Cheesy Garlic Potatoes

Kami Boutotte, Author

My stomach grumbled as soon as I saw this recipe. It’s quick, tasty, and versatile. I already had most of the ingredients on hand, and the rest cost about ten dollars to buy. Overall, I really enjoyed making and eating these potatoes.


  • 1 1/2 lb. golden potatoes
  • 1/4 c. butter, melted
  • 1/4 c. extra-virgin olive oil
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 1 c. shredded mozzarella
  • 1/2 c. freshly grated Parmesan
  • 1/4 c. finely chopped parsley


  1. Preheat oven to 375° and line a large baking sheet with parchment paper.
  2. Slice each potato about one quarter inch thick, like an accordion, making sure not to cut all the way through. The potato should open up some. Place potatoes on a large sheet pan.
  3. In a small bowl, whisk together melted butter, olive oil and garlic.
  4. Brush mixture over potatoes then season with salt and pepper.
  5. Bake for 20 minutes, until the slits are starting to separate and the potatoes are beginning to turn golden.
  6. Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella and Parmesan on top.
  7. Bake for another 23 to 25 minutes, or until the potatoes are crispy on the outside and tender on the inside.
  8. Garnish with parsley and serve warm.

One Bear’s Notes:

  • This may be obvious to some, but to others not so much. Please wash the potatoes and the parsley before cooking them! You can never be sure who touched (or dropped) your produce before you bought it. Rinse the parsley with cold water and the potatoes with hot. For any leafy vegetables, especially ones used as a garnish, you should use cold water to keep the leaves from wilting.
  • Another comment on parsley that people new to cooking may not know: you should only use the parsley leaves, not the stems! Go through and pick the leaves off first, then chop or mince the leaves.
  • I added a little bit of rosemary to the oil mixture made at the beginning of the recipe. Considering that the only strong flavor is garlic, I found the addition of rosemary necessary so as to not be overwhelmed by garlic.
  • I also did not use kosher salt like the recipe calls for. I used your run-of-the-mill salt mainly because I didn’t have it on hand. So feel free to use whatever variety of salt you are most comfortable with.
  • When I removed the potatoes from the oven the second time, I personally felt that the cheese was overcooked slightly, while the center of the potato was still a little tough. The toughness of the potatoes can be fixed by cooking them without the cheese for a longer period with deeper cuts. To remedy the cheese situation, the potatoes could be cooked at a lower temperature with the cheese stuffed deeper into the slices.
  • To enjoy the leftovers on this recipe (if there are any), popping them back in the oven at about 200 degrees until the internal temperature reaches 165 degrees should do the trick!

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