These Roasted Garlic Butter Parmesan Potatoes are everything I want in a comforting side dish—crispy, buttery, garlicky, and packed with flavor. They’re simple to make yet impressive enough to serve at dinner parties or holiday tables.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy while delivering gourmet-level flavor. The potatoes come out golden and crispy on the outside, with a tender, fluffy interior. The blend of garlic, melted butter, and nutty Parmesan is irresistible. I also like how this side dish pairs beautifully with almost any main course, from grilled chicken to hearty steaks or even a simple salad.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 pounds baby red potatoes, washed and quartered
1/4 cup olive oil
6 large cloves of garlic, finely chopped or minced
Salt and freshly cracked black pepper, to taste
1 tablespoon Italian seasoning
3/4 cup freshly grated Parmesan cheese
1/2 cup unsalted butter
Fresh chopped parsley, for garnish

directions

Preheat the oven to 400°F (200°C).
In a large pot, bring water to a boil and parboil the quartered potatoes for 5–8 minutes. Drain and set aside.
In a large bowl, combine olive oil, minced garlic, salt, pepper, Italian seasoning, and Parmesan cheese. Mix well.
Add the parboiled potatoes to the bowl and toss to coat evenly with the mixture.
Grease a large baking sheet with non-stick spray or olive oil. Arrange the coated potatoes on the sheet in a single layer, cut side down.
Roast in the preheated oven for 25 minutes, turning the potatoes after 15 minutes to ensure even browning.
While the potatoes are roasting, melt the butter and stir in the chopped parsley.
Once the potatoes are golden and crispy, remove from the oven and drizzle with the butter-parsley mixture.
Serve immediately and enjoy!

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Cheesy Twist: I sometimes add shredded mozzarella or cheddar in the last 5 minutes of roasting for more gooey goodness.
Herb Infusion: Fresh rosemary or thyme adds a beautiful aroma and flavor boost.
Spicy Kick: A sprinkle of red pepper flakes or a dash of cayenne pepper adds heat.
Vegan Option: I use plant-based butter and dairy-free Parmesan when making a vegan version.

storage/reheating

Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: To keep the potatoes crispy, I reheat them in a 350°F (175°C) oven for about 10 minutes.

FAQs

How do I get the crispiest potatoes?

I make sure to parboil the potatoes, let them dry completely, and spread them in a single layer on the baking sheet without overcrowding.

Can I use different potatoes?

Yes, I sometimes use Yukon Gold or russet potatoes—just make sure they’re cut into even pieces for uniform cooking.

Is parboiling really necessary?

It’s not absolutely required, but I find it helps the potatoes roast more evenly and develop that perfect fluffy interior.

Can I make this ahead of time?

I prep the potatoes and garlic-Parmesan mixture ahead, then roast them just before serving for best texture.

What dishes go well with these potatoes?

I love pairing them with grilled chicken, steak, or even a roasted veggie platter. They’re super versatile.

Conclusion

Roasted Garlic Butter Parmesan Potatoes are one of those dishes that never fail to please. They’re golden, crispy, garlicky, and buttery with a hint of herby richness. I keep this recipe in my regular rotation, and I think it’ll become a favorite in your kitchen too.