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Red potatoes have a waxier, creamier texture than russets and they hold their shape through both boiling and baking without falling apart. That’s why they work so well here. You parboil them first to get the inside soft, then bake until the outside crisps up in the butter and garlic, then hit them with cheddar and bacon for the last few minutes until the cheese melts and gets a little golden at the edges.

This is the side dish I make when I need something reliable that everyone will eat. It pairs with almost any protein and the whole thing is done in under an hour.

Why Parboiling First Makes a Difference

Skipping the boil and going straight to the oven works but gives you a different result, denser, slower to cook through, and less creamy in the center. Parboiling for 10 to 12 minutes gets the inside soft before the outside ever hits the oven, so when you bake them the butter and garlic can form a proper crust without the potatoes needing another 30 minutes to cook through.

Pull them out of the water while they’re still a little firm. They finish cooking in the oven and if they’re fully soft when they come out of the pot they’ll fall apart when you toss them with butter.

Ingredient Notes

Red potatoes: Don’t peel them. The skin crisps up nicely in the oven and holds the potato together better during baking. Scrub them well, then cut into halves or quarters depending on size. Aim for roughly similar pieces so they cook evenly.

Butter: Four tablespoons sounds like a lot for 2 pounds of potatoes and it kind of is, but that’s what creates the crispy, golden exterior. You can pull it back to 3 tablespoons if you prefer but don’t go less than that or the potatoes dry out rather than crisp.

Garlic: Toss it with the potatoes so it gets coated in butter and sticks between the pieces rather than sitting on top where it can burn. If you’ve had garlic burn on you before, garlic powder is a safer swap here, use about half a teaspoon.

Cheddar: Sharp cheddar for the most flavor. Pre-shredded is fine but freshly grated melts more smoothly. Pepper jack is a good alternative if you want a little heat. Whatever you use, add it for only the last 5 to 7 minutes of baking, longer and it gets dry rather than melty.

Bacon: Cooked and crumbled yourself will always taste better than bacon bits from a bag. If you’re making this vegetarian, smoked paprika stirred into the butter before tossing the potatoes adds a similar depth without the meat.

Cheesy Red Potatoes

Red potatoes parboiled until just tender, tossed in garlic butter, roasted until golden, then topped with sharp cheddar and crispy bacon for the last few minutes of baking.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• -For the Potatoes:
• 2 lbs red potatoes scrubbed and cut into halves or quarters
• 4 tbsp butter melted
• 4 cloves garlic minced
• Salt and black pepper to taste
• -For the Topping:
• 1 cup shredded sharp cheddar cheese
• 1/4 cup bacon bits or cooked crispy bacon crumbled
• 1 tsp dried thyme or fresh thyme leaves
• -For Garnish:
• Fresh parsley or extra thyme

Method

 

1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add potatoes and cook for 10 to 12 minutes until just fork-tender but still holding their shape. Drain well.
2. In a large bowl, toss drained potatoes with melted butter, garlic, salt, and pepper until evenly coated.
3. Spread in a single layer on a baking sheet. Bake for 20 minutes until the edges are beginning to crisp and turn golden.
4. Remove from oven. Scatter shredded cheddar and bacon evenly over the potatoes. Return to oven for 5 to 7 minutes until the cheese is melted and bubbling.
5. Garnish with fresh parsley or thyme and serve warm.

Notes

Drain the potatoes well after boiling and let them sit for a minute so excess moisture evaporates before tossing in butter. Don’t add the cheese until the last 5 to 7 minutes or it will dry out. Freshly grated cheese melts more smoothly than pre-shredded.

A Few Ways to Change It Up

Stir a tablespoon of Dijon mustard into the melted butter before tossing the potatoes, it adds a subtle tang and helps the seasoning stick better.

Add sliced green onions on top alongside the cheese before the final bake. They soften slightly in the heat and add a mild onion flavor throughout.

For extra crunch, mix a handful of panko breadcrumbs with a little melted butter and scatter over the top with the cheese. It bakes into a slightly crunchy, golden layer that makes these feel more substantial.

FAQ

Can I use Yukon Gold potatoes instead?
Yes. They have a similar waxy, creamy texture and behave the same way as red potatoes in this recipe. Russets work but are more likely to break apart during boiling.

Can I skip the parboiling step?
You can, but increase the initial oven time to about 35 minutes before adding the cheese. The potatoes will be denser in texture and take longer to cook through without the head start from boiling.

How do I store leftovers?
Airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10 to 15 minutes to bring back some crispness. The microwave softens them considerably so the oven is worth it if you have the time.

Can I make these ahead?
You can parboil and season the potatoes a few hours ahead, then refrigerate until ready to bake. They’ll need a few extra minutes in the oven since they’ll be going in cold.