This indulgent and flavorful recipe for Crispy Garlic Butter Potatoes with Creamy Cheese Sauce and Pepperoni combines golden pan-fried potato rounds with a rich, garlicky cheese sauce that’s spiced up with finely chopped pepperoni. It’s a heavenly side dish or appetizer that’s incredibly satisfying—crunchy on the outside, soft on the inside, and topped with a melty, cheesy drizzle that adds layers of richness and flavor. Whether you’re entertaining friends, cooking up a weekend treat, or looking to impress with a homemade comfort food favorite, this dish delivers restaurant-quality flavor with simple ingredients and an irresistible finish.
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 3–4 servings
Cuisine: Fusion comfort food (European-inspired)
Ingredients
For the Potatoes:
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3 medium potatoes, peeled and sliced into thin rounds
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Salt to taste
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3–4 tablespoons cornstarch
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Sunflower oil, for frying
For the Garlic Butter Cheese Sauce:
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50 grams (1.76 oz) unsalted butter
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5 cloves garlic, minced
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1 tablespoon all-purpose flour
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25 ml (0.84 fl oz) water
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200 ml (6.76 fl oz) milk
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Salt to taste
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Paprika, to taste
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2 slices cheese (cheddar, mozzarella, or processed), shredded or chopped
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2–3 tablespoons finely chopped pepperoni (optional)
Step-by-Step Cooking Directions
Prepare the Potatoes
Peel and wash the potatoes thoroughly. Using a mandoline or sharp knife, slice them into very thin, even rounds (about ⅛ inch or 3mm thick). This helps them cook evenly and crisp up perfectly.
Place the potato slices in a bowl and sprinkle with salt. Let them rest for 10 minutes to draw out excess moisture.
Drain the water released by the potatoes and pat them dry with a clean kitchen towel or paper towels.
Sprinkle 3–4 tablespoons of cornstarch over the dried potato slices. Toss gently with your hands or a spoon to ensure the cornstarch coats every slice. This step is essential for achieving a crispy texture.
Fry the Potatoes
Heat sunflower oil in a large, deep skillet over medium-high heat. The oil should be hot but not smoking.
Fry the potato slices in batches. Avoid overcrowding the pan to maintain crispiness.
Fry each batch for 4–5 minutes per side or until the potatoes are golden brown and crisp on the outside. Flip halfway through cooking.
Once cooked, remove the potatoes from the oil and drain on a paper towel-lined plate. Sprinkle lightly with salt while they’re still hot. Set aside.
Make the Garlic Butter Cheese Sauce
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden—don’t let it burn.
Whisk in 1 tablespoon of flour and cook for another 30 seconds, stirring continuously to form a smooth roux.
Slowly pour in 25 ml of water while whisking, then add the 200 ml of milk gradually, whisking constantly to prevent lumps.
Bring the mixture to a gentle simmer and let it cook for 3–5 minutes, or until it thickens to a smooth, pourable sauce consistency.
Season with salt, paprika, and a pinch of pepper. Stir in the chopped or shredded cheese until fully melted.
Add the chopped pepperoni and cook for 1 more minute. The sauce will now be creamy, rich, and speckled with savory bits of meat.
Assemble and Serve
Arrange the crispy potato rounds on a large serving plate or in a shallow bowl.
Drizzle the hot garlic butter cheese sauce generously over the potatoes.
Garnish with fresh parsley, extra paprika, or chili flakes if desired.
Serve immediately while hot and crispy!
Nutritional Information (per serving – based on 4 servings)
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Calories: 390
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Protein: 9g
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Carbohydrates: 34g
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Fat: 25g
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Saturated Fat: 10g
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Fiber: 3g
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Sugar: 3g
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Sodium: 470mg
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Calcium: 18% DV
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Iron: 12% DV
The Origins and Popularity of the Recipe
This dish is a modern fusion that combines two comfort food classics: crispy pan-fried potatoes and cheesy garlic cream sauce. While the use of sliced potatoes and cheese has its roots in European cooking (think German fried potatoes or French gratin), the addition of a garlic butter roux-based cheese sauce with spicy pepperoni leans into American diner and bar food territory.
