Oven Fried Parmesan Potatoes!

 
 
This is one of my favorite, easy potato recipes when I want potatoes as a side dish, but don't want anything too complicated.   There are never any leftovers when I make these, because everybody loves them.  They also don't take long to cook and you don't need many ingredients.  They are like a potato gratin without the fattening cream added.   You won't believe how easy this is and it will become an old stand by once you make it.  Here is what you need:


4-5 medium size potatoes, peeled or if you scrub them well you can leave the skin on
4 Tbs. butter
1/2 cup grated Parmesan cheese
1/2 cup Asiago cheese, shredded (if you don't have Asiago you could use shredded Parmesan or Swiss)
2 Tbs. Extra Virgin Olive Oil
salt
black pepper
1/2 tsp. garlic powder
1/2 tsp. seasoned salt



Spray a shallow baking dish well with nonstick baking spray.  You can even use a deep pie plate.  I used my quiche pan.   Slice the potatoes in the thinnest slices you can get.  If you have a mandolin, that works great, otherwise just use a good sharp paring knife and slice very thin.  If they are too thick, they won't cook through and crisp in the cooking time I give here.  Layer half of the potatoes in the pan.  Sprinkle with salt and black pepper. Slice half the butter in thin slices and lay over the potatoes.  Sprinkle with half of the Parmesan cheese.


Repeat another layer with the remaining potatoes, butter and Parmesan cheese.  Sprinkle with salt and black pepper and the garlic powder and seasoned salt. Sprinkle the remaining Parmesan cheese and top with the shredded Asiago cheese.  Drizzle the top with the olive oil, it's make the top crisp nicely.   Place in a preheated 400 degree oven for 30 minutes.  Move to the top rack for 10 minutes longer to allow the top to get brown and a little crispier.









 Remove and serve immediately! 
 
OPTIONAL COOKING TIP:  If we are grilling out, I have cooked these on the grill.  Place them in an aluminum throw away type pan and follow the recipe instructions just like for the oven, except cover with foil and cook for about 20 minutes.  Carefully remove the pan to a plate and uncover.  They won't crisp as much on top, but will still be really good and you don't even have to turn the oven on.

These are so good and go with just about any main course!
 



9 comments:

  1. These look amazing! There's not a lot that beats potatoes and cheese. Can't wait to try them! Thanks!

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  2. I think I am giving these a try for dinner tomorrow night with some meatloaf instead of mashed!!




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  3. Im going to make this tonight with meatloaf.

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  4. These sound delicious! I am trying to be careful with sodium intake. Do I need to use both salt and seasoned salt, or would seasoned salt be enough? Thanks in advance!

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    1. You can use Salt Balance ..I use it all the time...it is very low in sodium, & you can't tell the difference!

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  5. Just because a recipe calls for salt does not mean you have to use salt.. I am on salt-free diet. I leave it out of everything... anyone else at the table can sprinkle on their own if they want it.

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  6. Sound delicious! I can't wait to try them! Maybe with the crock pot beer chicken! ....Dawn

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  7. Am making this tonight. I like to use Yukon gold potatoes then you need not peel them. Thanks for the recipe..

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  8. My sister shared this with us on Facebook. My Carl will love them. He loves Au Gratin and cheese. (similar)

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