Irresistibly Delicious Baked Garlic Butter Potatoes: A Flavorful Side Dish

Ingredients

Main Ingredients

• 1.5 lb (about 4 cups) baby Yukon Gold potatoes, quartered
• 3 tablespoons unsalted butter, melted
• 2 tablespoons extra‑virgin olive oil

Garlic Butter Sauce

• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• ½ teaspoon lemon zest (optional)

Seasonings & Garnish

• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

Coating & Baking

1. Combine potatoes and sauce. Toss the quartered potatoes in the garlic‑butter bowl until every surface is coated. The mixture should cling lightly; if it looks dry, drizzle a little more olive oil.
2. Arrange on a sheet pan. Spread the potatoes in a single layer on a parchment‑lined baking sheet, ensuring they don’t overlap. Overcrowding traps steam and prevents browning.
3. First bake. Place the pan in a preheated 425°F (220°C) oven and bake for 20 minutes. Halfway through, use a spatula to turn each piece so both sides develop a golden crust.
4. Add Parmesan (optional). After the initial 20 minutes, sprinkle grated Parmesan over the potatoes. Return to the oven for another 10‑12 minutes, or until edges are deeply browned and the cheese has melted into a crisp layer.
5. Finish & garnish. Remove the pan from the oven, let the potatoes rest for 2 minutes, then scatter chopped parsley over the top. The parsley adds a fresh pop of color and flavor right before serving.