March 10, 2014
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Easy Oven Roasted Parmesan Potatoes

We love potatoes around our place!  Mark Jr. is always wanting some form of potatoes so I decided to put a spin on just the normal baked potato and french fries.

Here’s to our new favorite way to serve potatoes…..Oven Roasted Parmesan Potatoes!

Sliced Potato Parmesan bake

The first thing you do is wash, dry (it’s important that the potatoes are dry) and thinly slice the potatoes.  Once you do that, place them in a shallow dish that has been sprayed with Pam.  I kept my slices together because I thought it made them look prettier when placed in the dish.

Sliced Potato bake

Once the potatoes are placed in the dish the fun begins.  I generously sprinkled them with salt.  I also sprinkled a little course sea salt on them as well as the table salt.  Add some pepper – I used black pepper but crushed red pepper would be good as well.  After that I gave them some fresh rosemary and Italian seasoning love.  Be as generous as you like.  Follow that seasoning with about a 1/4 Cup of Parmesan Cheese and 1/4 cup of minced onion.  Now, layer on the 3 chopped/minced cloves of fresh garlic.

The last step is …..squeeze the juice from 1/2 a lemon and drizzle Olive Oil over the potatoes.  You can be the judge of how much you use.  I always try to keep the calories down but you don’t want them to be dry either.  I put some on and then about 1/2 way through cooking I added a little more to moisten them up and allow for the crispiness to develop.  If the potatoes start to get too crispy before they are all the way done, cover them with foil for the remainder of the cooking time.  I cooked them at 450 degrees for about an hour.  It’s best to check them every 20 minutes or so.

Sliced Potatoes Parmesan bakeGarnish with fresh rosemary and enjoy.  This is sooooooooo easy and looks so pretty.

Baked Sliced Potato

Easy Oven Roasted Parmesan Potatoes

Yield: 8 servings

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Print Recipe

Ingredients:

8 baking potatoes
1/2 Cup Parmesan Cheese
1/4 Cup Minced Onion
4-5 Cloves of garlic minced
Juice from 1/2 lemon
Olive Oil
Salt
Pepper
Fresh Rosemary
Italian Seasoning

Directions:

  1. Preheat oven to 450 degrees
  2. Wash and dry potatoes (be sure they are good and dry)
  3. Thinly slice potatoes with a sharp knife, about 1/8 inch thick.
  4. Arrange the potato slices standing up in round shallow dish. Generously sprinkled potatoes with salt and pepper. I used half sea salt and half table salt.
  5. After that I gave them some fresh rosemary and Italian seasoning love. Be as generous as you like.
  6. Layer on the 3 cloves of chopped/minced garlic
  7. Cover potatoes with 1/4 Cup of Parmesan Cheese and 1/4 cup of minced onion.
  8. The last step…..squeeze the juice from 1/2 a lemon over the potatoes and drizzle Olive Oil over the potatoes. You can be the judge of how much you use. I always try to keep the calories down but you don’t want them to be dry either. I drizzle the potatoes with olive oil at the beginning and then again about 1/2 way through cooking to moisten them up and allow for the crispiness to develop. If the potatoes start to get too crispy before they are all the way done, cover them with foil for the remainder of the cooking time.
  9. I cooked them at 450 degrees for 70-90 minutes. It’s best to check them every 30 minutes or so.

TRY OUR….

EXTRA CRISPY BAKED FRENCH FRIES

Crispy Parmesan Fries

EXTRA CRISPY BAKED SWEET POTATO FRIES

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ROASTED GARLIC HASSELBACK POTATOES

roasted-hassel-back-potatoes-3

Fall, Gluten Free, Recipes, Sides, Sides
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