Roasted Garlic Butter Parmesan Potatoes Recipe

There’s something magical about crispy, golden potatoes infused with the rich, earthy flavors of garlic and Parmesan. These roasted garlic butter Parmesan potatoes are a simple yet irresistible side dish that feels like comfort food with a little extra flair. Perfectly crispy on the outside, tender and creamy on the inside, these potatoes are coated in a savory garlic-Parmesan mixture, then drizzled with melted butter and fresh parsley right at the end. They’re the kind of side dish that can easily steal the show at dinner.

I remember the first time I made these for a Sunday family dinner. We were having a roast chicken, but it was these potatoes that everyone kept reaching for, even after the main dish was long gone. They’ve become a regular request whenever family or friends come over, especially because they go so well with just about anything!

this RECIPE

How these potatoes have evolved

Potatoes have been a staple in kitchens around the world for centuries, and roasted potatoes are one of the most classic ways to enjoy them. Roasting brings out the natural sweetness in the potatoes while also giving them that satisfying crunch. The idea of adding garlic, butter, and cheese isn’t exactly new, but it’s a winning combination that has stood the test of time. In this recipe, we parboil the potatoes to ensure they’re tender on the inside before roasting, which creates a beautiful balance between the crisp edges and the creamy center.

Over time, variations of this dish have popped up all over. You might see different herbs, cheeses, or even spicy twists, but the heart of the dish—crispy potatoes and garlic—remains the same. These roasted garlic butter Parmesan potatoes are a timeless recipe that’s adaptable to whatever flavors you’re craving, but this version hits all the right notes for me.

Let’s talk ingredients: the simple stars of the show

• Baby red potatoes: These are ideal because they hold their shape well and have a creamy texture once roasted. Plus, their skins crisp up beautifully! If you can’t find baby red potatoes, Yukon Gold potatoes are a great substitute—they have a similarly buttery texture.
• Garlic: Fresh garlic is key here. It infuses the potatoes with deep, savory flavor that’s hard to replicate. If you’re out of fresh garlic, garlic powder will work in a pinch, but nothing beats the real thing.
• Parmesan cheese: Parmesan adds a salty, umami-rich punch to these potatoes. For the best results, go with freshly grated Parmesan; pre-grated can be a bit too dry and won’t melt as nicely.
• Olive oil: Helps everything crisp up perfectly in the oven. You could also use avocado oil if you’re looking for a high-heat alternative with a neutral flavor.
• Unsalted butter: Butter makes everything better, doesn’t it? It adds richness and a melt-in-your-mouth finish to the potatoes. If you’re trying to cut back on butter, you could use a bit more olive oil, but you’ll miss that velvety finish.
• Italian seasoning: This mix of herbs adds subtle flavor without overpowering the garlic and Parmesan. You can swap it for a blend of your favorite dried herbs, like thyme, rosemary, or oregano.
• Fresh parsley: Parsley brightens the dish right at the end, adding a fresh, vibrant note. If you don’t have parsley on hand, a sprinkle of fresh basil or chives would also work well.

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

For this recipe, you don’t need any fancy equipment—just a few essentials that will help you get those crispy edges and soft insides.

• A large baking sheet: You’ll need a sturdy baking sheet to spread the potatoes out in a single layer. This ensures they roast evenly and don’t steam (which happens if they’re too crowded). If you don’t have a large baking sheet, using two smaller ones works just as well.
• A big mixing bowl: Tossing the potatoes in the garlic-Parmesan mixture is easier in a large bowl, where everything can get evenly coated.
• Tongs or a spatula: These are handy for flipping the potatoes halfway through roasting to get that even crispness on all sides.
• A paring knife: For quartering the potatoes, a sharp knife is essential. If your knife skills are a bit rusty, no worries—just aim for similar-sized pieces, and they’ll cook evenly.

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

1. Preheat the oven: Start by preheating your oven to 400°F (200°C). Getting the oven hot before you add the potatoes ensures they start roasting immediately, which helps create that crispy exterior.
2. Parboil the potatoes: This step is key! Parboiling the potatoes for 5 to 8 minutes helps them cook evenly and get extra soft on the inside. Don’t skip this step unless you like your potatoes more firm. I’ve learned from experience that skipping parboiling often leaves the potatoes with a chewy interior that’s not nearly as satisfying.
3. Mix up the garlic-Parmesan coating: In a large bowl, mix olive oil, garlic, Parmesan, salt, pepper, and Italian seasoning. If the mixture seems a little dry because the cheese has absorbed the oil, add a bit more olive oil. You want everything to coat the potatoes without being too thick.
4. Coat the potatoes: After parboiling, drain the potatoes and toss them in the garlic-Parmesan mixture. Make sure each piece is well-coated, but don’t over-mix—just a quick toss to evenly distribute the seasoning.
5. Roast them to perfection: Arrange the potatoes cut-side down on your prepared baking sheet in a single layer. This is crucial for achieving that golden, crispy texture. Roast for 25 minutes, flipping them after 15 minutes to get all sides nice and browned.
6. Add the butter drizzle: While the potatoes are roasting, melt the butter and mix it with the fresh parsley. When the potatoes come out of the oven, drizzle this butter-parsley sauce over them immediately, letting the butter soak in while they’re still hot.

