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Ingredients
9
Original recipe yields 9 servings
Directions
Nutrition Facts
Per Serving:
283 calories; protein 6g; carbohydrates 38.7g; fat 12g; cholesterol 32mg; sodium 528.5mg. Full Nutrition
Most helpful positive review
Hubby LOVED these. I halved the recipe, used Yukon gold potatoes, and put them in zip bag with just a couple tbsps. of olive oil to coat first. I mixed the parmesan, flour, some garlic salt and onion powder in a small bowl, and then tossed that in the bag. Baked the potatoes at 400 for about 50 minutes on a stoneware pan - crispy and delicious. Didn't feel so guilty about them by omitting all the butter.. Read More
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(47) Most helpful critical review
I used red potatoes in this recipe--I did not bother to peel them, I just cubed them. I did add a good amount sea salt. I did cube mine a little on the smaller side which meant that the bake time for mine was considerably shorter. Mine were done about 25 minutes. These were just okay. I think they'd have been better had they been spiced up more. Read More
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(51) Reviews: Most Helpful
I used red potatoes in this recipe--I did not bother to peel them, I just cubed them. I did add a good amount sea salt. I did cube mine a little on the smaller side which meant that the bake time for mine was considerably shorter. Mine were done about 25 minutes. These were just okay. I think they'd have been better had they been spiced up more. Read More
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(51) Hubby LOVED these. I halved the recipe, used Yukon gold potatoes, and put them in zip bag with just a couple tbsps. of olive oil to coat first. I mixed the parmesan, flour, some garlic salt and onion powder in a small bowl, and then tossed that in the bag. Baked the potatoes at 400 for about 50 minutes on a stoneware pan - crispy and delicious. Didn't feel so guilty about them by omitting all the butter.. Read More
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(47) These were great with BBQ chicken and made the whole house smell great while they were in the oven! Read More
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(31) Advertisement
Super recipe! I scaled this down to six potatoes, however, kept the same amount of parm. I also added garlic and onion powder and used olive oil in lieu of butter. Hubby and kids were extremely happy! Read More
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(14) My mom uses this recipe. To make it easier, she boils the potatos first then does all the seasoning minus the flour in a shallow baking dish. Stick them in the oven on broil until crispy :) Read More
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(12) 
I was afraid the recipe as it stands would be a little bit bland, so I added some asiago cheese to the mix and used a bit of garlic powder as well. I turned out really good. I also used 1/2 of the butter amount and substitued the rest with olive oil. Good side dish, and easy to make. Thanks. Read More
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(10) Advertisement
Great recipe, changed a few things though...used only 1/4 cup flour and about 3/4 cup of parmesan, 1/2 stick butter and 1/4 cup olive oil. Used some dried herbs to liven up the flavor, rosemary, thyme, paprika. You MUST turn these potatoes often though. Hubby absolutely loved these. Kept snacking on them all night. Read More
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(9) Very good potatoes! I added a dash of onion/garlic powders to the flour/parm mix and be sure to keep an eye on these (stirring occassionaly is a must) so that they don't get stuck to the bottom of the baking dish. Still the final product was a hit and we are pleased. Additional S&P and/or parm cheese can be added on your personal serving if you think they're too bland. Thanks Marci! Read More
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(7) This was a great base recipe, and the end result was absolutely delicious. I did change a few things based upon others' reviews and my own personal taste. First of all, like many reviewers, I cut the butter down to 1/4 cup and added 1/4 cup olive oil. Omitted flour completely, and added dried parsley flakes, thyme, paprika, crushed red pepper flakes, a shake or 2 of Montreal chicken grill seasoning. Baked @ 375 for 1 hour, turned the oven up to 425 for last half hour. I also turned the potatoes every 20 to 30 mins. or so for even browning. Husband loved!! Read More
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(6) 
