Garlic Butter Parmesan Mini Potatoes

5 from 2 votes

Garlic Butter Parmesan Mini Potatoes

Mini (peewee) potatoes have recently become a star in the produce department. If you've wondered how to prepare them, my Garlic Butter Parmesan Mini Potatoes are it! Roasted with olive oil, then tossed with butter and garlic and sprinkled with nutty Parmesan cheese, these one-bite wonders will earn a permanent spot in your weeknight rotation and your holiday table!

Prep Time10

Cook Time50

Total Time1

Course: Side Dishes - Potatoes

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 pounds mini (peewee) potatoes
2 tablespoons olive oil
Salt and freshly ground black pepper
3-4 tablespoons butter salted or unsalted, cut into 3-4 pieces
3 cloves garlic minced
2 tablespoons freshly grated Parmesan cheese

Instructions

Preheat oven to 425 degrees.
Place the mini (peewee) potatoes in a baking dish large enough to hold them in 1 layer or 1 1/2 layers.
Drizzle with the olive oil and sprinkle with salt and black pepper to taste. Toss or stir so all the potatoes are coated with olive oil, salt and black pepper.
Place in the oven and bake for 20 minutes. Stir the potatoes.
Return the potatoes to the oven and bake for another 20-25 minutes.
Stir again and check doneness by piercing the largest potatoes with the tip of a paring knife. Place back in the oven if they need more time, then check again.
When you can easily pierce the largest potatoes with the tip of a paring knife, add the butter and garlic and stir.
Return to the oven for 1-2 more minutes to melt the butter and cook the garlic.
Taste and add more salt and black pepper to taste.
Sprinkle with the Parmesan cheese and parsley and serve immediately.

Notes

SUBSTITUTIONS:

I used extra-virgin olive oil, but you can use any oil you prefer.
To make this recipe vegetarian, use an animal-rennet-free or Parmesan cheese. Grated Romano, Asiago, or Manchego cheese can also be used.

TIPS:

If some of the potatoes are noticeably larger, cut them in half so all the potatoes roast evenly.
Use a shallow baking dish which makes tossing with the garlic–butter–Parmesan mixture easier, and you can serve straight from the dish.
Salt before roasting, then adjust again after adding the garlic, butter, and Parmesan.
Finely grate the Parmesan. It melts and sticks more evenly than shredded.

MAKE AHEAD:

Nutrition