Description
This Browned Butter Roasted Potatoes with Parmesan recipe features crispy, golden baby potatoes coated in nutty browned butter, garlic, and fragrant thyme, then roasted to perfection and topped with savory Parmesan cheese and fresh parsley. It’s an easy and flavorful side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes, halved
Browned Butter Mixture
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (or rosemary)
Toppings
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Make Browned Butter: In a small saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns a golden brown color and emits a nutty aroma about 5-6 minutes. Remove from heat and stir in olive oil and minced garlic.
- Toss Potatoes: In a large bowl, combine the halved baby potatoes with the browned butter mixture, salt, pepper, and dried thyme. Toss until the potatoes are evenly coated with all the flavors.
- Arrange for Roasting: Spread the potatoes cut-side down in a single layer on a parchment-lined baking sheet to ensure even roasting and crispy edges.
- Roast Potatoes: Roast in the preheated oven for 25-30 minutes, flipping the potatoes once halfway through cooking to ensure even browning and crispiness.
- Add Parmesan: Remove the potatoes from the oven and immediately sprinkle the grated Parmesan cheese over them. Toss gently to distribute the cheese while the potatoes are still hot.
- Garnish and Serve: Finish by garnishing with chopped fresh parsley. Serve warm as a savory and crispy side dish.
Notes
- Use Yukon Gold or red baby potatoes for the best texture and flavor.
- For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before cooking, then pat them dry thoroughly.
