These crowd pleasing crispy Garlic Parmesan Potatoes are one of my favourite sides. In this recipe New or Baby Potatoes are tossed in a warm Garlic butter, coated with salty Parmesan and finally they are hit with freshness from chives. This combination of flavours and textures works so well and makes for the most incredible side salad.
Garlic Parmesan Potatoes
This week I wanted to share some of my favourite sides for the Holidays and this is definitely one of them. This warm Potato Salad is simply divine!
In it, potatoes are sauteed in butter and garlic and then tossed with parmesan or grana padano and chives.
What’s so good about this Potato Salad? The combination of flavours and textures work perfectly.
The flavours are salty-zesty-savoury-fresh making this potato salad into something magical!
The best bit - There is not much work required here. A few minutes of prep and then it is pretty much hands off.
Ingredients in Garlic Parmesan Potatoes
Here’s what you need to make this recipe:
New or Baby potatoes – Try to get potatoes that are of even size so they cook through at the same time. You can use larger Potatoes such as Maris Piper, King Edward or Desiree but you will need to slice them into smaller pieces.
Oil – Any neutral oil will do fine here. I use canola or veg oil.
Butter - I use Salted butter here.
Garlic - I use 4 cloves but another option is to slow cook it until it caramalises and use that instead.
Chives – This fresh element in this dish adds flavour.
Lemon Juice - Brings it all together!
How to make Garlic Parmesan Potatoes
Please Note – Detailed printable instructions are at the bottom of the page including nutritional information.
Here is a brief summary:
Melt Butter and add Oil once it has completely melted.
Add chopped Potatoes and Salt. Potatoes can really take a lot of Salt so don't hold back but bear in mind that the cheese is salty too. Add a good pinch and then add more if needed later.
Cover and cook for 12 - 15 minutes, shaking occasionally.
They will take between 10 – 15 minutes to cook, depending on the size. Start checking early because you want the potatoes very a little firm in the centre. This is because they will continue cooking as they cool and you don’t want them to overcook and become too soft.
Add Garlic and Pepper and cook for a couple of minutes.
Remove from heat and add Parmesan and Chives. Taste and season more if needed.
Squeeze over some Lemon Juice before serving.
Variations
You can add other flavourings such as Smoked Paprika, Chilli Flakes, Dry Oregano or Thyme, Onion Granules at the same time as the Garlic.
Other methods to cook the Potatoes
To Oven Roast - Cut in half. Boil for 5 - 6 minutes. Heat Oil in tray for 10 mins at 200 c/gm6. Drain and then roast potatoes for 25 - 40 minutes. Then continue with the recipe.
To Microwave - Place Potatoes in a deep dish and cover with 1 cup water. Cover and microwave on high for 8 - 11 minutes.
To Air Fry - Air fry potatoes at 200c for 20 - 25 minutes before continuing with the recipe.
With the second two methods, as the potatoes are not cooked with any Fat, you will need to add some Butter or add them to a pan and saute with Oil and Butter for 2-3 minutes.
Do the potatoes need to be peeled?
No! There is no need to peel these potatoes.
This cooking method makes the most of the skin and by the end you will be rewarded with crispy garlic parmesan potatoes.
How to make it in advance
You can make this in advance but the potatoes will not remain crispy.
You can make it in advance and store in the fridge for up to 3 hours. Don't add the Chives and Parmesan!
Allow the Potatoes to come to room temperature.
You can then crisp the potatoes again in the pan by reheating oil and butter in a seperate pan and adding the potatoes once the fat is very hot. Saute for 6 - 10 minutes before serving.
Add the Parmesan and Chives after this stage.
Alternatively If you have leftover boiled potatoes in the fridge, cut them in half and proceed as per the recipe but cook for 3-4 minutes.
How to Serve
These Potatoes are best eaten within an hour after cooking, because they will lose crispness over time.
If you don't mind that, this salad keeps well up to 5 days in the fridge in an airtight container.
Serve with a side of Sour Cream.
Make Ahead instructions are above.
What to serve with:
More Sides:
Roast Cauliflower Salad with Zingy dressing
Barley Salad with Feta, Pomegranate and Mixed Seeds
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Garlic Parmesan Potatoes
Ingredients
- 2 tablespoon Butter Salted
- 2 tablespoon Oil Vegetable, Rapeseed or Extra Virgin Olive Oil
- 800 g New Potatoes sliced in half longways
- Salt
- ½ teaspoon Black Pepper
- 4 Garlic Cloves Crushed
- 20 g Parmesan Grated
- 3 tablespoon Chives Chopped
- 2 tablespoon Lemon Juice
Instructions
- Melt Butter in a pan over low heat. Once melted, add Oil.
- Add the potatoes anda pinch of Salt.
- Cover the pan with a lid.
- Turn the heat up to to medium and stir everything together. Then cook the potatoes for 12 - 15 minutes until fork tender. Shake the pan occasionally.
- Add the black pepper and cook for a minutes.
- Remove pan from the heat, add grated parmesan, chives, and lemon juce and toss together carefully or use 2 wooden spoons to mix it all together.
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