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.I reinvented one of my old recipes specifically for a brand deal 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!
Ingredients
- 3 pounds red potatoes sliced in half 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 (you won’t need much because Dano’s is well-seasoned)
Instructions
- 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.
In a measuring cup or small bowl, whisk together
- Melted butter
- Dano’s Outlaw Butter Dust
- Dano’s PREEMO
- Parmesan cheese
- Fresh parsley
Prep The Baking Sheet
- 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.
Tried this recipe?Let us know how it was!