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!
You had me until suggesting the ranch. But made it and loved it!
Hi Dustin!
Well it was just a suggestion…lol (wink) I think it’s just a habit from all my happy dipping grandkids! I made this recipe yesterday and it will always be one of my favorites. I think they have just enough flavor without the ranch. Thanks for stopping by and sharing. I’m really glad you loved this recipe! Have a great week.
Norine
Yummy Norine!
We made these Parmesan potatoes today for Easter Dinner and they were a hit. Thanks for the recipe!
Hi Linda!
I’m so glad your family enjoyed these potatoes with your Easter Dinner! They are one of my very favorite side dish recipes.
Have a Great Week Friend!
Norine
My husband loved these! I used yellow potatoes and they worked perfect.
Hi Melissa!
Thanks for the feedback! I’m so glad your husband loved these potatoes. My husband loves them too…we all do! I’m a huge potato fan!
Hope you’ll stop back again and visit soon! Have a great week.
Norine
Why do you make it so hard to print out the recipe—without going through chrome? It is very difficult and I do not wish to have to sign up for another email or app. I would love to have the recipe, yet do not have option of working from my screen.
Hi Horace!
I’m not sure why you can’t print this recipe out on another search engine? I have numerous followers who print them off on Safari without any issues at all. I’m sorry if that isn’t working for you. It could simply be an issue with a setting in your phone if you are trying to print off from your phone.
Sorry!
Norine
These were good…if they hadn’t stuck to my baking pan….I did spray PLUS put the butter down and did not get the results everyone is raving about….good in theory – not so much in my experience…
Hi Cyndi,
I’m sorry you didn’t get the same results. I have found the most crucial part of this recipe is to allow them the 5-10 minutes cool down. I hope this helps. Thanks for sharing your experience. I never like to hear that one of my recipes isn’t working for someone.
Norine
@[email protected],
Hi, I used only 6 oz of shredded Parm. Do you think it will still turn out ok?
Hi Ladan!
It should have turned out okay! I hope it worked for you. I’m craving these potatoes now.
Have a great week!
Norine
I am going to try these tonight, but I am going to use fresh chopped garlic! Cross your fingers!
Hi Gail!
My fingers are crossed! I think they’ll be excellent with fresh chopped garlic! Enjoy!
Norine
Directions were fine, the time was correct, letting them sit was important, but the taste was off. My son didn’t like the smell right away, I did not think the cheese was a good fit and not the crisp I wanted.
I made these delicious potatoes on Veterans Day for my husband , who loves potatoes in any form, we both loved them. Thanks for sharing your recipe. Good cooking
I will try the potatoes, it sounds delicious but I was wondering if I can make this with califlower instead of potatoes? Thank you.
Hi Ally!
I have never made it with Cauliflower…but you can certainly give it a try! I’d love to know if it turns out…I think it would be a great flavor combo!
Have a Great Week!
Happy Nesting!
Norine
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.
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