Roasted Garlic Butter Parmesan Potatoes
Creamy on the inside, golden and crisp on the outside, and loaded with roasted garlic, butter, and nutty Parmesan — these Roasted Garlic Butter Parmesan Potatoes are pure comfort in every bite.
Servings: 4 servings
Equipment
- Baking Tray
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 1.5 lbs baby potatoes, halved
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.
- In a large bowl, combine the melted butter, olive oil, minced garlic, Italian herbs, salt, pepper, and crushed red pepper flakes. Stir until well blended.
- Add the halved baby potatoes to the bowl and toss until every piece is well coated in the buttery garlic mixture.
- Sprinkle in half of the Parmesan cheese and mix again so the cheese adheres to the potatoes.
- Arrange the potatoes cut-side down on the prepared tray in a single layer. This helps create a crisp, golden sear on the cut surface.
- Roast for 30 to 35 minutes, or until the cut sides are golden brown and crispy and the potatoes are tender when pierced with a fork.
- For extra crispiness, broil for the last 2 to 3 minutes, but watch closely to avoid burning.
- Remove from the oven, sprinkle the remaining Parmesan evenly over the potatoes, and let them sit for 2 minutes to slightly melt.
- Garnish with chopped fresh parsley and serve hot.
Notes
Choose evenly sized baby potatoes for uniform cooking. Cut potatoes with the flat side down for maximum crispiness. Don’t skip the melted butter — it helps the garlic brown and the Parmesan stick.