prep: Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This prevents the potatoes from sticking and makes clean-up a breeze.
- Slice the potatoes: Here’s the tricky part—you’ll want to make small slits in each potato, like an accordion, being careful not to cut all the way through. A tip I’ve picked up is to use two wooden spoons as a guide, placing them on either side of the potato as you slice. This way, you avoid cutting too deep.
- Whisk up the garlic butter: In a small bowl, mix your melted butter, olive oil, and minced garlic. Whisk it together and get ready to infuse those potatoes with some serious flavor.
- Brush and bake: Lay your sliced potatoes on the baking sheet and generously brush them with the garlic butter mixture. Be sure to get the butter into every slit so each slice gets crispy. Season with salt and pepper, and pop them in the oven for about 20 minutes. This is where the magic starts—the potatoes will begin to fan out slightly as they roast.
- Add the cheese: After the first bake, pull the potatoes out and brush them with a bit more of the garlic butter. Now, it’s time for the cheese! Sprinkle the mozzarella and Parmesan over the top, then pop them back in the oven for another 23 to 25 minutes. The cheese will melt into the potatoes, and the edges will crisp up beautifully.
- Finishing touch: Once your potatoes are golden and crispy, take them out of the oven and sprinkle with finely chopped parsley for a fresh pop of color and flavor.

Variations I’ve tried (and loved!)
- Vegan adaptation: I’ve made this dish vegan by swapping out the butter for a plant-based alternative like Earth Balance and using dairy-free cheese. It turns out just as crispy and flavorful.
- Spicy twist: If you’re like me and love a bit of heat, try adding a pinch of red pepper flakes to the garlic butter mixture for a spicy kick. It’s subtle but makes a big difference.
- Herbed-up version: Sometimes I like to add fresh herbs like thyme or rosemary into the garlic butter mixture before baking for a more earthy, fragrant flavor. It’s especially great during the fall.
- Cheese swap: Cheddar and Gruyère work beautifully in place of mozzarella and Parmesan for a sharper, more robust flavor. It’s a great option if you’re craving something a little more indulgent.
Serving ideas: how to make these the star of the table
I love serving these Garlic Butter Potatoes as a side dish with a simple roasted chicken or steak. They also pair wonderfully with a crisp green salad if you want to keep things light. For a dinner party, you can get fancy by plating the potatoes on a wooden board, sprinkled with extra parsley for that “wow” factor. Want to go all out? Serve them with a dollop of sour cream or a drizzle of balsamic glaze for a gourmet touch.
Drink pairings
Since these potatoes are rich and savory, they pair beautifully with a crisp white wine like a Sauvignon Blanc or a light red like Pinot Noir. If you prefer beer, go for something light and refreshing, like a Pilsner, which won’t overpower the dish. And for non-alcoholic options, sparkling water with a twist of lemon or lime will complement the flavors without being too heavy.
Storage and reheating tips
These potatoes are best enjoyed fresh, but if you do have leftovers (unlikely!), they’ll keep in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven at 350°F for about 10 minutes, or until they’re warmed through and crispy again. Microwaving works in a pinch, but you might lose some of that crispy texture.
Scaling the recipe for a crowd
If you’re making these for a bigger group, you can easily double or triple the recipe. Just make sure not to overcrowd the baking sheet—you want the potatoes to have space to crisp up properly. If you’re making a huge batch, use two baking sheets and rotate them halfway through cooking.
Common issues (and how to avoid them!)
- Slicing too deep: If you cut all the way through the potatoes, don’t worry! Just place the pieces back together on the baking sheet, and they’ll still cook beautifully.
- Undercooked potatoes: If your potatoes are still a bit firm after the full cooking time, just leave them in for an extra 5-10 minutes. Some ovens run cooler, and thicker potatoes can take a bit longer.
Time to dig in!
If you’re looking for a side dish that’s both easy and impressive, these Garlic Butter Potatoes are a must-try. They’re a perfect balance of crispy, cheesy, and garlicky goodness that’s sure to become a favorite in your house, just like it has in mine. The best part? You can customize them to suit your taste, and they’re versatile enough to go with almost any meal. Give them a try, and don’t be surprised if they steal the spotlight from the main course!

Frequently Asked Questions
1. Can I make these potatoes ahead of time?
Yes! You can slice and brush the potatoes with the garlic butter mixture up to a day in advance, then bake them fresh when you’re ready to serve.
2. What if I don’t have mozzarella or Parmesan?
Feel free to substitute with cheddar, Gruyère, or any other melty cheese you love. The potatoes will still turn out delicious!
3. How do I get the potatoes crispy?
Make sure the oven is fully preheated and don’t overcrowd the baking sheet. Also, using parchment paper helps the potatoes crisp up evenly.
4. Can I use large potatoes instead of small ones?
Yes, but you may need to increase the cooking time. Just be sure to test for doneness by piercing with a fork.
5. Are these potatoes gluten-free?
Absolutely! This recipe is naturally gluten-free as long as the ingredients you use (like the cheese) are certified gluten-free.

Garlic Butter Potatoes Recipe
Crispy garlic butter potatoes with melted mozzarella and Parmesan. A perfect side dish for any occasion! Ready in under an hour.
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
- 1 1/2 lb.new or small potatoes
- 1/4 c.butter, melted
- 1/4 c.extra-virgin olive oil
- 3cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 1 c.shredded mozzarella
- 1/2 c.freshly grated Parmesan
- 1/4 c.finely chopped parsley
Instructions
- Preheat and prep: Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. This prevents the potatoes from sticking and makes clean-up a breeze.
- Slice the potatoes: Here’s the tricky part—you’ll want to make small slits in each potato, like an accordion, being careful not to cut all the way through. A tip I’ve picked up is to use two wooden spoons as a guide, placing them on either side of the potato as you slice. This way, you avoid cutting too deep.
- Whisk up the garlic butter: In a small bowl, mix your melted butter, olive oil, and minced garlic. Whisk it together and get ready to infuse those potatoes with some serious flavor.
- Brush and bake: Lay your sliced potatoes on the baking sheet and generously brush them with the garlic butter mixture. Be sure to get the butter into every slit so each slice gets crispy. Season with salt and pepper, and pop them in the oven for about 20 minutes. This is where the magic starts—the potatoes will begin to fan out slightly as they roast.
- Add the cheese: After the first bake, pull the potatoes out and brush them with a bit more of the garlic butter. Now, it’s time for the cheese! Sprinkle the mozzarella and Parmesan over the top, then pop them back in the oven for another 23 to 25 minutes. The cheese will melt into the potatoes, and the edges will crisp up beautifully.
- Finishing touch: Once your potatoes are golden and crispy, take them out of the oven and sprinkle with finely chopped parsley for a fresh pop of color and flavor.
Notes
Serving ideas: how to make these the star of the table
I love serving these Garlic Butter Potatoes as a side dish with a simple roasted chicken or steak. They also pair wonderfully with a crisp green salad if you want to keep things light. For a dinner party, you can get fancy by plating the potatoes on a wooden board, sprinkled with extra parsley for that “wow” factor. Want to go all out? Serve them with a dollop of sour cream or a drizzle of balsamic glaze for a gourmet touch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner