Roasted Garlic‑Butter Parmesan Potatoes

Crispy edges, creamy centers, and a glossy garlic‑Parmesan butter—these steakhouse‑style potatoes steal the show in 35 minutes.

2 lb Yukon Gold potatoes, peeled and cut into 1‑inch thick rounds

3 tbsp olive oil

3 tbsp unsalted butter, melted (plus 1 tbsp to finish)

4 cloves garlic, finely minced

1/2 cup finely grated Parmesan

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp paprika or chili flakes (optional)

2 tbsp chopped parsley

1 tbsp lemon juice (optional, to brighten)

Heat oven to 450°F/230°C. Line a sheet pan and preheat it in the oven 5 minutes for extra crisping.

Par‑steam (optional but great): Microwave potato rounds 3–4 minutes until just tender at the edges; pat dry.

Toss potatoes with olive oil, melted butter, garlic, salt, pepper, and paprika. Coat well, then sprinkle in half the Parmesan.

Roast on the hot pan 15 minutes; flip, sprinkle remaining Parmesan, and roast 10–12 minutes more until deep golden and crisp.

Finish with the last tablespoon of butter, parsley, and a squeeze of lemon.

Tips

Extra crispy: Don’t crowd the pan and use convection if available.

Flavor swaps: Try rosemary and pecorino, or Cajun seasoning with scallions.

Make it cheesy: Add a quick broil at the end for deeper color.