Browned Butter Roasted Potatoes with Parmesan
User Reviews
5
Browned Butter Roasted Potatoes with Parmesan
Description
Browned Butter Roasted Potatoes with Parmesan combines quartered red potatoes tossed in a blend of olive oil, minced garlic, salt, dried herbs—parsley, thyme, and oregano—cracked black pepper, and a generous amount of fresh Parmesan cheese. Roasting at 400ºF crisps the edges and browns the surfaces over 45-50 minutes, turning every 15 minutes for even caramelization.
While the potatoes roast, butter is browned in a separate pan, changing from yellow to a deeper amber color with a nutty aroma, offering a rich flavor contrast. The browned butter can be drizzled on or served alongside to enhance the potatoes’ taste.
The potatoes finish with a sprinkle of fresh chopped parsley, which adds color and a touch of fresh herbaceousness. This dish balances crisp textures, rich butter notes, garlic pungency, and cheesy saltiness.
Leaving the potato skins on adds extra crunch and texture. Broiling briefly at the end can intensify browning for extra crispness.
Ingredients
- ¼-1/3 cup olive oil
- 6 cloves garlic finely chopped or minced
- 1 ½ teaspoons salt
- 1 teaspoon parsley dried
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- ½ teaspoon black pepper cracked
- ¾ cup Parmesan Cheese fresh grated
- 3 pounds potato washed and quartered, red
- ½ cup butter unsalted
- 4 tablespoons parsley finely chopped, for serving, fresh
Instructions
- Preheat the oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
- In a bowl, combine ¼ cup of olive oil, garlic, salt, herbs, pepper and parmesan cheese together, mixing to combine. Add the remaining oil if the parmesan cheese has absorbed most of it.
- Toss potatoes through the mixture to evenly coat.
- Arrange coated potatoes in a single layer onto prepared baking sheet. Spread them out and bake for 45-50 minutes, carefully turning every 15 minutes or so with tongs or with a spatula, until potatoes are browned and edges are crisp. For extra crispy potatoes, broil (or grill) for 2-4 minutes, or until browned to your liking.
While potatoes are in the oven, brown your butter:
- Melt ½ cup of butter in a small pot or skillet over medium heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.
- When it begins to foam, the colour will change from yellow to tan to a rich golden brown colour. As soon as you smell a nutty aroma, take the pan off the heat. Give it a light mix with a wooden spoon to lift up any browned bits on the base of your pan and pour over the roasted potatoes.
- Season with a little extra salt and pepper (If desired), and sprinkle with fresh parsley before serving.
Notes
- Leaving skins on potatoes enhances texture and crispiness.
- Broil the potatoes for 2-4 minutes at the end if you want extra-crispy edges.
- The browned butter adds a nutty richness that complements the garlic and Parmesan coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8serves as a side dish
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 620mg | 26% |
| Potassium | 812mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 18mg | 20% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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