Baked Parmesan Fondant Potatoes Recipes

PARMESAN BAKED POTATOES

Steps:

• Pour butter into a 13x9-in. baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut sides down over cheese. Bake, uncovered, at 400° for 40-45 minutes or until tender.

OVEN ROASTED PARMESAN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
• Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
• Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

BAKED PARMESAN FONDANT POTATOES

Steps:

• Heat oven to 425ºF.
• Combine cheese and garlic powder in shallow dish.
• Cut thin slice off both ends of each potato; discard trimmed slices. Cut potatoes crosswise in half.
• Dip both cut sides of each potato piece in butter, then in cheese mixture. Stand, cut sides down, in 8-inch square baking dish. If necessary, cut potatoes into smaller pieces to fit into even layer in prepared dish. Sprinkle with any remaining cheese, then drizzle with any remaining butter.
• Bake 20 min. Meanwhile, bring water to boil. Pour over bouillon cube in small bowl; stir until dissolved.
• Pour chicken broth slowly into space between potatoes in center of dish, being careful not to pour broth over topped potatoes. Bake additional 20 to 30 min. or until potatoes are tender, tops are golden brown and most the broth is cooked off. Remove from oven.
• Microwave cream cheese spread and milk in microwaveable bowl on HIGH 30 sec.; stir. Drizzle half the cream cheese sauce over potatoes. Serve remaining cream cheese sauce on the side.

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Cut potatoes in half, then slice.
• Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
• In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
• Sprinkle seasoning on potatoes and toss to coat.
• Spread the potatoes on a baking sheet.
• Bake for 30 minutes.
• Remove from the oven, sprinkle with parmesan and pepper.
• Bake for an additional 20 minutes.
• Sprinkle potatoes with fresh parsley and serve while hot.
• Enjoy!

ROASTED PARMESAN POTATO WEDGES

Steps:

• Preheat oven to 350°. Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., Arrange potatoes in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. Bake until golden brown and tender, 45-55 minutes.

CRISPY PARMESAN BAKED POTATOES

Steps:

• Heat oven to 400ºF.
• Combine cheese and garlic powder in shallow dish.
• Dip cut-sides of potatoes in butter, then in cheese mixture. Place, cheese sides down, on baking sheet; drizzle with any remaining butter.
• Bake 30 to 35 min. or until potatoes are tender.

FONDANT POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
• Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
• Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
• Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
• Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
• Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
• Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
• Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.

PARMESAN BAKED POTATO HALVES

Steps:

• Preheat oven to 400 degrees.
• Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom.
• Generously sprinkle parmesan cheese and lightly sprinkle garlic powder and any other desired seasonings all over the butter.
• Place potato halves face down on the butter and seasonings.
• Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan.
• Serve on a plate with a side of sour cream for dipping.

CREAMY BAKED PARMESAN POTATOES

Steps:

• Lightly grease a 2 quart baking dish.
• Arrange potatoes in bottom of baking dish, then top with onions.
• Sprinkle salt, pepper and garlic over potatoes and continue layering, ending with potato layer.
• Pour cream over and sprinkle with parmesan cheese.
• Cover and bake at 350° for 45 minutes to an hour or until tender.
• Garnish with parsley before serving.