Parmesan Roasted Potatoes

OMG. People were fighting over the last spoonful. I made a couple of small changes: I wanted more surface area for more crunchy chesse, so I cut my potatoes smaller than the recipe recommends. I also had trouble getting the flour/cheese mixture to stick, so I dropped about 2 Tbsp olive oil in the bag, shook again a few times, and ALL the yummy cheese mixture stuck to my potatoes. Cooked at 400 because I like a good crunch. Next time will add more salt. I predict I will make these once a week for the rest of my life.

• rimabg

• Eureka, CA

• 5/14/2017

These potatoes are amazing. Very easy to make and have fabulous flavour. I also used less butter and used the ziploc bag approach to coat the potatoes. I used baby new potatoes and left the skins on, which worked really well. Will definitely be making these again.

• anne_21

• Toronto, Ontario

• 12/27/2015

This recipe has been a staple of mine since the late 1980's. I keep the potato chunks about an inch or so square (to absorb as much yummyness as possible), put the parmesan in with the flour and seasoning mixture and toss together, put into a baking dish with any remaining flour mixture sprinkled over the top, then dot small pieces of butter over the whole thing. About 4 Tablespons. Maybe 5. 1 stick of butter for 8 potatoes is obscene! Stir the potatoes a couple of times during cooking, but not towards the last part of cooking or they'll break. You're also going to need a lot more salt than a teaspoon for all those potatoes. The seasonings used are limited only by your imagination.

• Loralu

• Rochester, NY

• 12/25/2010

Very tasty, but too much butter. I greased the dish with olive oil instead and only used half a stick of butter, otherwise the potatoes swim in it.

• Anonymous

• NY

• 2/24/2006

I thought this was a pretty good recipe. I printed out Shana's suggestion for the directions, and even amended those a little bit to make it even easier. Here's exactly what I did: Preheat oven to 350 degrees. Scrub and dice the potatoes (I like to leave the skins on), and toss them in a large ziploc bag with the melted butter until they're well coated. In a bowl, mix the parmesan, flour, salt, and pepper. Pour the mixture into the bag with the buttered potatoes. Shake really, really well, for at least a minute or two, until it's all very thoroughly coated. Dump it all onto a cookie sheet covered in parchment, and spread out so it's only one layer. Bake for one hour.

• alc1

• Cedar Rapids, IA

• 1/1/2006

I served this dish for Christmas and it came out very well, it ended up being my personal favorite dish of the day. It also continues to be delicious as a leftover, especially if you add some fresh parmesan cheese when you reheat it.

• artemis908

• Allentown, PA

• 12/29/2005

Good recipe.I parboiled whole potatoes 3 mins, cross-hatched surfaces with salad fork, dipped potatoes in cold water, then proceeded with recipe .. turned out perfect.

• abqpatt

• Albuquerque

• 2/27/2005

I took Shana's advice and did the shake and bake thing with the zip locks. Everything stuck and roasted nicely. The flavors were nice, but I think I will seek out another roasted potato recipe next time.

• Anonymous

• Maryland

• 6/25/2004

This has the potential to be a great dish. The ingredients are almost spot on, but the instructions are off. Do yourself a favor. Melt the butter in a bowl. Dice the potatoes (smaller is better!) and toss them into a ziplock baggie with the butter. Shake it up. Toss the other ingredients into another ziploc. In small batches, take the buttery potatoes and shake them around in the seasonings. Then, bake on a cookie sheet covered in parchment. ALOT more cheesy stuff sticks this way. If you have leftover cheesy stuff, just sprinkle it over the potatoes before baking.

• Shana

• Cambridge, MA

• 3/7/2004

我想这里的关键是让练习ick to the potatoes, as other reviewers mentioned. I tossed them lightly in olive oil and tried to press as much cheese mixture onto each piece before placing it into the pan. It was a little time consuming, but it worked and my family loved them. Also, be sure to turn the potatoes at least once during cooking so they will brown on all sides. I will definitely make these again. I'm just glad there was no calorie and fat information included. It would spoil all the fun, I'm sure!

• Anonymous

• Louisville, KY

• 2/11/2004

Great recipe. I think the potatoes need to be turned occasionally. I did cook them at a higher temp (400) based on others' suggestions. Served this with Roast Pork Tenderloins with Cranberry-Port Sauce (recipe on this site - also excellent), so I added sage & thyme to the potatoes to bring the flavors together.

• Anonymous

• NY

• 2/8/2004

Marvelous! I made sure the potatoes remained damp so that the parmesan mixture would stick (and it did). Used Yukon Gold potates. My guests raved!

• Anonymous

• Sausalito, CA

• 12/30/2003

Hate to be the spoiler here but this recipe just didn't work for me. The potatoes ended up dry and all the yummy parmesan stuff didn't stick to the potatoes and was left at the bottom of the pan. I was thinking it might be better if the potatoes were tossed with the butter (or olive oil) before coating them with the flour and cheese. Don't know.

• Anonymous

• My kind of town, Chicago

• 10/25/2003

This is a terrific recipe. I served it with the beef tenderloin with cranberry and port sauce with gorgonzola also on this site. Amazing and simple!!

• Anonymous

• Mississauga, Ont.

• 2/19/2003

It's great with tenderloin easy to make ahead of time. Love it

• Anonymous

• Chicago, IL

• 1/25/2003