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Herbs, garlic, parmesan cheese, and potatoes are roasted together to create the most irresistible Brown Butter Roasted Potatoes. Crispy on the outside, fluffy and buttery soft on the inside, this is the kind of brown butter potatoes recipe that turns an ordinary side dish into the star of your table.
While regular roasted potatoes are always a crowd-pleaser, these brown butter potatoes take things to the next level. Imagine olive oil, garlic, herbs, and crispy parmesan cheese all smothered in nutty, fragrant brown butter that clings to every golden edge. Whether you’re serving steak, chicken, or fish, these butter roasted potatoes go with absolutely anything!
What Makes This Recipe So Good
These Brown Butter Roasted Potatoes are everything you love about classic roast potatoes, but with a rich, nutty twist. Browning the butter adds depth and a toasty aroma that coats each potato in irresistible flavor, turning every crispy bite into something special. It’s the kind of side dish that steals attention from the main course.
What makes this brown butter potatoes recipe truly shine is how simple it is to make. With a few pantry staples and a handful of herbs, you can create beautifully golden butter roasted potatoes that feel restaurant-worthy yet still cozy enough for weeknight dinners.
What Goes Into Brown Butter Roasted Potatoes
A handful of simple ingredients come together to make these Brown Butter Roasted Potatoes perfectly crispy, buttery, and full of flavor.
- Red Potatoes: These are perfect for roasting since they stay creamy inside while getting beautifully crisp on the edges.
- Olive Oil: Helps the seasonings cling to the potatoes and ensures that gorgeous golden crust forms in the oven.
- Garlic: Finely chopped fresh garlic infuses every bite with savory depth and makes the kitchen smell incredible as it roasts.
- Unsalted Butter: The star of the show. Browning the butter adds a nutty richness that makes these brown butter potatoes taste next-level delicious.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Brown Butter Roasted Potatoes
- Preheat Oven: Set your oven to 400°F (200°C) and grease a large baking sheet with non-stick spray. This helps the potatoes crisp up beautifully without sticking.
- Mix the Seasoning: In a bowl, combine olive oil, garlic, salt, herbs, pepper, and parmesan cheese. Stir everything together until well blended and fragrant.
- Coat the Potatoes: Toss the quartered potatoes into the bowl, making sure each piece is evenly coated with the herby, cheesy mixture. Add a little extra oil if the cheese absorbs too much.
- Arrange and Bake: Spread coated potatoes out in a single layer on your baking sheet. Bake for 45–50 minutes, flipping every 15 minutes until they’re golden and crisp around the edges.
- Broil for Crispiness: For that irresistible crunch, broil the potatoes for 2–4 minutes at the end of baking, keeping an eye on them so they don’t burn.
- Brown the Butter: While the potatoes roast, melt the butter in a small skillet over medium heat. Stir and swirl the pan as it cooks to keep it from splattering.
- Watch for Color Change: Once butter starts foaming, it will shift from yellow to golden brown. When it smells nutty and toasty, remove it from heat and scrape up any browned bits for flavor.
- Finish and Serve: Drizzle the brown butter over the roasted potatoes, toss gently, then season with a touch of salt and pepper. Sprinkle with fresh parsley and serve warm.
These Brown Butter Roasted Potatoes pair beautifully with a wide range of mains, but a few dishes make especially perfect partners. Try them with Creamy Garlic Parmesan Chicken, where the nutty butter and crispy potatoes soak up the velvety sauce for a cozy, satisfying meal. If you’re craving something heartier, Pan Seared Garlic Butter Steak & Mushroom Cream Sauce is a match made in heaven—the potatoes pick up all that rich, savory flavor. For something on the lighter side, Garlic Butter Salmon brings freshness and balance to every buttery, golden bite.
Tips For Making Brown Butter Roasted Potatoes
- Make sure to pat your potatoes dry before roasting so they crisp up instead of steaming. It’s a small step that makes a big difference.
- Give them space on the pan. Crowded potatoes won’t brown as nicely, and we want those golden, crunchy edges on every piece.
- Keep an eye on that butter! The moment it turns golden and smells nutty, pull it off the heat — trust me, it can go from perfect to burnt in seconds.
- Drizzle the brown butter right before serving so the potatoes stay hot, glossy, and loaded with flavor.
Recipe FAQ’s
Yes! Yukon Gold or baby potatoes work beautifully too. Just try to cut them into even-sized pieces so they roast evenly and crisp up nicely.
Nope, not at all. The skin adds great texture and helps them stay crispy. Just give them a good scrub before roasting.
If it turns dark or smells bitter, start over with fresh butter. It’s worth it — burnt butter will overpower the dish.
Browned Butter Roasted Potatoes with Parmesan
Ingredients
- 1/4-1/3 cup olive oil
- 6 cloves garlic finely chopped or minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cracked black pepper
- 3/4 cup parmesan cheese fresh grated
- 3 pounds red potatoes washed and quartered
- 1/2 cup unsalted butter
- 4 tablespoons fresh parsley finely chopped, for serving
Instructions
- Preheat the oven to 400ºF (200°C). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
- In a bowl, combine 1/4 cup of olive oil, garlic, salt, herbs, pepper and parmesan cheese together, mixing to combine. Add the remaining oil if the parmesan cheese has absorbed most of it.
- Toss potatoes through the mixture to evenly coat.
- Arrange coated potatoes in a single layer onto prepared baking sheet. Spread them out and bake for 45-50 minutes, carefully turning every 15 minutes or so with tongs or with a spatula, until potatoes are browned and edges are crisp. For extra crispy potatoes, broil (or grill) for 2-4 minutes, or until browned to your liking.
While potatoes are in the oven, brown your butter:
- Melt 1/2 cup of butter in a small pot or skillet over medium heat. Stir the butter continuously and swirl the pan occasionally to allow the butter to cook evenly and prevent too much splattering.
- When it begins to foam, the colour will change from yellow to tan to a rich golden brown colour. As soon as you smell a nutty aroma, take the pan off the heat. Give it a light mix with a wooden spoon to lift up any browned bits on the base of your pan and pour over the roasted potatoes.
- Season with a little extra salt and pepper (If desired), and sprinkle with fresh parsley before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve cooked these for guests several times and always get compliments! They’re so good!
I love this recipe.. Can you use the other kind of potatoes??
Holy Lord! I cook A LOT but had to come leave a review for these OUTSTANDING potatoes! The cook time and ingredient ratios were spot on. The only thing I did differently were used prechopped garlic and used parmesan cheese out of the familiar green can. Despite my shortcuts – still amazing. I have 4 teenage sons and they asked me to make these again and again. The recipe was fairly hands off. Can’t say enough good things about this recipe. I did bake these on an oversized piece of parchment paper which made them very nonstick. I was worried about garlic sticky and burning – the parchment paper worked wonderfully. Thank you for this recipe!