Garlic Butter Parmesan Roasted Potatoes

Garlic butter Parmesan roasted potatoes are crispy on the edges, soft in the middle, and basically impossible to stop eating. ♡

They’re the kind of side dish that quietly becomes the main event. The trick is roasting hot enough to get that golden crust, then tossing the potatoes with garlic butter and Parmesan right at the end so the cheese doesn’t burn and the garlic stays sweet instead of bitter.

Serve them with chicken, steak, eggs, whatever. If you have potatoes, you’re already halfway there. Let’s make it together.

Ingredients

Garlic Butter Parmesan Roasted Potatoes

• 2 pounds baby potatoes (or Yukon Gold), halved or quartered

• 2 tablespoons olive oil

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried oregano (optional)

• 1/2 teaspoon smoked paprika (optional)

Garlic butter Parmesan finish

• 3 tablespoons unsalted butter

• 4 cloves garlic, grated or minced

• 1/2 cup freshly grated Parmesan cheese

• 2 tablespoons chopped fresh parsley (optional)

• 1 to 2 teaspoons lemon juice (optional, brightens everything)

Tips

• Cut potatoes the same size. Even pieces roast evenly and get crisp at the same time.

• Roast cut side down. More surface contact means better browning.

• Don’t crowd the pan. Potatoes need space or they steam instead of crisp.

• Add garlic at the end. Garlic burns fast, and bitter garlic ruins the vibe.

• Use freshly grated Parmesan. It melts and sticks better than the powdery stuff.

Variations

• Spicy: add red pepper flakes to the garlic butter.

• Herb: swap oregano for rosemary or thyme.

• Extra crispy: parboil the potatoes 6 to 8 minutes, then roast.

• Air fryer: cook at 400F, shaking halfway, then toss with garlic butter and Parmesan.

• Cheesy upgrade: add a little shredded mozzarella after tossing and broil 1 to 2 minutes

FAQ

Garlic Butter Parmesan Roasted Potatoes Recipe

Crispy roasted potatoes tossed in garlic butter and Parmesan for an easy side dish that goes with everything.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 5

Ingredients Method Notes

Ingredients

  

• 2 pounds baby potatoes or Yukon Gold, halved or quartered
• 2 tablespoons olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano optional
• 1/2 teaspoon smoked paprika optional
• Garlic butter Parmesan finish
• 3 tablespoons unsalted butter
• 4 cloves garlic grated or minced
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped parsley optional
• 1 to 2 teaspoons lemon juice optional

Method

 

1. Prep. Heat oven to 425F. Line a sheet pan with parchment.
2. Season. Toss potatoes with olive oil, salt, pepper, and any optional seasonings.
3. Roast. Spread potatoes out in a single layer, cut side down. Roast 30 to 35 minutes, flipping once, until deeply golden and crisp.
4. Make garlic butter. While potatoes roast, melt butter in a small pan over low heat. Add garlic and cook 30 to 60 seconds just until fragrant. Turn off heat.
5. Toss. Transfer hot potatoes to a bowl. Pour garlic butter over the top and toss. Add Parmesan and toss again until it sticks. Add parsley and a squeeze of lemon if using.
6. Serve. Serve immediately while crispy.

Notes

For maximum crisp, keep potatoes in a single layer and avoid overcrowding the pan.

Add the Parmesan after roasting so it melts onto the potatoes instead of burning on the pan.