Name: Garlic Butter Potatoes Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: 1 1/2 lb. new or small potatoes; 1/4 c. butter, melted; 1/4 c. extra-virgin olive oil; 3 cloves garlic, minced; kosher salt; Freshly ground black pepper; 1 c. shredded mozzarella; 1/2 c. freshly grated Parmesan; 1/4 c. finely chopped parsley

There’s just something magical about garlic and butter coming together to elevate a simple potato dish into something truly irresistible. These Garlic Butter Potatoes are the perfect side dish for just about any meal. They’re golden, crispy on the outside, tender on the inside, and every bite is infused with that rich, garlicky flavor. Whether you’re making them for a special dinner or just a weeknight treat, they’ll be devoured in no time! Plus, who doesn’t love a dish that’s cheesy, garlicky, and covered in buttery goodness?

I still remember the first time I made these for a family dinner. It was one of those last-minute decisions because I didn’t have time to plan an elaborate side dish. But, boy, did they steal the show! The aroma of garlic and butter filled the kitchen, and by the time I pulled the tray out of the oven, the crispy edges and gooey cheese had everyone’s attention. Let’s just say the potatoes disappeared faster than anything else on the table.

My love for these potatoes (and how I stumbled upon them)

This recipe is one of those happy kitchen accidents that quickly became a staple in my house. I’d been experimenting with different ways to cook potatoes—mashed, roasted, boiled—you name it. But it wasn’t until I tried these hasselback-style garlic butter potatoes that I found my absolute favorite. They remind me of my mom’s crispy roasted potatoes, but with a little extra flair thanks to the cheese and garlic butter.

The moment that golden-buttery aroma starts wafting out of the oven, it brings back memories of cozy family dinners and sneaking a few bites of crispy potato skins straight from the tray. Now, every time I make them, I’m reminded of how sometimes the simplest ingredients can create the most memorable dishes.

The origin story of these buttery beauties

The technique behind these Garlic Butter Potatoes is inspired by the classic Swedish hasselback potato. Traditionally, hasselback potatoes are thinly sliced partway through to create a fan-like appearance when they bake, giving them that perfect combination of crispy edges and a soft, fluffy center. They’ve been around since the 1950s, originally served at a restaurant in Stockholm, but these potatoes have evolved over time to include a variety of toppings and seasonings. Adding mozzarella and Parmesan brings an Italian twist, while the garlic-butter combo is universal comfort food at its finest.

Let’s talk ingredients: the stars of this dish

New or small potatoes: The key to this dish is using small or new potatoes. They’re tender, cook quickly, and hold up well when you make those signature slits. If you can’t find new potatoes, you can use Yukon gold or even baby red potatoes as a substitute. Just make sure they’re small and uniform in size, so they cook evenly.
Butter: Oh, butter—the heart and soul of this recipe. It gives the potatoes that rich, melt-in-your-mouth flavor. If you’re trying to make this a little lighter, you could swap it with ghee, which still gives you a buttery flavor but is lactose-free.
Extra-virgin olive oil: This adds a depth of flavor and helps to crisp up the potatoes. I always recommend using good-quality olive oil because it really enhances the overall taste. If you’re running low on olive oil, you can mix in a little avocado oil as a substitute.
Garlic: Freshly minced garlic is non-negotiable here. It’s what gives these potatoes that mouthwatering aroma. You could use garlic powder in a pinch, but the fresh stuff is so much better. Pro tip: use a garlic press to save time on mincing!
Mozzarella and Parmesan: These cheeses melt beautifully, creating that ooey-gooey factor. Mozzarella adds a mild creaminess, while Parmesan brings a salty, savory punch. Don’t have Parmesan? Pecorino Romano is a great alternative!
Parsley: It’s the finishing touch that adds a pop of color and a bit of freshness. If parsley isn’t your thing, you could use chives or even a little sprinkle of thyme.

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

You don’t need a ton of fancy tools to pull off these Garlic Butter Potatoes. In fact, you probably already have everything you need in your kitchen.

A sharp knife: This is key for making those perfect slits in your potatoes. If you have a hasselback slicer, that’s awesome, but honestly, I’ve always just used a sharp paring knife and it works perfectly.
Parchment paper: I’m a huge fan of using parchment paper when baking these potatoes. It keeps them from sticking to the pan and makes clean-up super easy (which is always a win, right?). If you’re out of parchment paper, foil works, but you might need a little extra oil to prevent sticking.
A basting brush: This is great for brushing on the butter-garlic mixture, but if you don’t have one, a spoon works too—just drizzle it on as evenly as you can.

