Garlic Butter Cracked Potatoes Recipe
This garlic butter cracked potatoes recipe gives you crispy skinned, roasted baby potatoes drizzled in garlic butter and topped with an ooey gooey, golden brown mozzarella crust. Serve the with your favorite meat to elevate any meat and potatoes meal!
We are a meat and potatoes family.
Most of the year we have simple mains like pork chops, chicken or some sort of roast beef.
And at the holidays we all know a roasted turkey or a spiral ham are typically the stars of the show.
But the potatoes part of meat and potatoes is just as important as the protein main.
Especially when these cheesy garlic butter cracked potatoes are the side dish.
They are sort of a flavor union between garlic bread and buttery roasted potatoes wrapped in a blanket of melted cheese.
A little crunch on the outside, soft roasted potato inside, these baby potatoes are drizzled with melted garlic butter and topped with melted mozzarella before being broiled to gold brown perfection.
They’ll be a welcome addition to any dinner, any time of year!
Ingredients
To make these you’ll need:
- Baby potatoes– Washed, scrubbed and dried.
- Butter– Unsalted. If you use salted, you’ll want to reduce the amount of salt you add.
- Garlic– Minced
- Salt
- Parsley– Dried
- Mozzarella– Shredded
How to Make
Making this cracked potatoes recipe isn’t as hard as you might think.
Start by adding the clean potatoes to a medium sized pot.
Fill the pot with enough water to cover the potatoes.
Bring the pot of water to a boil, and cook the potatoes for 15 minutes.
Drain the potatoes completely, then transfer them to a cooking sheet lined with foil and sprayed with nonstick spray.
Bake the potatoes at 400 degrees for 10 minutes.
While the potatoes are in the oven, heat the butter in a small skillet over low heat.
When the butter is melted, whisk in the garlic and cook it for 2 minutes or just until fragrant.
Remove the skillet from heat and whisk in the salt and parsley.
After 10 minutes, take the potatoes out of the oven.
Press down on each potato lightly with the back of a fork to squish it slightly and crack the skin.
Drizzle the garlic butter evenly out over the potatoes and sprinkle the cheese on top of them.
Put the potatoes back into the oven, cooking for 10-15 minutes, or until the cheese bubbles and the potatoes have started to turn golden brown.
Serve them with your choice of entree, and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat them in the microwave or a hot oven until warmed through and the cheese is melted.
Tips and Tricks
- Make sure you are using baby potatoes or new potatoes. It doesn’t matter what kind of baby potatoes you use.
- Because you are leaving the skin on the potatoes, you do want to clean them very well.
- Smashing the potatoes with a fork helps them crisp up. Don’t skip that step!
Other Potato Recipes
This garlic butter cracked potatoes recipe is one of my favorite ways to serve potatoes.
Make it and enjoy!
Looking for other potato recipes?
Try these:
- Homestyle Breakfast Potatoes
- Crispy Salt And Vinegar Potatoes
- Pickle Potato Salad
- Cheesy Scalloped Potatoes Au Gratin
- Air Fryer Potato Wedges
- Crispy Roasted Parmesan Potatoes
If you’ve tried this GARLIC BUTTER CRACKED POTATOES RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Garlic Butter Cracked Potatoes
Ingredients
- 1 1/2 lbs baby potatoes washed, scrubbed, & dried
- 1/4 cup butter
- 2 tsp minced garlic
- 1/4 tsp salt
- 2 tsp dried parsley
- 1 cup shredded mozzarella
Instructions
- Add the potatoes to a medium sized pot. Fill the pot with enough water to cover the potatoes. Bring the pot of water to a boil, and cook the potatoes for 15 minutes.1 1/2 lbs baby potatoes
- Line a baking sheet with parchment paper, or lightly spray it with non stick cooking spray. Drain the potatoes completely, then transfer them to the prepared tray. Bake the potatoes at 400 degrees for 10 minutes.
- In a small skillet, heat the butter over low heat until melted. Whisk in the garlic, and continue to cook for 2 minutes. Remove the skillet from heat, and whisk in the salt and parsley.1/4 cup butter, 2 tsp minced garlic, 1/4 tsp salt, 2 tsp dried parsley
- Remove the potatoes from the oven. Using the back of a fork, press down on each potato lightly, just until it's slightly squished and the skin has just cracked.
- Drizzle the garlic butter evenly out over the potatoes. Sprinkle the cheese on top of them.1 cup shredded mozzarella
- Return the potatoes to the oven, cooking for 10-15 minutes, or until it's bubbling and has just begun to turn golden brown. Serve them with your choice of entree, and enjoy!
Notes
- Make sure you are using baby potatoes or new potatoes. It doesn't matter what kind of baby potatoes you use.
- Because you are leaving the skin on the potatoes, you do want to clean them very well.
- Smashing the potatoes with a fork helps them crisp up. Don't skip that step!
Wow! That melty cheese on top! This dish is perfect for this week’s Fiesta Friday party! Thanks for sharing!