Parmesan Garlic Butter Red Potatoes

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! 

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! 

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)

Parmesan Garlic Potatoes plated for serving

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.

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…


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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: 317 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 21mg Sodium: 175mg Carbohydrates: 54g Fiber: 5g Sugar: 4g Protein: 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




  1. Tracy | 16th Jun 16

    Anything encrusted with Parmesan cheese has to be good!!!

  2. Carrie | 16th Jun 16

    Norine, I wish I was as clever and witty as you. I thouroughly enjoy your blog and get a chuckle out of each post. This looks heavenly….and easy. My two favorite things! I will make this as a side next time we eat meat and I’ll report back, Thank you!!

    • | 16th Jun 16

      Thanks so much Carrie! I’m so glad I can bring a smile to your day and that you enjoy the blog. That means the world to me! πŸ™‚ I look forward to hearing back from you. (Two of my favorite things too! You can’t go wrong with cheese and potatoes!)

  3. Melissa | 20th Jun 16

    I made these tonight and they were a hit! We loved them!

    • | 20th Jun 16

      Oh I’m so glad Melissa! You just can’t beat cheese and potatoes together! πŸ˜‰ Thanks for your comments! I get so excited when I find out someone actually made a recipe I have shared and that their family loved it! Nothing like food and family!

  4. Alicia Baldwin | 22nd Jun 16

    Made these along with your ribs for Fathers Day and my husband was in heaven!! He loved this more than the ribs (and he LOVES ribs). Don’t get me wrong….the ribs were amazing and we all loved them but these potatoes were amazing!! Thanks for posting them πŸ™‚

    • | 22nd Jun 16

      I am so glad your husband loved the potatoes! You just can’t go wrong with potatoes, cheese and butter..can you? lol πŸ˜‰

  5. Easy Peasy Life Matters | 24th Jun 16

    My mouth won’t stop watering!!! These sound so good! πŸ™‚

    • | 26th Jun 16

      Oh thanks! They really are super YUMMY! My daughter just told me she wants me to make them again on Monday! πŸ™‚

  6. Jenelle Lacy | 5th Jul 16

    I’ve made these several times now, and my family still can’t get enough!! These are definitely a new staple in our family!

    • | 6th Jul 16

      It’s the same over here with our family! Thanks for sharing Jenelle! I’m so glad your family is as addicted as ours! πŸ™‚ lol

  7. Jessica H. | 21st Jul 16

    I’m totally thinking of making this, especially since I happen to have all of the ingredients. The recipe calls for “other seasonings”. What other seasonings should we use or what do you recommend?

    • | 22nd Jul 16

      Hi Jessica! I recommend Garlic Salt, Coarse Black Pepper, and a little parsley. You could also add a little onion salt or paprika for color but, it’s totally personal preference. Enjoy! I’ll warn you..they’re addictive! :)Thanks for stopping by! Have a great day!

  8. Roast Beef Grilled Cheese "Glider" | Norine's Nest | 25th Jul 16

    […] had grilled chicken breast. I marinated them in a bag with my favorite Kraft dressing. I made the Parmesan garlic butter red potatoes to go with it and a salad. Boom! Dinner! It was fast, quick, delicious and everyone raved about […]

  9. 4th of July Party Planning Ideas | Norine's Nest | 11th Aug 16

    […] sides to go with those awesome ribs how about these amazing Parmesan potatoes or the Shrimp Salad. Both are delicious and would go with any main dish you choose to […]

  10. Robin duncan | 10th Sep 16

    These were so good I made them twice in one week. I liked that I could cook as few or as many potatoes as we could eat so there were no left overs. Crunchy, delicious morsels. This one is a winner and quick/ easy too.

    • | 10th Sep 16

      Thanks Robin! πŸ™‚ I’m so glad you enjoyed them! I love the fact that you can make as many as you want too! (Great for Empty Nester’s!) I will share a little secret…I’ve actually cut up some left overs, when we had some, the next morning and served them with scrambled eggs and sausage! SO good! This is one of my favorite potato recipes! Thanks for sharing and for stopping by! Have a Great Weekend! πŸ™‚

  11. Stephanie | 10th Oct 16

    I made these last night and they were delicious. The kitchen smelled amazing. I will make them again and often!

    • | 10th Oct 16

      Stephanie thanks for sharing! I love to hear when friends make my recipes! I have these on our menu this week too! So excited cause I love them too! Thanks SO much for your comments and stopping by to visit! Have a great day!!! πŸ™‚

  12. Carol | 11th Oct 16

    What kind of Parmesan cheese? Fresh or the kind that comes in a shaker jar? They look amazing & I know my husband will love them!

