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Roasted Garlic Butter Parmesan Potatoes

These roasted garlic butter Parmesan potatoes are golden, crispy, and full of rich garlicky flavor with a cheesy crust. Perfect for weeknight dinners, potlucks, or snacking right off the tray! Easy to make and guaranteed to steal the spotlight from any main dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 460
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 4 large russet potatoes cut into wedges
  • 4 tablespoons unsalted butter melted
  • 4 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅔ cup freshly grated Parmesan cheese
  • 2 tablespoons chopped parsley for garnish
Optional Add-ons
  • Lemon zest adds brightness
  • Red chili flakes for heat
  • Truffle oil drizzle for luxury
  • Chopped chives for garnish

Method
 

  1. Preheat the Oven: Set to 425°F (220°C). Line a baking sheet with foil or parchment.
  2. Prepare the Potatoes: Wash and scrub the russets. Slice into thick, even wedges.
  3. Soak (Optional but Recommended): Soak wedges in cold water for 15–30 minutes to remove starch. Drain and dry thoroughly.
  4. Make Garlic Butter: In a small bowl, mix melted butter with garlic, garlic powder, onion powder, paprika, salt, and pepper.
  5. Coat Potatoes: In a large bowl, toss dried potato wedges with the garlic butter mixture.
  6. Add Cheese: Mix in half the Parmesan until wedges are well coated.
  7. Bake: Arrange on the baking sheet skin-side down. Bake for 30–35 minutes, flipping halfway.
  8. Finish: Sprinkle with remaining Parmesan and parsley while hot. Serve immediately.

Notes

Roasted Garlic Butter Parmesan Potatoes – Helpful Tips

Cooking Tips & Techniques
Use baby gold or red potatoes for a creamy inside and crisp exterior—halved for quicker roasting.
Boil briefly (5–7 minutes) before roasting to speed up cooking and boost tenderness.
Make your garlic butter using fresh minced garlic and unsalted butter—low heat to avoid burning the garlic.
Toss the potatoes in the butter and grated Parmesan just before roasting to lock in flavor and encourage a golden crust.
Roast at 425°F on a parchment-lined sheet pan, cut side down, for maximum crisping.
Serving Suggestions
Serve these beauties as a flavorful side for steak, roasted chicken, or grilled fish.
They’re perfect for brunch paired with eggs and crispy bacon.
Top with sour cream and chives for a loaded-style potato side.
Serve them as a rustic appetizer with garlic aioli or creamy ranch for dipping.
Make-Ahead & Storage
Prep Ahead: Parboil the potatoes and refrigerate overnight. Just toss with butter and cheese before roasting.
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Re-crisp in the oven or air fryer at 375°F for 8–10 minutes. Avoid microwaving—hello, soggy spuds.
Freezing: Not ideal—these potatoes are best fresh. Freezing may compromise texture.
Tasty Variations to Try
Herb Explosion: Add fresh rosemary, thyme, or parsley to the garlic butter for an aromatic lift.
Spicy Kick: Toss with red pepper flakes or chili oil for a fiery finish.
Lemon Garlic Zing: Add lemon zest and juice to the butter mix for a bright, zesty twist.
Cheesy Overload: Mix in mozzarella or Asiago cheese for a melty pull-apart topping.
Balsamic Glaze Finish: Drizzle with balsamic reduction after roasting for a sweet-savory flavor boost.