Throwback Thursday, Magic Parmesan Garlic Butter Potatoes

the Painted Apron

3 years ago

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…

AND

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}

Course Side Dish

Cuisine American

Keyword baked potatoes, do ahead side dish, Kerry Gold butter, magic potatoes, Parmesan Garlic Butter Potatoes, potato casserole

Prep Time 10

Cook Time 1

Ingredients

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

Instructions

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.