Butter-Browned Potatoes
If you love my Mashed Potatoes, Sweet Potato Casserole, Easy Corn Pudding, or my famous Birdie Sandwiches, get ready — because these Butter-Browned Potatoes might actually outshine all of them. These things FLY off the table. Honestly, they probably disappear faster than mashed potatoes… and that’s saying something in an Italian-Southern household.
And yes — mashed potatoes are for Thanksgiving…
But Butter-Browned Potatoes?
They’re for Friendsgiving, for holidays, for Sunday dinner… for any night when you want a side dish that makes the entire house smell like heaven.
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I reinvented one of my old recipes specifically with Dano’s Seasoning, and using Dano’s Outlaw Butter Dust and Dano’s Primo took this recipe from delicious to unbelievably, ridiculously, crave-worthy good. You can taste that garlicky-buttery depth, the savory Parmesan, and those crispy caramelized edges… I have them in my oven right now and my whole house smells INSANE.
These are the potatoes you make when you want something easy, beautiful, and show-stopping — all with minimal effort. The taste is accelerated for one reason and one reason only, and that is DAN-O’S PREEM-O Seasoning and DAN-O’S OUTLAW SEASONING! DAN-O’S PREEM-O Seasoning is also now available at target! 🙂
👝 How to Store Leftovers
Store in an airtight container and reheat anytime for any occasion!
🤔 Common Questions
Yes! Red potatoes work best because they get super creamy inside while the bottoms crisp up beautifully. But you can also use Yukon Golds — just avoid russets because they don’t hold their shape as well.
Nope! Leave the skins on. They add flavor, texture, and help the potato stay intact as it crisps.
Butter-Browned Potatoes
Ingredients
Method
- Preheat oven to 425°F.
- Prep the potatoes.
- Slice each red potato in half lengthwise.
- Score the cut side in a tic-tac-toe pattern .
- Make your butter mixture.
- Melted butter
- Dano’s Outlaw Butter Dust
- Dano’s PREEMO
- Parmesan cheese
- Fresh parsley
- Drizzle the sheet lightly with olive oil, then use your hands to smear it around evenly.
- Pour the entire butter mixture over the pan and spread it evenly.
- Place potatoes cut-side down.
- Press each potato flush into the butter mixture so it touches the pan completely.
- Add a small splash of olive oil to the measuring cup that had the butter mixture.
- Swirl, then brush it over the tops of the potatoes.
- Bake for 45–55 minutes, or until the bottoms are deeply golden and crisp, and the potatoes are tender.
- Serve immediately with lots of extra parsley and parmesan cheese over the potatoes.
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