If you love my Mashed Potatoes, Sweet Potato Casserole, Easy Corn Pudding, or my famous Birdie Sandwiches, get ready—these Butter-Browned Potatoes may just top them all. They disappear fast. In my Italian-Southern household they’re often gone faster than mashed potatoes, and that’s saying something.
Mashed potatoes are classic for Thanksgiving, but Butter-Browned Potatoes are for Friendsgiving, holiday dinners, Sunday supper, or any night you want a side that fills the house with irresistible aroma.
I updated an old favorite specifically for a collaboration with Dano’s Seasoning. Using Dano’s Outlaw Butter Dust and Dano’s Primo adds a garlicky, buttery depth and savory Parmesan notes with crispy, caramelized edges. They’re simple to make, impressive to serve, and unbelievably crave-worthy.
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👝 How to Store Leftovers
Store cooled potatoes in an airtight container in the refrigerator. Reheat gently in a hot oven or air fryer to restore crisp edges, or microwave for a quick warm-up—though oven reheating gives the best texture.
🤔 Common Questions
Red potatoes are ideal because they become creamy inside while crisping on the bottom. Yukon Golds are a good alternative. Avoid russets if you want the halves to hold their shape well.
No—leave the skins on. They add flavor, texture, and help the potato hold together while cooking.
Butter-Browned Potatoes
If you enjoy classic sides like mashed potatoes, these Butter-Browned Potatoes are an easy, show-stopping alternative. They’re savory, buttery, and caramelized at the edges—perfect for special dinners or weeknight meals.
Ingredients
- 3 pounds red potatoes, halved lengthwise
- 1 stick salted butter, melted
- 2 tablespoons Dano’s Outlaw Butter Dust Seasoning
- 1 tablespoon Dano’s Primo Seasoning
- 5 heaping tablespoons shredded Parmesan cheese
- 2–3 tablespoons fresh chopped parsley
- Olive oil, for drizzling and brushing
- Salt & pepper, to taste
Instructions
- Preheat oven to 425°F (220°C).
- Prep the potatoes by slicing each red potato in half lengthwise. Score the cut side in a tic-tac-toe pattern.
- In a measuring cup or small bowl, whisk together the melted butter, Dano’s Outlaw Butter Dust, Dano’s Primo, grated Parmesan, and chopped parsley.
- Drizzle a baking sheet lightly with olive oil and smear it evenly with your hands. Pour the butter mixture onto the sheet and spread it into an even layer.
- Place the potatoes cut-side down on the baking sheet, pressing each piece so the cut surface contacts the pan and butter mixture completely.
- Add a small splash of olive oil to the measuring cup used for the butter mixture, swirl it, and brush the oil over the tops of the potatoes.
- Bake for 45–55 minutes, until the bottoms are deeply golden and crisp and the potatoes are tender when pierced.
- Serve immediately, topped with extra parsley and Parmesan cheese.
Let us know how it was!