Remember a few weeks ago when we decided that I needed to try alllll the recipes I was craving–rather than just picking one? Well, we did the first recipe last week, so it’s only fair that we make the next one–Parmesan Potatoes this very day. My oh my–they were good! Cheesy, buttery, crunchy on the edges and soft and lovely on the inside. Beat that if you can.
I started with pretty little red potatoes because from what I’ve read–they are much, MUCH better for you than the other kind. Plus, they are smoother textured and faster cooking as well.
Wash and dry your potatoes, then slice them in half.
Heat oven to 400 degrees. Now melt 1/4 cup of butter in a large baking dish. Next, you’ll sprinkle in your favorite seasoning–like garlic salt, seasoning salt, or even just salt and pepper. It’s up to you. I love lots of flavor so I used this Organic No-Salt Seasoning mix–from Costco. Just shake it generously over the melted butter.
Next, you’ll shake Parmesan Cheese VERY generously over the butter seasoning mixture. When we make these again, I will use twice as much Parmesan as you see here. It look like plenty of cheese, but once it cooked–I wanted more. Next time…next time…
Place the potatoes face down in the cheesey butter…
and bake for about 40 minutes. Allow the potatoes to cool for about 10 or 15 minutes.
When you flip them over, they will be all buttery and cheesey and you’ll have to fight your wolf-like instincts to just gobble them all up.
Do wait long enough to serve with seasoned sour cream, Ranch dressing, Barbecue sauce or Fry Sauce.
Of course, you could go wild and eat them plain.
- 10-15 red potatoes--washed
- ¼ cup butter
- 1-2 Tbsps Seasoning Salt
- ½ to ¾ cup Parmesan cheese
- Slice potatoes.
- Melt butter in baking pan.
- Sprinkle seasoning and cheese over butter.
- Place potatoes face down in butter mixture.
- Bake at 400 degrees for 40 minutes.
- Allow to cool for 15 minutes.
- Serve with sour cream or your favorite dipping sauce.
