Garlic Chive Butter Roasted Potatoes
Published May 10, 2017
Updated Sep 10, 2024
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Garlic Chive Butter Roasted Potatoes - roasted baby potatoes with garlic, chives, butter and Parmesan cheese. The only roasted potatoes recipe you'll need!
Little G loves baby potatoes, no matter how I make them. He is skinny so I would always feed him potatoes, at least once a week.
I have many roasted potatoes recipes that I rotate with, but I love new recipe ideas.
This garlic chive butter roasted potatoes is definitely one of my favorites.
My friend gave me some organic chives and they smell so good and earthy.
I used a bunch of them and paired with garlic, butter and Parmesan cheese.
I usually slice my baby potatoes into hasselback potatoes but this time I kept them whole.
It was such a great idea as they were so soft and tender in the inside after roasting; the surface were evenly coated with the aromatic garlic chive butter.
The Parmesan cheese added layers of flavors.
The potatoes were utterly delicious and make a perfect side dish that goes well with just about anything!
Frequently Asked Questions
This recipe is only 248 calories per serving.
What To Serve With Garlic Chive Butter Roasted Potatoes
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Garlic Chive Butter Roasted Potatoes
Ingredients
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons chopped chives
- 3 dashes ground black pepper
- 1/4 teaspoon salt , or to taste
- 2 tablespoons grated Parmesan cheese, bottled
- 1 1/2 lbs (45g) baby potatoes, rinsed and drained
Instructions
- Preheat oven to 400°F (207°C).
- Melt the butter in the microwave for about 30 seconds. Add the garlic, chives, black pepper, salt, and 1 tablespoon of Parmesan cheese to the melted butter, and stir to mix well.
- Toss the potatoes with the garlic-chive butter, stirring to coat them well. Transfer the potatoes to an oven-safe baking dish or skillet (cast iron preferred). Cover with aluminum foil and roast for 30 minutes.
- Remove from the oven and toss the potatoes well with the garlic-chive butter at the bottom of the baking dish or skillet. Sprinkle the remaining 1 tablespoon of Parmesan cheese evenly over the potatoes, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used very small potatoes (and cut any of the bigger ones in half). The butter mixture got kind of black for me after the 30 minutes of baking (used a cast iron skillet as per instructions), so there wasn’t much to toss with at the end. I felt the potatoes were a little dry. But then all roasted potatoes are a little dry IMO. We added some sour cream and it was good.
Awesome!
These are amazing! Just a tip to people who said they were not cooked after 30 mins. I parboil mine (meaning boil until you can pierce with a fork but still pretty firm) then I drain, let cool and toss in the butter and chive mixture. Then just roast until golden brown.
Thanks!