I had to share what makes these Roasted Garlic Butter Parmesan Potatoes the Best Ever Roasted Potatoes, because the secret is simpler than you think.
I make these Roasted Garlic Butter Parmesan Potatoes whenever I need a side that fools people into thinking I worked all morning. Baby potatoes crisp up so good and the roasted garlic melts into every bite, leaving a savory note you wont guess came from so few steps.
Friends call it my Best Ever Roasted Potatoes and honestly I cant blame them, they look fancy but are stupid easy. If you ever wonder What To Serve With Red Potatoes, bookmark this because it turns a plain weeknight meal into something people actually talk about afterward.
Ingredients
- Creamy, starchy base, lots of potassium and fiber, mainly carbs, very filling.
- Gives rich, silky mouthfeel, adds saturated fat, makes everything taste indulgent.
- Sweet, mellow garlic flavor, antioxidants, deep savory hit that wont overpower.
- Nutty, salty umami, adds protein and calcium, quite salty so use sparingly.
- Helps crisp edges, brings healthy monounsaturated fat and fruity background flavor.
- Bright, grassy herb, adds vitamin K and freshness, cuts richness a bit.
- Earthy, floral note, pairs with potatoes well, subtle savory complexity.
- Tiny kick of heat, raises aroma and slight metabolism boost, optional.
Ingredient Quantities
- About 2 pounds baby potatoes (Yukon Gold or red, about 900 g)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 head roasted garlic
- 1/2 cup grated Parmesan cheese (about 50g)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
How to Make this
1. Preheat oven to 425°F (220°C) and put a rimmed baking sheet in the oven to heat while you do everything else, this helps get the potatoes extra crisp.
2. Rinse about 2 pounds baby potatoes and cut any larger ones in half so pieces are all about the same size, then drain.
3. Parboil the potatoes in salted water for 8 to 10 minutes until just tender, drain well and give the pot a good shake to rough up the edges, that creates more crunchy bits.
4. While they boil, melt 4 tablespoons unsalted butter with 2 tablespoons olive oil in a small pan or microwave, squeeze the roasted garlic head and mash the soft cloves into the butter mixture so the garlic gets fully mixed in.
5. Toss the drained potatoes in a large bowl with the garlic butter, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme, add 1/4 teaspoon red pepper flakes if you want a little heat.
6. Spread the potatoes in a single layer on the hot baking sheet leaving space between them so they roast instead of steam. Roast for about 20 to 30 minutes, flipping once halfway through, until they are deeply golden and crispy.
7. Five minutes before they are done, sprinkle about 1/2 cup grated Parmesan evenly over the potatoes so it melts and browns lightly, then return to the oven.
8. Remove from oven, toss with 2 tablespoons chopped fresh parsley, taste and add a little more salt or pepper if needed, then serve hot.
Equipment Needed
1. Rimmed baking sheet (preheat in the oven so it’s smoking hot)
2. Large pot with lid for boiling the potatoes
3. Colander or strainer to drain the spuds
4. Large mixing bowl to toss potatoes with the garlic butter
5. Small saucepan or microwave-safe bowl to melt butter and oil
6. Chef’s knife and cutting board to halve big potatoes
7. Measuring spoons and measuring cup for butter, oil, cheese and spices
8. Tongs or a sturdy spatula to flip the potatoes on the sheet
9. Box grater for the Parmesan and oven mitts for handling the hot pan
FAQ
Roasted Garlic Butter Parmesan Potatoes Recipe Substitutions and Variations
- Unsalted butter: swap with ghee or clarified butter for a nuttier taste and higher smoke point, or use a vegan butter/margarine if you need dairy free, though it won’t be quite as rich
- Olive oil: substitute avocado oil or grapeseed oil for a neutral flavor and higher smoke point, or use extra virgin olive oil if you want a fruitier finish
- Roasted garlic: use 4 to 5 cloves fresh garlic, finely minced and lightly sautéed (it’ll be a bit sharper), or 1 to 2 tablespoons jarred roasted garlic for the same mellow sweetness
- Parmesan cheese: swap with Pecorino Romano or aged Asiago for a similar salty, tangy bite, or use 2 to 3 tablespoons nutritional yeast for a vegan cheesy note (less salty)
Pro Tips
– Preheat that rimmed baking sheet good and long, like 8 to 10 minutes so it’s smoking hot when the potatoes hit it, this is the single best trick for extra crispness. If you have convection mode use it, it’ll shorten the roast time and brown better but keep an eye so they dont burn.
