Description
These Browned Butter Roasted Potatoes with Parmesan are crispy on the outside, tender on the inside, and infused with a rich, nutty flavor from browned butter and aromatic herbs. Perfect as a flavorful side dish that pairs beautifully with a variety of main courses.
Ingredients
Scale
Potato Mixture
- 1/4-1/3 cup olive oil
- 6 cloves garlic, finely chopped or minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cracked black pepper
- 3/4 cup Parmesan cheese, fresh grated
- 3 pounds red potatoes, washed and quartered
Browned Butter
- 1/2 cup unsalted butter
- 4 tablespoons fresh parsley, finely chopped (for serving)
Instructions
- Preheat the oven: Set your oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil and set aside to prepare for roasting.
- Prepare potato coating: In a mixing bowl, combine 1/4 cup olive oil, garlic, salt, dried parsley, thyme, oregano, cracked black pepper, and freshly grated Parmesan cheese. Stir well to incorporate all ingredients. Add more olive oil if needed to prevent dryness caused by the cheese absorption.
- Coat the potatoes: Toss the quartered red potatoes thoroughly in the prepared mixture, ensuring each piece is evenly coated with the flavorful blend.
- Roast the potatoes: Spread the coated potatoes in a single layer on the prepared baking sheet. Bake for 45-50 minutes, turning the potatoes carefully every 15 minutes using tongs or a spatula to ensure even browning. For an extra crispy finish, optionally broil for 2-4 minutes until golden brown to your liking.
- Brown the butter: While the potatoes roast, place 1/2 cup unsalted butter in a small pot or skillet over medium heat. Stir continuously and swirl the pan occasionally to cook the butter evenly without splattering.
- Finish browned butter: Watch as the butter foams and its color changes from yellow to tan to a rich golden brown. When a nutty aroma develops, immediately remove from heat and stir lightly to lift the flavorful browned bits from the bottom of the pan.
- Combine and serve: Pour the browned butter evenly over the roasted potatoes. Season with additional salt and cracked black pepper if desired. Garnish with freshly chopped parsley before serving warm.
Notes
- Use red potatoes for the best texture and roasting results.
- Turning the potatoes every 15 minutes ensures even browning and crispiness.
- Browned butter adds a deep, nutty flavor that enhances the Parmesan and herb seasoning.
- For extra crispiness, broil the potatoes briefly after roasting, but watch carefully to avoid burning.
- Freshly grated Parmesan works best for flavor and melting quality.
