Cheesy Garlic Butter Baby Potatoes #Vegetarian #Potato

Cheesy Garlic Butter Baby Potatoes #Vegetarian #Potato

These Cheesy Garlic Butter potatoes are a scrumptious and simple side dish, impeccable alongside a singed steak or as a tidbit! The potatoes and bubbled on the stovetop, at that point crushed and shrouded in garlic margarine and cheddar. At that point you prepare them in the broiler so the cheddar softens and the spread shakes into the potatoes. Truly a standout amongst the most delightful side dishes you will make.

Envision in the event that a sautéed potato and garlic bread had a child, and, chose to cover that infant in liquefied cheddar. These Cheesy Potatoes with Garlic Butter would be the outcome! Delicate soft potatoes with a light crunch, rich and rich with garlic margarine and after that covered liberally in softened sloppy cheddar.

That is correct potato flawlessness!!! I mean take a gander at that gooey stringy cheddar! Don't you simply need to take the fork? The three of us sat down for lunch and destroyed the parcel!

Also Try Our Recipe : Paleo Sweet Potato Sloppy Joes

Cheesy Garlic Butter Baby Potatoes #Vegetarian #Potato

Ingredients

  • 1.3 lb baby potatoes - see notes
  • 3 tbsp salted butter
  • 2 garlic cloves
  • 1/4 tsp salt
  • 2 tsp dried parsley
  • 1 cup cheese - I use a mixture of monetary jack, mozzarella and gruyere

Instructions

  1. Preheat oven to 390ºF/200°C.
  2. Place the potatoes into a pan of boiling water and cook for 15 minutes or until they are almost cooked.
  3. Drain the potatoes well, then place the potatoes in a roasting tray (lined with cooking paper) and bake for 10 minutes.
  4. Melt the butter in a small pan and then crush in the garlic.
  5. Cook for 2 minutes on a low heat.
  6. Remove the butter from the heat and add in the salt and dried parsley.
  7. Remove the potatoes from the oven and use the back of a fork to squash the potatoes slightly. You don't want to crush them, just break the skins open so the butter can ooze in.
  8. Pour the butter mixture over the potatoes, then sprinkle over the cheese.
  9. Put them back into the oven for 10-15 minutes or until the cheese is melted and everything is bubbling.
  10. Serve with icy cold prosecco (and some napkins!) 
For more detail : bit.ly/2qhVPn9

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