Golden Baby Potatoes in Garlic Butter with Mozzarella

Tender baby potatoes with a crisp golden crust, the scent of garlic and paprika, and a generous finish of herbs and stretchy mozzarella — a quick, comforting side for almost any meal. The potatoes are briefly boiled until just tender, then browned in butter with spices and finished under a lid so the cheese melts evenly.

Ingredients

• Baby potatoes, peeled — 680 g (1 1/2 lb)
• Unsalted butter — 3 tbsp
• Garlic, finely chopped — 1 tbsp
• Sweet paprika — 1 tsp
• Dried oregano or Italian seasoning — 1/2 tsp
• Salt and black pepper — to taste
• Green onions, sliced — 1/4 cup (about 60 ml)
• Parsley, chopped — 2 tbsp
• Mozzarella, shredded — 1/2 cup (about 60 g)

Step-by-Step Recipe

1. Boiling: In salted water, boil the peeled baby potatoes until fork-tender, 10–12 minutes. Drain well and let the potatoes dry for 1–2 minutes.
2. Searing: Melt the butter in a skillet over medium heat. Add the garlic, paprika, oregano, a pinch of salt, and pepper, and stir until fragrant, 15–20 seconds. Add the potatoes and cook, turning often, until golden and crisp, about 5 minutes.
3. Finishing: Scatter over the green onions, parsley, and shredded mozzarella. Cover with a lid for 2 minutes, just until the cheese melts. Serve at once.

Serving and Storage

Serve as a warm side dish or alongside roast chicken, steak, fish, or vegetables. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in a 180°C (356°F) oven to keep the crust crisp. Freezing is not recommended, as the potato texture will suffer.

Tips and Variations

• Even browning: after boiling, let the potatoes dry well — this reduces splattering and helps the crust turn deeper gold.
• Cheese options: swap mozzarella for gouda, cheddar, or suluguni — choose a cheese that melts easily.
• Adjust the heat: add a pinch of chili flakes or smoked paprika for a smoky kick.
• Herbs: thyme, rosemary, or herbes de Provence work well in place of oregano.
• Dairy-free: use ghee and lactose-free cheese, or skip the cheese for a lighter version.

Nutritional Value

Serving	1 of 4
Calories	≈ 255 kcal
Protein	≈ 6 g
Fat	≈ 12 g
Carbohydrates	≈ 27 g
Fiber	≈ 3 g
Sodium	≈ 300 mg
Sugar	≈ 2 g

Values are approximate and depend on the specific ingredients and amount of salt used.

Frequently Asked Questions

Can I bake the potatoes instead of frying them?

Yes. After briefly boiling, transfer the potatoes to a baking sheet, drizzle with the garlic butter and spices, and bake at 220°C (428°F) for 10–15 minutes until golden. Add the cheese at the end and bake for another 2–3 minutes until melted.

Do baby potatoes need to be peeled?

The recipe uses peeled potatoes, but if the skin is thin and clean, you can leave it on. Just scrub them well and slightly increase the frying time for extra crispness.

What cheese can replace mozzarella?

Gouda, cheddar, Tilsiter, suluguni, or any good melting cheese will work. Aged hard cheeses are better used as a finishing garnish rather than the main melt.