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Roasted Garlic Butter Parmesan Potatoes

Savory and crispy roasted baby potatoes coated in garlic butter and Parmesan, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes Ensure they are cleaned and halved.
  • 0.5 cup unsalted butter Melted for the garlic butter mixture.
  • 1 head roasted garlic Roast your garlic until soft.
  • 0.5 cup grated Parmesan cheese Add right before serving for a cheesy topping.
  • Salt and pepper to taste Adjust seasoning as preferred.
  • Fresh parsley for garnish Chopped for freshness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the baby potatoes and cut them in half.
  3. If not using pre-roasted garlic, drizzle olive oil over a head of garlic, wrap it in foil, and bake for about 30 minutes until soft.
  4. Melt the unsalted butter in a small saucepan over medium heat, and stir in the roasted garlic, mashing it gently.
  5. In a large bowl, combine the halved potatoes with the garlic butter mixture, salt, and pepper. Make sure they are well coated.
Cooking
  1. Spread the coated potatoes on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through.
  2. Sprinkle the grated Parmesan cheese evenly over the potatoes and return to the oven for an additional 5-7 minutes, until melted and bubbly.
  3. Garnish with fresh parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a preheated oven at 350°F (175°C) for optimal crunch.