Introduction:
Looking for a side dish that’s both easy to make and incredibly delicious? Browned Butter Roasted Potatoes with Parmesan might just be your new favorite recipe. These golden, crispy potatoes are infused with the rich, nutty flavor of browned butter and topped with a generous sprinkle of Parmesan cheese. Perfect for any meal, this dish will elevate your dining experience with minimal effort.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures that your potatoes will roast evenly and become perfectly crispy.
- Prepare the Potatoes: Wash the baby potatoes thoroughly and cut them in half. Pat them dry with a paper towel to remove any excess moisture, which helps them roast better.
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it.
- Mix the Ingredients: In a large bowl, combine the halved potatoes, browned butter, minced garlic, and fresh thyme leaves. Toss well to ensure all the potatoes are evenly coated.
- Season the Potatoes: Sprinkle the potatoes with salt and pepper to taste. This step is crucial for enhancing the flavor of your dish.
- Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are golden brown and crispy, flipping them halfway through to ensure even cooking.
- Add Parmesan: Once the potatoes are roasted to perfection, remove them from the oven and immediately sprinkle the grated Parmesan cheese over the top. The heat from the potatoes will help melt the cheese slightly, creating a deliciously savory crust.
- Garnish and Serve: If desired, garnish with fresh parsley for a pop of color and an extra layer of flavor. Serve your Browned Butter Roasted Potatoes with Parmesan hot, and enjoy!
Serving and Storage Tips for Browned Butter Roasted Potatoes with Parmesan:
Serving Tips:
- Serve Hot: Browned Butter Roasted Potatoes with Parmesan are best served hot straight from the oven. The crispy exterior and melted Parmesan cheese are at their peak when the potatoes are fresh and warm.
- Perfect Side Dish: These potatoes are a versatile side dish that pairs well with a variety of main courses. Serve them alongside roasted chicken, steak, grilled fish, or a hearty vegetarian main for a complete meal.
- Add Fresh Herbs: For an extra burst of flavor and color, garnish the potatoes with freshly chopped parsley, rosemary, or chives just before serving.
- Serving Platter: Arrange the roasted potatoes on a large serving platter for a family-style presentation. Sprinkle a little extra Parmesan cheese and fresh herbs on top for a beautiful finish.
- Sauces and Dips: These potatoes pair well with a variety of sauces and dips. Consider serving them with aioli, sour cream, or a tangy yogurt dip for added flavor.
Storage Tips:
- Refrigeration: Store any leftover Browned Butter Roasted Potatoes with Parmesan in an airtight container in the refrigerator. They will keep well for up to 3-4 days.
- Reheating: To maintain their crispy texture, reheat the potatoes in the oven. Preheat the oven to 375°F (190°C) and spread the potatoes on a baking sheet. Heat for 10-15 minutes, or until warmed through and crispy.
- Microwave Option: If you’re short on time, you can also reheat the potatoes in the microwave. Place them in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat in short intervals of 1-2 minutes until warmed through, though note that the potatoes may not retain their original crispiness.
- Freezing: While fresh is best, you can freeze the roasted potatoes if needed. Allow them to cool completely before placing them in a single layer on a baking sheet to freeze individually. Once frozen, transfer the potatoes to a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, bake directly from frozen in a preheated oven at 400°F (200°C) for 20-25 minutes, or until heated through and crispy.
- Avoid Soggy Potatoes: To prevent the potatoes from becoming soggy when storing, make sure they are completely cooled before placing them in the refrigerator or freezer. Using a paper towel to absorb any excess moisture before storing can also help maintain their texture.
Variations of Browned Butter Roasted Potatoes with Parmesan:
1. Garlic and Herb Variation
Enhance the flavor profile by incorporating a variety of fresh herbs and extra garlic.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Follow the original recipe, but add the minced garlic and fresh herbs to the browned butter before tossing with the potatoes. This infusion will bring out a rich, aromatic flavor.
2. Spicy Variation
For those who enjoy a kick of heat, add some spice to your roasted potatoes.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon chili flakes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions:
- Mix the chili flakes, smoked paprika, and cayenne pepper with the browned butter and garlic before tossing with the potatoes. This variation adds a spicy and smoky depth to the dish.
3. Cheesy Variation
Double the cheese for an extra indulgent treat.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- Follow the original recipe, but after roasting, sprinkle both Parmesan and shredded mozzarella over the potatoes. Return them to the oven for an additional 5 minutes until the cheese melts and forms a gooey, crispy topping.
