Roasted Garlic Butter Parmesan Potatoes Recipe

Who can resist the crispy, golden perfection of roasted potatoes? Especially when they’re drizzled in garlic butter and sprinkled with fresh Parmesan. This roasted garlic butter Parmesan potatoes recipe is one of those dishes that just makes you feel good. Whether you’re hosting a dinner party, cooking for your family, or just craving something comforting, these potatoes are guaranteed to be a hit. With a crispy exterior, tender interior, and loads of garlicky, cheesy flavor, this dish feels like a warm hug on a plate.

I remember the first time I made these – I had a fridge full of random ingredients and a strong craving for something comforting. I threw together some potatoes, garlic, butter, and Parmesan, and hoped for the best. As they roasted, the smell that filled my kitchen was absolutely intoxicating. When I finally tasted them, I knew I had stumbled upon something truly special. Now, I make these potatoes all the time, whether as a side dish for a big family dinner or just to snack on when I need a little pick-me-up.

Roasted Garlic Butter Parmesan Potatoes Recipe

The origin story (or, how I stumbled upon perfection)

Roasted potatoes have been around forever – they’re a simple, classic side dish that spans across different cuisines. From British roasted “tatties” to the French love of garlic and herb roasted potatoes, it’s safe to say that variations of this recipe are found all over the world. But adding a buttery, garlicky twist with Parmesan cheese? Now that’s something that elevates this humble dish to new heights. The trick to achieving the perfect balance of crispy on the outside, soft and fluffy on the inside, is roasting them at a high temperature and parboiling them first – a little trick I learned through trial and error!

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Each ingredient in this dish plays a special role in building layers of flavor. Let’s break it down:

  • Baby red potatoes: Their natural sweetness and thin skins make them perfect for roasting. If you can’t find baby red potatoes, fingerling potatoes or Yukon Golds will work beautifully. Just make sure to cut them into similar-sized pieces so they cook evenly.
  • Garlic: Fresh garlic is non-negotiable here. That rich, aromatic flavor really makes these potatoes sing. If you’re out of fresh garlic, you can sub in garlic powder, but trust me – the real thing is always better!
  • Olive oil: This helps the potatoes get crispy in the oven. Make sure to use a good quality extra virgin olive oil for the best flavor.
  • Parmesan cheese: Freshly grated Parmesan is best here, as it melts into the potatoes perfectly. Pre-grated Parmesan can work in a pinch, but it won’t give you that same melt-in-your-mouth texture.
  • Unsalted butter: The finishing touch! Butter adds richness and makes these potatoes extra indulgent. You can use salted butter if that’s what you have, but be careful not to overdo the salt elsewhere in the recipe.
  • Italian seasoning: This blend of dried herbs like basil, oregano, and thyme gives the potatoes a subtle herbaceous kick. If you don’t have Italian seasoning, feel free to use a mix of whatever dried herbs you have on hand.
  • Parsley: Fresh parsley adds a pop of color and a touch of freshness to balance out the richness of the dish.
  • Crispy bacon bits (optional): While totally optional, adding bacon bits takes this dish to a whole new level. Salty, crispy, and oh-so-delicious.
Roasted Garlic Butter Parmesan Potatoes Recipe

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment to make these roasted garlic butter Parmesan potatoes, but a few key tools will make the process easier:

  • A large baking sheet: You want to make sure the potatoes are spread out in a single layer to get that perfect crispy edge. Crowding the pan will steam the potatoes instead of roasting them.
  • A large mixing bowl: This is where all the magic happens – you’ll toss the parboiled potatoes in the garlic Parmesan mixture here.
  • Tongs or a spatula: Flipping the potatoes halfway through cooking helps them brown evenly. You could use a fork, but tongs or a spatula make the job a lot easier.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get cooking! Here’s how to make these roasted garlic butter Parmesan potatoes:

  1. Preheat your oven to 400ºF (200°C). Trust me, you want that high temperature to achieve a crispy exterior. Make sure your oven rack is positioned at the bottom for the best results.
  2. Wash and quarter the potatoes. No need to peel them – the skins add texture and flavor. Cutting them into similar-sized pieces ensures they cook evenly.
  3. Parboil the potatoes. This step is a game-changer! Boil them for 5-8 minutes until they’re just starting to soften. This helps them become tender on the inside without drying out when they roast. Just be careful not to overcook them – they’ll continue cooking in the oven.
  4. Mix the olive oil, garlic, Italian seasoning, salt, pepper, and Parmesan in a large bowl. If the Parmesan absorbs all the oil, add a bit more olive oil to help coat the potatoes evenly.
  5. Toss the parboiled potatoes in the garlic Parmesan mixture. Make sure every little piece is well coated – this is where all the flavor comes from!
  6. Arrange the potatoes cut side down on a greased baking sheet. Laying them cut side down helps them get super crispy on the bottom. Roast for 25 minutes, flipping them halfway through so they brown evenly.
  7. Melt the butter and stir in the fresh parsley. When the potatoes come out of the oven, drizzle this buttery goodness all over them. Add the bacon bits now if you’re using them.
  8. Serve immediately! These potatoes are best enjoyed hot, straight from the oven.
Roasted Garlic Butter Parmesan Potatoes Recipe

How to make this recipe your own: variations and adaptations

There are so many ways to switch up this recipe depending on what you have on hand or what you’re craving:

  • Vegan: Swap the butter for a plant-based alternative, like vegan butter or even olive oil, and skip the Parmesan or use a dairy-free cheese alternative.
  • Gluten-free: This recipe is naturally gluten-free, so you’re good to go as is!
  • Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic Parmesan mixture for a spicy kick.
  • Herb lover’s twist: If you’re a big fan of herbs, try adding fresh rosemary or thyme to the butter mixture for an extra punch of flavor.
  • Cheesy overload: For the cheese lovers out there, try adding a sprinkle of mozzarella or cheddar in the last 5 minutes of roasting. Just enough time for it to melt into gooey goodness.

