Glazed Parmesan Potatoes Food

ROASTED PARMESAN POTATOES

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.

GLAZED PARMESAN POTATOES

Steps:

• Place potatoes in a greased 13x9-in. baking dish. In a small bowl, combine the butter, honey, salt, garlic powder and pepper; drizzle over potatoes., Bake at 375° until potatoes are tender, 35-40 minutes. Stir potatoes and sprinkle with cheese. Bake until cheese is lightly browned, 5-10 minutes longer.

GARLIC PARMESAN POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. Sprinkle potato wedges with Parmesan cheese and toss again.
• Mix Italian seasoning, garlic powder, paprika, and salt together in a small bowl. Sprinkle over the wedges and toss to coat. Arrange wedges skin-side down on a rimmed baking sheet.
• Bake in the preheated oven until fork-tender and golden, about 40 minutes.

ROASTED GARLIC-PARMESAN FINGERLING POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
• Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
• Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.

BRAISED MELANGE OF VEGETABLES GLAZED WITH PARMESAN

Steps:

• Preheat the oven to 350 degrees. Combine the carrots, potatoes, sugar snap or snow peas, green peas, scallions, tomatoes and garlic in a large, shallow casserole. Toss with the salt and pepper. Drizzle the olive oil over the top and pour in the chicken broth. Bake until all of the vegetables are soft, about 2 hours.
• Sprinkle the cheese over the top and place under the broiler until lightly browned, about 3 minutes. Serve with grilled veal chops or roast chicken, if desired.

BALSAMIC-GLAZED POTATOES

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

OLIVE OIL GLAZED POTATOES

Steps:

• Combine potatoes with water, oil, garlic, and salt in a 10-inch nonstick skillet and bring to a simmer.
• Cover skillet and briskly simmer, shaking skillet occasionally, until potatoes are tender and most of water is absorbed, 10 to 12 minutes.
• Serve.