Throwback Thursday, Magic Parmesan Garlic Butter Potatoes

The other day HHjr came home with groceries to make dinner~

Cornish hens, Brussels sprouts, a bag of Yukon Gold potatoes,

and Kerry Gold Garlic & Herb butter

“I’m going to make your Magic Potatoes with this butter” he said

“Wow, sounds great, thank you!” I replied…


let me tell you, these were amazing!!!

Thinking a lot about all things Irish this month

with the St. Patrick’s Day holiday,

I have been reading about how good Kerry Gold Irish butter is~

I hadn’t ever seen the garlic and herb kind,

but he found it at our regular grocery store [Publix]

You can check for stores near you with their store locater here

You can use red potatoes, russet potatoes or Yukon gold

When the potatoes are done,

they are crispy on the outside, soft on the inside,

and full of roasted, cheesy, salty, buttery garlic flavor~


Wash the potatoes and cut them half lengthwise


Adjust cooking time according to the size of your potatoes

You can use a pan or an oven proof skillet

Pan size will depend on how many potatoes you’re cooking


After making these several times,

I learned to line the pan with parchment paper first

[not shown in these photos]

to prevent sticking and then add butter

Pour melted butter into a baking pan on parchment paper

until it is about 1/4″deep

Drizzle liberally with olive oil

Combining the oil with the melted butter

keeps the butter from burning


Make a PILE of Parmesan in the spot where each potato half will go

I used a shallow rectangular pan for 3 russet potatoes


A shallow round baking pan fit 6 1/2 red potatoes


HHjr used a cast iron skillet for 7 Yukon Gold potatoes

Top potatoes with a drizzle of Olive oil

and sprinkle with Kosher salt, sea salt, or garlic salt

Bake potatoes at 400 degrees for 45-60 minutes,

basting half way through cooking time with pan juices

  Adjust cooking time according to size and type of potato

Potatoes are done when easily pierced with a fork

The cheese will form a crispy crust as the potatoes cook


When potatoes are done, immediately turn them over using a spatula,

keeping cheese crust in place

By doing this right away, while they are hot from the oven,

they won’t stick to the pan if you’re not using parchment


When you bite into these, you taste the salty crust

and the garlic herb butter soft potato, so good!

Serve these as a side dish or an appetizer with a sour cream dipping sauce

Magic Parmesan Garlic Butter Potatoes

1 large baking potato will serve 2, smaller potatoes allow 2-4 potatoes per person}
Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American


  • Idaho baking potatoes, red potatoes or Yukon Gold potatoes
  • Kerry Gold Garlic Herb butter or unsalted real butter
  • sea salt or garlic salt
  • finely grated Parmesan cheese be generous
  • Olive oil
  • Kosher salt


  • Choose a pan size that will fit the number of potato halves you are cooking
  • Cut washed potatoes in half lengthwise. Line pan with parchment paper to keep potatoes from sticking if desired.
  • Pour melted butter, enough to make a pool about 1/4″ deep, into a baking pan or on top of paper
  • Add about 1/4 cup Olive oil, drizzling it evenly over butter in pan. Make one mound of cheese where each half will go. Put potatoes cut side down on top of cheese.
  • Drizzle potatoes with more Olive oil and sprinkle liberally with salt. Roast at 400 about 1 hour, checking for doneness. Baste with pan juices halfway through cooking time
  • Immediately and gently invert potato halves when you remove them from the oven to prevent the crust from sticking to the pan.


You can serve these as an appetizer by using small potatoes, and placing them on a platter with a sour cream style dip
These are a delicious finger food
Great for football watching parties
Keyword baked potatoes, do ahead side dish, Kerry Gold butter, magic potatoes, Parmesan Garlic Butter Potatoes, potato casserole


I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

Oh My Heartsie Girl / Turn About Tuesday / Our Tiny Nest

Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

Whimsey Home Wednesday Full Plate Thursday

Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade/ Home Matters

36 Responses to “Throwback Thursday, Magic Parmesan Garlic Butter Potatoes”
  1. With Parmesan and Kerrygold, these potatoes are guaranteed DELICIOUS!

  2. BERNADETTE says:

    Thanks Jenna for sharing this very clever and delicious recipe.

  3. This has to be a perfect food! Both potatoes and cheese in one dish. Crispy at that!

  4. Pam says:

    Jenna, this looks fabulous! I would not need any meat, this would be a main dish for me. Who doesn’t love potatoes?!
    Happy Thursday!

  5. lghiggins says:

    We can all use a little magic in our lives. I think this would do it for me!

  6. Barbara at Mantel and Table says:

    Oh my! These look fabulous Jenna! I’m trying these VERY soon – thanks! 💛

  7. Nancy says:

    Oh those do look good! Crispy and tasty goodness with each bite!

  8. HHjr is just the sweetest! The meal sounds delicious but the potatoes I have to make! I have Kerry Gold butter in the refrigerator although not garlic so I’ll make them soon. Thanks Jenna for the recipe, I know you enjoyed this…….

  9. I LOVE Kerry Gold butter, and since it is grass-fed, it’s supposed to have vitamin K in it that helps absorb the vitamin D. – which is good. But Garlic and Herb???? Never seen it before, but now I’ll look. That HHRjr rocks.

  10. Mary says:

    Pass the potatoes my way Jenna, I know they were delicious! ♥

  11. Well, this got copied and saved before I even finished reading the post! OMG!

  12. sdsikes says:

    These look delicious!

  13. lulu says:

    Roasted potatoes have overtaken my love for mashed potatoes.

  14. Kim says:

    Um, these sound delicious Jenna! I’m pretty sure we don’t have Kerrygold here in the grocery store so I’ll have to snoop around a bit to see what I can substitute. Pinned!

    • Oh Kim, these are sooo good! If you can’t get Kerry Gold garlic butter, just use real butter and garlic bread seasoning. The potatoes are also good with just butter and Parmesan, it’s my favorite way to cook potatoes.

  15. These Parmesan garlic butter potatoes look so very, very tasty! I am making these soon!

  16. Kitty says:

    I can’t wait to try these, Jenna. I have Kerrygold butter but not with the herbs. I will have to add some! Yum!

  17. Christy G says:

    I have a huge bag of potatoes that I need to use up. This sounds like a great way to do so. Yummy!

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