Tuesday, May 28, 2013

Buttery Garlic Roasted Potatoes

Peoples. This stuff is really good.

I'm not just saying that because I'm a foodie and I know what I'm talking about AND it's my recipe and my recipes are fantastic recipes but because THIS is one of the best ways to eat potatoes. I've used all kinds; the ones in the photo are a mix of baby butterballs/fingerlings with a few purple ones. If you roast it just right the they'll be soft and buttery, with even more smooth, creamy, butter, garlic and cheese all tossed in.

It's pretty easy to make too. Fancy dishes aren't always hard, but cooking does take practice. This one has plenty of room for customization with different cheeses, potatoes, and herbs. If you have fresh rosemary or basil, mince some of that up and use it. Have a really fantastic aged cheese that cooks well? Use it!

Just don't replace the butter. Butter is good.

Buttery Garlic Roasted Potatoes

10 Yukon gold potatoes*
1-2 heads garlic
2 tablespoons olive oil
salt & pepper
1 teaspoon dried dill
2 teaspoons dried parsley
1/4 cup butter, melted
2 tablespoons olive oil
1 stalk green/spring onion, chopped (optional)
1/2 - 1 cup mozzarella or aged cheddar cheese
3 tablespoons parmesan cheese

Preheat oven to 425 degrees ºF.

Cube potatoes into little chunky cubes. Cut the tops off the garlic heads to reveal top of each clove.

Place potatoes into a bowl and drizzle with about 2 tablespoons olive oil and salt & pepper. Toss to coat. Spread on a large baking sheet.

Coat the garlic in the leftover olive oil, being sure to rub them chopped side down. Place face up on baking sheet with potatoes and bake for about 45 minutes, flipping half way through baking time.

Combine dill, parsley, butter olive oil and onion.  When potatoes are finished baking and the garlic is cool enough to handle, squeeze all the cloves out and add to butter mixture. Smash the cloves slightly to combine.

Place potatoes into a serving bowl and toss with the butter mixture and cheese to combine.

*Other potatoes can be used here. Yukon golds are small so adjust quantity as needed depending on size.


  1. ooommggaawwddd, this looks delicious, Ive got to try this out, your blog is just lovely by the ways, keep up the good work :)


  2. Gnammy!!!! Thank you so much for stopping by my blog! Check back soon to see me on Inside Me!

  3. THOSE LOOK AMAZING!!! thanks so much for the sweet note you left in my garden walk. ;) xx


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