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Cheesy Garlic Butter Cracked Potatoes

Lightly crisped, roasted baby potatoes are drizzled in garlic butter and topped with an ooey gooey cheesy crust.
Servings: 4


  • 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


  • 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.
  • 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.
  • 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.
  • 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!