Parmesan Roasted Potatoes

parmesan roasted potatoes@yourhomebasedmom.com  I am a non-potato eating girl married to an Idaho Boy.  That can be a bit of a problem some times.  Over the years though I have worked hard to try and eat at least some potatoes.  I have learned that I can handle small and crisp potatoes.  So I tend to cut up my potatoes and small and cook them a long time!

Parmesan Roasted Potatoes @yourhomebasedmom.comThis recipe for Parmesan Roasted Potatoes fits my potato criteria pretty well.  Small, crisp and covered in Parmesan cheese.  I cut the potatoes into a nice small cube size but you can make them any size you want.

Roasted Potatoes

I used a Yukon Gold this time but I think I prefer a little firmer russet potato.  You combine flour, grated parmesan cheese with some salt and pepper to coat the potatoes.

Parmesan Roasted Potatoes

Then you bake them on a melted butter covered baking pan.  I like to make sure all sides get browned and crisp so turn them several times during the baking process.

Parmesan Roasted Potatoes@yourhomebasedmom.comA nice sprinkling of some more Parmesan cheese after they are done and if you have fresh herbs those would be delicious to sprinkled on top.

Parmesan Roasted Potatoes make for a delicious side dish for just about any meal.

Recipe originally shared over at Mariel of Or So She Says.

Enjoy!
Leigh Anne

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Parmesan Roasted Potatoes

Ingredients

  • 7-8 large potatoes (yukon gold or russet)
  • 1/2 C finely grated Parmesan cheese
  • 1/2 C flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 C butter, melted

Instructions

  • Heat oven to 350 degrees.
  • Put cheese, flour, salt and pepper into a plastic sealable bag.
  • Cut potatoes into bite size chunks.
  • Add to flour mixture and shake to coat.
  • Put melted butter onto baking pan.
  • Place potatoes in a single layer into butter
  • Bake in oven until browned and crisp about 1 hour. Turn several times to make sure all sides brown evenly.

Comments

  1. Jocelyn says

    I have long been looking for a roasted potato recipe that produces truly crisp potatoes with a fluffy interior. The one I currently uses requires parboiling the potatoes, drying them well prior to baking, and using a baking temperature of 450 degrees. They turn out okay, though I don’t like how blackened they get. Do you find that your scrumptious looking parmesan potatoes achieve the texture I’m after? Thank you!

  2. MelanieL says

    I had technical difficulty commenting over there…but oh man do these look good! My husband has requested roasted potatoes “soon” so I can’t wait to try these out!

  3. Christy Bergeron says

    I made these potatoes last night & they were a big hit! Thanks for all your inspiring words and yummy recipes!

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