CUBED PARMESAN POTATOES
I created this potato dish myself. I often cook according to what I have on hand, so the ingredients are staples. This dish is easy to prepare and compatible with a variety of entrees. -Sarah Reinsch, Geneva, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe dish, combine butter and lemon juice. Add potatoes; toss to coat. Sprinkle with Parmesan cheese, seasoned salt and pepper; toss to coat. Cover and microwave on high for 3-5 minutes or until tender, turning once. Let stand for 5 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 15g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 686mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ROASTED PARMESAN POTATOES
Make and share this Roasted Parmesan Potatoes recipe from Food.com.
Provided by Kim7459
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450F.
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Slice potatoes in half, then cut into 1/2 inch cubes.
- Place potatoes in a medium bowl and toss with oil.
- Combine Parmesan, paprika, garlic powder, salt, black pepper,and cayenne pepper in a small bowl.
- Add the Parmesan mixture to potatoes in bowl; toss to coat potatoes evenly.
- Arrange potatoes on prepared baking sheet.
- Bake, turning once, until potatoes are lightly browned and easily pierced with a knife, about 25 minutes.
Nutrition Facts : Calories 214, Fat 4.8, SaturatedFat 1.2, Cholesterol 3.3, Sodium 652.2, Carbohydrate 38.2, Fiber 5, Sugar 1.8, Protein 5.9
PARMESAN-ROASTED POTATOES
These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak... if you have any left over
Provided by Barney Desmazery
Categories Side dish
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
- Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.
Nutrition Facts : Calories 339 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.36 milligram of sodium
PARMESAN POTATOES
This is our family's favorite potato dish.
Provided by MARCI ROGERS
Categories Side Dish Potato Side Dish Recipes
Time 1h50m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
- Pour butter into a 9x13 inch baking dish. Stir in potatoes.
- Bake in preheated oven for 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 38.7 g, Cholesterol 32 mg, Fat 12 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.5 g, Sodium 528.5 mg, Sugar 2.7 g
PARMENTIER POTATOES (CUBED POTATOES)
Are you looking for that speedy homemade roasted potatoes to put on your table? This Parmentier potatoes here are what you need to make. Not only does it look great, it tastes so delicious, flavourful and crispy on the outside. These herby cubed potatoes are so easy to make, and they make a perfect side to many dishes.
Provided by Ajoke
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven at 190C/385F and prepare a baking tray by lining it with a baking or parchment paper. Alternatively, spray the pan with a baking spray
- Peel the potatoes and cut into cube sizes about 1inch thickness, transfer into a bowl and rinse under cold water.
- Add the rinsed cubed potatoes in a pan, cover with cold water, add salt to taste and bring to boil for 5 minutes. Take it off the heat and drain in a colander until moist free. Transfer into a dry bowl
- Add rosemary, parsley, oregano, red pepper flakes, garlic granules and olive oil to the potatoes and toss to combine until potaties are well coated.
- Spread the potatoes on a single layer on the prepared baking tray and place in the oven.
- Roast in the oven for 20 minutes or until crispy and golden, flipping occasionally so it cooks evenly. Take it out of the oven and serve with main dishes of choice and enjoy.
Nutrition Facts : Calories 239 kcal, Carbohydrate 40 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Sodium 46 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CREAMY GARLIC PARMESAN CHICKEN AND POTATOES
Complete and total one pot comfort food.
Provided by Katie Workman
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- In a very large skillet, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the potatoes, season with salt and pepper, and leave the potatoes alone for about 4 minutes, until the underside is browned. Flip the potatoes and let side for another 4 minutes, until the second underside is browned. Flip once more so that another uncooked side of the potatoes brown, another 4 minutes; the other sides of the potato cubes will not be browned, which is ok. Remove the potatoes with a slotted spoon or tongs to a plate.
- Meanwhile, combine the flour, 1 teaspoon salt and ½ teaspoon pepper in a shallow bowl.
- Heat the remaining 2 tablespoons in the same skillet over medium high heat. Dredge the chicken cutlets in the flour mixture. Once the oil is hot, cook the cutlets in the pan for about 3 minutes on each side until they are golden brown, and but not cooked through (still pink in the center). Transfer the cutlets to a large plate when they are browned.
- Turn the heat down to medium and add the onions. Cook, stirring frequently, for about 2 minutes, until the onions are slightly tender and golden. Stir in the garlic for 1 minute, until you can smell the garlic. Add the chicken broth, bring to a simmer and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the spinach, then add the cream, and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes.
- Add the potatoes back to the pan and tuck the chicken back into the pan, with any juices that may have collected on the plate, making sure the chicken is at least mostly covered by the sauce. Cook for about 6 to 8 more minutes until the chicken and potatoes are cooked through.
- Sprinkle with the parsley, and serve hot in shallow bowls with the extra Parmesan passed on the side.
Nutrition Facts : Calories 648 kcal, Carbohydrate 39 g, Protein 48 g, Fat 34 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 161 mg, Sodium 786 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 19 g, ServingSize 1 serving
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