Browned Butter Roasted Potatoes with Parmesan
Crispy edges, tender centers, and a nutty, savory finish make these Browned Butter Roasted Potatoes with Parmesan a comforting side dish.
Servings: 4 servings
Equipment
- Baking Sheet
- Small saucepan
- Mixing Bowl
Ingredients
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
Instructions
- 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.
Notes
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.