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READY IN ABOUT 2 hrs

Parmesan Potatoes

Read Reviews (86)

"This is our family's favorite potato dish." — MARCI ROGERS

Ingredients Edit and Save

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Original recipe makes 8 to 10 servings Change Servings

1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
salt and pepper to taste

10 potatoes, peeled and cubed
1/2 cup butter, melted

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
Pour butter into a 9x13 inch baking dish. Stir in potatoes.
Bake in preheated oven for 1 1/2 hours, stirring occasionally.

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PREP 20 mins
COOK 1 hr 30 mins
READY IN 1 hr 50 mins

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Hubby LOVED these. I halved the recipe, used Yukon gold potatoes, and put them in zip bag with just a couple tbsps. of olive oil to coat first. I mixed the parmesan, flour, some garlic salt and onion powder in a small bowl, and then tossed that in the bag. Baked the potatoes at 400 for about 50 minutes on a stoneware pan - crispy and delicious. Didn't feel so guilty about them by omitting all the butter..

—SJRJA

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Most Helpful Critical Review

Sep 01, 2012

I used red potatoes in this recipe--I did not bother to peel them, I just cubed them. I did add a good amount sea salt. I did cube mine a little on the smaller side which meant that the bake time for mine was considerably shorter. Mine were done about 25 minutes. These were just okay. I think they'd have been better had they been spiced up more.

—Sarah Jo

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111 Ratings

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Jul 24, 2003

These were great with BBQ chicken and made the whole house smell great while they were in the oven!

—GINAH1

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Jul 23, 2003

Super recipe! I scaled this down to six potatoes, however, kept the same amount of parm. I also added garlic and onion powder and used olive oil in lieu of butter. Hubby and kids were extremely happy!

—LINDA MCLEAN

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May 01, 2007

My mom uses this recipe. To make it easier, she boils the potatos first then does all the seasoning minus the flour in a shallow baking dish. Stick them in the oven on broil until crispy :)

—Audrey

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Jul 24, 2003

I was afraid the recipe as it stands would be a little bit bland, so I added some asiago cheese to the mix and used a bit of garlic powder as well. I turned out really good. I also used 1/2 of the butter amount and substitued the rest with olive oil. Good side dish, and easy to make. Thanks.

—Momof2

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Jan 06, 2005

Great recipe, changed a few things though...used only 1/4 cup flour and about 3/4 cup of parmesan, 1/2 stick butter and 1/4 cup olive oil. Used some dried herbs to liven up the flavor, rosemary, thyme, paprika. You MUST turn these potatoes often though. Hubby absolutely loved these. Kept snacking on them all night.

—TPANE2

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Sep 22, 2003

Very good potatoes! I added a dash of onion/garlic powders to the flour/parm mix and be sure to keep an eye on these (stirring occassionaly is a must) so that they don't get stuck to the bottom of the baking dish. Still, the final product was a hit and we are pleased. Additional S&P and/or parm cheese can be added on your personal serving if you think they're too bland. Thanks Marci!

—DREGINEK

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Nutrition

Calories
283 kcal
14%

Carbohydrates
38.7 g
12%

Cholesterol
32 mg
11%

Fat
12 g
19%

Fiber
2.5 g
10%

Protein
6 g
12%

Sodium
528 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Parmesan Potatoes

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 283
Calories from Fat: 108

% Daily Value *
Total Fat 12g 19 %
Saturated Fat 7.5g 37 %
Cholesterol 32mg 11 %
Sodium 528mg 21 %
Potassium 619mg 17 %
Total Carbohydrates 38.7g 12 %
Dietary Fiber 2.5g 10 %
Protein 6g 12 %
Sugars 2.7g
Vitamin A 7 %
Vitamin C 33 %
Calcium 9 %
Iron 9 %
Thiamin 22 %
Niacin 30 %
Vitamin B6 29 %
Magnesium 15 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.