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Parmesan Garlic Butter Red Potatoes

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Crispy Garlic Parmesan Potatoes on a platter

Parmesan Garlic Butter Baby Red Potatoes are the greatest side dish since his older brother “Baked Potato”! Small red potatoes are cut in half, baked in a rich garlic butter and topped with crispy baked Parmesan Cheese! In a word…Scrumptious!

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I promised a side dish to go with your Father’s Day Ribs!  This is one amazing side that goes great with any grilled main dish! There’s nothing better than an amazing potato dish to kick up your BBQ! 

Parmesan Garlic Butter Baby Red Potatoes

I began making these Parmesan Garlic Butter Baby Potatoes  a couple years ago! I wanted something different from the traditional baked potato. Something with a little personality!  Boy oh boy do these have personality! 

I love small red potatoes. Not to kick their cousin the “russet” when they’re down…but they are creamier in texture and flavor. (Sorry Russet…I still love ya!) These little reds are roasted in butter, garlic salt and Parmesan cheese. See… loads of personality!!!

Parmesan Potatoes

How To Make Parmesan Garlic Butter Red Potatoes

Wash red potatoes and slice them in half. You’ll need to prepare a large cookie or baking sheet by coating it in melted butter. Make sure it covers every single tiny inch of it.

Next sprinkle with shredded parmesan cheese. For this recipe you need REAL grated parmesan cheese. Not the green jar…real grated cheese is a must for this one!  (I like mine extra cheesy so I sprinkle a little more on…you know…just cause it makes me happy!)

Time for the seasonings. I use garlic salt and a little cracked black pepper.

Lay your potatoes cut side down so that their little red fannies are sticking up in the air for all the world to see! (Maybe we should call these mooners? lol)

Bake for about 30 minutes until you can easily poke them in their “fannies” with a fork.

Remove from the oven and allow to cool for a FULL 5 minutes.

TIP: If you skip this step you will lose all that crispy yummy parmesan topping!

Use a fork pull them apart and plate them on a serving dish. The cheese is going to hang over the potato edges and that’s just fine and dandy! Just a little extra love! We all need a little extra love…right?

Parmesan Potatoes with basil

What you end up with is a hearty creamy buttery roasted potato, encrusted with an outer parmesan layer, and a light hint of garlic.(Kind of like the Rodeo Drive of steak fries…Ohhh-la-la!)

A  simple recipe with very minimal effort involved. (Which is my kind of side dish!) Plus they pair up awesome with your favorite grilled recipes.

These can bake while the “Grill Master” is out there doing his thing! We like to serve ours with a side of Ranch or a side of sour cream. However, they are great straight out of the oven. YUM!!!

If you haven’t tried this recipe this is the perfect weekend to give it a go! I’m including the printable recipe below. To be honest…I don’t even look at the recipe any more. They’re just that simple to whip up! You really can’t go wrong with this one.

Other Great BBQ Side Dish Recipes

I hope you enjoy this recipe and if you do…please share it with a friend.

I  appreciate ya stopping by to visit! I know how busy our lives can get so it means a lot to me that you take some time out of your day for me! Wishing you a day full of sunshine…

Happy Nesting!

Norines Photo and signature

Yield: 5 -6 servings

Parmesan Garlic Butter Red Potatoes

Parmesan Garlic Butter Red Potatoes

Our family loves these parmesan garlic butter potatoes. It's a great alternative to a baked potato and the perfect side dish to any meal. They're super easy and super yummy!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 10 - 12 small red potatoes
  • 1/4 cup melted butter
  • grated parmesan cheese
  • garlic salt
  • other seasonings (to taste)


  1. Preheat oven to 400 degrees.
  2. Wash and cut potatoes in half.
  3. Melt butter and pour into a cookie or baking sheet pan. Spread the butter evenly across the bottom.
  4. Generously sprinkle cheese and lightly sprinkle other seasonings all over the butter.
  5. Place the potato halves face down on the butter, cheese and seasonings.
  6. Place in preheated oven and bake for 30-40 minutes. Until fork inserts easily.
  7. Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.
  8. Serve on a plate with a side of Ranch dressing or Sour Cream for dipping.

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Nutrition Information:



Serving Size:

3-4 potato halves

Amount Per Serving: Calories: 317Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 175mgCarbohydrates: 54gFiber: 5gSugar: 4gProtein: 7g

Norine’s Nest in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.

Adapted from



Baby Back Pork Ribs With Special Sauce
Pasta Shrimp Salad

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Nancy Rizza

Sunday 5th of July 2020

Omg I made these tonight, soooo good. I have one question, does the cheese goodness only stick to the bottom, and the picture in the post is bottoms up (lol sounds like a drink). So very good, thank you for these.

Wednesday 8th of July 2020

Hi Nancy! "Bottoms Up" is the new name of this recipe! lol I'm so glad you enjoyed this recipe. I have never tried making them any way but "bottoms up". I think the trick to this recipe is that the "flat side" laying down directly on that Parmesan cheese allows it to "stick" to the potato. You could try it...but it would be so sad if it didn't work out. All that cheesy goodness is what makes this recipe so swoon worthy! lol Thanks for stopping by and sharing with me. I hope you have a GREAT week!! Stop by again soon. Happy Nesting! Norine

mike ferguson

Thursday 4th of June 2020

Should you drizzle an oil or butter on the skin side before baking? Thank you

Thursday 4th of June 2020

Hi Mike! You could, I never have because the butter on the bottom of the pan tends to bubble up and cover the top of the potatoes (skin) as they are baking! You may want to give it a try as written the first time and then tweak it if you think it needs tweaking. I think they turn out great with just the butter. Thanks for stopping by and reaching out. Hope you have a great week! Norine


Monday 27th of April 2020

What seasoning do you use?

Sherry Laird

Tuesday 7th of July 2020

They're fantastic, Norine! Thanks for sharing!

Tuesday 28th of April 2020

Hi Robin! I use garlic salt and coarse black pepper. Just made these the other night and we gobbled them up! I hope you enjoy them. Happy Nesting! Norine

Debbie Erwin

Wednesday 1st of April 2020

These are delicious! I dipped them in sour cream and will be making them again soon

Thursday 2nd of April 2020

Hi Debbie! You had me at "dipped them in sour cream"! Now I have to try that. I love this potato recipe and my family asks me to make them all the time. Such a delicious side dish or treat. I'm so glad you enjoyed them. Stay safe and thanks so much for stopping by and visiting with me. Happy Nesting! Norine


Thursday 19th of March 2020

Did you buy a bag of shredded cheese or did you shred from a block of cheese? I've always read that the bagged shredded has a flour coating or something like that. What did you use? Can't wait to try, so many good reviews. Thank you.

Thursday 19th of March 2020

Hi MaryAnn! I buy fresh grated Parmesan and I have heard that some grated cheese's have flour coating as well. However the fresh grated Parmesan cheese works great in this recipe without any issues. Hope that helps and that you enjoy this recipe. It's really good! Have a great day! Happy Nesting! Norine