There’s just something magical about garlic butter and potatoes, isn’t there? Whether you’re preparing a weeknight dinner or hosting friends over the weekend, garlic butter potatoes are a surefire way to impress. They’re crispy, tender, cheesy, and utterly addictive. If you’re anything like me, these little beauties will quickly become a household favorite.

I stumbled upon this recipe while trying to jazz up a simple side dish for a family barbecue. Potatoes were the star, and while I originally planned on classic roasted potatoes, I wanted something a bit more exciting. Enter these garlic butter potatoes, which combine crispy edges, soft centers, and a buttery, garlicky punch. Add a little cheese, and you’ve got a side dish that could easily steal the spotlight.

A personal potato epiphany 🌟

The first time I made these garlic butter potatoes, I was hosting a small dinner for my closest friends. It was one of those casual, laid-back evenings where the conversation flows easily, the wine glasses never seem to empty, and the food feels like a warm hug. The moment I pulled these golden potatoes out of the oven, with the cheese bubbling and the butter glistening between the slits, I knew I had hit a home run. I distinctly remember the “oh wow” moment when everyone took their first bite. The outside was perfectly crispy, while the inside was melt-in-your-mouth tender. Paired with the garlic butter and melty cheese, it was a dish that tasted far more complex than the simple ingredients would suggest.

I’ll admit, I’ve been slightly obsessed with these potatoes ever since. And the best part? They’re surprisingly easy to make, but they look (and taste!) like you’ve spent hours in the kitchen. That’s the kind of recipe I can get behind.

Where did this style of potatoes come from?

If these potatoes remind you a little bit of the Swedish Hasselback potato, you’re spot on! The technique of making slits into the potatoes without cutting all the way through dates back to the 1950s when a chef at the Hasselbacken restaurant in Stockholm created this now-famous style. Originally, Hasselback potatoes were served with bread crumbs to add extra crispiness. But like most classic dishes, this one has evolved. Today, you’ll find all sorts of variations – and this garlic butter, cheesy twist is my personal favorite!

Let’s talk ingredients: simple, but spectacular

New or small potatoes: These little potatoes are perfect for getting that crispy-on-the-outside, soft-on-the-inside texture. I’ve used Yukon Golds and baby reds with great results. If you can’t find new potatoes, fingerlings are a good substitute. Just make sure they’re small enough to hold their shape.
Butter: Butter is key to that rich, golden flavor we’re going for. Make sure you’re using real butter – none of that margarine nonsense! Salted butter works well, but unsalted gives you more control over the seasoning.
Extra-virgin olive oil: This helps the potatoes crisp up beautifully and adds a slightly fruity depth to the dish. You could use any high-quality olive oil, but I personally love the subtle richness of extra-virgin.
Garlic: Oh, garlic! There’s nothing quite like that aroma when it hits the melted butter. Freshly minced garlic is ideal here. If you’re in a pinch, garlic powder could work, but the fresh stuff really takes it to another level.
Shredded mozzarella and Parmesan: The mozzarella brings that ooey-gooey cheesiness, while the Parmesan adds a nutty, savory bite. If you want to mix things up, try substituting the mozzarella with Gruyère or fontina. Both melt wonderfully and have that extra bit of flavor.
Parsley: It adds a fresh, herby brightness at the end that balances the richness of the butter and cheese. If parsley’s not your thing, basil or chives could be a fun alternative.

Kitchen gear: what you need (and what you can totally skip)