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

Preheat your oven to 375°F and line a large baking sheet with parchment paper. Trust me, you don’t want to skip the parchment—it makes clean-up a breeze and helps the potatoes crisp up without sticking.
Slice the potatoes: The key here is to make small slits in each potato without cutting all the way through. If you’re worried about slicing too far, you can place a wooden spoon or chopsticks on either side of the potato to stop your knife from going all the way down. This is something I learned the hard way after cutting through my first few potatoes!
Make the garlic butter mixture: In a small bowl, whisk together your melted butter, olive oil, and minced garlic. I usually set aside a little extra for brushing on later—it’s the best way to keep the potatoes super flavorful throughout the baking process.
Brush and season: Use your basting brush (or spoon) to generously coat the potatoes with the garlic-butter mixture. Make sure to get some into the slits so each bite is infused with flavor. Season with kosher salt and freshly ground pepper.
Bake for 20 minutes: Pop the potatoes in the oven and let them bake for about 20 minutes. At this point, the slits will start to open up, and the edges will begin to turn golden.
Add cheese: After the initial bake, brush the potatoes with more of the garlic butter mixture, then sprinkle the mozzarella and Parmesan on top. This step is where the magic happens—those crispy edges paired with melty cheese? Heaven.
Finish baking: Return the potatoes to the oven for another 23-25 minutes, until they’re perfectly crispy on the outside and soft on the inside. You’ll know they’re done when the cheese is bubbly and slightly golden.
Garnish and serve: Once the potatoes are out of the oven, sprinkle them with freshly chopped parsley for a burst of color and flavor. Serve them warm, and watch them disappear!

Variations and adaptations to try

These Garlic Butter Potatoes are super versatile, and I’ve played around with different variations over time.

Vegan version: Swap the butter with vegan butter and use a dairy-free cheese blend. It still turns out crispy and delicious!
Low-carb option: If you’re trying to reduce carbs, you could use the same garlic butter and cheese mixture on roasted cauliflower or zucchini slices. It’s a lighter, but still tasty alternative.
Seasonal twist: Add some roasted cherry tomatoes and fresh basil for a summery twist, or sprinkle on a little rosemary and thyme during the fall for a heartier, more herbaceous flavor.
Spicy variation: Add a pinch of red pepper flakes to the garlic butter mixture for a little kick of heat. I’ve done this a few times when I’m craving something spicy, and it’s a hit.

How to serve these beauties

When it comes to serving these Garlic Butter Potatoes, they’re the perfect side dish for just about any meal. I love to serve them alongside a roasted chicken or grilled vegetables. For a little extra flair, you can sprinkle some extra Parmesan on top just before serving and garnish with fresh parsley. These potatoes are also great as a part of a snack platter—slice them up and dip them into sour cream or a garlicky aioli.

If you’re feeling fancy, try serving them on a wooden cutting board or in a rustic dish with a sprinkle of flaky sea salt. They’ll look as good as they taste!

beverage pairings

Looking for the perfect drink to pair with these potatoes? Here are a few ideas:

Lemonade: The brightness of a fresh homemade lemonade balances the richness of the potatoes beautifully.
Iced tea: Whether it’s a classic black iced tea or a lightly sweetened green tea, the subtle flavors complement the garlic and cheese.
Sparkling water: A refreshing sparkling water with a slice of lemon or lime is a light, crisp option that won’t overpower the dish.

Storage and reheating tips

Got leftovers (though I doubt you will!)? These potatoes store pretty well. You can keep them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F for about 10-12 minutes, or until they’re warmed through and crispy again. Avoid the microwave if you can—it tends to make the potatoes soggy, and nobody wants that!

Adjusting for different serving sizes

If you’re cooking for a crowd, this recipe is easy to scale up. Just double or triple the ingredients and use a larger baking sheet. Make sure the potatoes have enough space on the pan to crisp up properly. When cooking a smaller batch, I’ve found that you can reduce the baking time slightly, so keep an eye on them during the second bake.

Frequently asked questions

Q: Can I use regular potatoes instead of new potatoes?
A: Absolutely! Just make sure to cut them into smaller pieces if they’re large, and adjust the cooking time as needed.

Q: What’s the best way to make the slits in the potatoes?
A: Place a wooden spoon or chopsticks on either side of the potato to stop your knife from slicing all the way through.

Q: Can I make these potatoes ahead of time?
A: You can prep the potatoes and the garlic butter mixture in advance, but I recommend baking them fresh for the best texture.

Q: How do I get the potatoes extra crispy?
A: Make sure your oven is fully preheated before baking, and don’t overcrowd the baking sheet. You can also increase the temperature to 400°F for the last few minutes of baking for extra crunch.

Q: What can I use instead of mozzarella and Parmesan?
A: Feel free to experiment with other cheeses like cheddar or Gruyère. Just keep in mind that some cheeses melt differently and may affect the texture.

Garlic Butter Potatoes Recipe