Buttery Garlic Parmesan Potatoes: The Ultimate Comfort Food
There’s something magical about the combination of butter, garlic, and Parmesan—especially when it’s generously coating tender, golden potatoes. These Buttery Garlic Parmesan Potatoes are the kind of side dish that steals the spotlight, whether you’re serving them alongside a weeknight roast chicken or bringing them to a potluck where they’ll disappear in minutes. Crispy on the outside, fluffy on the inside, and packed with savory flavor, they’re the kind of recipe you’ll turn to again and again.
I first discovered this recipe during a cozy family dinner when my aunt surprised us with a tray of these golden bites. The aroma alone had everyone hovering around the kitchen, forks at the ready. Since then, I’ve tweaked the method to ensure maximum crispiness (because no one wants soggy potatoes!) and added a few extra garlic cloves because, let’s be honest, there’s no such thing as too much garlic. Whether you’re a seasoned home cook or just starting out, this dish is foolproof and guaranteed to earn rave reviews.
Why You’ll Love These Buttery Garlic Parmesan Potatoes
If you need convincing (though I doubt you will after the first bite), here’s why this recipe is a keeper:
- Minimal prep, maximum flavor: Just a few simple ingredients transform humble potatoes into something extraordinary.
- Crispy perfection: The baking method ensures a golden crust without deep-frying.
- Versatile: Pair them with garlic herb roasted chicken or enjoy them as a snack on their own.
- Crowd-pleaser: Kids and adults alike will devour them—no leftovers here!
How to Make Buttery Garlic Parmesan Potatoes
Ingredients You’ll Need
- 2 lbs baby potatoes, halved (or Yukon Golds, cubed)
- 4 tbsp unsalted butter, melted
- 4 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
- Prep the potatoes: Wash and dry them thoroughly, then halve or cube for even cooking.
- Toss with butter and garlic: In a large bowl, mix melted butter, garlic, salt, and pepper. Add potatoes and coat evenly.
- Roast: Spread potatoes on a baking sheet and bake at 400°F for 30 minutes. Flip halfway.
- Add Parmesan: Sprinkle cheese over potatoes and bake another 5–10 minutes until crispy.
- Garnish and serve: Top with fresh parsley and enjoy hot!
Tips for the Best Garlic Parmesan Potatoes
For extra crispy potatoes, avoid overcrowding the pan—give them space to breathe! If you’re a cheese lover, try adding a mix of Parmesan and Pecorino Romano for extra depth. And if you’re short on time, pre-roasting the potatoes can speed things up.
Frequently Asked Questions
Can I use olive oil instead of butter?
Yes, but butter adds richness. For a lighter version, try half butter, half olive oil.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make these potatoes ahead of time?
Prep the potatoes and coat them in butter/garlic, then refrigerate until ready to bake. Add cheese just before roasting.
What’s the best potato for roasting?
Baby potatoes or Yukon Golds hold their shape well. Russets can work but may get softer.
Can I add other seasonings?
Absolutely! Try smoked paprika, rosemary, or a pinch of red pepper flakes for heat.
Are these gluten-free?
Yes, as long as your Parmesan is gluten-free (check the label).
There you have it—a side dish so good it might just become the main event. Whether you’re cooking for a busy weeknight or a special gathering, these Buttery Garlic Parmesan Potatoes deliver comfort, flavor, and that irresistible golden crunch. For more easy, crowd-pleasing recipes, check out my comfort food favorites or explore Serious Eats’ potato guide for more spud inspiration. Now, go forth and roast!
Buttery Garlic Parmesan Potatoes
Description
Crispy roasted potatoes tossed in a rich buttery garlic sauce and finished with freshly grated Parmesan cheese. A simple yet decadent side dish perfect for any meal.
Ingredients
For the Crust:
- For the potatoes:
- 2 lbs Yukon Gold potatoes, cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the garlic butter sauce:
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- For finishing:
- 1/2 cup freshly grated Parmesan cheese
- Extra parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cubed potatoes with olive oil, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway, until golden and crispy.
- While potatoes roast, prepare the sauce: In a small saucepan over low heat, melt butter. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in parsley and red pepper flakes (if using). Remove from heat.
- Transfer roasted potatoes to a large bowl. Pour garlic butter sauce over potatoes and toss gently to coat.
- Sprinkle with Parmesan cheese and toss again until cheese begins to melt.
- Garnish with additional parsley and serve immediately.
Notes
For extra crispiness, soak cubed potatoes in cold water for 30 minutes before roasting and pat completely dry. Leftovers can be refrigerated for 3 days – reheat in oven or air fryer to maintain texture.
