Imagine if a sautéed potato and garlic bread had a baby, and then decided to cover that baby in melted cheese. These Cheesy Potatoes with Garlic Butter would be the result! Soft fluffy potatoes with a light crunch, buttery and rich with garlic butter and then coated generously in melted oozy cheese.
This Cheesy Potatoes with Garlic Butter was first published in October 2015 and they have been one of the most viewed recipes ever since.
So I have a recipe video for you. Check it out, it is at the bottom of the page, I love the melting cheese in the oven!
Sometimes an idea will fly into my head and I just know it is going to be a winner. That is is what happened with my Brown Sugar Butter Syrup. I knew I wanted that rich almost molasses taste you get from dark brown sugar, the wonderful stickiness of syrup and the melty mellowness of butter. The first time I mixed the ingredients together I was certain it would be amazing. And it was!!!! The same is true of these cheesy garlic butter potatoes. I was so sure they were going to be a success that I planned them for the first time when I had company!!!!
Yup, you know those cook shows where they say “I have never made this before” and you scream at the TV “WHAT??? Why??? Why why why would you cook something you have never made before when you could win $250,000 (or whatever the amount)” I do it myself, I call people crazy when I hear they are making something for the very first time. It happens on ‘My Kitchen Rules’ all the time. (My Kitchen Rules is an Australian TV show were couples compete to against each other to transform an ordinary home into an instant restaurant complete with theme, table decorations and a gourmet menu. It is judged by Pete Evans and Manu Feildel. Every year I say I am not going to watch it and every year I end up hooked!!! )
Anyway that is all by the by. Cooking an unknown dish is one thing. But cooking a made up dish is even worse. But I was certain it would work. I mean, it is garlic butter, cheese and potatoes. What could go wrong?!?!?! The answer nothing!!! They were scrumptious garlicky bites of cheesy potato perfection. That is right potato perfection!!! I mean look at that gooey stringy cheese! Don’t you just want to steal the fork? The three of us sat down for lunch and demolished the lot! There was nothing left! Every bit of cheese had been eaten and every bit of butter had been mopped up. They were a success with a capital S. I felt a little proud of myself!
I made these again on Friday, this time to get a photo and also to feed the boys as a snack when they got home from school. I sat outside whist they played, drank a glass of prosecco and ate far more than my share of these!!! I had planned to post them over the weekend, but I have been crook. I have an awful head cold, my nose is blocked, my throat hurts and generally I feel rather sorry for myself. I so rarely get ill! I made myself plenty of Ginger tea so I am hopeful that I am going to be back on form soon.
So back to the potatoes…my brain is all over the place today isn’t it!!! The potatoes are boiled and then roasted, before being squashed and covered in garlicky butter. This soaks into the cracks, creating garlic bread style potatoes!!! Then everything is given a coating of cheese and cooked for another 10 minutes until it is gooey, oozy and melted. Perfect for nibbling with drinks or for serving as part of a meal. Honestly these are the most amazing comforting potatoes I think I have ever cooked! Enjoy x
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Cheesy Garlic Butter Baby Potatoes
You can change the measurement from US to metric at the bottom of this list
- 1.3 lb baby potatoes - see notes
- 3 tbsp salted butter
- 2 garlic cloves
- 1/4 tsp salt
- 2 tsp dried parsley
- 1 cup cheese - I use a mixture of monetary jack, mozzarella and gruyere
Preheat oven to 390ºF/200°C.
Place the potatoes into a pan of boiling water and cook for 15 minutes or until they are almost cooked.
Drain the potatoes well, then place the potatoes in a roasting tray (lined with cooking paper) and bake for 10 minutes.
Melt the butter in a small pan and then crush in the garlic.
Cook for 2 minutes on a low heat.
Remove the butter from the heat and add in the salt and dried parsley.
Remove the potatoes from the oven and use the back of a fork to squash the potatoes slightly. You don't want to crush them, just break the skins open so the butter can ooze in.
Pour the butter mixture over the potatoes, then sprinkle over the cheese.
Put them back into the oven for 10-15 minutes or until the cheese is melted and everything is bubbling.
Serve with icy cold prosecco (and some napkins!)
I use baby potatoes so you can keep them whole. If you have bigger potatoes then they may need cutting in half or a longer cook time.