Cheesy Garlic Butter Baby Potatoes

4.44 from 30 votes

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

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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.