Roasted garlic, butter and Parmesan potatoes
The smell of garlic butter wafting through the kitchen always takes me back to my childhood. On Sunday afternoons, my dad would roast potatoes and sneak cloves of garlic underneath them for extra flavour. 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 on the outside, fluffy on the inside, and with an irresistible nutty aroma from the cheese. This is the kind of side dish that quietly steals the spotlight: simple, savoury and impossible to resist.
Why You’ll Love This Recipe:
Incredible texture: Crispy and golden brown on the outside and creamy and tender on the inside.
Rich, savoury flavour: Garlic, butter and Parmesan bring depth and warmth to every bite.
It’s easy to make with simple pantry ingredients and minimal prep, and the oven does most of the work.
Crowd favourite: Perfect for family dinners, potlucks or holidays — everyone goes back for seconds.
Ingredients:
- 2 lbs baby potatoes, halved (900 g)
- 3 tbsp melted unsalted butter (42 g)
- 2 tablespoons (30 ml) olive oil
- 4 garlic cloves, minced
- 1 tsp sea salt (5 g)
- ½ teaspoon black pepper (1 g)
- 1 tsp smoked paprika (2 g)
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 1 tablespoon of chopped fresh parsley (optional, for garnish).
Step-by-step instructions (with expert tips):
1. Preparation:
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or foil for easy clean-up. Wash and halve the potatoes – no need to peel if using baby or thin-skinned potatoes.
Pro tip: Soak the halved potatoes in cold water for 20 minutes to remove excess starch for a crisper result. Just make sure you dry them thoroughly before roasting.
2. Cooking:
In a large bowl, combine the melted butter, olive oil, minced garlic, salt, pepper, paprika and Parmesan. Toss the potatoes until they are evenly coated. Arrange them in a single layer, cut side down, on the baking sheet.
Roast for 30–35 minutes, turning them over halfway through, until they are a deep golden colour and crispy.
Pro tip: Press down lightly on the potatoes with a spatula halfway through cooking to increase their contact with the baking sheet for browning.
3. Assembly or serving:
Sprinkle with a little extra Parmesan while still hot, then 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 tray and space them out.
Skipping the flip: Not turning the potatoes leads to uneven browning, so take a minute to flip them halfway through.
Using pre-shredded cheese: It doesn’t melt or crisp as well. Freshly grated Parmesan gives a better texture and flavour.
Variations & Substitutions:
To make it spicy, add a pinch of cayenne pepper or red pepper flakes to the garlic butter.
Herb swap: Try rosemary, thyme or Italian seasoning instead of parsley for a different flavour.
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 when fresh, but you can freeze them. Leave to cool, then freeze in a single layer before storing in a bag. Reheat in the oven at 200°C (400°F) to crisp them up again.
How can I prepare this in advance?
You can parboil the potatoes and store them in the fridge for up to two days. Toss them in 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 1.5 cm chunks. Just make sure the pieces are all the same size for even cooking.