Description
These Butter Swim Parmesan Roasted Potatoes are the kind of side dish that steals the spotlight from everything else on the plate. Baby red potatoes roast in a shallow pool of garlicky melted butter until their skins blister, their bottoms turn golden and crisp, and every bite is coated in a salty Parmesan crust. It’s an easy recipe that feels restaurant-worthy, perfect for weeknight easy dinner plans, holiday side dish ideas, or whenever you need quick comfort food. Serve them with roast chicken, steak, salmon, or as part of your favorite family dinner ideas—they’re a versatile, crowd-pleasing potato recipe that fits right in with your favorite quick breakfast-for-dinner nights, cozy weekend meals, and go-to food ideas for entertaining.
Ingredients
2 pounds baby red potatoes
1/2 cup unsalted butter melted
1/2 cup grated Parmesan cheese
3 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes optional
2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 425°F (220°C) and place a large rimmed metal baking sheet on the center rack while the oven heats.
2. Rinse the baby red potatoes, pat them very dry with a clean kitchen towel, and trim any rough spots. If a few potatoes are much larger than the others, cut those in half so all pieces are a similar size.
3. In a small saucepan or microwave-safe bowl, melt the unsalted butter until just liquid. Stir in the minced garlic, kosher salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes if using, along with about half of the grated Parmesan cheese.
4. Carefully remove the hot baking sheet from the oven and pour the garlic butter mixture onto the pan, tilting it so the bottom is evenly coated.
5. Arrange the potatoes in a single layer on the pan, turning any cut sides face down so they sit directly in the butter. Sprinkle the remaining Parmesan cheese evenly over the tops of the potatoes.
6. Roast for 25 to 30 minutes, or until the potatoes are fork-tender and the bottoms are deeply golden and crisp, with the butter bubbling and browned around the edges. For extra color, broil for 2 to 3 minutes at the end, watching closely so they do not burn.
7. Remove the pan from the oven and let the potatoes rest for 2 to 3 minutes. Use a spatula to loosen any crispy Parmesan bits from the pan and toss them back over the potatoes.
8. Transfer the potatoes to a serving dish or serve directly from the pan, spooning some of the buttery pan sauce over the top and finishing with chopped fresh parsley and a little extra Parmesan if desired.
Notes
For perfectly roasted potatoes, make sure they are completely dry before they hit the hot pan and avoid crowding—if the potatoes are piled on top of each other, they will steam instead of crisp and you’ll miss out on those golden, buttery edges.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: about 1 1/4 cups potatoes
- Calories: 445
- Sugar: 2
- Sodium: 650
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 4
- Protein: 8
- Cholesterol: 75