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–+ servings
Cheesy Red Potatoes

Cheesy Red Potatoes: Creamy Comfort with a Crunchy Twist

These Cheesy Red Potatoes combine creamy textures with golden, crunchy exteriors, making them a delightful comfort food for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Red Potatoes Creamy texture holds shape well, do not peel; scrub and cut into halves or quarters.
  • 4 tablespoons Butter Creates a crispy exterior; can reduce to 3 tablespoons for less richness.
For Flavor
  • 3 cloves Garlic Provides essential flavor; toss in with potatoes to prevent burning.
  • 1 cup Sharp Cheddar Cheese Adds bold flavor; freshly grated melts better than pre-shredded.
  • 1 cup Bacon Adds savory crunch; use freshly cooked and crumbled.
  • 1 teaspoon Thyme Elevates the flavor with herbaceous notes.
For Seasoning
  • to taste Salt
  • to taste Black Pepper
For Garnish
  • 2 tablespoons Fresh Parsley or Thyme Enhances visual appeal and adds freshness.

Equipment

  • large pot
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Cheesy Red Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. In a large pot, bring salted water to a boil. Carefully add your halved or quartered red potatoes and cook for 10-12 minutes until fork-tender. Drain thoroughly.
  3. In a large bowl, combine the drained potatoes with melted butter, minced garlic, salt, and black pepper. Toss gently until coated.
  4. Spread the coated potatoes evenly on a baking sheet in a single layer and bake for about 20 minutes until crisp and golden brown.
  5. After 20 minutes, remove the baking sheet and sprinkle cheddar cheese and crumbled bacon over the potatoes. Return to oven for 5-7 minutes until melted.
  6. Garnish with fresh parsley or thyme and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Make sure to drain the potatoes well after boiling to ensure crispiness. Add cheese only during the last few minutes of baking to keep it melty.

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