    • | 11th Oct 16

      Hi Carol! Fresh shredded Parmesan cheese. Hope your husband loves them as much as mine does! Thanks for stopping by! πŸ™‚ Let me know how they turn out for ya.

  13. Carol | 11th Oct 16

    These look amazing! But what kind of Parmesan cheese? Fresh or the kind in a shaker jar?

    • | 11th Oct 16

      Carol I use fresh Parmesan in this recipe not the shaker jar kind. It wouldn’t work very well with this particular recipe. Hope that helps you out. Have a great day and thanks for your question. πŸ™‚

  14. Prettybaby | 13th Oct 16

    I made these potatoes yesterday and they simply delicious☺️I will be making these on a regular basics. Thank You!

    • | 13th Oct 16

      Hooray!!! I’m so happy you liked them! Don’t you just love how easy they are to prepare? I’m making them tonight for my dinner! I can hardly wait! Thanks for stopping by and letting me know how you liked them! πŸ™‚ Have a fantastic day!

  15. Gail | 13th Oct 16

    Hi there! Do you think these could be made ahead and reheated? Or do they lose their crunchy texture? Thx!

    • | 13th Oct 16

      Hi Gail! I think if you were to reheat in the oven they would stay crispy. I have reheated them in the microwave and they were still delicious, but not as crunchy. I’ve even used them in a “hash” for breakfast and they were amazing! Thanks for your great question! Hope this helps and thanks so much for visiting my Nest! πŸ˜‰ Come back again soon!

  16. Nancy | 31st Oct 16

    I made these tonight and all I can say is YUMMY!!! So easy and quick to make. I will be making again very soon and can’t wait to make them for when I have company!!

    • | 1st Nov 16

      Nancy I’m so glad you enjoyed them! One of my all time favorite side dishes to serve when I have company over! Thanks SO much for your comments! It made my day! πŸ™‚

  17. Nancy | 23rd Dec 16

    Love these potatoes!! So easy to make and so delicious! I have used a 6 cheese italian blend when I don’t have Parmesan and also use a little crushed red pepper to give it a touch of heat and janes crazy salt. My family loves them. Thanks for a great recipe.

    • | 23rd Dec 16

      Nancy you are so welcome! Thanks for the comments and hints! I love the idea of adding the crushed red pepper for a bit of heat! My hubs would love that! Have a very Merry Christmas and thanks so much for stopping by and sharing! πŸ™‚

  18. Lina | 26th Jun 17

    How much Parmesan cheese and garlic salt did you use., and was it grated Parmesan or shredded Parmesan.

    • | 26th Jun 17

      Hi Lina,
      I use Shredded Parmesan and I use about a cup to a cup and half. I’ve also cut the recipe in half and just use half of a baking sheet. They turn out great. Garlic salt and pepper is to taste. I do a good sprinkle over the top of the cheese and melted butter. Hope that helps. Thanks so much for stopping by my Nest! Hope you have a GREAT week!
      ~ Norine

  19. Jo | 5th Jul 17

    I have been using Parmesan in the green jar for years with this. My original recipe calls for it. A good MAN dish. I always serve them for company. Always a hit. Can be made ahead ready to bake.

    • | 5th Jul 17

      Hi Jo,
      I’m sure you can use the grated “green jar” Parmesan. I prefer the shredded Parmesan. It makes a nice crispy cheesy topping for the potatoes. I think it’s just a matter of personal taste. Thanks for sharing and for stopping by! Have a GREAT day!

  20. RelicJar58 | 29th Jul 17

    I made your parmesan potato recipe and it was a big hit. I made more than we could consume at one meal, so leftovers went into the fridge. This morning with a visiting houseguest, my wife made a hearty brunch that included my left-over potatoes cut into hash brown cubes and lightly fried. I strongly recommend reusing this recipe into hash browns. They were the best hash browns ever and nicely complimented the rest of the meal. Thanks for this recipe. Let me know if anyone tries the hash brown recipe. Oh, by the way, I used Yukon Gold potatoes.

    • | 3rd Aug 17

      Hi Lance!
      I can tell you that someone has used this recipe for hash browns. ME! You are right…they are the BEST hash browns EVER! I think I need to add that to the post so others can enjoy all the deliciousness we have! Thanks for the reminder. I completely forgot that I have done that with this recipe and they are fantastic. I’m so glad you stopped by! Have a fantastic week!

