Parmesan Potatoes
User Reviews
5
Parmesan Potatoes
Description
Parmesan Potatoes is a baked side dish made from halved baby potatoes coated in a melted butter mixture combined with Parmesan cheese and spices including oregano, garlic powder, and onion powder. The preparation involves scoring the potatoes to help flavors penetrate, then placing them cut side down in the butter-spice-Parmesan paste coating the baking dish. Baking at 425°F allows the buttery cheese mixture to brown and crisp around the potatoes, enhancing texture and taste.
The resulting potatoes have a tender interior with golden, crispy edges from the butter and cheese paste. The seasoning balance gives a mellow herb and garlic note that pairs well with the creamy, salty Parmesan flavor. Serving alongside ranch dip adds a cooling, tangy element that complements the richness.
This dish works well as a hearty accompaniment to roasted meats or as part of a casual gathering spread. The recipe's storage tips advise keeping leftovers in an airtight container in the refrigerator, reheating either in the oven to restore crispness or using a microwave for convenience.
Following these steps ensures the potatoes are evenly cooked with a flavorful crust and moist inside. Brushing extra melted butter on top before baking helps achieve the golden finish and deeper flavor.
Ingredients
- 1 ½ pounds baby potato halved
- 6 tablespoons butter melted, save 1 tablespoon for brushing on top, salted
- ⅓ cup Parmesan Cheese grated
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ranch dip for serving
Instructions
- Preheat the oven to 425˚F. Using a small sharp knife, score the potatoes. Place the butter in an 9 x 13-inch baking dish and set in the oven for 5 minutes, until the butter is melted.
- Remove the dish from the oven, add Parmesan cheese and spices until well combined and they form a paste. Spread with a spatula to coat the bottom of the pan with the paste.
- Place the halved potatoes cut side down in the baking dish. Brush with the reserved melted butter on top. Bake until golden brown and crispy, about 35 minutes.
- Separate the potatoes and serve with a ranch dip, if desired.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat in a 350°F oven on a baking sheet for 8-10 minutes to regain some crispness, or microwave in short intervals until warm.
- Scoring the potatoes before baking helps the butter and seasonings penetrate better.
- Serve with ranch dip as suggested, or substitute with your favorite creamy dip for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 350mg | 15% |
| Potassium | 599mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 27mg | 30% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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