Name: Roasted Garlic Butter Parmesan Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1½ lbs baby potatoes (halved); 3 tbsp unsalted butter (melted); 2 tbsp olive oil; 4 cloves garlic (minced); 1 tsp dried Italian herbs; 1 tsp salt; 1/8 tsp black pepper; 1/2 tsp red pepper flakes (totally optional, for a hint of heat); 1/2 cup grated Parmesan cheese; 1 tbsp fresh parsley (chopped, for garnish)

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Roasted Garlic Butter Parmesan Potatoes: Crispy, Cheesy, and Packed With Flavor

Sometimes the best dishes are the ones that come together with just a few pantry staples. These roasted garlic butter Parmesan potatoes have a crispy edge, lots of savory flavor, and a cheesy finish that keeps people coming back for seconds. I keep this recipe in regular rotation, especially for weeknight dinners or potlucks, and it always disappears fast.

A buttery garlic coating, a generous sprinkle of herbs, and a shower of Parmesan make these potatoes both simple and special. They pair up with roast chicken, beef, your favorite vegetarian mains, and work just as well as a standalone snack. You probably have everything you need to make them already.

What Makes This Potato Recipe Really Popular

Uses easy to find ingredients. Butter, garlic, and Parmesan are kitchen basics that deliver big flavor without any fuss.
Crispy and cheesy. The inside stays fluffy, while those cut edges get super crispy, especially when you finish them with a quick blast under the broiler.
Works for any meal. Great for holiday gatherings, Sunday roasts, or just when you want a tasty side with dinner.
Customizable spice. Toss in extra herbs or a sprinkle of red pepper flakes for a little heat if you feel like mixing things up.

Gather These Ingredients

Here’s what you’ll need for a cozy tray of roasted garlic butter Parmesan potatoes:

1½ lbs baby potatoes (halved)
3 tbsp unsalted butter (melted)
2 tbsp olive oil
4 cloves garlic (minced)
1 tsp dried Italian herbs
1 tsp salt
1/8 tsp black pepper
1/2 tsp red pepper flakes (totally optional, for a hint of heat)
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley (chopped, for garnish)

My Step by Step Method

1. Prepping for Roasting

Set your oven to 400°F (200°C) so it’s nice and hot when you’re ready to roast. Line a baking sheet with parchment paper or grease it lightly. This makes cleanup easier and helps with even browning.

2. Mixing the Coating

Grab a large bowl and whisk together the melted butter, olive oil, minced garlic, Italian herbs, salt, black pepper, and those red pepper flakes (if you’re using them). I love letting the garlic mingle with the butter, so your kitchen will start to smell amazing already.

3. Toss Potatoes With Flavor

Dump the halved potatoes into the bowl. Toss until every piece is glossy and coated with those flavorful bits. Stir in half the Parmesan now, so some of it bakes onto the potatoes for extra depth.

4. Arrange and Roast

Place the potatoes cut side down on your prepared baking sheet, spaced out so they heat up evenly. Roast for 30 to 35 minutes. Check them at 30 minutes. If the bottoms are golden and crispy and a fork slides in easily, they’re ready. If you want super crispy edges, pop the sheet under the broiler for 2 or 3 minutes, but watch closely as things can brown fast.

5. Finish and Serve

As soon as the potatoes come out, sprinkle over the rest of the Parmesan so it melts a bit on the hot pieces. Scatter with fresh parsley for a bright pop of color, and serve while everything’s sizzling.

For more side dish recipes, try these super-simple Air Fryer Roasted Potatoes.

Print Recipe

Roasted Garlic Butter Parmesan Potatoes

These roasted garlic butter Parmesan potatoes have a crispy edge, lots of savory flavor, and a cheesy finish that keeps people coming back for seconds.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Keyword: Roasted Potatoes

Servings: 4 servings

Calories: 230kcal

Author: Don Herman

Ingredients

1½ lbs baby potatoes halved
3 tbsp unsalted butter melted
2 tbsp olive oil
4 cloves garlic minced
1 tsp dried Italian herbs
1 tsp salt
1/8 tsp black pepper
1/2 tsp red pepper flakes totally optional, for a hint of heat
1/2 cup grated Parmesan cheese
1 tbsp fresh parsley chopped, for garnish

Instructions

Prepping for Roasting
Set your oven to 400°F (200°C) so it’s nice and hot when you’re ready to roast. Line a baking sheet with parchment paper or grease it lightly. This makes cleanup easier and helps with even browning.
Mixing the Coating
Grab a large bowl and whisk together the melted butter, olive oil, minced garlic, Italian herbs, salt, black pepper, and those red pepper flakes (if you’re using them). I love letting the garlic mingle with the butter, so your kitchen will start to smell amazing already.
Toss Potatoes With Flavor
Dump the halved potatoes into the bowl. Toss until every piece is glossy and coated with those flavorful bits. Stir in half the Parmesan now, so some of it bakes onto the potatoes for extra depth.
Arrange and Roast
Place the potatoes cut side down on your prepared baking sheet, spaced out so they heat up evenly. Roast for 30 to 35 minutes. Check them at 30 minutes. If the bottoms are golden and crispy and a fork slides in easily, they’re ready. If you want super crispy edges, pop the sheet under the broiler for 2 or 3 minutes, but watch closely as things can brown fast.
Finish and Serve
As soon as the potatoes come out, sprinkle over the rest of the Parmesan so it melts a bit on the hot pieces. Scatter with fresh parsley for a bright pop of color, and serve while everything’s sizzling.

How To Make Them Your Own

If you like extra garlic, roast whole cloves with the potatoes. They get super sweet and mellow. Mash them into the butter mixture before tossing.
Swap the parsley for chives, dill, or another herb you love for a fresh twist.
Try using sweet potatoes or Yukon Golds for a twist. The same method works great, though you might need a few extra minutes for larger spuds.
If you want a dairyfree version, leave out the cheese and use plantbased butter, and they’ll still be loaded with flavor.

Answers to Common Questions

Q: What potatoes are best for roasting?
Baby potatoes like red or gold varieties are my go to. They hold their shape and crisp up well. You can also use fingerlings or even regular Yukon Gold potatoes, cut into bitesized chunks.

Q: Can I prep these ahead?
Absolutely. You can toss the potatoes with the butter mixture and keep them in the fridge for a few hours until you’re ready to bake. Just let them come to room temp a bit before roasting for the best texture.

Q: How should I store leftovers?
Leftovers keep well in an airtight container in the fridge for up to four days. I reheat them in the oven or air fryer to get those crispy edges back.

Q: Is it possible to freeze them?
Baked potatoes will lose some crispiness after freezing. You can freeze leftovers in a pinch and use a hot oven to revive the texture as much as possible.

Lodge 12-inch Preseasoned Cast Iron Skillet

Share Your Potato Creations!

I hope you give these garlic butter Parmesan potatoes a try soon. If you make them, leave a comment with your tweaks or favorite pairings, or just let me know if your family devoured them like mine always does. There’s nothing like a tray of crispy, golden potatoes to bring everyone to the table! If you’re looking for other easy sides or potato recipes, check out some of my other posts, and let’s get cooking.