Variations and adaptations: get creative!

One of the best things about this roasted garlic butter Parmesan potato recipe is how easily you can adapt it to different tastes or dietary needs.

• Vegan version: To make this dish vegan, simply swap the butter for a plant-based alternative (like vegan butter or more olive oil) and use a vegan Parmesan cheese substitute. The flavors will still be rich and satisfying!
• Gluten-free option: Great news—this recipe is naturally gluten-free, so you don’t need to make any changes if you’re avoiding gluten.
• Spicy twist: If you’re a fan of heat, sprinkle some crushed red pepper flakes into the garlic-Parmesan mixture or add a dash of smoked paprika for a smoky, spicy finish.
• Herb swap: Feel free to experiment with the herbs you use. I’ve tried swapping the Italian seasoning for rosemary and thyme, which gave the potatoes a more earthy flavor, perfect for pairing with roast chicken or beef.
• Cheese upgrade: While Parmesan is a classic, you could easily swap it for Pecorino Romano for a sharper flavor or even try a little aged cheddar for a different cheesy twist.

How to serve and plate these roasted potatoes

These potatoes are not only delicious but also quite versatile when it comes to presentation. Serve them straight from the oven on a large platter, with a sprinkle of extra parsley for that bright pop of color. If you’re looking to impress, you could even garnish them with a bit of lemon zest for a zesty contrast to the richness of the butter and Parmesan.

As for side dishes, these potatoes pair beautifully with grilled meats, roasted vegetables, or even a fresh, crisp salad. The possibilities are endless!

drink pairings: refreshing and simple

If you’re looking for a great beverage to pair with these savory potatoes, there are plenty of options that will complement the dish without overpowering it.

• Iced herbal tea: A refreshing iced tea with hints of mint or citrus can balance the richness of the garlic butter and Parmesan. Try a lemon-mint iced tea or even a lightly sweetened green tea.
• Sparkling water with lemon: If you prefer something simple and clean, sparkling water with a squeeze of lemon or lime will help cleanse the palate between bites of these rich potatoes.
• Ginger ale: For a bolder option, ginger ale offers a bit of spice and sweetness that can play nicely with the savory flavors of the roasted potatoes.

Storage and reheating tips

If you somehow have any leftovers (which rarely happens in my house!), these potatoes store beautifully. Let them cool completely before transferring them to an airtight container and store them in the fridge for up to 3 days. To reheat, spread them out on a baking sheet and warm them up in a 375°F (190°C) oven for about 10-15 minutes. This helps restore their crispiness, which you won’t get if you microwave them.

Scaling the recipe: making more (or less!)

This recipe serves about 6 people, but it’s easy to scale up or down depending on how many people you’re cooking for. If you’re cooking for a crowd, just double the ingredients and use two baking sheets to ensure the potatoes still roast evenly. When scaling down, the only tricky part is using less garlic and Parmesan, as I tend to eyeball those measurements even in a smaller batch. Just keep tasting, and you’ll be fine!

Frequently asked questions

1. Can I use a different type of potato?
Yes, you can! Baby red potatoes are my go-to, but Yukon Golds or even fingerling potatoes work well in this recipe.

2. How do I make these potatoes extra crispy?
The key to extra crispiness is parboiling the potatoes and ensuring they’re spread out in a single layer on the baking sheet, cut side down.

3. Can I make this dish ahead of time?
Yes! You can parboil the potatoes and coat them in the garlic-Parmesan mixture a few hours ahead of time. Just wait to roast them until right before serving for the best texture.

4. What can I use instead of Parmesan cheese?
If you don’t have Parmesan, Pecorino Romano or even grated Grana Padano can be excellent substitutes.

5. Is it possible to make this dish without butter?
Absolutely! Just use more olive oil in place of the butter for a dairy-free version. You’ll still get great flavor and crispiness.

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