A sharp knife: To get those perfect, evenly spaced slits in your potatoes, you’ll need a good, sharp knife. Don’t worry if you accidentally cut through a few potatoes – it happens to the best of us! A little trick is to lay chopsticks or wooden spoons on either side of the potato while cutting to avoid slicing all the way through.
Parchment paper: This is essential for keeping your potatoes from sticking to the pan and makes cleanup a breeze.
Baking sheet: A large sheet pan gives the potatoes plenty of room to crisp up without steaming. If the potatoes are too close together, they won’t develop that nice golden color.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Prep the potatoes: Preheat your oven to 375°F and line a baking sheet with parchment paper. Now for the fun part – making those slits! You want to slice each potato into thin sections, like a little accordion. But here’s the trick – don’t cut all the way through! I’ve had my fair share of mishaps where I accidentally sliced a few too deeply, but no worries. Just nestle those pieces back together on the tray, and they’ll still bake up nicely.
Mix the garlic butter: In a small bowl, whisk together the melted butter, olive oil, and minced garlic. This mixture is going to infuse your potatoes with so much flavor. Brush it generously over the potatoes, making sure it gets down into the slits. Don’t be shy with the salt and pepper here either!
Bake – round one: Pop the potatoes into the oven for about 20 minutes. You’ll know they’re ready for the next step when the slits start to separate and the tops are turning golden.
Cheese it up: Once the potatoes have had their first bake, brush them with more of the garlic butter mixture and sprinkle the mozzarella and Parmesan over the tops. This is where the magic really happens. Bake them for another 23-25 minutes until the cheese is bubbly, and the potatoes are crispy on the outside but soft inside. If you’re like me, you might want to crank up the broiler for the last minute or two to get that perfectly browned, cheesy crust.
Garnish and serve: Once out of the oven, sprinkle over the chopped parsley for a pop of color and freshness. Serve them warm and watch how quickly they disappear!

Recipe variations and twists I’ve tried

Vegan version: Swap out the butter for a plant-based alternative, like vegan butter or even coconut oil. For the cheese, use your favorite vegan mozzarella and Parmesan substitutes. You’ll still get that crispy, garlicky goodness!
Spicy kick: If you like a bit of heat, sprinkle a little red pepper flakes or smoked paprika into the butter mixture before brushing it onto the potatoes. It adds a nice, smoky depth.
Herb lovers: In addition to parsley, try adding fresh thyme or rosemary to the garlic butter. The aroma of rosemary roasting with garlic and butter is irresistible.
Bacon upgrade: Crumble crispy bacon over the potatoes just before serving. It’s an indulgent twist that takes this dish to another level!
Seasonal swaps: In the fall, I like to swap the parsley for sage, which pairs beautifully with the potatoes and cheese. Or, during the summer, a sprinkle of lemon zest adds a bright, zesty contrast.

Serving ideas to impress your guests

These potatoes make a fabulous side dish for just about any meal, but they’re also pretty impressive on their own as an appetizer. Serve them with a simple dipping sauce like garlic aioli or sour cream mixed with chives. To elevate things further, try presenting them on a rustic wooden board with fresh herbs scattered around for a farm-to-table vibe.

For a main course, they pair beautifully with grilled meats like steak or chicken, or even a simple roast. For a lighter option, serve them alongside a crisp green salad.

Drink pairings (because we all love options!)

If you’re serving these potatoes with a rich main dish, a crisp white wine like Sauvignon Blanc or Chardonnay will cut through the buttery richness beautifully. For red wine lovers, a light Pinot Noir is a great option. Beer more your speed? Go for a pale ale or a lager – something refreshing to balance the richness of the potatoes.

Storing and reheating tips

If you happen to have leftovers (a rare occurrence in my house!), store them in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven at 350°F for 10-15 minutes to bring back that crispy texture. Microwaving works too, but you won’t get the same crispiness.

Adjusting for different serving sizes

This recipe is easy to scale up or down, depending on how many you’re feeding. Just adjust the amount of potatoes and cheese, keeping the same proportions of butter and garlic. If you’re making a bigger batch, make sure not to overcrowd the baking sheet – you want those potatoes to have plenty of space to crisp up.

Wrapping it all up

Garlic butter potatoes are one of those dishes that seem way fancier than they actually are. With just a few simple ingredients, you can whip up a crowd-pleasing side that’ll have everyone coming back for seconds. So, next time you’re in the mood for something comforting and delicious, give these a try – and don’t be afraid to put your own twist on them!

FAQs

1. Can I use a different type of potato?
Absolutely! Yukon Golds and baby reds work beautifully, but fingerling potatoes are also a great option.

2. What if I don’t have fresh garlic?
You can use garlic powder, though fresh garlic gives the best flavor. Use about 1/4 teaspoon of garlic powder per clove.

3. Can I make these ahead of time?
Yes! You can prep the potatoes and garlic butter mixture in advance. Just wait to add the cheese until you’re ready to bake.

4. Can I make this dish dairy-free?
Definitely! Substitute the butter with a plant-based alternative and use vegan cheese.

5. What’s the best way to reheat leftovers?
Reheat them in the oven at 350°F for 10-15 minutes to restore their crispiness.