Buttery baby potatoes roasted until perfectly crispy, then tossed in warm, garlicky goodness and a snowfall of parmesan. These garlic butter potatoes with Parmesan, butter, and baby potatoes will have your kitchen smelling dreamy and irresistible.
There’s something joyfully rustic about a hot tray of crispy garlic butter potatoes. The kind that sizzles as you remove it from the oven and makes you poke at one too early, burning your fingers a little but not caring one bit. This dish is cozy enough for staying in your sweats, yet elegant enough to sit next to roasted salmon at your next dinner thing. Because let’s be real: crispy potatoes slathered in garlic butter and finished with a shower of nutty parmesan? Hard to resist at literally any time of day.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Crispy Garlic Butter Potatoes
No frills, no fluff—just crispy bliss and garlic perfume wafting through your kitchen like you’re in an Italian grandma’s cottage (but with better lighting).
- Crispy edges, buttery insides: You get that crunchy golden shell with fluffy, dreamy potato on the inside. It’s texture magic.
- Garlic-butter nirvana: We’re talking real butter and fresh garlic, swirled low and slow until it smells like victory.
- Parmesan crusty bits: Some cheese melts, some gets lacy and toasty. Every bite’s a small surprise.
- Just enough fuss: A quick simmer, a toss, a roast. Simple steps, big results.
- Plays nice with others: Serve it alongside roast chicken, seared cod, or just hoard it by itself (no judgment).
- Sneakily impressive: Whether it’s Tuesday or Friendsgiving, this dish always gets oohs and repeat scoops.
Ingredient Notes
Let’s talk about what’s going into your pan. Nothing too wild, but a few small choices make big flavor here.
- Baby potatoes: These little guys roast up tender and golden. Yellow or red-skinned work well. Just cut the larger ones so everything cooks evenly.
- Salt: Added in two stages—once in the boil, once before the roast. This layers seasoning from the inside out.
- Olive oil: Helps with initial crisping and adds its own depth. Use a decent one but no need to break the bank.
- Black pepper: Just enough to warm things up. Add more if you like it sneezy-spicy.
- Unsalted butter: Gives you control over the saltiness. It should smell rich and vaguely nutty when melted with garlic.
- Garlic: Freshly minced, not pre-chopped. You want the full aroma situation going when it hits the butter.
- Parmesan cheese: Get the real-deal stuff, not the shaker can. Grate it yourself for melty and crispy cheese happiness.
- Fresh parsley or thyme: This is your bright little confetti on top. Optional, but highly recommended.
How To Make This Crispy Garlic Butter Potatoes
Alright, clear a little counter space and grab a big pot. We’re about to turn humble potatoes into crackly golden flavor bombs.
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Prep the oven and your pan: Start by preheating the oven to 400°F and lining a baking sheet with parchment paper. This gives us both non-stick ease and less cleanup (bless).
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Boil the potatoes briefly: Scrub and cut those baby potatoes into halves or quarters so they’re roughly the same size. Toss them into a pot, add water to cover plus 1 teaspoon salt, and bring it all to a boil. Drop the heat and let them simmer for 5–7 minutes. You want them slightly tender—not falling apart.
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Drain and season: Drain the potatoes well. Then put them back in the now-empty pot. Add olive oil, the remaining salt, and pepper. Give ’em a good shake (literally) to coat and rough up the edges a bit. Those jagged bits? They get extra crispy when roasted.
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Time for the oven roast: Spread them on your parchment-lined sheet in a single layer. Roast 20–25 minutes until gold and firming up. Then flip (or shake the pan), sprinkle with half the Parmesan, and roast another 5–10 minutes until extra crunchy and deeply golden.
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Make the garlic butter magic: While those beauties crisp up, melt butter in a small pan over gentle heat. Add your garlic and stir it around for a minute or two until the smell is borderline illegal (in the best way). Then take it off the heat.
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Toss in that liquid gold: Once roasted, transfer the potatoes into a large bowl, pour in the garlic butter, and toss gently. You’re not wrecking your crispy bits—you’re giving them a shiny coat of richness.
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Final flourish: Top with the rest of the Parmesan and your chosen herbs. Serve right away while everything is warm, fragrant, and ready to vanish.
Storage Options
So maybe you made a full tray and somehow didn’t inhale the whole thing (impressive restraint). The good news is that garlic butter potatoes hold up decently if you’re smart about storing.
Pop them in an airtight container once they cool—don’t let them sit around too long on the counter. Refrigerated, these will stay good for up to 4 days. The fridge does zap a bit of their crispness, but reheating helps.
To reheat, skip the microwave unless you’re into limp, sad spuds. Use a skillet over medium heat with a little oil or butter and let them re-crisp for five or so minutes. Or toss them back into a hot oven (around 375°F) for 10 minutes to revive that golden crust.
