Garlic Potatoes

  • Prep Time: 10 mins
  • Total Time: 28 mins
  • Servings: 8
  • About This Recipe

    “A decidedly different take potato side dishes, as seen at Kincaids restaurants”

    Ingredients

  • 2lbsnew potatoes
  • 1/2 cupgarlic butter, recipe follows
  • 1 -1 1/2 teaspoonkosher salt
  • 3/4 teaspoonpepper
  • 1/2 cupparmesan cheese
  • garlic butter
  • 1/2-1cupbutter
  • 4clovesgarlic, minced
  • Directions

  • Heat oven to 425.
  • Wash potatoes, cut into slices 3/8″ thick.
  • Wash potato slices again to remove starch, drain.
  • Place potatoes in bowl, add garlic butter, salt, pepper, and all but 2 Tbls parmesan cheese.
  • Mix well.
  • Arrange in single layer in baking pan, sprinkle with remaining parmesan over top Bake 15-18 minutes.
  • Potatoes should be golden brown and cooked tender with a slightly crisp exterior.
  • For butter:Combine butter and garlic in sauce pan, melt butter.
  • Reviews

  • “Made this with some Greek Grilled Chicken last night and – wow! really delicious! The potatoes were crisp and tender at the same time and oh so garlicky! I used 1/2 cup of butter and will probably use even less next time. There will definately be a next time!”

  • “Had to use “old” potatoes, they were all I had, they worked just fine. Made them for supper tonight with our red snapper and Rise’s broccoli, what a great supper!Love these potatoes, it might be differences in ovens, but I had to cook them for about 25 minutes, or maybe it was the old potatoes, regardless, they were very good, thanks for sharing!!”

  • “Wow!Not only were these very flavorful potatoes but they were the easiest potato dish that I think I’ve ever made.It also occurred to me that these could be made in advance of your meal and popped into the oven later which is another bonus.”

  • “Unreal!! Easy, Fast and Delicious. Doesn’t seem to matter which kind of potatoes you use.”

  • “What can I say that hasn’t already been said?They were so easy to make and came out crisp golden on the outside yet tender inside I only used 1/2 cup butter but still with 4 cloves garlicExcellent recipe Thanks Erin”

  • “Wonderful potatoes, Erin! I made these to accompany our steaks this evening and they were a really big hit!Great flavor!Prepared exactly as directed for perfect potatoes (although I did have to leave them in the oven a little longer – about 20 minutes).Thanks, Erin!”

  • “I had half an onion needing using, so sliced that thinly and added to the butter (1/4 to half a cup) and garlic. I cooked these potatoes in the oven for about 30 minutes with our Greek Style Roasted Chicken, and turned the oven up high for 5 minutes more to crisp them when I took the chicken out to rest. Such good potatoes, and probably worth the calorie splurge occasionally (if you check the nutritional facts, they don’t list the garlic butter!)”

  • “Great stuff, Erin! Can’t beat a combo of garlic and Parmesan cheese. We used 5 cloves of garlic, picked fresh from the garden…next time we’ll use 8. Also, cooked them for 30 minutes and then broiled them for 5 to get them crispier. Thanks for the recipe! M&Mers”

  • “These were sooo good! All I had were red potatoes, I cubed them and covered w/foil til tender, then broiled a few minutes to make them crispy. Can’t go wrong with potatoes…the fresh garlic adds a nice punch you don’t get w/garlic powder.”

  • “Fantastic!! The family LOVED these potatoes. Easy to make and delicious. I baked longer then the recipe called for and did them on a glass pie plate to help crisp up the bottoms. This recipe will be added to my make again soon list.”

  • “this was absolutely delicious!i added carrots to the dish and it was a hit at a dinner party.”

  • “Yummy!Had these with a roasted pork loin for Sunday dinner.Very, very good & easy to throw together – I will make them again – thanks for posting this recipe. -M”

  • “These potatoes were really tasty, but also very buttery.I think you could probably use less butter and they would still taste just as good.Also, don’t overfill the pan.I thought it would be okay to layer them instead of having them side-by-side so that I could make more, but it took them REALLY long to cook.I finally had to take half of the potatoes out and cook them in two batches.They had great flavor.”

  • “Delicious! Served it at a recent dinner party with Spinach and Strawberry Salad and Peacock Vegetables – got rave reviews. Thanks for sharing this excellent recipe!”

  • “YUMMMMMY!I had more potatoes than pan space, so tried to layer them also. Baked them covered in foil on a lower heat for a while, to make sure they’d be cooked through, then uncovered and finished baking as directed.Next time I’ll try more garlic and less butter.Thankyou for a wonderful dish! “

  • “Very tasty & easy. They disappeared & we could have eaten more. I like potatoes with the skin on and this was a good way to fix them. Cook them longer if you like ’em crispy. A keeper.”

  • “I made your delicious potatoes to go with filet mignon and salad. What a perfect dish. They turned out just exactly like you said–golden brown, tender, with a slightly crisp exterior. We were so full and content, it was almost sinful. Thanks Erin.”

  • “These potatoes were excellent. My eleven year old son requestes it often.I did cut back on the parmesan cheese and the butter and they were still excellent.Great recipe”

  • “These were very good.There were only 3 of these eating them and there were no leftovers!!These have a good combination of flavor.My son has requested that I make them again!!Thanks for a great recipe Erin!!”

  • “Delicious!!!”

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