Buttery Garlic Parmesan Potatoes: The Ultimate Comfort Side Dish
There’s something magical about potatoes—especially when they’re crispy on the outside, tender on the inside, and dripping with buttery garlic parmesan goodness. Whether you’re serving them alongside a juicy roast chicken or just craving a cozy weeknight side, these Buttery Garlic Parmesan Potatoes never disappoint. They’re the kind of dish that makes everyone at the table sneak seconds (and thirds) when they think no one’s looking.
I first made these potatoes on a hectic Tuesday when my pantry was nearly bare, but I had a bag of russets begging to be used. With just a handful of pantry staples—garlic, butter, and that trusty wedge of parmesan—I transformed humble spuds into something unforgettable. Now, they’re a family favorite, requested at everything from Sunday dinners to potlucks. The best part? They’re deceptively simple to make, but taste like you spent hours in the kitchen.
Why You’ll Love These Buttery Garlic Parmesan Potatoes
If you need convincing (though one bite will do the trick), here’s why this recipe deserves a permanent spot in your rotation:
- Golden perfection: Crispy edges with fluffy centers—the ideal texture.
- 5-star flavor, 10-minute prep: Just toss, bake, and devour.
- Versatile: Pair with garlic herb salmon or steak, or enjoy solo!
- Crowd-pleaser: Kids and adults alike go wild for these.
How to Make Buttery Garlic Parmesan Potatoes
Ingredients You’ll Need
- 2 lbs russet or Yukon Gold potatoes, cubed
- 4 tbsp melted butter (or olive oil for a lighter option)
- 4 garlic cloves, minced
- ½ cup grated parmesan cheese
- 1 tsp salt + ½ tsp black pepper
- 1 tbsp fresh parsley, chopped (optional but pretty!)
Step-by-Step Instructions
- Prep the potatoes: Scrub and cube them (no need to peel—extra fiber!). Soak in cold water for 10 minutes to remove starch, then pat dry.
- Toss with flavor: In a bowl, mix potatoes with melted butter, garlic, parmesan, salt, and pepper until evenly coated.
- Bake to crispy bliss: Spread on a parchment-lined baking sheet. Bake at 400°F for 35–40 minutes, flipping halfway, until golden.
- Garnish and serve: Sprinkle with fresh parsley and extra parmesan if desired. Watch them disappear!
Pro Tips for the Best Potatoes
Want to level up? Here are my secrets:
- Dry = crispy: After soaking, dry potatoes thoroughly with a kitchen towel.
- Cheese hack: Add half the parmesan before baking and the rest after for extra gooeyness.
- Garlic love: For deeper flavor, roast whole garlic cloves with the potatoes, then mash and toss in after baking.
Frequently Asked Questions
Can I use pre-shredded parmesan?
Freshly grated melts better, but pre-shredded works in a pinch—just avoid the shelf-stable kind.
How do I store leftovers?
Keep in an airtight container for up to 3 days. Reheat in the oven or air fryer to revive crispiness.
Can I make these dairy-free?
Absolutely! Swap butter for olive oil and use a plant-based parmesan like this vegan parmesan.
Why soak the potatoes?
Soaking removes excess starch, preventing gummy potatoes and promoting crispiness.
Can I add other seasonings?
Try smoked paprika, rosemary, or a pinch of red pepper flakes for heat.
What’s the best potato type?
Russets get crispier, but Yukon Golds are creamier. For more potato tips, check out my potato guide.
There you have it—a side dish so good, it might just steal the spotlight. Whether you’re cooking for a busy weeknight or a holiday spread, these Buttery Garlic Parmesan Potatoes deliver comfort in every bite. And if you’re anything like me, you’ll soon be making double batches… because leftovers (if they happen) are a beautiful thing.
PrintButtery Garlic Parmesan Potatoes
Description
Crispy roasted potatoes tossed in a rich buttery garlic sauce and finished with freshly grated Parmesan cheese. A simple yet irresistible side dish perfect for any meal.
Ingredients
For the Crust:
- For the potatoes:
- 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
- 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 onion powder
- 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 potato cubes 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 sauce: In a small saucepan over low heat, melt butter. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in parsley and onion powder.
- 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 from the residual heat.
- Garnish with additional parsley and serve immediately.
Notes
For extra crispiness, soak cut potatoes in cold water for 30 minutes before roasting and pat completely dry. Freshly grated Parmesan works best as pre-shredded cheese contains anti-caking agents that prevent proper melting.
