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    Home » Recipes » The Daniel Plan

    Baked Parmesan Potatoes

    Published: Apr 29, 2014 · Modified: Mar 18, 2022 by Sally Cameron · This post may contain affiliate links · 7 Comments

    6381 shares
    Jump to Recipe Print Recipe

    Crisp, golden and lightly crusted: baked Parmesan potatoes. Serve them for dinner along side roast chicken or for weekend breakfast or brunch. Cook potatoes a day ahead to save time then turn them into these delicious Parmesan crusted potatoes.

    Baked Parmesan Potatoes | AFoodCentricLife.com

    With a couple of large gold potatoes in the pantry that needed to be used, I decided to simmer them whole until tender and then put them in the fridge. That way they were at least cooked, but what to do with them? These crusty baked Parmesan potatoes.

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • Bake to Finish
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • Parmesan potatoes is made with basic simple ingredients you probably have on hand.
    • The potatoes can be cooked ahead of time, then finished for serving later.

    If you love the combination of potatoes and Parmesan, try these easy baby dutch yellow potatoes.

    Recipe Ingredients

    • Potatoes: Skip russet potatoes or waxy varieties, for this potato recipe you want thin-skinned gold potatoes.
    • Olive Oil: Use a nice extra virgin olive oil, for drizzling over the top at the time of baking.
    • Seasoning: sea salt, ground black pepper, and granulated garlic.
    • Parmesan Cheese: Buy pre-grated Parmesan-Reggiano or get a block and grate it yourself by hand or in a food processor. That way you know it's fresh with the best flavor.
    • Herbs: Fresh green chopped chives add lovely color and a little flavor to Parmesan potatoes.

    Substitutions and Variations

    • Use a different cheese, such as a finely grated Spanish Manchego, or other Italian options such as Asiago, Pecorino Romano, Romano cheese, or Grana Padano.
    • Instead of chives, use fresh chopped Italian parsley.

    Potato Tips

    With golden yellow flesh and thin skin, gold potatoes are between drier fleshed russets and waxier varieties. They go by many names at the market such as Yukon golds potatoes, Yellow Finn, Michigold, Donna, Delta Gold, Banana, and Saginaw Gold.

    Gold potatoes are a good source of vitamin C and potassium and can be part of a healthy diet.

    Recipe Instructions

    Yukon gold potato wedges

    Simmer-Chill-Bake

    Choose large-sized potatoes for this recipe. Cover potatoes with cold water and simmer until tender when pierced with the tip of a sharp paring knife or when you can stick a fine metal skewer through. Drain potatoes, cool and refrigerate until chilled.

    potato wedges

    Bake to Finish

    When ready to eat, slice the potatoes cross-wise into wedges about ½″ thick. Lay wedges flat on a parchment lined baking sheet, drizzle with olive oil and sprinkle with salt, pepper and granulated garlic, then a sprinkle of grated Parmesan cheese. Bake or broil until a golden, crisp crust is formed. To serve sprinkle with chopped chives.

    Parmesan Potato Wedges
    Parmesan Potato Wedges

    For another tasty potato recipe try these herbed baby Dutch potatoes, little orbs of buttery delight!

    📖 Recipe

    Baked Parmesan Potatoes | AFoodCentricLife.com

    Baked Parmesan Potatoes

    Sally Cameron
    Crisp, golden potato wedges baked Parmesan potatoes are delicious for breakfast, brunch or dinner. Cook the potatoes ahead and bake them when you are ready to eat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 232 kcal

    Ingredients
      

    • 1 – 1 ½ pounds large gold potatoes, peel on
    • 1 ½ - 2 tablespoons extra virgin olive oil
    • ½ teaspoon granulated garlic
    • ¼ teaspoon sea salt
    • â…› teaspoon ground black pepper
    • â…“ cup grated Parmesan cheese
    • 1 tablespoon chopped chives optional garnish

    Instructions
     

    • Pre-heat oven to 425°. Place potatoes in a large pot, cover with cold water and bring just to a boil. Turn heat down to gently simmer potatoes. Cook potatoes until tender when pierced with a sharp paring knife or a thin metal skewer. Drain potatoes, cool and refrigerate if making ahead.
    • If eating right away, chill so they are easier to slice. Slice crosswise into ½″ wedges. Lay potatoes flat on a foil-lined baked sheet. Drizzle potatoes with olive oil, then sprinkle with garlic, salt and pepper, then finish with cheese.
    • Bake until potatoes are hot, crisp and golden. If you need them faster, broil then in a pre-heated broiler until crisp and golden.

    Notes

    You can find other gold potato varieties by names like Yellow Finn, Michigold, Donna, Delta Gold, Banana, and Saginaw Gold. Gold potatoes are between drier fleshed russets and waxier varieties.

    Nutrition

    Calories: 232kcalCarbohydrates: 21gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 7mgSodium: 298mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 107IUVitamin C: 23mgCalcium: 89mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Debbie says

      December 23, 2019 at 10:51 pm

      These look good!!
      Could you use parchment paper instead of foil??
      Would red potatoes work as well as the gold??

      Thanks Sally!!

      Reply
      • Sally Cameron says

        January 06, 2020 at 2:52 pm

        Yes, you could use parchment, which is more what I do these days '). Have not tried red potatoes, but it probably would great. If you do, let me know and comment back.

        Reply
    2. Platt College says

      September 18, 2016 at 3:31 pm

      I get board with potatoes. This looks like a great way to spice them up and make them unique.

      Reply
    3. Gabi says

      August 18, 2014 at 1:32 pm

      This looks super easy and can also be done in my fabulous toaster oven. Thanks for posting!

      Reply
      • Sally says

        August 18, 2014 at 9:17 pm

        Toaster oven? Please let us know how it comes out. I don't have a toaster oven to test, and I am sure that would be good for many people.

        Reply
    4. Mary@SiftingFocus says

      April 29, 2014 at 5:41 pm

      Sally, these potatoes look delicious. I'm a huge potato fan. Always looking for new ways to prepare them. I'll be adding this recipe to my repertoire.

      Reply
      • Sally says

        April 30, 2014 at 11:18 am

        Hi Mary. You're right, aren't we all constantly looking for new ways to cook potatoes? Everyone loves them. These are really good and I always simmer the potatoes ahead, then slice and bake or broil. Last time I made them I was in more of a hurry so I broiled them. And they work for so many meals!

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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