Description
These Browned Butter Roasted Potatoes with Parmesan are a deliciously crispy and flavorful side dish featuring tender baby Yukon Gold potatoes tossed in nutty browned butter, garlic, and finished with savory Parmesan cheese. Easy to prepare and perfect for enhancing any meal, this recipe creates irresistibly golden and crunchy potatoes with a rich, cheesy finish and optional fresh parsley garnish.
Ingredients
Scale
Potatoes
- 2 pounds baby Yukon Gold potatoes, halved
Butter and Oils
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
Seasonings
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese and Garnish
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Others
- Nonstick cooking spray or parchment paper for lining
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper or spraying it with nonstick cooking spray to prevent sticking.
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Continue cooking until the butter turns a golden brown color and emits a nutty aroma, approximately 3 to 5 minutes. Once browned, remove from heat and stir in the minced garlic to infuse its flavor without burning.
- Toss Potatoes: In a large bowl, combine the halved Yukon Gold potatoes with olive oil, the browned butter with garlic, salt, and black pepper. Toss thoroughly to ensure each potato piece is evenly coated with the flavorful mixture.
- Arrange and Roast: Spread the potatoes cut-side down in a single layer on the prepared baking sheet to ensure even roasting. Place in the oven and roast for 30 to 35 minutes, flipping the potatoes halfway through to achieve uniform golden crispiness and a tender interior.
- Add Parmesan and Garnish: Remove the roasted potatoes from the oven and immediately sprinkle the grated Parmesan cheese over them. Gently toss to coat the potatoes with the melted cheese. Optionally, garnish with chopped fresh parsley for a fresh touch.
- Serve: Serve the browned butter roasted potatoes warm as a savory and satisfying side dish that pairs well with a variety of main courses.
Notes
- For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting, then drain and pat dry thoroughly.
- You can substitute baby red potatoes or fingerling potatoes if Yukon Golds are unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
