I started making Roasted Garlic Butter Parmesan Potatoes on a whim one weekend when all we had left in the pantry was a bag of baby potatoes and some tired-looking garlic cloves. The fridge offered little more: a stick of butter and a tub of Parmesan. But sometimes, a sparse fridge pushes you toward your best work, doesn’t it?

That first attempt turned into a household favorite, and now it’s a permanent part of our breakfast table, right next to scrambled eggs and sliced oranges. What I didn’t expect was how something so simple—just potatoes, butter, garlic, and cheese—could turn into the dish everyone asks for. Especially my husband, who claims he’s not a “potato person,” but can’t stop sneaking them off the tray.

These potatoes feel indulgent, but they’re easy to make, affordable, and can even be dressed up for brunch guests. And honestly? I kind of hope we never don’t have baby potatoes lying around again.

Short Description

Golden, crispy roasted baby potatoes tossed in a garlic butter-Parmesan blend and finished with herbs—perfect for breakfast, brunch, or a comforting side dish.

Key Ingredients

1 ½ pounds baby potatoes, halved
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 teaspoon dried rosemary (or thyme)
1 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Tools Needed

Large mixing bowl
Small bowl (for garlic butter mix)
Baking sheet
Parchment paper or cooking spray
Oven

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.

Step 2: Prepare the Potatoes
Rinse and dry the baby potatoes thoroughly. Slice each one in half to ensure even cooking, and place them in a large mixing bowl.

Step 3: Make the Garlic Butter Mixture
In a small bowl, whisk together the melted butter, minced garlic, Parmesan cheese, dried rosemary (or thyme), onion powder, salt, and pepper until well combined.

Step 4: Coat the Potatoes
Pour the garlic butter mixture over the halved potatoes. Toss until every piece is coated evenly—don’t be shy here; you want each potato to glisten with the buttery mixture.

Step 5: Roast to Perfection
Spread the potatoes cut-side-down in a single layer on your prepared baking sheet. Roast in the preheated oven for 25–30 minutes, flipping once halfway through, until the potatoes are golden brown, crispy on the edges, and fork-tender.

Step 6: Garnish and Serve
If desired, sprinkle with freshly chopped parsley before serving. Serve hot for the crispiest bite.

Why You’ll Love This Recipe

– Crispy, buttery, and golden on the outside

– Infused with real garlic flavor and nutty Parmesan

– Simple ingredients with big payoff

– Family-friendly and toddler-approved

– Versatile—serve at breakfast, lunch, or dinner

– Easy to prep ahead for busy mornings

– Naturally gluten-free

Mistakes to Avoid & Solutions

Mistake 1: Not drying the potatoes properly
Solution: Always pat potatoes dry after rinsing. Wet potatoes steam instead of roast, which prevents them from crisping.

Mistake 2: Crowding the pan
Solution: Spread the potatoes out in a single layer without overlap. Use two pans if needed—overcrowding leads to soggy results.

Mistake 3: Skipping the flip
Solution: Flip the potatoes halfway through roasting to ensure they brown evenly on both sides.

Mistake 4: Using pre-grated Parmesan
Solution: Freshly grated Parmesan melts and crisps better than the pre-packaged kind, which often contains anti-caking agents.

Mistake 5: Burning the garlic
Solution: Mix garlic into the butter mixture and ensure it’s spread evenly. If concerned, you can roast garlic separately and mix it in after baking.

Serving and Pairing Suggestions

These potatoes shine as a breakfast side, but they’re equally at home on a dinner plate. Serve them alongside:

– Scrambled or poached eggs for brunch

– Grilled steak or chicken for dinner

– A fresh garden salad for a light lunch

– Crispy bacon and avocado for a power breakfast

– Dips like aioli or Greek yogurt-based ranch for snacking

Serving style ideas:

Family-style: Serve straight from the baking sheet or a warm platter

Buffet: Add them to a breakfast bar with other roasted veggies and toppings

Plated: Stack them artfully beside a protein with a drizzle of fresh herb sauce

Storage and Reheating Tips

Storage: Allow potatoes to cool fully before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Reheating:

– Oven: Reheat at 375°F for 8–10 minutes until warmed through and crispy again.

