These potatoes are the next best thing to going out to eat potatoes. Scratch that, these are better! They are perfectly seasoned and you can change them up according to your taste. This is the best side I have ever made! Fresh parmesan is key in this recipe! Along with making sure you do not skimp on the amount you are putting on. The more, the better, if you ask me!
Check out what our friends over at My Incredible Recipes had to say about this dish,
“These are SO good and are the perfect side dish, though I have been known to eat them by themselves 🙂 shhh..”
If you have already tried these potatoes, feel free to let us know in the comments how they turned out for you!
Ingredients
6 Medium Potatoes, peeled
1 1/2 cups of Beef or Chicken Broth
2 Tablespoons of Land O’ Lakes butter
1/2 teaspoon black pepper
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick onion powder
2 Tablespoons Bertolli Olive Oil
1/3 cup Parmesan cheese, freshly grated
Instructions
1. Preheat oven to 400 degrees F.
2. Cut the potatoes in 1 inch cubes and place in a bowl with the olive oil, pepper, garlic powder & onion powder then toss until the potatoes are well coated.
3. In a medium pot, pour the broth & butter together, bring to a simmer.
4. Add the coated potatoes in and bring to a boil for 5-8 minutes, stirring gently until slightly tender.
5. Transfer the potatoes to a baking dish with the broth/butter mixture, making sure the potatoes are not overlapping each other, spread them out into one layer.
6. Sprinkle with Parmesan cheese & gently mix to ensure they are all coated.
7. Bake in the oven for 45 minutes to 1 hour or until browned and crisp.
8. Flip once with a spatula during cooking to ensure even crisping.
9. Remove the potatoes from the oven, season to taste & serve hot.
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Quick Tip: Use bone in chicken breast with these to give some great juices to the potatoes
Thanks again to My Incredible Recipes for this amazing recipe.
You can fix these faster by microwaving some red potatoes till done.. cool completely then cut into cubes, toss in olive oil and the seasoning.. brown in a very hot non stick skillet till toasty brown then grate on the Parmesan cheese…. I usually mic the potatoes in the morning, put in fridge till needed.
I like your suggestion and I usually do similar – but I don’t nuke the potatoes until they are done, just about 80% done so they finish when frying. I’ve found that it they are fried when already completely cooked, they absorb too much oil.
They sound wonderful 🙂
Sounds great although I”m sure steps 5 and 6 should be reversed.
They ARE good! I did think it a bit odd to dirty up a bowl coating them, then adding into a pot of boiling broth…seems like you could just add the ‘spice’ onto everything in the bake pan….then the pot isn’t greasy, either!
I split the parmesan also- adding across the top of spuds after turning 1/2 way through baking…
skip the bowl-i tossed the potato chunks into a plastic ziplock bag with the olive oil and ‘massaged’ the bag till they were all coated
The quality of the done potatoes was pretty good. However there was almost no flavor. I’m going to try them again using totally different spices.
i love these receips always looking for something different to eat
Sounds backward, coating them first, then boiling them in broth. Doesn’t the coating just wash right off?