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Parmesan Potato Rounds

Total Time

Prep: 10 min. Bake: 1 hour


6 servings

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.


  • 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.

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Average Rating:
  • JMelissaMc
    May 8, 2018

    Absolutely LOVE these potatoes! I slather them with sour cream. Great with everything.

  • BilliePock
    Feb 26, 2018

    So yummy! I doubled it and I'm really glad I did. Everyone loved them.

  • gunslinger
    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!

  • Joscy
    Apr 15, 2013

    Absolutely *second* Isolda's previous comment.

  • Joscy
    Feb 16, 2013

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

  • Joscy
    Feb 9, 2013

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

  • karen curnes
    Nov 9, 2012

    No comment left

  • ladyhearts4
    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..

  • pat.gatto
    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.

  • ANN23GER
    Nov 18, 2010

    No comment left