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Delicious cheesy red potatoes baked to perfection with melted cheese on top.

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
Cook Time 40 minutes
Total Time 50 minutes
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.