Description
Cheesy Roasted Baby Potatoes
Golden, crispy baby potatoes smothered in a creamy, melty cheese sauce and topped with fresh herbs for an irresistible side dish.
Ingredients:
1.5 lbs baby potatoes, washed and halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1 cup shredded mozzarella cheese
1/2 cup sharp cheddar cheese, shredded
2 tbsp butter
1 tbsp flour
1 cup whole milk
1/4 cup grated Parmesan cheese
Fresh parsley, chopped
(for garnish)
Instructions:
Roast the Potatoes:
Preheat your oven to 400°F (200°C). Toss the baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Arrange them cut-side down on a baking sheet. Roast for 25-30 minutes until golden and tender.
Prepare the Cheese Sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk until smooth and slightly thickened.
Melt the Cheese:
Add the mozzarella, cheddar, and Parmesan to the sauce. Stir continuously until the cheese is fully melted and creamy. Season with a pinch of salt and pepper to taste.
Assemble:
Transfer the roasted potatoes to a serving dish. Pour the warm, gooey cheese sauce over the potatoes generously.
Garnish and Serve:
Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve hot and enjoy the cheesy goodness!
Pro Tip:
For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 400°F (200°C). Thoroughly wash and dry 1.5 lbs of baby potatoes, then halve them uniformly for even cooking. In a large bowl, toss the potatoes with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated. Arrange the potatoes cut-side down on a parchment-lined baking sheet—this ensures maximum crispiness. Roast on the middle rack for 25-30 minutes until fork-tender and golden brown.
While the potatoes roast, make the cheese sauce. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 1 tbsp of all-purpose flour to create a roux, cooking for 1 full minute to remove the raw flour taste. Gradually pour in 1 cup of whole milk, whisking constantly to prevent lumps. Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and stir in 1 cup shredded mozzarella, 1/2 cup shredded sharp cheddar, and 1/4 cup grated Parmesan until completely melted and smooth. Season with a pinch of salt and pepper.
Serving Suggestions
These cheesy potatoes are a versatile side dish. Serve them alongside grilled steak, roasted chicken, or pan-seared fish for a comforting meal. They also make a fantastic, crowd-pleasing appetizer for game day or parties—simply serve them straight from the skillet with toothpicks. For a brunch option, pair them with scrambled eggs and bacon.
How-to Summary
Halve and roast baby potatoes with oil and spices until crispy. Separately, create a roux with butter and flour, whisk in milk to make a béchamel, then melt in three cheeses to form a smooth sauce. Pour the hot cheese sauce over the roasted potatoes and garnish with fresh parsley.
Frequently Asked Questions
Can I make this dish ahead of time? You can roast the potatoes and make the sauce separately up to a day in advance. Store them in the fridge and reheat the sauce gently on the stovetop with a splash of milk before assembling and broiling for a few minutes to re-crisp.
What are the best potato substitutes? For a lower-carb option, try roasting cauliflower or broccoli florets. Small red potatoes or Yukon Golds cut into 1-inch cubes also work perfectly.
How do I prevent my cheese sauce from becoming grainy? Always shred your own cheese from a block, as pre-shredded cheese contains anti-caking agents that can cause a grainy texture. Also, keep the heat low when melting the cheese and avoid boiling the sauce.
Can I use different cheeses? Absolutely. Gruyère, Gouda, or fontina are excellent melting cheeses. For a stronger flavor, add a bit of blue cheese or smoked cheddar.
My sauce is too thick. How can I thin it? Simply whisk in additional milk, one tablespoon at a time, over low heat until you reach your desired consistency.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this will steam the potatoes instead of roasting them. Do not skip the step of placing the potatoes cut-side down—this creates the essential crispy surface. When making the roux, cook it for the full minute to avoid a pasty flavor in your sauce. Finally, never add cold cheese to a hot sauce or use high heat to melt it, as this can cause the sauce to break and become oily.
Conclusion
These Cheesy Roasted Baby Potatoes are the ultimate comfort food side dish, combining crispy textures with rich, creamy flavors. With this detailed guide and tips, you can easily master the recipe and adapt it to your taste. Perfect for both weeknight dinners and special occasions, this dish is sure to become a family favorite. Enjoy the delicious, cheesy results!