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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.
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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!
How Many Calories per Serving?
This recipe is only 248 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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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. baby potatoes, rinsed and drained
Instructions
- Preheat oven to 400°F (207°C).
- Melt the butter in a microwave for about 30 seconds. Add the garlic, chives, black pepper, salt and 1 tablespoon of Parmesan cheese into the heated and melted butter, stir to mix well.
- Toss the potatoes with the garlic chive butter. Stir to coat well and transfer them to an oven safe baking dish or skillet (cast-iron preferred). Cover the potatoes with aluminum foil and roast for 30 minutes.
- Remove from heat, 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 on top of the potatoes and serve immediately.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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!
I cut the baby potatoes in half and threw some green beans in with them. So good! Even our picky 11 year-old loved it!