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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


  • 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


  • 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.

Nutritional Facts

3/4 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Parmesan Potato Rounds

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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!"

Reviewed Apr. 15, 2013

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

Reviewed Feb. 16, 2013

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

Reviewed Feb. 9, 2013

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

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.."

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."

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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