Baked Parmesan Potato Halves
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Baked Parmesan Potato Halves
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These Baked Parmesan Potato Halves are scrumptious! An easy baby potatoes recipe with cheese for perfectly coated, crispy potato halves, ideal for any main course!
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Ingredients
- 2 pounds baby potatoes cut in half
- ¼-1/2 cup butter
- 1 cup Parmesan Cheese Grated, add more if desired.
- garlic powder to taste
- Italian seasoning to taste
Instructions
- Preheat oven to 400 degrees.
- Get out and measure your ingredients.
- Prepare a pan with parchment paper that will fit all of the potato halves.
- Melt butter in the microwave and pour into the pan.
- Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. I use garlic powder and Italian seasoning, but you can use whatever you prefer.
- Place potato halves face down on the butter, Parmesan and seasonings and put in the oven.
- Bake for 35-40 for mini potatoes and 50-60 minutes for regular potatoes to become tender.
- Keep potatoes inside the pan for at least 5 minutes after removing pan from the oven. If removed too soon, the Parmesan cheese won't stick to the potatoes.
- Serve with pan juices and ketchup or sour cream if desired.
- Enjoy every bite!
Notes
- Recipe adapted from Taste of Home.
- Expert Tips:
- There are so many other delicious recipes that involve russet potatoes. So, we created a list for you to look at and try out a few (if not all) of them.
- Baking dish size matters. Make sure your potatoes will all fit and lay flat inside your chosen baking dish.
- Butter and cheese first. Cover the bottom of the pan or dish with melted butter and lots of grated parmesan with some seasoning on top before placing all of your potatoes facing down in the pan.
- Use quality cheese. Only use fresh, real grated parmesan cheese sold in refrigerators. Shredded parmesan won't work as well and the imitation parmesan found in store aisles will not work at all. In general shredding your own cheese is always the best option.
- Type of baking dish. This recipe tastes great using a metal pan but potatoes seem to separate from a glass pan nicer.
- Use parchment paper. DO NOT use aluminum foil to make this amazing recipe.
Nutrition Information
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Calories
182kcal
(9%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
16mg
(5%)
Sodium
329mg
(14%)
Potassium
732mg
(21%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
171IU
(3%)
Vitamin C
13mg
(14%)
Calcium
174mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 329mg | 14% |
| Potassium | 732mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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