Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, parmesan garlic potatoes. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
How do you make roasted potatoes? I also like to sprinkle additional parmesan on top. Pour the melted butter into the bottom of the baking dish, then sprinkle with garlic powder, then Parmesan cheese.
Parmesan Garlic Potatoes is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Parmesan Garlic Potatoes is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook parmesan garlic potatoes using 6 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Parmesan Garlic Potatoes:
- Prepare 3 lb Russet potatoes wash n cubed
- Prepare 1 tbsp Parsley/basil
- Take 1 lb Salt and garlic pepper
- Make ready 1 cup Mixed peppers
- Prepare 3 tbsp Olive oil
- Prepare 1 Baking dish
Turn potatoes out onto greased cookie sheet. Garlic Parmesan roasted potatoes are crispy on the edges with a tender center. They're easy to make and work well as a side dish for a fancy dinner. If you love potatoes as a side dish, you're in the right place.
Instructions to make Parmesan Garlic Potatoes:
- Mix all ingredient together. I sprayed the baking dish and bake untill tender and browned.i put Parmesan shredded cheese on in the last minute until melted. .
Whether they're made into summer potato salad or cheesy mashed potatoes, we love this humble starch in any form! Whisk garlic into broth; carefully add the broth mixture to the pan. Sprinkle the tops of the potatoes with Parmesan. The sodium count is on the high side in this recipe, but you can reduce or omit the added salt if that's a concern. In the meantime, gently melt butter in the microwave and combine with fresh chopped parsley.
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