Cheesy Garlic Butter Potatoes

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These Cheesy Garlic Butter potatoes are a delicious and easy side dish, perfect next to a seared steak or as a snack!

The baby potatoes are boiled on the stovetop, smashed and covered in garlic butter and cheese. Then you bake these cheese covered garlic butter potatoes in the oven so the cheese melts and the butter soaks into the potatoes.

Seriously one of the most delicious side dishes you will EVER make. And who doesn’t love baby potatoes recipes!

These cheesy garlic butter potatoes are one of the most popular recipes here on Sprinkles and Sprouts so I have added a recipe video for you. Don’t forget to check it out – I love the shot of the cheese melting in the oven!

For those who just want the recipe, click on the gorgeous little purply circular button to the side there <—- (the one with the steaming pot on it). That will jump you straight to the recipe
(But spoiler!!!!! You’ll miss all the recipe tips, so once you have skimmed the recipe come on back up here and read all my tips.

Those who love the food stories, you can read my potato story after the recipe at the bottom of the page – You can continue reading down or you can click here to read the back story.

What are Cheesy Garlic Butter Potatoes?

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 baby potatoes with a light crunch, buttery and rich from the garlic butter and then coated generously in melted oozy cheese.

Amazing, delicious and oh just so good! And don’t just take my word for it!

Jessica – “It’s ALL my favorite ingredients: potatoes, garlic and CHEESE! I could eat these for every meals!“

Anastha – “Just finished making this, and this is heaven! Thank you! ?”

Tina – “You’ve found the perfect combination — garlic butter, cheese and potato ? Three of my absolute favorite things in one dish.. ah!“

What cheese to use for these cheesy garlic potatoes?

You want a mixture of great flavor and great meltability here. A mixture of any of these will be great:

• Mozzarella
• Colby/Colby Jack
• Monterey Jack
• Gruyere
• Cheddar
• Provolone
• Tasty Cheese (for those in Australia)

(just side note who knew that meltability was an actual word!!! I Was expecting the little red line under it, but no! So now it is my new favorite word!)

What potatoes to use?

The best potatoes to use here are baby potatoes or new potatoes. They will end up fluffy and delicious on the inside, just perfect for soaking up the garlic butter.

You can use baby white potatoes or baby red potatoes! Perfect are those small bags of baby potatoes that are pre-packaged at the grocery store!

I can’t buy baby potatoes what can I use instead?

If you can’t find baby potatoes then you can use larger potatoes cut into quarters. They won’t crisp up in quite the same way but they will still soak up the butter and get a nice coating of cheese.

You want to avoid using a waxy salad potato as they don’t soak up enough butter and the garlic butter is really what makes this dish sooooo good!

How to cook baby potatoes

The potatoes are boiled whole for 15 minutes and then roasted briefly before having the toppings added.

The boiling allows the potatoes to soften so the inside is nice and fluffy. They are lightly squashed to create come cracks and early bits. This means when they go into the hot oven they start to get some nice crispy edges.

When you pour over the garlic butter soaks into all of those cracks creating garlic bread style potatoes!!! Once they have been given a sprinkling (well maybe a more generous than a sprinkling) of cheese they go back in the oven for another 10 minutes until it everything is gooey, oozy and melted.

These Cheesy Garlic Butter Potatoes are great as a snack or serve them with one of these mains for a delicious dinner the whole family will love:

• Seared Steak with Blue Cheese Butter
• Oven Baked Chicken Schnitzel
• Ground Beef Philly Cheesesteak
• Balsamic Butter Steak
• Baked Italian Hoagies (A Life Jolie)
• Cheesy Brown Sugar Pork Chops (Beyers Beware)

For more delicious Potato recipes check out:

• Bradant Potatoes
• Smashed Potatoes
• Hedgehog Potatoes
• Cheesy Scalloped Potatoes
• Prepare Ahead Roast Potatoes
• Homemade Potato Tots
• See all Potato Recipes.

Enjoy x

Pin these Cheesy Potatoes with Garlic Butter for later. Pin it here.

Print Recipe

4.47 from 28 votes

Cheesy Garlic Butter Baby Potatoes

Cheesy Garlic Butter Potatoes. Soft fluffy potatoes with a light crunch, rich with garlic butter and then coated generously in melted oozy cheese.

Cook Time30 mins

Total Time30 mins

Course: Side

Cuisine: Modern Australian

Servings: 4

Calories: 328kcal

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

US Customary – Grams

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

Instructions

• 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!)

Notes

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.

Nutrition

Calories: 328kcal | Carbohydrates: 27g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 431mg | Potassium: 660mg | Fiber: 3g | Sugar: 1g | Vitamin A: 615IU | Vitamin C: 30.4mg | Calcium: 243mg | Iron: 1.4mg

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For the love of the cheesy garlic butter potato story

Sometimes an idea will fly into my head and I just know it is going to be a winner.

The first time I mixed the ingredients together for these cheesy potatoes I was certain they would be amazing. And they were!!! 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!!! )

All of which has nothing to do with potatoes but I am dramatic so I like to think that me making a newly imagined dish for friends for the first time is akin to contestants risking a quarter of a million on a dish they have never made!

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!

This time I would have won the money!