Parmesan Garlic Butter Baby Red Potatoes are the greatest side dish since his older brother “Baked Potato”! Small red potatoes are cut in half, baked in a rich garlic butter and topped with crispy baked Parmesan Cheese! In a word…Scrumptious!
I guaranteed a side dish to go with your Father’s Day Ribs! This is one stunning side that goes extraordinary with any barbecued primary dish! There’s nothing better than a stunning potato dish to kick up your BBQ!
I started making these Parmesan Garlic Butter Baby two or three years prior! I needed something else from the customary prepared potato. Something with a little character! Goodness gracious do these have character! I love little red potatoes. Not to kick their cousin the “chestnut” when they’re down… however they are creamier in surface and flavor. (Sorry Russet… I actually love ya!) These little reds are cooked in spread, garlic salt and Parmesan cheddar. See… heaps of character!!!
A simple recipe with very minimal effort involved. (Which is my kind of side dish!) Plus they pair up awesome with your favorite grilled recipes.These can bake while the “Grill Master” is out there doing his thing! We like to serve ours with a side of Ranch or a side of sour cream. However, they are great straight out of the oven. YUM!!!
Our family loves these parmesan garlic butter potatoes. It’s a great alternative to a baked potato and the perfect side dish to any meal. They’re super easy and super yummy!
- 10 – 12 small red potatoes
- 1/4 cup melted butter
- grated parmesan cheese
- garlic salt
- other seasonings (to taste).
- Preheat oven to 400 degrees.
- Wash and cut potatoes in half.
- Melt butter and pour into a cookie or baking sheet pan. Spread the butter evenly across the bottom.
- Generously sprinkle cheese and lightly sprinkle other seasonings all over the butter.
- Place the potato halves face down on the butter, cheese and seasonings.
- Place in preheated oven and bake for 30-40 minutes. Until fork inserts easily.
- Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won’t stick to the potato.
- Serve on a plate with a side of Ranch dressing or Sour Cream for dipping.