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
Scale
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.