Now, you cannot just toss those potatoes into the skillet and be done. No, you need to know how to season them perfectly, and lucky for you, this recipe has the perfect seasoning combination! Full of flavor, it has loads of cheese, garlic and butter along with more spices and seasoning. My goodness, these are to die for and because they are so small, you might eat the whole pan on your own without even realizing. Don’t say I didn’t warn you!
Check out what our friends over at Sprinkles and Sprouts had to say about these:
“Imagine if a sautéed potato and garlic bread had a baby, and then decided to cover that baby in melted cheese. These Cheesy Garlic Butter Potatoes would be the result! Soft fluffy potatoes with a light crunch, buttery and rich with garlic butter and then coated generously in melted oozy cheese.”
Doesn’t that sound just absolutely AMAZING?!
Ingredients
4 cups baby potatoes
1/3 cup Land O’ Lakes salted butter
2 garlic cloves
¼ tsp salt
2 tsp dried parsley
1 cup cheese (I use a mixture of colby, tasty and gruyere)
Instructions
Preheat oven to 400F.
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!)
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Quick Tip: Use your favorite blend of cheese for this
Thanks again to Sprinkles and Sprouts for this amazing recipe.