Any form of potatoes will probably always be top of my list for side dishes or appetizers. Partly from growing up in a potato-farming community and partly because they just taste so darn good. Plus they’re incredibly versatile, so there’s not much chance to get bored with them.
Hubby and the kiddos also love potatoes, so they’re in pretty constant rotation with our meals. Mostly we had done mashed, roasted reds, homemade fries, with the occasional hasselback or crash hot potatoes. But then I ran across a new way to dish up potatoes and we have not looked back since.
Seriously, once you make these potatoes you’re going to want them all. the. time. Hubby tries to think of meals where I will suggest them as a side because he loves them so much. They’re golden and crispy on the bottom and warm and soft on the inside. My stomach is growling just thinking about them.
Parmesan Potatoes Recipe
- 6-8 small Yukon Gold potatoes, washed & halved lengthwise
- ¼ C unsalted butter, melted
- Grated Parmesan cheese
- Ground black pepper
- Preheat oven to 400 degrees.
- Pour melted butter in the bottom of a 9x13 pan; turn to coat thoroughly.
- Generously sprinkle grated Parmesan cheese over the melted butter.
- Lightly sprinkle ground black pepper over the cheese and melted butter.
- If desired, sprinkle on other seasonings, like rosemary.
- Wash potatoes and half lengthwise. Place cut-side down in buttered pan.
- Bake 45 minutes. Let stand 5-10 minutes before removing from pan so that the crust will completely crisp up.
We’ve been serving our Parmesan potatoes as a side to steak, pork chops, and even baked chicken. I also plan to dish them up as an appetizer at some of our upcoming gatherings. Maybe with some ranch, sour cream, or a fancy ketchup (like peach ketchup) for dipping.
Don’t worry if you have a few leftover. These potatoes actually taste amazing even when cold. So maybe have a little midnight snack later, or add them to your lunch the next day.