Cheesy Garlic Butter Baby Potatoes
User Reviews
4.2
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Cook Time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
328 kcal
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Course
Side Dish
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Cuisine
Australian
Cheesy Garlic Butter Baby Potatoes
Description
This recipe starts by boiling whole baby potatoes until just tender, then baking them briefly to dry and add firmness. The potatoes are then gently crushed to break their skins and allow butter and seasoning to absorb. A butter is melted with crushed garlic, salt, and dried parsley, then poured over the potatoes. Finally, a cheese blend of Monterey Jack, mozzarella, and Gruyere is sprinkled on top before returning everything to the oven until the cheese melts and bubbles.
The result balances soft potato interiors with crisp skins and a rich garlic-cheesy topping. The cheese variety adds creaminess and mild sharpness. The parsley adds subtle herb notes. Cooking time is adjusted to avoid over-softening, retaining the potatoes’ shape.
You can serve these as a hearty side or appetizer. They pair well with sparkling wines or light beverages and provide a flavorful alternative to mashed or roasted potatoes.
Ingredients
- 1.3 lb baby potato see notes
- 3 tablespoon butter salted
- 2 garlic cloves
- ¼ teaspoon salt
- 2 teaspoon parsley dried
- 1 cup cheese - I use a mixture of monetary jack, mozzarella and gruyere
Instructions
- Preheat oven to 390ºF/200°C.
- Place the potatoes into a pan of boiling water and cook for 15 minutes or until they are almost cooked.
- Drain the potatoes well, then place the potatoes in a roasting tray (lined with cooking paper) and bake for 10 minutes.
- Melt the butter in a small pan and then crush in the garlic.
- Cook for 2 minutes on a low heat.
- Remove the butter from the heat and add in the salt and dried parsley.
- Remove the potatoes from the oven and use the back of a fork to squash the potatoes slightly. You don't want to crush them, just break the skins open so the butter can ooze in.
- Pour the butter mixture over the potatoes, then sprinkle over the cheese.
- Put them back into the oven for 10-15 minutes or until the cheese is melted and everything is bubbling.
- Serve with icy cold prosecco (and some napkins!)
Notes
- Choose baby potatoes to keep them whole; larger potatoes can be halved or require longer boiling.
- The garlic butter is gently cooked to mellow the garlic flavor without burning it.
- Use a mix of melting cheeses for balanced flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 58mg | 19% |
| Sodium | 431mg | 18% |
| Potassium | 660mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 30.4mg | 34% |
| Calcium | 243mg | 24% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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