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
Scale
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.