– Air fryer: Reheat at 375°F for 4–5 minutes.

– Skillet: Sauté in a dry pan over medium heat to restore crisp edges.

– Avoid microwaving if you want to preserve texture—this will make them soggy.

FAQs

1. Can I use regular potatoes instead of baby potatoes?
Yes! Just cut them into small, uniform chunks about 1–1.5 inches wide to ensure even roasting.

2. Is it okay to leave the skins on?
Absolutely. The skins crisp beautifully and add both flavor and nutrition. Just wash thoroughly before using.

3. What kind of Parmesan works best?
Freshly grated Parmesan (from a wedge) is ideal. It melts better and gives you that signature golden crunch.

4. Can I make these vegan?
Yes. Swap butter for a plant-based alternative and use a vegan Parmesan substitute.

5. How can I make these even crispier?
Try parboiling the potatoes for 5 minutes before roasting. Drain, dry, and then toss with the garlic butter mix before roasting.

Tips & Tricks

– Toss potatoes with the garlic butter mixture while they’re still warm—it helps absorb the flavors better.

– Lay potatoes cut-side down on the baking tray for a crispier base.

– For extra crunch, sprinkle a bit more Parmesan on top halfway through roasting.

– Use fresh rosemary or thyme if available—it enhances aroma and adds a gourmet touch.

– Don’t skip the onion powder; it adds a subtle depth that rounds out the flavor.

Recipe Variations

1. Spicy Kick
Add ½ teaspoon of smoked paprika or a pinch of cayenne to the butter mixture.
Flavor profile: smoky, mildly spicy

2. Lemon-Herb Potatoes
Replace rosemary with fresh dill and add 1 tablespoon of lemon zest to the mix.
Flavor profile: bright, zesty, and refreshing

3. Italian-Inspired
Swap rosemary for Italian seasoning and add 2 tablespoons of sun-dried tomatoes (chopped).
Flavor profile: savory, herbaceous

4. Truffle Parmesan Potatoes
Add ½ teaspoon of truffle oil to the butter mix and finish with shaved Parmesan.
Flavor profile: earthy, decadent

5. Cheesy Crusty Upgrade
Mix ¼ cup shredded mozzarella with the Parmesan for a stretchier, cheesier finish.
Flavor profile: rich, gooey, and indulgent

Final Thoughts

These Roasted Garlic Butter Parmesan Potatoes have found their permanent spot on our Sunday breakfast table—and more often than not, our weekday dinners, too. They strike the perfect balance between comfort and crisp, rich and simple. A dish that delivers bold flavor using just a few humble ingredients can be incredibly satisfying.

So the next time you’re staring at a bag of baby potatoes and wondering what to do, give these a try. Let the kitchen smell of garlic and butter. Let the tray come out crisp and golden. And most of all, let this be a moment you remember as more than just “another potato recipe.”

Roasted Garlic Butter Parmesan Potatoes

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 ½ pounds baby potatoes, halved
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 teaspoon dried rosemary (or thyme)
1 teaspoon onion powder
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

Step 1. Preheat the Oven:
Set the oven to 400°F (200°C) and prepare a baking sheet with parchment paper or a light grease.

Step 2. Prep the Potatoes:
Wash, dry, and halve the baby potatoes. Place them in a large bowl.

Step 3. Make Garlic Butter Mixture:
Mix melted butter, minced garlic, Parmesan, rosemary or thyme, onion powder, salt, and pepper in a small bowl.

Step 4. Coat the Potatoes:
Toss the halved potatoes in the garlic butter mixture until evenly coated.

Step 5. Roast:
Arrange the potatoes cut-side-down on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.

Step 6. Garnish and Serve:
Optionally, sprinkle with chopped parsley and serve hot.