Parmesan Dill Potatoes Recipes

PARSLEY-DILL POTATOES

Steps:

• Using a peeler or a paring knife, peel a 1/2-inch strip around the circumference of each potato. Fill a large saucepan with cold water. Add the potatoes and place them over high heat. Boil potatoes until fork tender, about 15 to 20 minutes. Drain and place the potatoes back into the pan on the burner for 30 seconds to dry them out. Add the butter and toss in the herbs. Season the potatoes with salt and pepper.

PARMESAN DILL POTATOES

Steps:

• Boil Potatoes for 10-15 minutes checking them for softness with a fork.
• You want them to be soft, but not falling apart or fully cooked.
• Cube the potatoes into approx.
• 1/2 to 1 inch cubes, not to thick or thin.
• Spread 2-3 tablespoons of the oil onto a nonstick cookie sheet. Preheat oven to 350 degrees.
• Put potatoes on sheet spreading them around in the oil, but keeping them away from direct contact with the side of the sheet. Season with garlic salt, onion salt and dill.
• (This should be over all potatoes, but depending on how much you want to flavor them, it is variable..
• I moderately-generously season them). Pepper to taste. Cook for 25-30 minutes or until done. Slightly golden brown.
• Halfway through check potatoes and stir around on sheet. If oil has cooked out, add the remaining oil, keeping potatoes moist but not saturated.
• After done, remove from oven and place in bowl, generously sprinkling Parmesan cheese over them.
• Stir well and serve, making sure each potato has some Parmesan cheese on it!!! Enjoy!!! Sarah Smith

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.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

CREAMY DILL POTATO CASSEROLE

Steps:

• In a 9 x 13 casserole dish, cover the bottom with potato rings. then pour enough whipping cream over it to cover and sprinkle a layer of dill over.
• Repeat layering as above until all ingrediants used up and then sprinkle a layer of parmesan cheese over casserole (optional).
• Bake casserole at 350 degrees for an hour or until golden brown on top.

DILL POTATOES ROMANOFF

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender. Drain and cool. , In a blender or food processor, puree the cottage cheese, sour cream and flour. Pour into a large bowl. Stir in the onion, dill and salt. Add the potatoes; toss gently. , Transfer to a shallow 3-cup baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.