Parmesan Potatoes Recipe

5 2
Publisher Photo

Parmesan Potatoes Recipe

Be the first to add a review
5 2
Publisher Photo
"I came upon this recipe while taking some non-credit courses in microwave cooking at a community college," recalls Lois Lucas. The Mt. Pleasant, Pennsylvania cook often cubes the potatoes before coating them to make flavorful nuggets. "I find that children and adults alike enjoy them," she adds.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/3 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons onion salt
  • 1 teaspoon paprika
  • 2 medium potatoes, peeled and cut into wedges
  • 3 tablespoons all-purpose flour
  • 1/4 cup butter, melted

Directions

In a resealable plastic bag, combine the bread crumbs, Parmesan cheese, onion salt and paprika. Coat potatoes with flour; dip in butter. Add to bread crumb mixture; shake to coat evenly. Arrange on a microwave-safe plate.
Cover with waxed paper. Microwave on high for 3 to 4-1/2 minutes or until tender, rotating every 2 minutes. Let stand for 2 minutes. Yield: 3-4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Parmesan Potato Wedges in Quick Cooking March/April 2003, p61

Nutritional Facts

1 cup: 267 calories, 14g fat (8g saturated fat), 35mg cholesterol, 973mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 1/3 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons onion salt
  • 1 teaspoon paprika
  • 2 medium potatoes, peeled and cut into wedges
  • 3 tablespoons all-purpose flour
  • 1/4 cup butter, melted
  1. In a resealable plastic bag, combine the bread crumbs, Parmesan cheese, onion salt and paprika. Coat potatoes with flour; dip in butter. Add to bread crumb mixture; shake to coat evenly. Arrange on a microwave-safe plate.
  2. Cover with waxed paper. Microwave on high for 3 to 4-1/2 minutes or until tender, rotating every 2 minutes. Let stand for 2 minutes. Yield: 3-4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Parmesan Potato Wedges in Quick Cooking March/April 2003, p61

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forParmesan Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review