Name: Browned Butter Roasted Potatoes with Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1.5 lbs Baby Potatoes (Washed and halved); 1/2 cup Unsalted Butter (Melted and browned); 1/4 cup Grated Parmesan Cheese (For topping); 3 cloves Garlic (Minced); 1 tablespoon Fresh Thyme or Rosemary (Chopped finely); 3/4 teaspoon Salt (To taste); 1 teaspoon Pepper (Freshly ground, to taste); 1 tablespoon Fresh Parsley (Chopped, for garnish)

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If you love crispy edges, tender centers, and a nutty, savory finish, these Browned Butter Roasted Potatoes with Parmesan deliver comfort in every bite. This recipe turns simple baby potatoes into a showstopper with browned butter that adds a deep, caramelized flavor and a sprinkle of Parmesan for salty, cheesy crunch. Fun fact: browning butter transforms its flavor profile completely — what begins as ordinary butter becomes almost toasty and caramel-like, perfect for elevating humble spuds.

This dish is incredibly simple to prepare, comes together quickly, and is loved by kids and adults alike. If you enjoy easy roast sides from the blog, you might also like my brown butter roasted potatoes recipe for more variations. Read on to learn how to make this family-friendly favorite that pairs with almost any main.

What is Browned Butter Roasted Potatoes with Parmesan?

What exactly is this delightful creation? Imagine roasted baby potatoes, golden and crisp on the outside, fluffy inside, all kissed with nutty browned butter and finished with sharp Parmesan. How did it get so irresistible — and why the dramatic name? Well, who doesn’t love a little culinary theater: butter melts, foams, and browns, releasing those toasty aromas that make everyone peek into the kitchen. Could it be that “the way to a man’s heart is through his stomach.”? Maybe — but it works for everyone. Try it once and you’ll see why this name sticks. Give it a go and tell someone you made magic with butter and potatoes.

Why You’ll Love This

Irresistible highlight: The browned butter is the star, delivering deep, nutty flavor that clings to each potato and mingles perfectly with garlic and Parmesan for a mouthwatering bite.
Cost-saving benefits: Baby potatoes are affordable and filling, and this recipe uses pantry staples — butter, garlic, and Parmesan — making it an economical side that tastes restaurant-quality.
Flavor and texture: Crispy exterior, fluffy interior, aromatic herbs, and a savory cheese finish create a perfect balance of textures and tastes that feel indulgent without being fussy.

If you liked the richness of other roasted sides on this site, try the roasted garlic butter Parmesan potatoes for another take with extra garlic punch. Ready to make them? You’ll want to start right away.

How to Make

Quick Overview

This recipe is easy, delicious, and satisfying because it uses simple steps that maximize flavor. Preparation is straightforward: wash and halve the potatoes, brown the butter, toss everything together, and roast until crisp. Texture is the standout — crispy on the outside, tender and creamy inside, with a rich, nutty finish from the browned butter and salty Parmesan topping.

Approximate time:

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Ingredients

1.5 lbs baby potatoes, washed and halved
1/2 cup unsalted butter, melted and browned (see directions)
1/4 cup grated Parmesan cheese, for topping
3 cloves garlic, minced
1 tablespoon fresh thyme or rosemary, chopped (choose one and chop finely)
Salt, to taste (start with 3/4 teaspoon)
Pepper, to taste (freshly ground recommended)
Fresh parsley, chopped, for garnish

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Wash and halve the baby potatoes, patting them dry with a towel to remove excess moisture for better browning.
In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams, then turns golden-brown and smells nutty, about 3–5 minutes. Immediately remove from heat to prevent burning.
In a large bowl, toss the halved potatoes with the browned butter, minced garlic, chopped thyme or rosemary, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet, cut side down if possible to promote crisping.
Roast in the preheated oven for about 25–30 minutes, turning the potatoes once halfway through, until they are golden and crispy and a fork slides into the center easily.
Remove the potatoes from the oven and immediately sprinkle with grated Parmesan cheese so it melts slightly onto the hot potatoes.
Garnish with fresh parsley and serve warm. Enjoy right away for the best texture and flavor.

Browned Butter Roasted Potatoes with Parmesan

What to Serve With

Roast chicken or grilled steak for a hearty main course.
Pan-seared salmon or baked cod for a lighter, elegant pairing.
A crisp green salad (think arugula or mixed greens) with lemon vinaigrette to cut through the richness.
Steamed green beans or roasted Brussels sprouts for more roasted veg variety.
Drinks: a chilled Sauvignon Blanc, a light lager, or a sparkling water with lemon are great choices.

Top Tips for Perfecting

Brown the butter carefully: watch closely and remove from heat as soon as it turns golden-brown — it can burn quickly.
Dry potatoes thoroughly after washing to ensure they crisp well in the oven.
Cut potatoes uniformly so they roast evenly; small baby potatoes tend to cook quickly and consistently.
If you prefer a stronger herb note, use rosemary, but chop it finely so it doesn’t overpower.
For more crispiness, roast on a hot baking sheet (place the sheet in the oven while preheating).
Don’t overcrowd the pan; leave space between potatoes so air circulates and they crisp up instead of steaming.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: These potatoes are best fresh but can be frozen for up to 1 month. Flash-freeze on a tray, then transfer to a freezer-safe bag. Thaw overnight in the fridge before reheating.
Reheating: For best texture, reheat in a 400°F (200°C) oven on a baking sheet for 8–10 minutes until hot and revived. Avoid microwaving if you want to retain crispiness — use the microwave only for a quick, softer warm-up.
Re-season if needed after reheating, especially a touch more fresh parsley or a sprinkle of extra Parmesan.

FAQs

Can I use regular potatoes instead of baby potatoes?
Yes. If using larger potatoes, cut them into 1-inch pieces so they roast evenly. Adjust roasting time slightly longer if pieces are larger.

How do I know when the butter is properly browned?
Butter goes from melted to foamy then to golden brown with a nutty aroma. Watch closely; when you see tiny brown bits and smell a toasted scent, remove it from heat immediately.

Is Parmesan necessary?
Parmesan adds a salty, nutty finish, but you can substitute Pecorino Romano or omit it for a dairy-free version. Try nutritional yeast for a vegan twist.

Can I make this ahead of time for a party?
You can par-roast the potatoes and finish them with browned butter and Parmesan just before serving. This keeps them crisp and fresh-tasting.

What if I don’t have fresh herbs?
Dried thyme or rosemary works — use about 1 teaspoon dried for 1 tablespoon fresh. Add dried herbs earlier in the toss so they hydrate and flavor the potatoes.

Conclusion

These Browned Butter Roasted Potatoes with Parmesan are proof that a few simple ingredients can produce something extraordinary — crisp edges, tender centers, and that irresistible browned butter aroma. They’re easy to make, family-friendly, and a perfect side to elevate weeknight dinners or holiday meals. If you want another inspiring version, see the excellent take on browned butter roasted potatoes at Browned Butter Roasted Potatoes – Cafe Delites, or explore a creamy twist in mashed form at Browned Butter Parmesan Mashed Potatoes | Good Life Eats®. Try the recipe, share it with friends, and enjoy the warm, nutty comfort it brings to the table.