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Herbs, garlic, and parmesan cheese are roasted together to make the best Crispy Browned Butter Parmesan Roasted Potatoes! A delicious side dish with so much flavour, these potatoes go with ANYTHING! | cafedelites.com
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5 from 9 votes

Browned Butter Roasted Potatoes with Parmesan

Herbs, garlic, and parmesan cheese are roasted together to make the best Crispy Browned Butter Roasted Potatoes! A delicious side dish with so much flavour, these potatoes go with ANYTHING!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: roasted potatoes
Servings: 8 serves as a side dish
Calories: 324kcal
Author: Karina


  • 1/4-1/3 cup olive oil
  • 6 large cloves of garlic finely chopped or minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon fresh cracked black pepper
  • 3/4 cup fresh grated Parmesan cheese
  • 3 pounds (1.5 kgs) red potatoes, washed and quartered
  • 1/2 cup unsalted butter
  • 4 tablespoons fresh parsley, finely chopped (for serving)


  • 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. 




Calories: 324kcal | Carbohydrates: 28g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 613mg | Potassium: 796mg | Fiber: 3g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 17.5mg | Calcium: 135mg | Iron: 1.7mg