If you’re looking for a side dish that’s crispy, flavorful, and downright irresistible, these Browned Butter Parmesan Roasted Potatoes are your answer.
With a golden, crunchy exterior and a rich, nutty flavor from browned butter, this dish elevates simple potatoes to a whole new level.
Perfect for weeknight dinners, holiday feasts, or any time you want to impress, this recipe is easy to make and packed with crowd-pleasing taste.
Let’s dive into why this dish will become a staple in your kitchen!
Why You’ll Love This Recipe
Crispy Perfection: The potatoes are roasted to achieve a golden, crunchy exterior while staying soft and fluffy inside.
Rich, Nutty Flavor: Browned butter adds a deep, toasty flavor that pairs beautifully with savory Parmesan.
Versatile: This side dish complements everything from grilled chicken to roasted vegetables.
Simple Ingredients: You likely have most of the ingredients in your pantry already.
Customizable: Easily adapt the recipe with your favorite herbs, spices, or cheese.
Ingredients
2 lbs (900g) baby potatoes (Yukon Gold or red potatoes work best), halved
4 tbsp unsalted butter
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
1 tsp dried thyme (or 1 tbsp fresh thyme, chopped)
1/2 tsp smoked paprika (optional, for a smoky kick)
Salt and black pepper, to taste
2 tbsp olive oil
Fresh parsley, chopped (for garnish)
Instructions
Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Potatoes: Wash and halve the baby potatoes. Pat them dry with a paper towel to ensure crispiness.
Brown the Butter: In a small saucepan, melt the butter over medium heat. Stir continuously as it foams and turns golden brown with a nutty aroma (about 3-4 minutes). Remove from heat immediately to prevent burning.
Season the Potatoes: In a large bowl, toss the potatoes with olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. Pour the browned butter over the potatoes and toss to coat evenly.
Add Parmesan: Sprinkle half of the Parmesan cheese over the potatoes and toss gently to combine.
Roast: Spread the potatoes cut-side down on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Finish and Garnish: Remove from the oven, sprinkle with the remaining Parmesan and fresh parsley. Serve hot.
Tips for the Best Roasted Potatoes
Choose the Right Potatoes: Baby Yukon Gold or red potatoes are ideal for their creamy texture and thin skins.
Don’t Skip Drying: Dry the potatoes thoroughly before seasoning to ensure maximum crispiness.
Watch the Butter: Browned butter can burn quickly, so keep an eye on it and remove it from heat as soon as it turns golden.
Cut-Side Down: Place potatoes cut-side down on the baking sheet for extra crispiness.
Use Fresh Parmesan: Grated Parmesan from a block melts better and has a stronger flavor than pre-grated versions.
Variations and Substitutions
Herb Variations: Swap rosemary and thyme for oregano, basil, or dill for a different flavor profile.
Cheese Options: Try Pecorino Romano, Asiago, or a sharp cheddar instead of Parmesan.
Spice It Up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
Vegan Option: Replace butter with vegan butter and use nutritional yeast instead of Parmesan.
Gluten-Free: This recipe is naturally gluten-free, but double-check your Parmesan for additives if needed.
Serving Suggestions
Main Dishes: Serve alongside grilled chicken, baked salmon, or a hearty vegetable stew.
Holiday Feasts: These potatoes are perfect for Thanksgiving, Christmas, or Eid dinners.
Salads: Pair with a fresh green salad with a lemon vinaigrette to balance the richness.
Breakfast Twist: Serve as part of a brunch spread with scrambled eggs and fresh fruit.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the potatoes and toss them with olive oil, garlic, and spices up to a day in advance.
Store in an airtight container in the fridge. Brown the butter and add Parmesan just before roasting.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 375°F (190°C) oven for 10-12 minutes to restore crispiness.
Freezing
Freeze cooked potatoes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Reheat in the oven at 400°F (200°C) for 15-20 minutes.
FAQs
Q. Can I use large potatoes instead of baby potatoes?
Yes, but cut them into smaller, bite-sized pieces to ensure even cooking and maximum crispiness.
Q. How do I know when the butter is browned?
The butter will turn golden brown, foam, and release a nutty aroma. Watch closely to avoid burning.
Q. Can I make this recipe without cheese?
Absolutely! Omit the Parmesan and add extra herbs or a sprinkle of nutritional yeast for a cheesy flavor.
Q. What’s the best way to reheat leftovers?
Reheat in the oven at 375°F (190°C) to maintain the crispy texture. Avoid microwaving, as it can make the potatoes soggy.
Q. Can I use sweet potatoes instead?
Yes, sweet potatoes work well, but they may need slightly less roasting time to avoid becoming too soft.
Conclusion
In conclusion, these Browned Butter Parmesan Roasted Potatoes are the ultimate side dish that combines simplicity with bold, irresistible flavors.
The crispy edges, nutty browned butter, and savory Parmesan make every bite a delight.
Whether you’re serving them for a family dinner, a festive gathering, or just because, this recipe is sure to impress.
With easy variations, make-ahead options, and tips for perfect results, it’s a foolproof dish that will earn a permanent spot in your recipe collection.
Try it today and watch it become a favorite at your table!
Read More: Greek Roasted Potatoes With Peppers and Feta
Browned Butter Parmesan Roasted Potatoes
Ingredients
- 2 lbs baby potatoes halved
- 4 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp smoked paprika optional
- Salt and black pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and halve potatoes, then pat dry.
- Brown butter in a saucepan over medium heat until golden and nutty (3-4 minutes).
- Toss potatoes with olive oil, garlic, rosemary, thyme, paprika, salt, pepper, and browned butter. Add half the Parmesan.
- Spread potatoes cut-side down on the baking sheet. Roast for 25-30 minutes, flipping halfway.
- Sprinkle with remaining Parmesan and parsley. Serve hot.
