Ingredients
1 1/2 lbs baby potatoes, halved 🥔
4 tbsp unsalted butter 🧈
2 cloves garlic, minced 🧄
1/2 tsp dried thyme (or rosemary, oregano, or Italian seasoning)
Salt and black pepper, to taste 🧂
1/2 cup grated Parmesan cheese 🧀
1 tbsp chopped fresh parsley (for garnish)
Optional: pinch of red pepper flakes for a little kick 🌶️
Instructions
🔥 Step-by-Step Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.
In a small saucepan, melt the butter over medium heat. Let it simmer until it foams and turns golden brown (about 4–6 minutes). Stir often and watch carefully — browned butter can burn quickly.
Remove from heat, then stir in garlic and dried herbs. Let cool slightly.
In a large mixing bowl, toss the halved potatoes with the browned butter mixture. Season generously with salt and pepper.
Spread potatoes cut side down on the prepared baking sheet in a single layer.
Roast for 30–35 minutes, or until golden brown and crispy, flipping halfway through if desired.
During the last 5 minutes, sprinkle Parmesan cheese evenly over the potatoes and return to oven until cheese melts and turns golden.
Garnish with fresh parsley and serve hot!
Notes
Tips for the Best Roasted Potatoes
Cut side down ensures maximum crispiness and caramelization
Don’t overcrowd the pan — this helps them roast, not steam
Use real Parmesan for best flavor (skip the green can if you can!)
Browned butter is key — it brings a rich, toasted flavor that regular melted butter can’t match
Serve immediately — the crispiness is best fresh from the oven