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Roasted Garlic Butter Parmesan Potatoes Recipe

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Try these roasted garlic butter Parmesan potatoes—crispy on the outside, tender on the inside, and full of rich garlic and cheesy goodness.

  • Total Time: 50 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

Instructions

  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.

Notes

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.

  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner

Find it online: https://recipevibe.com/roasted-garlic-butter-parmesan-potatoes-recipe/