  21. Todd | 5th Aug 17

    Thanks. I tried this recipe using the right type of parmesan but the cheese didn’t stick very well. I did wait a full 5 mins. Perhaps I should have waited longer?? Flavor was good but I didn’t get the crunchy cheese skin as your pics show. Bummer dude.

    • | 7th Aug 17

      Hi Todd!
      I’m not sure why this happened? It has happened to me only once and that was using a Parmesan Cheese that had previously been frozen and then thawed out. Ya gotta have the crispy crunchy cheese skin that I show in my pictures. Maybe wait like 7-8 minutes next time? I’m so sorry. I do know that if it doesn’t cool down then the cheese will peel off as you are removing them from the pan. Thanks so much for sharing and again I’m so sorry it didn’t turn out right.

  22. Lisa | 14th Aug 17

    This was soooo good. I was skeptical cause the cheese burnt that wasn’t under the potatoes, but it was perfect when done, adding to my recipes!

    • | 15th Aug 17

      Hi Lisa!
      I guess I should add that part to my post…about the cheese that is exposed. Sorry about that scare! Truly one of my very favorite side dishes. My family gobbles these potatoes up! Thanks for sharing! Have a GREAT day!

  23. Malessa | 10th Dec 17

    Wonder how potatoes cut up into smaller cubes with this recipe would work for more surface area for the cheesy crust? Great recipe, we just wanted more crispy parm!

    • | 11th Dec 17

      Hi Malessa,
      The trick to this recipe is that it has to cool for 5 minutes for the cheese to stick. So I’m not sure how to do cubes and have the cheese stick to more surface area? I love the idea though! What’s not to love about more crispy parm! I’m with you on this one. If you try it and figure out how to make it work PLEASE share with me. I’ll jump right on that ship with ya. πŸ˜‰ Thanks for stopping by. Hope you have a great week!
      Happy Nesting!

  24. Malessa | 11th Feb 18

    Well, I’ve figured it out. As well as the layer of parm,butter and seasonings on the sheet, I make an extra mixture of parm and butter to pack around cubed potatoes. Be sure that they’re patted dry before pressing the parm and butter “paste” on to cubed red potatoes. It created a perfectly crispy layer around the potatoes!

    • | 12th Feb 18

      Hi Malessa!
      Sounds wonderful. I’ve always had great luck just laying the potatoes down on the sheet, but to get the coating all around the potato your idea is GREAT! Thanks so much for sharing! I’m going to have to try this.
      Happy Nesting!

  25. Mary | 23rd Jul 18

    These potatoes look and sound fantastic, Norine! Thanks for another wonderful share at Weekend Potluck. I hope you have a great week!

    • | 23rd Jul 18

      Hi Mary!
      Thank you so much for stopping by and sharing your kind comments about my taters! I sincerely appreciate all you do each week for Weekend Potluck to help out your fellow bloggers! I love Weekend Potluck and the wonderful “Sweet Little Bluebird” followers who visit my nest! I hope you have a GREAT week too!
      Happy Nesting!

  26. Kim | 29th Dec 18

    Do you think you could do these on a pan on the grill?

    • | 31st Dec 18

      Hi Kim!
      Sorry I’m just getting back to work after the Holiday! I personally have never done them on the grill in a pan…but…I don’t see why it wouldn’t work. The most important thing is to watch your temp and then to allow them that 5 minute cooling time so the cheese STICKS to those taters! If you are the Master of your grill…lol…you should have no issues with this recipe. If you do them…let me know!
      Thanks for stopping by and have a Happy New Year!

  27. Julie @ Back To My Southern Roots | 10th May 19

    These look soooo delicious. Oh my, I could eat a lot of them.

  28. Wendy Hanks | 27th May 19

    I tried this using regular potatoes because I didn’t have red ones. It was quite tasty! Thanks for sharing it.

    • | 28th May 19

      Hi Wendy!
      Thanks so much for stopping by and sharing with us. It is such a great potato recipe using any type of potato! So glad you enjoyed it!
      Hope you have a great week.
      Happy Nesting!

  29. Lori Martinelli | 28th Aug 19

    Wait, did I miss the part as that said what temperature to preheat the oven to?

    • | 29th Aug 19

      Hi Lori!

      It’s in the instructions in the Recipe Card. Heat the oven to 400Β°. This is one of our favorite side dishes!!
      Hope this helps you out. Thanks so much for visiting. Have a great Labor Day weekend!

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