These buttery baby potatoes with fresh green onions and Parmigiano cheese are pan-fried to golden perfection after a quick blanching. This comforting side dish delivers rich flavor, gentle crispness, and a balanced buttery finish, making it an excellent companion to roasted pork, grilled fish, or simple home-cooked meals. Soft inside, lightly crisp outside, and full of comforting flavor, this simple yet irresistible dish is the kind of side that always makes everyone ask for just one more bite.
The best Buttery Baby Potatoes
Course: MainCuisine: EuropeanDifficulty: Easy4
servings10
minutes20
minutes280
kcalThis recipe for buttery baby potatoes with fresh green onions and Parmigiano cheese is the definition of simple comfort food done right. Soft on the inside, lightly golden on the outside, and finished with aromatic herbs and aged cheese, these potatoes are incredibly satisfying. The quick blanching step guarantees tenderness, while pan-sautéing adds depth, richness, and that irresistible “just one more bite” feeling. It’s the kind of side dish that quietly steals the spotlight.
Kitchen Equipment Needed
A medium pot for blanching, a colander for draining, a 26 cm non-stick or stainless-steel frying pan, a sharp knife, a cutting board, and a wooden spoon or spatula.
Ingredients
800 g baby potatoes (small to medium, larger ones halved)
40 g unsalted butter
40 g Parmigiano cheese, finely grated
3 fresh green onions, finely chopped
2 tbsp olive oil
Freshly ground black pepper, to taste
Fresh thyme, finely chopped
Salt, to taste
Directions
- Preparation
Start by washing the baby potatoes thoroughly under cold running water. Cut any larger potatoes in half so they cook evenly. Bring a pot of salted water to a boil. Add the potatoes and blanch them for exactly five minutes. This step softens the interior without cooking them fully. Drain the potatoes well and let the steam escape. Dry potatoes sauté better and brown more evenly.
- Cooking
Heat a 26 cm frying pan over medium heat. Add the olive oil and let it warm gently. Add the butter and allow it to melt completely without browning. Place the drained potatoes into the pan in a single layer. Season immediately with salt and black pepper. Sauté for about ten minutes, turning occasionally, until the potatoes develop a light golden crust and absorb the butter. - Finishing
Add the finely chopped green onions and fresh thyme directly to the pan. Stir gently to coat the potatoes evenly. Cook for another five minutes until the onions soften and release their aroma without losing freshness. Turn off the heat. Sprinkle the grated Parmigiano cheese generously over the hot potatoes. The residual heat will melt the cheese perfectly. - Serving
Serve immediately while hot and fragrant. Finish with chopped parsley or dill if desired. These buttery baby potatoes pair beautifully with grilled fish, roasted pork, or simple pan-seared meat. The final result is rich, comforting, and impossible to resist — the kind of dish that always invites the question: “Can I have a little more, please?”
Serving & Variation Ideas
Add crispy bacon or pancetta for extra richness
Serve with grilled salmon or baked cod
Add garlic slices during sautéing for deeper flavor
Finish with a spoon of crème fraîche or yogurt
Sprinkle toasted breadcrumbs for texture
Notes
- Notes & Recommendations
Always dry the potatoes well after blanching to achieve better browning.
Use freshly grated Parmesan for superior melting and flavor.
Add herbs at the end to preserve aroma and color.
Avoid overcrowding the pan, as this leads to steaming instead of sautéing. - ✅ Do
✅ Blanch the potatoes briefly before sautéing
✅ Use both olive oil and butter for balanced flavor
✅ Season early so potatoes absorb the seasoning
✅ Finish with cheese off the heat
❌ Don’t
❌ Don’t skip draining and drying the potatoes
❌ Don’t cook on very high heat
❌ Don’t add Parmesan while the pan is still on the flame
❌ Don’t overcook the green onions - FAQ – Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes?
Yes, but cut them into evenly sized chunks and extend blanching by 2–3 minutes.
Can I make this recipe ahead of time?
It’s best served fresh, but leftovers can be reheated in a pan.
Is Parmesan mandatory?
No, but it adds depth. Pecorino or Grana Padano work well too.
Can I make it vegan?
Yes, replace butter with plant-based butter and omit the cheese.
