Roasted Garlic Butter Parmesan Potatoes

 There’s something about the smell of garlic butter wafting through the kitchen that always brings me back to my childhood. My dad used to roast potatoes on Sunday afternoons, and he’d sneak cloves of garlic underneath them just for extra flavor. Years later, I started adding Parmesan and a touch of paprika, and the result was pure magic. That’s how these Roasted Garlic Butter Parmesan Potatoes were born crispy edges, fluffy insides, and that irresistible, nutty aroma from the cheese. This is the kind of side dish that quietly steals the spotlight simple, savory, and impossible to resist.

Why You’ll Love This Recipe:

• Incredible Texture: Crispy, golden brown on the outside, creamy and tender on the inside.

• Rich, Savory Flavor: Garlic butter and Parmesan bring deep umami and warmth to every bite.

• Easy to Make: Simple pantry ingredients, minimal prep, and the oven does most of the work.

• Crowd Favorite: Perfect for family dinners, potlucks, or holidays—everyone goes back for seconds.

Ingredients:

• 2 lbs baby potatoes, halved (900g)

• 3 tbsp unsalted butter, melted (42g)

• 2 tbsp olive oil (30ml)

• 4 garlic cloves, minced

• 1 tsp sea salt (5g)

• ½ tsp black pepper (1g)

• 1 tsp smoked paprika (2g)

• ½ cup grated Parmesan cheese (50g), plus more for serving

• 1 tbsp chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions (With Expert Tips):

1. Preparation:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Wash and halve the potatoes—no need to peel if you’re using baby or thin-skinned potatoes.
Pro tip: Soak the halved potatoes in cold water for 20 minutes to remove excess starch for crispier results. Just be sure to dry them well before roasting.

2. Cooking:
In a large bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, paprika, and Parmesan. Toss the potatoes until they’re evenly coated. Spread them cut side down on the baking sheet in a single layer.
Roast for 30–35 minutes, flipping them halfway through, until deeply golden and crisp.
Pro tip: Press down lightly on the potatoes with a spatula halfway through cooking to get extra surface contact for more browning.

3. Assembly or Serving:
Sprinkle with a little extra Parmesan while hot and garnish with chopped parsley. Serve immediately—these are best when fresh and piping hot.
Optional: Serve with sour cream or aioli for dipping.

Common Mistakes to Avoid:

• Crowding the pan: This steams the potatoes instead of roasting them. Use a large baking sheet and space them out.

• Skipping the flip: Not turning the potatoes leads to uneven browning—take a minute to flip them halfway.

• Using pre-shredded cheese: It doesn’t melt or crisp as well. Freshly grated Parmesan gives better texture and flavor.

Variations & Substitutions:

• Make it spicy: Add a pinch of cayenne or red pepper flakes to the garlic butter.

• Herb swap: Try rosemary, thyme, or Italian seasoning in place of parsley for a different vibe.

• Dairy-free option: Use vegan butter and skip the cheese, or use a plant-based Parmesan alternative.

FAQs:

Can I freeze roasted potatoes?
They’re best fresh, but you can freeze them. Let cool, then freeze in a single layer before storing in a bag. Reheat in the oven at 400°F (200°C) to crisp them back up.

How do I make this ahead of time?
You can parboil the potatoes and store them in the fridge for up to 2 days. Toss with the garlic butter mixture and roast just before serving.

What if I don’t have baby potatoes?
Use Yukon Gold or red potatoes cut into 1½-inch chunks. Just keep the pieces uniform for even cooking.