Serving ideas: let’s make it fancy

When it comes to presentation, these potatoes can hold their own as a stand-alone snack or serve as the perfect side to just about any meal. For a casual gathering, serve them straight from the baking sheet (rustic, right?). If you’re aiming to impress, pile them high on a serving platter and garnish with extra fresh parsley and a sprinkle of Parmesan.

For sides, these potatoes pair beautifully with a juicy roast chicken, grilled steak, or a simple salad. I’ve even served them alongside scrambled eggs and bacon for a hearty brunch – talk about versatile!

Drink pairings: what to sip while you snack

For a cozy night in, these roasted potatoes are perfect with a glass of chilled white wine, like a crisp Sauvignon Blanc or a buttery Chardonnay. If you’re more of a beer person, an ice-cold lager or pale ale would complement the richness of the garlic butter. And hey, if you’re in the mood for something non-alcoholic, a fizzy lemon seltzer or iced tea would be just as refreshing!

Storage and reheating tips

These roasted potatoes are best eaten fresh, but if you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 3 days. To reheat, spread them out on a baking sheet and pop them back into a 400ºF oven for about 10 minutes to crisp them up again. Avoid microwaving them – it will make the potatoes soggy.

Adjusting for different serving sizes

This recipe makes enough for about 6 servings, but you can easily scale it up or down depending on your needs. If you’re cooking for a crowd, just double the ingredients and use two baking sheets to avoid overcrowding. Cooking for one? Halve the ingredients and you’re all set!

Potential issues (and how to avoid them)

If your potatoes aren’t crisping up as much as you’d like, it could be because the oven temperature isn’t high enough, or the potatoes are too crowded on the baking sheet. Spread them out in a single layer and bump up the heat slightly if needed. Also, don’t skip the parboiling step – it really helps get that tender inside!

Give this a try!

I can’t recommend this roasted garlic butter Parmesan potatoes recipe enough. It’s simple, satisfying, and always a crowd-pleaser. Plus, it’s easy to customize and adapt to your tastes. I hope you enjoy it as much as I do – and don’t forget to share how it turned out!

Roasted Garlic Butter Parmesan Potatoes Recipe

Frequently Asked Questions

1. Can I use russet potatoes instead of baby reds?
Yes, but I recommend peeling them and cutting them into smaller chunks for even cooking.

2. Can I make these potatoes ahead of time?
You can parboil the potatoes and toss them in the garlic mixture a few hours ahead of time. When you’re ready to serve, roast them fresh for the best texture.

3. How do I prevent the garlic from burning?
Mix the garlic into the oil and Parmesan so it coats the potatoes. This protects it from direct heat and prevents burning.

4. What’s the best way to get crispy potatoes?
Make sure the potatoes are spread out in a single layer on the baking sheet, and roast them at a high temperature.

5. Can I freeze these potatoes?
I don’t recommend freezing roasted potatoes – they tend to get mushy when thawed.

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Roasted Garlic Butter Parmesan Potatoes Recipe

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Crispy roasted garlic butter Parmesan potatoes with a buttery, cheesy flavor that’s sure to impress! The perfect side dish for any meal.

  • Total Time: 30 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 3 pounds (1.5 kg) baby red potatoes, washed and quartered
  • 1/4 cup (60ml) olive oil
  • 6 large cloves of garlic finely chopped or minced
  • Salt and fresh cracked black pepper
  • 1 tablespoon Italian seasoning
  • 3/4 cup fresh grated Parmesan cheese
  • 1/2 cup unsalted butter
  • Fresh chopped parsley, for garnish
  • 1/2 cup crispy bacon bits (optional)

Instructions

  • Preheat your oven to 400ºF (200°C). Trust me, you want that high temperature to achieve a crispy exterior. Make sure your oven rack is positioned at the bottom for the best results.
  • Wash and quarter the potatoes. No need to peel them – the skins add texture and flavor. Cutting them into similar-sized pieces ensures they cook evenly.
  • Parboil the potatoes. This step is a game-changer! Boil them for 5-8 minutes until they’re just starting to soften. This helps them become tender on the inside without drying out when they roast. Just be careful not to overcook them – they’ll continue cooking in the oven.
  • Mix the olive oil, garlic, Italian seasoning, salt, pepper, and Parmesan in a large bowl. If the Parmesan absorbs all the oil, add a bit more olive oil to help coat the potatoes evenly.
  • Toss the parboiled potatoes in the garlic Parmesan mixture. Make sure every little piece is well coated – this is where all the flavor comes from!
  • Arrange the potatoes cut side down on a greased baking sheet. Laying them cut side down helps them get super crispy on the bottom. Roast for 25 minutes, flipping them halfway through so they brown evenly.
  • Melt the butter and stir in the fresh parsley. When the potatoes come out of the oven, drizzle this buttery goodness all over them. Add the bacon bits now if you’re using them.
  • Serve immediately! These potatoes are best enjoyed hot, straight from the oven.

Notes

Serving ideas: let’s make it fancy

When it comes to presentation, these potatoes can hold their own as a stand-alone snack or serve as the perfect side to just about any meal. For a casual gathering, serve them straight from the baking sheet (rustic, right?). If you’re aiming to impress, pile them high on a serving platter and garnish with extra fresh parsley and a sprinkle of Parmesan.

For sides, these potatoes pair beautifully with a juicy roast chicken, grilled steak, or a simple salad. I’ve even served them alongside scrambled eggs and bacon for a hearty brunch – talk about versatile!

  • Author: Jessica
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Dinner

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