As for freezing, technically yes, you can. But I’ll be honest: they’ll get a little mushier on the reheat. If you do go the freezer route, cool completely first, then pop them in a zip-top bag with the air pressed out. Reheat from frozen in the oven. Not ideal, but passable in a pinch.
Variations and Substitutions
Sometimes the pantry is moody. Or maybe you’re just curious. Either way, these spuds adapt better than most.
- Yukon gold or russet potatoes: If you don’t have baby potatoes, cut larger ones into one-inch chunks. Yukon golds roast beautifully and get that creamy center.
- Vegan twist: Swap the butter with a good-quality plant-based one, or use straight olive oil and add extra garlic.
- Spicy upgrade: Add red pepper flakes to the garlic butter while it simmers for a gentle kick.
- Cheese swap: Pecorino Romano works great. It’s saltier and bolder—punchy enough to stand out.
- Lemon zest finish: For a zippy lift, grate a little lemon zest over the top before serving. It brightens everything.
What to Serve with Crispy Garlic Butter Potatoes
These tasty little nuggets might be the supporting act, but they’ll definitely try to steal the show. Here’s who they play well with.
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Seared fish or chicken: Try them with a flaky filet of pan-seared cod or crispy chicken thighs. The contrast between protein and potato crisp is always a winner.
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Cozy casseroles: They make a great side to comforting dishes like Chicken Gloria or any cheesy baked thing. Extra points if gravy or a creamy sauce drips into the potatoes.
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Salad and a glass of wine: Yes really. Big green salad + crispy potatoes = textural paradise. A sweet-tart vinaigrette cuts through the richness like a charm.
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Brunch-y situation: Top them with a fried or jammy egg, sprinkle more herbs, and you’ve got an easy brunch-to-lunch plate that’ll make toast jealous.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Why boil the potatoes before roasting?
Parboiling helps the potatoes cook evenly and gives them that soft, fluffy inside. But here’s the real trick: it lets you rough them up a little so the edges go crispier during the roast. Skipping this step works in a hurry, but you’ll miss out on the best texture bits.
Can I make these garlic butter potatoes ahead of time?
Totally! Roast the potatoes a day ahead, then reheat them in a hot oven (about 375°F) for 10–15 minutes. Hold off on tossing them in the garlic butter until just before serving so they stay crisp and buttery instead of soggy and sad.
What kind of Parmesan is best?
Go for real-deal wedge Parmesan and grate it yourself. Pre-shredded cheese often has anti-caking stuff that keeps it from melting and crisping up the same way. You want that melty-sizzly-gooey-crispy combo—and freshly grated is the way to get it.
Can I use other herbs besides parsley or thyme?
Absolutely. Chives, rosemary, or oregano would all be tasty. Rosemary adds woodsy depth, while chives give a mellow onion-y pop. Just don’t use dried herbs in the final sprinkle—they won’t do the same zesty magic as fresh ones.
Crispy Garlic Butter Potatoes
Ingredients
Potatoes
- 2 pounds (900 g) baby potatoes yellow or red; halved or quartered if large
- 1 tsp (5 g) salt plus more to taste, divided
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (2 g) black pepper more to taste
Garlic Butter & Finishes
- 4 tbsp (56 g) unsalted butter
- 3 cloves garlic freshly minced
- 2/3 cup (45 g) Parmesan cheese freshly grated, divided, plus more for serving
- fresh parsley or thyme chopped, for garnish; optional
Equipment
- Large pot
- Baking sheet
- Parchment paper
- Small skillet or saucepan
Instructions
- Prep the oven and pan: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Boil the potatoes: Place halved or quartered baby potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 5–7 minutes, until just starting to soften but not cooked through. Drain well.
- Season and rough up: Return drained potatoes to the empty pot. Add olive oil, the remaining 1/2 teaspoon salt (or to taste), and black pepper. Toss and gently shake to coat and rough up the surface—those bits get extra crispy!
- First roast: Spread potatoes onto the prepared baking sheet in a single layer. Roast for 20–25 minutes, until beginning to brown and firm up.
- Flip and add cheese: Flip the potatoes with a spatula or shake the pan. Sprinkle with half the Parmesan cheese. Roast for 5–10 minutes more, until deeply golden and crisp on the outside.
- Make garlic butter: While potatoes finish roasting, melt butter in a small skillet over medium-low heat. Add minced garlic and cook, stirring, for 1–2 minutes until fragrant but not browned. Remove from heat.
- Toss and finish: Transfer hot potatoes to a large bowl. Pour garlic butter over and toss gently until coated. Add the rest of the Parmesan and chopped parsley or thyme (if using). Serve immediately, with more cheese if desired.
