Parmesan Garlic Butter Red Potatoes
Parmesan Garlic Butter Baby Red Potatoes are the greatest side dish since “Baked Potatoes”! Small red potatoes are cut in half, baked in garlic butter and topped with crispy baked Parmesan Cheese! In a word… Scrumptious!
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!
I began making these Parmesan Garlic Butter Baby Potatoes a couple of 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!!!
How To Make Crispy Oven Parmesan Red Potatoes
Wash the 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 inch of it.
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!)
Seasoning Roasted Cheesy Potatoes
Time for seasoning the red potatoes. I use garlic salt and a little cracked black pepper. You can add other seasonings, like onion powder, all-purpose seasoning salt. It’s really about personal preference.
Baking Cheesy Red Potatoes
Lay the potatoes cut side down. Their little red fannies should be sticking up in the air for all the world to see! (Maybe we should call these mooners? Lol)
Bake for 30 minutes, until you can easily poke them in their “fannies” with a fork.
Remove from the oven and cool a FULL 5 minutes. It’s really important that you NOT remove the potatoes before the full five minutes for the cheese to stick to the potatoes.
TIP: If you skip this step you will lose all that crispy yummy Parmesan topping!
Use a fork to pull them apart. Plate them on a serving dish.
The cheese is going to hang over the potato edges and that’s fine and dandy! Just a little extra love! We all need a little extra love…right?
Finishing Touches and Serving Ideas for Roasted Potatoes
What you end up with is a hearty, creamy, buttery roasted potato, encrusted with an outer Parmesan cheese layer, and a light hint of garlic.(Kind of like the Rodeo Drive of steak fries… Ohhh-la-la!)
A simple recipe with minimal effort involved. (Which is my kind of side dish!)
They pair up well with your favorite grilled recipes. Whether it’s ribs, chicken, or steak! You can serve them with a side of Ranch Dressing, or sour cream, for dipping!
They are great straight out of the oven too. 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 anymore. They’re so simple to whip up! You really can’t go wrong with this one.
Other Great BBQ Side Dish Recipes
- Green and Gold Squash Casserole
- California Coleslaw with bacon and avocado
- Oven Fried Squash
- Cowboy Baked Beans
- Loaded Twice Baked Potatoes
- Air Fryers Smashed Garlic Baby Potatoes from Mae’s Menu
I hope you enjoy this recipe and if you do…please share it with a friend.
I appreciate you 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!
Parmesan Garlic Butter Red Potatoes
Ingredients
- 10 – 12 small red potatoes
- 1/4 cup melted butter
- grated parmesan cheese
- garlic salt
- other seasonings to taste
Instructions
- Preheat oven to 400 degrees.
- Wash and cut potatoes in half.
- Melt butter and pour into a cookie or baking sheet pan. Spread the butter evenly across the bottom.
- Generously sprinkle cheese and lightly sprinkle other seasonings all over the butter.
- Place the potato halves face down on the butter, cheese and seasonings.
- Place in preheated oven and bake for 30-40 minutes. Until fork inserts easily.
- Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won’t stick to the potato.
- Serve on a plate with a side of Ranch dressing or Sour Cream for dipping.
Video
Nutrition
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!
I tried this using regular potatoes because I didn’t have red ones. It was quite tasty! Thanks for sharing it.
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!
~Norine
These look soooo delicious. Oh my, I could eat a lot of them.
Do you think you could do these on a pan on the grill?
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!
~Norine
These potatoes look and sound fantastic, Norine! Thanks for another wonderful share at Weekend Potluck. I hope you have a great week!
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!
~Norine
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!
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!
~Norine
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!
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. 😉 Thanks for stopping by. Hope you have a great week!
Happy Nesting!
~Norine
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!
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!
~Norine
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.
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.
Norine