Garlic Bread-Style Potatoes

Why You’ll Love This Recipe

• All the familiar comfort of garlic bread in potato form — but more filling and versatile
• Roasted until crisp and golden on the outside with a soft, fluffy interior
• Great for pairing with grilled meats, pasta, or as a standalone snack
• Simple ingredients, minimal fuss, big flavour

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (medium size, e.g., Yukon Gold, red or small white)
• Butter (melted)
• Olive oil
• Garlic (minced or finely chopped)
• Fresh parsley (chopped) or dried parsley/other herbs
• Grated cheddar cheese (or your favourite melting cheese)
• Salt and pepper
• Optional: grated Parmesan, garlic powder, paprika for extra flavour
• Optional: extra herbs like rosemary or thyme

Directions

1. Preheat your oven to about 200 °C (≈400 °F).
2. Prepare the potatoes: Wash them and if medium/large size, cut into halves or quarters so they’re bite-sized or slightly larger; if using small potatoes leave whole or halve.
3. In a large bowl, toss the potato pieces with a drizzle of olive oil, melted butter, minced garlic, chopped parsley, salt and pepper so that all pieces are well coated.
4. Spread the potatoes in a single layer on a baking sheet (lined with parchment if you like) cut-side down where applicable, leaving space between pieces so they roast rather than steam.
5. Roast for about 30-40 minutes, turning once halfway through, until potatoes are golden brown, crisp on the edges and tender inside.
6. During the last 5-10 minutes of roasting, sprinkle the grated cheddar (and optional Parmesan) over the potatoes so it melts. Return to oven until cheese is bubbling and lightly golden.
7. Remove from oven, sprinkle with a little extra fresh parsley if desired, and serve hot.

Servings and timing

Makes approximately 4-6 servings as a side dish.
Preparation time: ~10 minutes.
Cook time: ~30-40 minutes.
Total time: ~40-50 minutes.

Variations

• Cheesy garlic bread potato wedges: Cut potatoes into wedge shapes, proceed with same coating, roast, and top with cheese.
• Smoky version: Add smoked paprika or chipotle powder to the garlic butter.
• Herby version: Use fresh rosemary or thyme in addition to parsley for extra aroma.
• Loaded version: After roasting and adding cheese, top with crumbled bacon, spring onions and a dollop of sour cream.
• Vegan version: Use plant-based butter and vegan cheese; ensure garlic and herbs remain the same.
• Spicy version: Add chilli flakes or cayenne pepper to the garlic mixture for heat.

Storage/Reheating

• To store: Let tots cool slightly, then transfer to an airtight container and refrigerate for up to 2-3 days.
• To reheat: Pre-heat oven to ~180 °C (≈350 °F). Spread potatoes on a baking sheet and heat for about 10-12 minutes until warmed through and edges crisp. Avoid microwaving if you want to maintain crispness.
• Freezing: You can freeze cooked roasted potatoes, though texture may soften when thawed. Best to freeze before topping with cheese, then reheat and add cheese when ready to serve.

FAQs

1. What kind of potatoes work best?

Medium-sized potatoes with a balance of waxy and starchy (like Yukon Gold or red potatoes) are ideal: they roast well and hold shape without becoming mushy.

2. How do I get the potatoes crisp on the outside?

Ensure they’re coated well in oil/butter, spread in a single layer with space between pieces so air circulates, and roast at a high enough temperature (around 200 °C). Turning halfway helps all sides crisp.

3. Can I use frozen potatoes?

You can, but fresh is preferable for best texture. If using frozen, make sure to thaw and pat dry well to avoid excess moisture which prevents crisping.

4. Should I cover the potatoes during baking?

No — roasting uncovered helps the edges crisp. Covering will trap steam and result in softer edges.

5. How much cheese should I use?

Use enough to generously cover the roasted potatoes during the last 5-10 minutes of baking — enough that when melted it forms a cheesy layer. Adjust to taste.

6. My garlic burned in the oven — how can I avoid that?

Make sure garlic pieces are small and well coated in fat (butter/olive oil) and ensure your oven temperature is accurate. If garlic seems to be browning too fast before potato is done, you can add it partway through roasting.

7. Can I make this ahead?

Yes, you can roast the potatoes ahead and reheat before serving, topping with cheese just before reheating for freshness. However, best served fresh for optimal crispness.

8. What should I serve this alongside?

These make a great side for grilled chicken, steak, fish, or vegetarian mains. They also work as party finger food with a garlic-herb dip or aioli.

9. How can I make this gluten-free?

The recipe is naturally gluten-free if you avoid any added seasoning or cheese blends with gluten. Just ensure your cheese and seasonings are gluten-free certified.

10. My potatoes turned out soggy — what went wrong?

Possible reasons: too crowded on the baking sheet (causing steam), not enough oil/fat, not hot enough oven, or potatoes cut too large and not cooked long enough. Spread them out, increase heat if necessary, and ensure they are cooked until tender and crisp.

Conclusion

These Garlic Bread-Style Potatoes are a delicious twist on classic garlic bread: crunchy, buttery, garlicky potatoes with melted cheese on top. They’re easy to make and versatile enough to serve alongside many mains or as a snack by themselves. Give them a try and enjoy the satisfying crunch and flavour!

Garlic Bread-Style Potatoes

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Garlic Bread-Style Potatoes are roasted golden potatoes infused with buttery garlic, herbs, and melted cheese — all the flavours of garlic bread but in hearty, crispy potato form.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Roasted
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 900 g (about 2 lbs) medium potatoes (Yukon Gold, red, or small white), halved or quartered
• 3 tbsp butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• 1 cup grated cheddar cheese
• Salt and pepper, to taste
• Optional: 2 tbsp grated Parmesan
• Optional: 1/2 tsp garlic powder or smoked paprika
• Optional: fresh rosemary or thyme for extra herbs

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Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
2. Wash and cut potatoes into halves or quarters, depending on size, to make bite-sized pieces.
3. In a large bowl, toss potatoes with melted butter, olive oil, minced garlic, chopped parsley, salt, and pepper until evenly coated.
4. Spread potatoes in a single layer on the prepared baking sheet, cut-side down if applicable, leaving space between pieces for even roasting.
5. Roast for 30–40 minutes, flipping once halfway through, until golden and crisp on the edges and tender inside.
6. During the last 5–10 minutes of roasting, sprinkle grated cheddar (and Parmesan if using) over the potatoes. Return to oven until the cheese is melted and lightly golden.
7. Remove from oven, sprinkle with additional parsley if desired, and serve hot.

Notes

• Use a mix of butter and olive oil for flavour and crispness.
• Don’t overcrowd the baking tray or the potatoes will steam instead of roast.
• Adjust cheese quantity based on preference for meltiness.
• Fresh garlic can burn if exposed; ensure it’s well coated in fat before roasting.
• Serve fresh for the best crispness; reheating may soften edges slightly.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 2g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 35mg