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These roasted garlic butter Parmesan potatoes make any dinner plate feel special with their addictive crispy edges and comforting flavors. The buttery garlic mixture infuses each bite while a generous shower of Parmesan creates a golden crust. Perfect for weeknights or holidays when you want something easy and crowd-pleasing with minimal fuss.
The first time I made these was for a small family gathering and everyone politely fought for the last piece. Now these are always requested at Sunday dinners.
Ingredients
- Baby potatoes: halves are best for creaminess and crispy edges choose firm ones without green spots
- Unsalted butter: for a luscious buttery coating melt for easier mixing and consider European-style butter for more flavor
- Olive oil: helps crisp the potatoes while keeping them moist look for extra virgin if possible
- Garlic: minced adds punchy savory notes use fresh cloves for best flavor
- Dried Italian herbs: a classic blend that perfumes the dish use a high quality mix for balance
- Salt: essential for seasoning and drawing out the potato flavor use fine sea salt for even seasoning
- Black pepper: a must for subtle heat use freshly ground for boldness
- Crushed red pepper flakes: brings a nice kick use as much or as little as you like or skip for milder potatoes
- Parmesan cheese: grated forms a cheesy crust use fresh Parmesan and grate it yourself for the best melt
- Fresh parsley: chopped for garnish brightens each bite with freshness use flat leaf parsley if you can
Step-by-Step Instructions
- Preheat and Prep the Tray:
- Set your oven to 200 Celsius or 400 Fahrenheit and get the tray lined with parchment or lightly greased so nothing sticks
- Mix the Flavor Base:
- In a large bowl combine melted butter olive oil minced garlic Italian herbs salt black pepper and red pepper flakes if using Stir until the mixture is well blended and fragrant
- Coat the Potatoes:
- Add the halved baby potatoes to the bowl and toss very thoroughly Make sure every bit is glossy and covered in the garlic butter mixture
- Add the First Layer of Cheese:
- Sprinkle in half of the Parmesan and toss again so it clings to the seasoned potatoes giving each one a cheesy base
- Arrange and Roast:
- Place the potatoes cut side down on the prepared tray in a single even layer This positioning makes the most of the browning and crisping Bake for 30 to 35 minutes until golden and crispy on their cut edge
- Finish Under the Broiler:
- For even more crispiness run the tray under the broiler for two to three minutes Watch very closely so the garlic and cheese do not burn
- Cheesy Finale and Garnish:
- As soon as the potatoes come out of the oven top them with the rest of the Parmesan Let the heat gently melt it then scatter over the fresh parsley for a pop of color
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My favorite part is the way the Parmesan forms a golden crust on each potato. I always save a few right from the tray for myself before the rest disappear. Once my niece insisted this should be our official holiday potato dish and we have never looked back.
Storage Tips
Store cooled potatoes in an airtight container in the refrigerator for up to three days. To reheat arrange on a tray and bake at 180 Celsius or 350 Fahrenheit until hot and crispy again. Avoid microwaving as it will soften the crisp edges instead of reviving them.
Ingredient Substitutions
Swap baby potatoes for Yukon gold or red potatoes cut into chunks if needed. If you are out of fresh garlic use one teaspoon garlic powder but fresh makes a difference. For dairy free use vegan butter and a dairy free Parmesan style cheese though the texture will differ slightly.
Serving Suggestions
Pair these potatoes with roasted chicken grilled fish or a simple salad for a balanced meal. They also make a delicious party appetizer with a creamy dip like sour cream or aioli on the side. If entertaining serve straight from the tray for a casual family style vibe.
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Cultural Context
A humble potato can be found in so many comfort foods around the world and this recipe borrows from Italian influences with herbs and Parmesan. Baking potatoes cut side down was something I picked up from my grandmother and it never fails for the best texture.
Frequently Asked Questions
- → How do I achieve extra crispy potato edges?
Arrange potatoes cut-side down and don't overcrowd the tray, then broil for a few minutes at the end.
- → Can I substitute Yukon Gold or red potatoes?
Yes, you can use Yukon Gold or red potatoes. Ensure they’re cut into uniform pieces for even roasting.
- → Is it necessary to peel the baby potatoes?
No, baby potatoes have thin skins that crisp up wonderfully when roasted, so peeling isn’t needed.
- → How do I store leftovers?
Cool completely, refrigerate in an airtight container, and reheat in the oven to restore crispiness.
- → What pairs well with these potatoes?
They complement grilled meats, roasted chicken, or can be enjoyed alongside fresh salads and vegetables.