Steakhouse Criss-Cross Parmesan Potato Recipe Melts In Your Mouth by Donna John

Side Dishes Vegetables
29 minutes ago

Steakhouse Criss-Cross Parmesan Potato Recipe Melts In Your Mouth

Potatoes are a must, at least once a week. A roasted potato recipe from a famous steakhouse in Las Vegas caught my eye. One reason was because they look delicious, and the other was the interesting method used to prepare the potatoes to be baked. The small "new" potatoes were cut in half and then a criss-cross pattern was cut into the potato flesh. This method helps the flavored butter penetrate into the potatoes so there's more goodness in every bite.

The steakhouse recipe called for maitre'd butter (aka Maitre d'Hotel Butter), which was their brand. Maitre d'Hotel Butter is French and translates to "master of the hotel." It's said that hotel waiters and chefs would create a compound butter to use on their signature dishes, so the ingredients in each maitre'd butter will be different. Because I didn't have this product, I created my own flavored compound butter for the potatoes to soak up as they roasted using butter, Dijon mustard, garlic, parsley flakes and freshly grated Parmesan cheese. The result was potatoes with a soft, creamy inside and crispy, cheesy outside.

Serve these criss-cross steakhouse potatoes with chicken, pork, lamb or beef

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4


  • 10 - 12 small baby potatoes (red, gold or white)
  • 3 tablespoons melted butter
  • 2 tablespoons Dijon mustard
  • 1 - 2 cloves garlic, minced fine or pressed
  • parsley flakes, to taste
  • 1/4 cup freshly grated Parmesan cheese (divided)

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Recipe Notes

  • Be very careful when making the criss-cross pattern in the potato, and use a sharp knife.
  • Change up the ingredients in the butter to create your own unique taste. You could even use another cheese like gouda or gruyere.

Here's how to make it:

  1. Cut the potatoes in half. Carefully cut a criss-cross pattern into the flesh.
  2. Melt the butter in a shallow casserole dish. Stir in the mustard, parsley flakes, garlic and about 3/4 of the Parmesan cheese. Season with salt and pepper.
  3. Put the potatoes cut side down on top of the butter mixute.
  4. Brush some of the butter mixture on the tops of the potatoes and sprinkle with the remaining cheese.
  5. Bake in a preheated 375-degree F oven until potatoes are tender and Parmesan is beginning to brown and get crispy, about 30 minutes.

Nutrition Facts Per Serving

Calories: 248

Total Fat: 12.2g

Saturated Fat: 6.5g

Cholesterol: 27mg

Sodium: 697mg

Total Carbohydrate: 29.9g

Dietary Fiber: 5.8g

Total Sugars: 2.4g

Protein: 7.2g

Vitamin D: 6mcg

Calcium: 104mg

Iron: 2mg

Potassium: 766mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
This is a great way to roast potatoes!

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