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Nutrition Facts
Serving Size 1 potato halves 113g Recipe makes 16 potato halves)
Calories 121
Calories from Fat 44		(36%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 60mg		2%
Potassium 488mg		13%
Total Carbohydrate 17.1g		5%
	Dietary Fiber 1.8g	7%
	Sugars 1.1g
Protein 2.7g		5%
how is this calculated?

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Parmesan Garlic Potatoes

Recipe #168140 | 50 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
May 15, 2006

If desired you can also sprinkle some garlic powder over the potatoes with the salt and pepper and adjust all amounts to taste.

16 potato halves (change servings and units)

Ingredients

6 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese
8 red potatoes (unpeeled, halved lengthwise and dried completely with a paper towel)
olive oil
salt and pepper

Directions

1
Set oven to 375°F.
2
Grease a 13 x 9-inch baking dish.
3
Pour the melted butter into the bottom of the baking dish, then sprinkle with garlic powder, then Parmesan cheese.
4
In a large bowl toss the potato halves in olive oil and season with salt and pepper.
5
Place the potatoes cut-side down over the Parmesan cheese in the baking dish.
6
Bake for about 40-45 minutes, or until tender.

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Featured Reviews for This Recipe

From: flygirl #5

On May 21, 2009

Another great recipe! I used two large bakers potatoes instead of red (didn't read the note) and kept slicing them until the filled up the pan. Next time I might add something to make them more spicy. Thanks for posting

0 people found this review helpful

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From: NurseJaney

On Dec 9, 2008

Fixed this with the last of 5 pound bag of fingerling. Roasted at 375* for 45 min. was just right. This was VERY tasty with pork tenderloin, and will be prepared often.. So sorry for your loss, Kit - thanks for posting.

0 people found this review helpful

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From: 3KillerBs

On Jan 9, 2008

Decadent and delicious with all that butter. I used russet potatoes because I had them on hand and I think they came out very well. I wonder if it would be even better with a couple sweet onions sliced into the pan along with the potatoes?

4 people found this review helpful

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From: frazerjane1

On Jul 20, 2006

These potatoes are incredible, My son could not stop raving about them. I have made them a few times now and everytime I make them he jumps up and down because he can't wait until dinner to eat them.Thanks for a keeper.

3 people found this review helpful

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