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Parmesan Potato Rounds
Ingredients
Directions
1
Pour butter into a 15 1/2 x 10 1/2 1 inch pan.2
In a plastic bag combine flour, cheese, salt and pepper.3
Shake a few potato slices at a time in bag to coat.4
Place potatoes in a single layer over butter.5
Bake at 375 degrees for 30 minutes.6
Turn slices and sprinkle with Italian seasoning.7
Bake 30 minutes more.
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Featured Reviews for This Recipe
From: Southern Lady
On May 20, 2006
Only change I made was to use half butter and half olive oil. Served with apricot onion chicken. A nice change to the ordinary potato.
From: Marie
On Jul 15, 2004
I also halved this recipe. Loved the ease of making this and the potatoes are delicious. Made exactly to recipe; no changes needed here. Thanks for sharing Fluffy.
From: LorenLou
On Mar 5, 2004
Yes, easy and delicious! Very crisp and flavorful potatoes - I forgot the Italian seasoning, but we loved them without it, and I don't think I will add it next time I make them - and there will definitely be a next time. I halved the recipe and it filled up a 9x13" pan.
From: bailey46
On Jul 17, 2005
These were excellent and a nice change from my regular roasted potatoes. I also halved the recipe as there's only 2 of us and I didn't have any italian seasoning but they turned out great with a nice crispy crust. Thankyou for the recipe, I'll be making these often!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (230g) Recipe makes 8 servings |
||
| Calories 259 | ||
| Calories from Fat 78 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 2mg | 0% | |
| Sodium 149mg | 6% | |
| Potassium 908mg | 25% | |
| Total Carbohydrate 40.4g | 13% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 1.7g | ||
| Protein 6.0g | 11% | |
| Vitamin A 353mcg | 7% | |
| Vitamin B6 0.6mg | 31% | |
| Vitamin B12 0.1mcg | 1% | |
| Vitamin C 41mg | 69% | |
| Vitamin E 1mcg | 4% | |
| Calcium 63mg | 6% | |
| Iron 1mg | 10% | |
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