There’s something deeply comforting about a tray of golden, crispy potatoes fresh from the oven—especially when they’re smothered in garlicky butter and bubbling cheese. I first made these Cheesy Garlic Butter Roasted Potatoes on a chilly Sunday evening when all I wanted was a side dish that felt like a hug. The kind of dish that makes you linger at the table, scraping the last bits of crispy cheese off the pan. And let me tell you, these potatoes delivered. They’re buttery, garlicky, and just the right amount of indulgent—perfect for weeknights, holidays, or anytime you need a little extra comfort on your plate.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible potatoes:

• Baby potatoes (1.5 lbs): Their small size means more crispy edges, and their creamy centers are just dreamy. Yukon Golds work too!
• Butter (4 tbsp, melted): The rich base of our garlic butter sauce. For extra depth, try browned butter!
• Garlic (4 cloves, minced): Fresh is best here—no jarred garlic can compete with that punchy, aromatic flavor.
• Shredded cheddar (1 cup): Melts beautifully and adds sharpness. Swap in Gruyère or mozzarella if you prefer.
• Parmesan (¼ cup, grated): For that irresistible salty, nutty finish.
• Fresh parsley (2 tbsp, chopped): A bright pop of color and freshness to balance the richness.
• Salt & black pepper: To taste—don’t skimp!

Step-by-Step Instructions

Let’s turn these humble ingredients into something magical:

1. Prep the potatoes: Scrub them clean (no need to peel!) and halve any larger ones so they cook evenly. Pat them dry—this helps with crispiness.
2. Toss with love: In a large bowl, mix the potatoes with melted butter, garlic, salt, and pepper until every piece is coated. That butter will work its way into every nook and cranny.
3. Roast to golden perfection: Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast at 400°F for 30 minutes, flipping halfway, until they’re crispy and tender.
4. Cheese, please! Sprinkle the cheddar and Parmesan over the hot potatoes, then return to the oven for 3–5 minutes—just until the cheese is melty and bubbly.
5. Finish with flair: Garnish with fresh parsley and a little extra cracked black pepper. Serve immediately (if you can resist sneaking a bite straight from the pan).

Tip: For extra crispiness, give the potatoes a gentle press with a spatula halfway through roasting. It creates more surface area for that golden crunch we all crave!

Pro Tips, Variations, and Substitutions

These cheesy garlic butter roasted potatoes are already a crowd-pleaser, but here are a few ways to make them even better or tweak them to suit your taste:

• For extra crispiness: Soak the potato wedges in cold water for 20–30 minutes before roasting to remove excess starch. Pat them dry thoroughly before tossing in the butter mixture.
• Spice it up: Add a pinch of red pepper flakes or smoked paprika to the garlic butter for a little kick.
• Cheese variations: Swap the cheddar for Gruyère, Parmesan, or even a melty mozzarella for a different flavor profile.
• Herb lovers: Fresh rosemary or thyme tossed in with the garlic butter adds a fragrant, earthy note.
• Dairy-free option: Use olive oil instead of butter and skip the cheese (or use a dairy-free alternative).

What to Serve With Cheesy Garlic Butter Roasted Potatoes

These potatoes are incredibly versatile and pair well with so many dishes. Here are a few of our favorite pairings:

• Protein: Grilled steak, roasted chicken, or pan-seared salmon.
• Salads: A crisp Caesar salad or a tangy arugula salad with lemon vinaigrette.
• Vegetables: Steamed green beans, roasted Brussels sprouts, or garlicky sautéed spinach.
• Comfort food: Serve alongside a bowl of creamy tomato soup or a hearty beef stew.

Storage and Reheating Tips

While these potatoes are best enjoyed fresh, here’s how to store and reheat any leftovers:

• Storage: Let the potatoes cool completely, then transfer them to an airtight container. They’ll keep in the fridge for up to 3 days.
• Reheating: For the crispiest results, reheat in the oven at 375°F (190°C) for about 10 minutes, or until warmed through. A quick stint in the air fryer (3–4 minutes at 350°F/175°C) also works wonders.
• Freezing: We don’t recommend freezing these, as the texture of the potatoes can become mealy when thawed.

Frequently Asked Questions

Can I use baby potatoes instead of russet potatoes?
Absolutely! Baby potatoes (halved or quartered) work beautifully—just adjust the roasting time as needed, since they may cook faster.

Can I make these ahead of time?
You can prep the potatoes and coat them in the garlic butter mixture up to a day in advance. Store them in the fridge, then roast just before serving for the best texture.

Why are my potatoes not crispy?
This usually happens if the potatoes are overcrowded on the baking sheet or if they weren’t dried well before roasting. Make sure they’re spread out in a single layer with space between them for even browning.

Can I skip the cheese?
Of course! The garlic butter alone is delicious, but if you’re skipping the cheese, you might want to sprinkle a little extra salt or herbs for added flavor.

Final Thoughts

There’s something so comforting about a tray of golden, cheesy garlic butter roasted potatoes fresh from the oven. Whether you’re serving them as a side dish for a special dinner or just indulging in a cozy weeknight meal, they’re sure to bring smiles to the table. The combination of crispy edges, tender centers, and that irresistible garlicky, buttery goodness is simply unbeatable. Give this recipe a try—we promise it’ll become a regular in your rotation!