Parmesan Crusted Potatoes (4 Ingredient)
User Reviews
4.6
438 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
6 servings
-
Calories
223 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Parmesan Crusted Potatoes (4 Ingredient)
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These savory baked Parmesan crusted potatoes are made with only four ingredients — potatoes, butter, cheese, and garlic parsley salt. It's perfection!
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Ingredients
- 1 lb Yukon gold potatoes halved
- 1/2 tbsp garlic parsley salt
- 4 tbsp unsalted butter melted
- 1 1/2 cup Parmesan Cheese grated
Instructions
- Preheat the oven to 425°F. Clean the potatoes and cut them in half. Score them into a diamond shape.
- Season the potatoes with garlic parsley salt.
- In a medium bowl, combine the melted butter and Parmesan cheese, creating a paste-like mixture.
- Spread the Parmesan mixture to the cut side of the potatoes. Place the Parmesan potatoes face down on a baking sheet.
- Bake until the potatoes are golden and tender (about 25-30 minutes)
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
14g
(5%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
37mg
(12%)
Sodium
987mg
(41%)
Potassium
344mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
430IU
(9%)
Vitamin C
15mg
(17%)
Calcium
308mg
(31%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 987mg | 41% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 308mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
438 reviews
Excellent
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