It has gained popularity online as a viral-style recipe: easy to make, visually appetizing, and indulgently satisfying. It’s perfect for anyone who loves loaded fries, potato casseroles, or creamy garlic sauces.
Reasons Why You’ll Love the Recipe
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Crunchy, creamy, and cheesy all in one dish
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Savory garlic butter sauce adds bold, rich flavor
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Pepperoni adds a kick and meaty texture—can be omitted for vegetarians
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Versatile – works as a side dish, appetizer, or main course
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Easy to customize – use different cheeses, herbs, or toppings
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Perfect for sharing – family-style presentation or game-day snacks
Health Benefits
While this is more of a comfort food dish, it can still offer some nutritional value:
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Garlic provides antimicrobial and heart-supporting compounds
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Potatoes are a great source of potassium, fiber, and vitamin C
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Cheese contains calcium and protein
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Milk-based sauces provide vitamin D and B12
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Cornstarch coating avoids deep batter frying and keeps it gluten-free
To make it lighter, you can bake the potatoes instead of frying, or use low-fat milk and cheese.
Serving Suggestions
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As a starter or appetizer – served on a party platter
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With grilled meats – steak, sausages, or chicken
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As a brunch dish – paired with eggs or avocado toast
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Topped with fried or poached egg – for a decadent breakfast-for-dinner
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With a green salad or roasted vegetables – for a balanced meal
Cooking Tips
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Use a mandoline for consistent potato slices
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Don’t skip salting and drying the potatoes – helps achieve maximum crispiness
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Fry in batches – overcrowding the pan reduces texture quality
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Simmer the sauce gently – high heat may curdle the milk
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Use full-fat milk and real cheese – for the best flavor and texture
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Keep the sauce warm while frying the potatoes—reheat gently if needed
Variations to Try
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Vegetarian – skip pepperoni or replace with sautéed mushrooms or spinach
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Spicy version – add chopped jalapeños or chili flakes to the sauce
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Loaded potato style – top with crumbled bacon, green onions, and sour cream
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Mexican twist – add cumin, taco seasoning, and cheddar cheese
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Baked version – arrange raw potato slices on a baking tray, drizzle with oil, and bake at 400°F until crisp
Conclusion
These Crispy Garlic Butter Potatoes with Cheese Sauce and Pepperoni are comfort food at its best. Whether you’re entertaining guests or simply treating yourself, this dish brings the rich, satisfying flavors of garlic, butter, cheese, and crispy potatoes together in perfect harmony. Easy to prepare and endlessly versatile, it’s a recipe that checks all the boxes: crispy, creamy, savory, and unforgettable. One bite, and you’ll know why this combination is a winner.
FAQ
1. Can I bake the potatoes instead of frying?
Yes. Lay the coated slices on a parchment-lined tray, spray with oil, and bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
2. What type of cheese is best for the sauce?
Cheddar, mozzarella, or a blend works well. Processed cheese melts very smoothly but real cheese offers more flavor.
3. Can I use heavy cream instead of milk?
Yes, but dilute it slightly with water to avoid an overly thick sauce.
4. Is this dish gluten-free?
Yes, as long as you use gluten-free flour or substitute with rice flour or cornstarch for the roux.
5. Can I make this ahead of time?
You can prepare the sauce ahead and store it in the fridge. Reheat gently before serving. The potatoes are best freshly fried or baked.
6. What’s a good vegetarian substitution for pepperoni?
Use chopped sun-dried tomatoes, olives, or sautéed mushrooms.
7. How can I make the sauce spicier?
Add cayenne pepper, chili flakes, or a dash of hot sauce while cooking the garlic.
8. Can I store leftovers?
Yes. Store in the fridge for up to 2 days. Reheat in the oven for best results to restore crispiness.
9. Can I use other types of potatoes?
Yes, but waxy potatoes (like Yukon Gold) hold their shape better than starchy ones (like Russet) for this recipe.
10. Is there a dairy-free version of the sauce?
Yes. Use plant-based butter, unsweetened almond milk, and dairy-free cheese alternatives.