Buttermilk Roasted Potatoes
Transform your side dish game with these irresistible Buttermilk Roasted Potatoes! Perfectly golden and crispy on the outside, tender and flavorful on the inside, this recipe combines the tangy richness of a buttermilk marinade with the warmth of smoked paprika, garlic, and thyme. Marinating the baby potatoes infuses them with incredible flavor, while a final sprinkle of melty parmesan cheese adds a savory finish. Easy to prepare and perfect for any occasion, these roasted potatoes are an ideal companion to everything from roasted chicken to grilled vegetables. Garnished with fresh parsley for a burst of color, this dish is as beautiful as it is delicious. Impress your guests or elevate a weeknight dinner with this simple yet stunning recipe for buttermilk roasted perfection.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 cup buttermilk
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking. Leave the smaller ones whole.
In a large bowl, combine the buttermilk, olive oil, minced garlic, smoked paprika, dried thyme, salt, and black pepper.
Add the potatoes to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and marinate the potatoes in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Remove the potatoes from the buttermilk marinade using a slotted spoon, letting the excess marinade drip off. Spread the potatoes out in a single layer on the prepared baking sheet.
Roast the potatoes in the preheated oven for 35-40 minutes, turning them halfway through, until they are golden brown and crispy on the outside. Test for doneness by inserting a fork; it should go in easily.
Sprinkle the roasted potatoes with grated parmesan cheese immediately after removing them from the oven so it melts over the hot potatoes.
Transfer the potatoes to a serving dish and garnish with fresh parsley, if desired. Serve while warm and enjoy!
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3011 mg | 131% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 18.3 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 660 mg | 51% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4266 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
