Roasted Garlic Butter Parmesan Potatoes Recipe

I finally perfected my Oven Baked Garlic Potatoes with one unexpected pantry staple that changes how the parmesan crust behaves in the oven.

I never thought potatoes could make me stop mid scoop of dinner but Roasted Garlic Butter Parmesan Potatoes did exactly that. I rely on roasted garlic so the flavor is mellow and almost sweet, and freshly grated Parmesan cheese that crisps into little golden shards you’ll want to hoard.

There’s something wrong and very right about the way the garlic folds into every bite while the cheese browns and crackles, it turns simple spuds into the sort you hide from family. They’re not fancy, they’re the kind you make on repeat, Garlic Parmesan Potatoes Baked and gone, I sometimes double the batch.

Why I Like this Recipe

– I love that it’s crunchy on the outside and soft inside, every bite hits both textures and thats oddly satisfying.
– I like how it feels fancy enough for guests but is honestly easy so I dont stress when friends come over.
– It reheats really well so I get tasty leftovers for lunch and I dont have to cook again, bonus.
– The flavors are bold without being weird, they taste like I put effort in even when I kinda rushed.

Ingredients

Ingredient Quantities

• 2 pounds baby potatoes (Yukon Gold or red) about 900 g
• 3 tablespoons olive oil
• 4 tablespoons unsalted butter, melted about 1/4 cup
• 1 head roasted garlic
• 1/2 cup freshly grated Parmesan cheese about 50 g
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon smoked paprika optional
• 1 tablespoon lemon juice optional

How to Make this

1. Preheat oven to 425°F (220°C) and put a rimmed baking sheet in to heat while you prep, that hot sheet is key for crispiness.

2. Wash the baby potatoes and halve any larger ones so pieces are roughly the same size, about bite sized.

3. For extra crispy edges, parboil the potatoes in salted boiling water 7 to 8 minutes until just tender, drain well and give the pot a shake to rough up the surfaces; if you skip parboiling roast time will be longer, about 40 to 45 minutes.

4. In a bowl mix 3 tablespoons olive oil with the 4 tablespoons melted butter, squeeze the cloves from the roasted garlic head into the fat and mash them in, then stir in 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the 1/2 teaspoon smoked paprika if using.

5. Carefully transfer the potatoes to the hot baking sheet, pour the oil/butter/garlic mix over them and toss so every piece is coated, arrange cut side down and dont overcrowd the pan or they steam instead of crisp.

6. Roast in the oven 25 to 30 minutes, flipping once about halfway through, until golden brown and crisp on the outside.

7. Sprinkle the 1/2 cup freshly grated Parmesan evenly over the potatoes in the last 5 minutes of roasting so it melts and browns but does not burn.

8. Remove from oven, drizzle 1 tablespoon lemon juice over if you like a bright pop, then toss with the 2 tablespoons chopped fresh parsley and taste, add a little more salt or pepper if needed.

9. Serve hot straight from the pan. Leftovers re-crisp great in a hot skillet or back in the oven for a few minutes, dont microwave if you want them crispy.

Equipment Needed

1. Rimmed baking sheet (large) preheated in the oven — that hot sheet is key for crispiness
2. Large pot with lid for boiling/parboiling the potatoes
3. Colander or fine mesh strainer to drain and shake the potatoes
4. Large mixing bowl to toss potatoes with the oil/butter/garlic mix
5. Measuring cups and measuring spoons (tablespoon, 1/4 cup, teaspoon)
6. Chef knife and cutting board to halve potatoes and chop parsley
7. Tongs or a wide spatula to arrange and flip the potatoes on the sheet
8. Microplane or box grater for freshly grated Parmesan
9. Oven mitts or a thick kitchen towel for handling the hot pan

FAQ

Roasted Garlic Butter Parmesan Potatoes Recipe Substitutions and Variations

• Unsalted butter (melted): substitute ghee or melted vegan butter. Ghee adds a nutty richness, vegan butter keeps it dairy free.
• Head roasted garlic: use 3 to 4 cloves roasted or 2 teaspoons jarred roasted garlic, or 1/2 teaspoon garlic powder in a pinch.
• Freshly grated Parmesan: swap for Pecorino Romano for a sharper saltier hit, or nutritional yeast if you need a vegan cheesy flavor.
• 2 pounds baby potatoes: use fingerlings, small Yukon Gold halves, or even sweet potatoes cut to similar size (roast a bit longer if using sweet potatoes).

Pro Tips

– Heat the sheet first, seriously — that instant sear is the difference between meh and amazing, so dont skip it or you’ll get more steam than crisp.
– Rough up the potatoes after parboiling by shaking them in the pot or tossing in a colander, that jagged surface helps the oil cling and gives way more crunchy edges.
– Use oil plus butter smartly: mix them so the oil raises the smoke point, and if your oven runs hot try using clarified butter or add a little extra oil so the butter doesnt burn. Also save 1 roasted garlic clove to smear on after cooking for a bright hit of flavor.
– Grate fresh Parmesan and add it right at the end so it browns not burns, and when reheating leftovers skip the microwave — a hot skillet or oven blast brings the crisp back way better.