Introduction

Oh, friends, do you ever get that craving for a side dish that’s just… perfect? Something that tastes like pure comfort, smells amazing while it’s cooking, and makes everyone at the table smile? I’m talking about potatoes, of course! And today, we’re diving into a recipe that’s going to rock your world: Roasted Garlic Butter Parmesan Potatoes. Seriously, these little spuds are so incredibly easy to whip up, and they have a way of disappearing from the plate lightning fast. They’re the kind of recipe that will become a staple in your kitchen, the one you pull out when you need a guaranteed win.

Why You’ll Love This Recipe

Fast: From pantry to table in under an hour, with minimal active prep time!
Easy: Seriously, if you can chop a potato, you can make these. No fancy techniques required.
Giftable: While you can’t really gift cooked potatoes (though I’m not stopping you!), the aroma and deliciousness can definitely spread cheer. Think of them as the perfect side for any gathering or potluck!
Crowd-pleasing: Kids and adults alike can’t get enough of that garlic, butter, and Parmesan combo. They’re the ultimate crowd-pleaser.

Ingredients

Gather ’round, because this is where the magic starts. You probably have most of these pantry staples already!

1.5 lbs baby potatoes, halved: I love using baby potatoes because they cook up so tender and creamy inside, with a perfect bite. Halving them ensures they get nice and crispy edges!
3 tablespoons unsalted butter, melted: The base of our flavor! Unsalted butter gives you more control over the saltiness.
2 tablespoons olive oil: Helps with browning and keeps everything from sticking.
4 cloves garlic, minced: Garlic lovers, rejoice! We’re packing in the garlic flavor here.
1 teaspoon dried Italian herbs: A little bit of oregano, basil, and thyme in one go! So easy.
1 teaspoon salt: Essential for bringing out all those delicious flavors.
1/8 teaspoon black pepper: Just a touch to add a little warmth.
1/2 teaspoon crushed red pepper flakes (optional): If you like a tiny hint of heat, these are your best friend! They add a lovely subtle kick.
1/2 cup grated Parmesan cheese: The star of the show! Get the good stuff if you can, it melts beautifully.
1 tablespoon fresh parsley, chopped (for garnish): A pop of freshness and color at the end. It makes these potatoes look extra special!

How to Make It

Alright, let’s get cooking! This is so straightforward, you’ll be amazed.

Preheat your oven: Get that oven to 400°F (200°C). It’s the perfect temperature for getting those potatoes nice and crispy.
Get tossing: Grab a big bowl. Add your halved baby potatoes, the melted butter, olive oil, minced garlic, dried Italian herbs, salt, black pepper, and those optional red pepper flakes. Give everything a good toss – you want every single potato to be coated in that glorious flavor mixture.
Single layer is key: Spread your coated potatoes out on a baking sheet. Make sure they’re in a single layer, with a little bit of space between them. This is crucial for getting them nice and roasted, not steamed!
Roast ’em up: Pop that baking sheet into your preheated oven and let them roast for 25-30 minutes. About halfway through, give them a flip so they brown evenly on all sides. You’re looking for them to be tender when you poke them with a fork and to have some lovely golden-brown edges.
Parmesan time! Carefully take the baking sheet out of the oven. Now for the best part! Sprinkle that grated Parmesan cheese all over the hot potatoes. Gently toss them again to coat.
Melt and brown: Pop the baking sheet back into the oven for just another 3-5 minutes. You want to see that Parmesan cheese get all melty and just starting to turn a beautiful, golden-brown. Keep an eye on it so it doesn’t burn!
Garnish and serve: Take them out of the oven, sprinkle with that fresh chopped parsley for a burst of color and freshness, and serve immediately. Enjoy the applause!

Substitutions & Additions

Love to get creative? Me too! Here are some ideas:

Herbs: No Italian herbs? Try a mix of dried oregano and basil, or even some fresh rosemary or thyme if you have it on hand.
Garlic: If you’re a massive garlic fan, feel free to add another clove or two!
Cheeses: While Parmesan is divine, a little shredded Pecorino Romano or even some shredded Gruyere could be interesting.
Spice: For more heat, increase the red pepper flakes, or even add a pinch of cayenne pepper.
Lemon Zest: A little bit of lemon zest added with the parsley at the end can brighten everything up beautifully.
Different Potatoes: While baby potatoes are ideal, you could also use quartered Yukon Gold or red potatoes, just adjust the roasting time as needed.

Tips for Success

A few little tricks can make these potatoes absolutely stellar:

Don’t Crowd the Pan: I cannot stress this enough! Overcrowding leads to steamed potatoes, not roasted ones. Use two baking sheets if necessary.
Uniform Size: Make sure your potato halves are roughly the same size so they cook evenly.
Hot Oven: A hot oven is key to crispiness. Make sure yours is fully preheated before the potatoes go in.
Prep Ahead: You can halve your potatoes and mix the butter/oil/spice mixture a few hours in advance. Store them separately in airtight containers in the fridge. Toss them together just before roasting.

How to Store It

These are truly best enjoyed fresh, but if you happen to have any leftovers (which is rare in my house!), here’s how to store them:

Let the potatoes cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread them on a baking sheet and warm them in a 350°F (175°C) oven until heated through and slightly crispy again. You can also reheat them gently in a skillet with a little extra butter or oil.

FAQs

Can I make these with larger potatoes?

Yes, you can! Just be sure to cut them into uniform, bite-sized pieces (about 1-inch cubes). You might need to adjust the roasting time slightly, so check for tenderness.

What should I serve these potatoes with?

These roasted potatoes are incredibly versatile! They’re a fantastic side for roasted chicken, grilled steak, pork chops, fish, or even just a big green salad.

Can I use garlic powder instead of fresh garlic?

While fresh garlic offers the best flavor, you can substitute about 1/2 teaspoon of garlic powder if you’re in a pinch. Just mix it in with the other seasonings.

Roasted Garlic Butter Parmesan Potatoes

Incredibly easy and delicious roasted potatoes coated in garlic butter and Parmesan cheese, perfect as a crowd-pleasing side dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Servings 4 servings

Equipment

Baking Sheet
Large bowl

Ingredients

Hauptzutaten

1.5 lbs baby potatoes halved
3 tablespoons unsalted butter melted
2 tablespoons olive oil
4 cloves garlic minced
1 teaspoon dried Italian herbs
1 teaspoon salt
0.125 teaspoon black pepper
0.5 teaspoon crushed red pepper flakes optional
0.5 cup grated Parmesan cheese
1 tablespoon fresh parsley chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
In a large bowl, combine halved baby potatoes, melted butter, olive oil, minced garlic, dried Italian herbs, salt, black pepper, and optional red pepper flakes. Toss to coat evenly.
1.5 lbs baby potatoes
Spread the coated potatoes in a single layer on a baking sheet.
1.5 lbs baby potatoes
Roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
Remove from oven and sprinkle Parmesan cheese over the hot potatoes. Toss gently to coat.
1.5 lbs baby potatoes
Return to oven for another 3-5 minutes until the Parmesan is melted and golden brown.
1.5 lbs baby potatoes
Garnish with fresh parsley and serve immediately.
1.5 lbs baby potatoes

Notes

Make sure not to crowd the pan for crispier potatoes. If using larger potatoes, cut them into uniform bite-sized pieces and adjust roasting time.