– Dry the potatoes really well after parboiling, I mean pat them down with a towel and let them sit a minute, if theyre wet they’ll steam not roast. Shake the pot or toss them in the colander to rough up the edges right before you dress them so you get more crunchy bits.
– Mix the roasted garlic into warm melted butter so it spreads evenly, and toss the potatoes while theyre still hot so they soak up that flavor. If you want nutty flavor let the butter brown a little first but dont let it burn, or use clarified butter if you plan to go hotter.
– Keep the potatoes spaced in a single layer and dont pile them up, crowding makes them steam. Sprinkle the Parmesan in the last 4 to 5 minutes so it melts and crisps up, or hit them under the broiler for 30 to 60 seconds to get extra browned cheese but watch it the whole time.
Roasted Garlic Butter Parmesan Potatoes Recipe
I had to share what makes these Roasted Garlic Butter Parmesan Potatoes the Best Ever Roasted Potatoes, because the secret is simpler than you think.
4
servings
402
kcal
Equipment: 1. Rimmed baking sheet (preheat in the oven so it’s smoking hot)
2. Large pot with lid for boiling the potatoes
3. Colander or strainer to drain the spuds
4. Large mixing bowl to toss potatoes with the garlic butter
5. Small saucepan or microwave-safe bowl to melt butter and oil
6. Chef’s knife and cutting board to halve big potatoes
7. Measuring spoons and measuring cup for butter, oil, cheese and spices
8. Tongs or a sturdy spatula to flip the potatoes on the sheet
9. Box grater for the Parmesan and oven mitts for handling the hot pan
Ingredients
-
About 2 pounds baby potatoes (Yukon Gold or red, about 900 g)
-
4 tablespoons unsalted butter
-
2 tablespoons olive oil
-
1 head roasted garlic
-
1/2 cup grated Parmesan cheese (about 50g)
-
2 tablespoons chopped fresh parsley
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon dried thyme
-
1/4 teaspoon red pepper flakes (optional)
Directions
- Preheat oven to 425°F (220°C) and put a rimmed baking sheet in the oven to heat while you do everything else, this helps get the potatoes extra crisp.
- Rinse about 2 pounds baby potatoes and cut any larger ones in half so pieces are all about the same size, then drain.
- Parboil the potatoes in salted water for 8 to 10 minutes until just tender, drain well and give the pot a good shake to rough up the edges, that creates more crunchy bits.
- While they boil, melt 4 tablespoons unsalted butter with 2 tablespoons olive oil in a small pan or microwave, squeeze the roasted garlic head and mash the soft cloves into the butter mixture so the garlic gets fully mixed in.
- Toss the drained potatoes in a large bowl with the garlic butter, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried thyme, add 1/4 teaspoon red pepper flakes if you want a little heat.
- Spread the potatoes in a single layer on the hot baking sheet leaving space between them so they roast instead of steam. Roast for about 20 to 30 minutes, flipping once halfway through, until they are deeply golden and crispy.
- Five minutes before they are done, sprinkle about 1/2 cup grated Parmesan evenly over the potatoes so it melts and browns lightly, then return to the oven.
- Remove from oven, toss with 2 tablespoons chopped fresh parsley, taste and add a little more salt or pepper if needed, then serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 269g
- Total number of serves: 4
- Calories: 402kcal
- Fat: 25.5g
- Saturated Fat: 12.8g
- Trans Fat: 0.1g
- Polyunsaturated: 1.55g
- Monounsaturated: 10.4g
- Cholesterol: 41mg
- Sodium: 510mg
- Potassium: 1018mg
- Carbohydrates: 42.3g
- Fiber: 5.15g
- Sugar: 2g
- Protein: 9.45g
- Vitamin A: 150IU
- Vitamin C: 51mg
- Calcium: 116mg
- Iron: 1.9mg
