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A vertical, close-up shot of a white oval platter piled high with thick-cut roasted potato rounds. Each potato has a deep golden-brown, crispy Parmesan cheese crust on top. The platter is drizzled with melted garlic butter and generously garnished with a spray of finely chopped fresh green parsley. The background is softly blurred, showing a modern kitchen setting.

Garlic Butter Parmesan Roasted Potatoes

A show-stopping side dish featuring thick-cut Yukon Gold potato rounds roasted with a savory "seal" of melted butter, fresh garlic, and Parmesan cheese. With a deep golden, crunchy crust and a melt-in-your-mouth center, these potatoes bring a touch of restaurant-quality elegance to any meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian-American
Calories: 295
Ingredients Method

Ingredients
  

  • 1.5 lbs Yukon Gold Potatoes peeled and sliced into 1-inch thick rounds
  • 1/2 cup Parmesan cheese freshly grated is best!
  • 1/4 cup Butter unsalted, softened
  • 3 cloves Garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp Paprika for that golden color
  • To taste: Salt and freshly cracked black pepper
  • Garnish: Freshly chopped parsley

Method
 

  1. Prep the Paste: Preheat your oven to 400°F (200°C). In a small bowl, mix the softened butter, Parmesan, garlic, Italian seasoning, and paprika until it forms a thick paste.
  2. Flavor Layer: Spread the Parmesan butter mixture evenly onto the bottom of a 9x13 baking dish (or directly onto the bottom flat side of each potato).
  3. Assemble: Place the potato rounds flat-side down into the butter mixture, pressing firmly so they make full contact with the cheese. Season the tops with a little extra salt and pepper.
  4. Roast: Bake for 30–35 minutes without flipping. You want the potatoes to be fork-tender and the cheese underneath to form a deep, golden-brown crust.
  5. The Reveal: Remove from the oven and let them rest for 2 minutes (this helps the crust set). Carefully flip the potatoes over using a spatula to reveal the crispy Parmesan seal.
  6. Serve: Garnish with plenty of fresh parsley and serve hot while the crust is at its peak crunch.