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Crispy, cheesy, herby, roasted potatoes make the perfect side dish for any meal. The entire family will love these potatoes. They might even ask for seconds.
Why This Recipe Works
- It’s super simple – no need to peel the potatoes. Just slice and bake.
- They are soft and fluffy on the inside and nice and crispy on the outside.
- They go with almost anything making them a very versatile side dish.
- They are perfect for the holidays – easy and delicious.
- They might just become your new go-to-potato side dish.
Ingredients
Let’s Make Parmesan Garlic Butter Roasted Potatoes
- Boil a pot of water large enough to hold the potatoes.
- While the water is boiling, slice the potatoes into quarters and par-boil them for 5-8 minutes.
- Strain the water off of the potatoes.
- Mix the olive oil, salt, black pepper, garlic powder, and parmesan cheese.
- Toss the potatoes with the olive oil cheese mixture.
- Spread the potatoes onto a cookie sheet.
- Bake for 25 minutes at 425° flipping them at 15 minutes.
- Melt the butter in the microwave.
- Remove the potatoes from the oven and drizzle with melted butter.
- Garnish with parsley and serve.
Frequently Asked Questions
Why did you use Baby Red Potatoes?
I like the creamy taste of red potatoes. They hold up well in the par-boil and roasting processes and the skins are thin enough that they crisp up easily.
Can I use another type of potato?
Yukon Gold and Russet potatoes are what I can the “work horses” of potatoes. They are inexpensive and you can eat the skins. They can be used in almost any recipe that calls for potatoes.
Krazy Kitchen Mom Tips
- The potatoes can be par-boiled a day before roasting them. Make sure they are completely cool after they are boiled. They should be stored in an airtight container. Bring them to room temperature before roasting them.
- Change up the herbs and spices…add some cayenne pepper or cajun seasoning for a spicy bit. Add fresh chopped thyme and rosemary for a deeper savory herb flavor.
- Leftovers will last 2-3 days in an airtight container in the refrigerator. Microwave or re-bake to heat them up.
More Recipes You Might Like
- Cajun Red Beans and Rice
- Creamy Potatoe Leek Soup
- Slow Cooker Cashew Chicken
- Apple Cider Margarita
- Easy Homemade Apple Pie Filling
Parmesan Garlic Butter Roasted Potatoes
Crispy, cheesy, herby, roasted potatoes make the perfect side dish for any meal. The entire family will love these potatoes. They might even ask for seconds.
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Servings: 4 servings
Ingredients
- 1 lbs. baby red potatoes
- 2 tbsp extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tbsp dry Italian seasoning
- 1/2 cup finely grated parmesan cheese
- 1 tbsp butter
- 2 tbsp finely chopped parsley
Instructions
To Par-Boil the Potatoes
- Slice the potatoes into quarters.
- Boil them in hot boiling water for 5-8 minutes.
- Drain the water and set them aside.
To Season and Roast the Potatoes
- Preheat the oven to 425°
- Mix the olive oil, salt, black pepper, garlic powder, and parmesan cheese.
- Toss the potatoes with the olive oil cheese mixture.
- Spread the potatoes onto a cookie sheet.
- Bake for 25 minutes flipping them at 15 minutes.
- Melt the butter in the microwave.
- Remove the potatoes from the oven and drizzle with melted butter.
- Garnish with parsley and serve.
Notes
- The potatoes can be par-boiled a day before roasting them. Make sure they are completely cool after they are boiled. They should be stored in an airtight container. Bring them to room temperature before roasting them.
- Change up the herbs and spices…add some cayenne pepper or cajun seasoning for a spicy bit. Add fresh chopped thyme and rosemary for a deeper savory herb flavor.
- Leftovers will last 2-3 days in an airtight container in the refrigerator. Microwave or re-bake to heat them up.
Super delicious and very easy to make! I followed your recipe exactly and they turned out great. These potatoes were a hit with my family!
I’m so excited to hear everyone liked them. Thanks for letting me know!