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Parmesan Potato Rounds Recipe

Parmesan Potato Rounds Recipe

Everybody just loves these potatoes, and they're so quick and easy to prepare. I often put this in the oven while I'm preparing the main dish.
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD:6 servings

Ingredients

  • 1/3 cup butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 6 medium potatoes, each sliced into 4 rounds
  • Italian seasoning to taste

Directions

  • 1. Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender. Yield: 6 servings.

Reviews for Parmesan Potato Rounds

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MY REVIEW
gunslinger User ID: 544392 214562
Reviewed Dec. 11, 2014

"Very tasty, great with barbecue chicken, the coating on the potatoes gives it a very nice crust. Nice alternative to fried potatoes!"

MY REVIEW
Joscy User ID: 2694585 37156
Reviewed Apr. 15, 2013

"Absolutely *second* Isolda's previous comment."

MY REVIEW
Joscy User ID: 2694585 15310
Reviewed Feb. 16, 2013

"What does everone serve with these? Tonight we're having leftover Baked Lemon chicken and salad wih 'em!!"

MY REVIEW
Joscy User ID: 2694585 64282
Reviewed Feb. 9, 2013

"Making these tonight. Since finding recipe, I use in place of french fries. YUM!"

MY REVIEW
ladyhearts4 User ID: 309164 63549
Reviewed Sep. 6, 2011

"My family loved these!! I used red potatoes that I grew in the garden. The first time they overcooked, so I just lowered the cooking time.."

MY REVIEW
pat.gatto User ID: 5281584 14585
Reviewed Jan. 9, 2011

"We have been making these potatoes for years and call them "shaker potatoes". The kids all fight for them. It is also a good recipe for little ones to help with since they can "shake" the potatoes in the bag."

MY REVIEW
Isolda User ID: 2915263 24101
Reviewed Feb. 6, 2010

"I've been making these for years -- I have the ingredients and method memorized. I had forgotten this was a Country-acquired recipe, but I should have known because it's so good!"

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