4. Bacon and Chive Variation
Add a savory and crunchy element with bacon and fresh chives.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
Instructions:
- After roasting the potatoes, sprinkle the crumbled bacon and fresh chives over the top before serving. The salty crunch of bacon pairs perfectly with the creamy potatoes and sharp Parmesan.
5. Lemon and Dill Variation
Introduce a fresh and tangy flavor with lemon and dill.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions:
- Add the lemon zest and fresh dill to the browned butter mixture before tossing with the potatoes. This variation brings a bright, citrusy note that balances the richness of the butter and cheese.
6. Pesto Variation
Incorporate the vibrant flavors of pesto for an Italian twist.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup basil pesto
- Salt and pepper to taste
Instructions:
- Mix the pesto with the browned butter before tossing with the potatoes. The basil, garlic, and Parmesan in the pesto complement the roasted potatoes beautifully, adding a burst of fresh, herby flavor.
7. Honey Mustard Variation
Add a sweet and tangy twist with honey and mustard.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions:
- Mix the honey and Dijon mustard with the browned butter before tossing with the potatoes. This variation adds a delightful sweet and tangy flavor that complements the savory Parmesan.
8. Rosemary and Lemon Variation
Aromatic rosemary and zesty lemon make for a refreshing twist.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Zest and juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Add the rosemary, lemon zest, and lemon juice to the browned butter mixture before tossing with the potatoes. This variation brings a fragrant and zesty flavor to the dish.
9. Truffle and Parmesan Variation
Elevate the dish with luxurious truffle oil.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1-2 tablespoons truffle oil
- Salt and pepper to taste
Instructions:
- Drizzle truffle oil over the potatoes after tossing them in the browned butter and before roasting. This variation adds a rich, earthy flavor that pairs beautifully with the Parmesan.
10. Paprika and Thyme Variation
Smoky paprika and earthy thyme enhance the savory notes.
Ingredients:
- 2 lbs baby potatoes, halved
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Add the smoked paprika and fresh thyme to the browned butter mixture before tossing with the potatoes. This variation provides a smoky and herbaceous flavor profile.
Conclusion:
Browned Butter Roasted Potatoes with Parmesan is a simple yet delicious recipe that’s sure to become a staple in your kitchen. With minimal ingredients and effort, you can create a dish that’s bursting with flavor and sure to impress your family and friends. Try it out today and elevate your next meal with this mouthwatering side dish!
FAQ’s about Browned Butter Roasted Potatoes with Parmesan:
1. Can I use a different type of potato for this recipe?
Yes, you can use different types of potatoes such as Yukon Gold, red potatoes, or even russet potatoes. Just make sure to cut them into uniform pieces to ensure even roasting.
2. How do I prevent the potatoes from sticking to the baking sheet?
To prevent sticking, make sure to coat the baking sheet with a thin layer of olive oil or non-stick cooking spray. Additionally, tossing the potatoes thoroughly in the browned butter helps create a non-stick layer.
3. Can I make this recipe ahead of time?
Yes, you can partially prepare the dish ahead of time. Toss the potatoes in the browned butter mixture and refrigerate them until ready to roast. Roast just before serving to ensure they remain crispy.
4. How do I reheat leftovers without making them soggy?
Reheat the potatoes in the oven at 375°F (190°C) for 10-15 minutes to maintain their crispy texture. Avoid reheating in the microwave, as it can make the potatoes soggy.
5. Is there a dairy-free version of this recipe?
For a dairy-free version, you can substitute the butter with a plant-based alternative like vegan butter or olive oil. Omit the Parmesan or use a dairy-free cheese alternative.
6. Can I add other vegetables to this recipe?
Absolutely! You can add vegetables such as carrots, bell peppers, or Brussels sprouts. Just ensure they are cut into similar sizes to the potatoes to ensure even roasting.
7. What herbs can I use if I don’t have fresh thyme?
If you don’t have fresh thyme, you can use dried thyme or substitute with other herbs like rosemary, oregano, or a mixture of Italian herbs.
8. How do I know when the butter is properly browned?
The butter is properly browned when it turns a golden brown color and has a nutty aroma. Be careful not to burn it, as it can quickly go from browned to burnt.
9. Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients, including any cheese or seasonings, do not contain gluten.
10. How many servings does this recipe make?
This recipe serves about 4-6 people as a side dish. You can easily adjust the quantities to serve more or fewer people.