Cheesy Garlic Butter Potatoes. Soft fluffy potatoes with a light crunch, rich with garlic butter and then coated generously in melted oozy cheese. | Sprinkles and Sprouts
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4.44 from 30 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
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Ingredients

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  • 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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