Roasted Garlic Potatoes
Submitted by mrcooker7
Sliced potatoes tossed with garlic butter and Parmesan, then baked until golden and crispy. These cheesy roasted garlic potatoes are like scalloped potatoes without the heavy sauce.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThink of these as scalloped potatoes’ lighter, crispier cousin. Thin potato slices get coated in melted butter infused with fresh garlic, then tossed with Parmesan cheese before hitting a hot oven.
No heavy cream sauce here, just pure potato flavor with garlicky, cheesy goodness baked right in.
The slices crisp up on the edges while staying tender inside, and a final sprinkle of cheese creates a golden crust on top.
Simple ingredients, impressive results, and way easier than traditional scalloped potatoes.
Chef Tips
- Slice potatoes medium-thin and uniform for even cooking; a mandoline works perfectly
- Cook the garlic in butter just 1 minute to mellow the raw bite without browning
- Don’t stir during baking or you’ll lose those crispy edges
- Let rest 5 minutes after baking so the cheese sets slightly for easier serving
Variations
- Add fresh rosemary or thyme to the garlic butter
- Mix in shredded Gruyère or sharp cheddar with the Parmesan
- Toss in some thinly sliced onions for extra flavor
Ingredients
Directions
Cut potatoes in half lengthwise, then slice medium thin and place in large bowl.
Mince garlic or put through a garlic press.
Melt the butter in small sauce pan then add the garlic.
Cook over medium heat for 1 minute.
Add the butter and garlic to the potatoes with half the cheese.
Season with salt and pepper.
Toss until potatoes are well coated.
Pour into a greased shallow baking dish .
Bake at 400℉ (200℃) uncovered for about 20 minutes.
Sprinkle the other half of the cheese on top evenly, continue baking until golden brown, about 10 minutes.
Do not stir or turn during cooking.
Cool for a few minutes and serve hot.
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