Description
These butter swim parmesan roasted red potatoes are baked cut-side down in a pool of butter and seasoning, creating ultra-crispy bottoms, creamy centers, and bold, savory flavor with minimal prep.
Ingredients
- 1 pound petite red potatoes, washed and halved
- 1/2 cup unsalted butter (1 stick)
- 1/3 cup grated parmesan cheese
- 1 tablespoon Montreal steak seasoning
- Non-stick cooking spray
Instructions
- Preheat oven to 400°F (200°C).
- Place butter in a 9×13-inch baking dish or rimmed sheet pan and put it in the oven while it preheats. Once melted, remove carefully.
- In a small bowl, mix parmesan and Montreal steak seasoning. Sprinkle evenly over melted butter.
- Arrange halved potatoes cut-side down on top of the butter/cheese layer.
- Lightly spray tops of potatoes with cooking spray and optionally sprinkle extra seasoning.
- Bake uncovered for 30–40 minutes, until potatoes are fork-tender and bottoms are golden and crispy.
- Remove from oven and serve warm.
Notes
- Use finely grated aged parmesan for extra flavor and crispiness.
- Try garlic powder, onion powder, or paprika in place of Montreal seasoning.
- Cut larger red potatoes into equal pieces for even baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
