13 Reviews

Fixed this with the last of 5 pound bag of fingerling. Roasted at 375* for 45 min. was just right. This was VERY tasty with pork tenderloin, and will be prepared often.. So sorry for your loss, Kit - thanks for posting.

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NurseJaney December 09, 2008

These were awesome! They were crisp on the outside and creamy inside. I used 2 pounds of fingerling potatoes and sprinkled garlic powder and salt on the tops of them too. Very,very good!! Thanks so much for posting! Made n memory of your husband.

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mydesigirl December 08, 2008

Another great recipe! I used two large bakers potatoes instead of red (didn't read the note) and kept slicing them until the filled up the pan. Next time I might add something to make them more spicy. Thanks for posting :)

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flygirl #5 May 21, 2009

So, so good! Both dh & I enjoyed this very much. I will be making this again. Thank you for sharing.

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Feej January 24, 2008

A different way for a potato dish! I used butter instead of olive oil. I also cut the potato in 1/4 rather than halves. A good dish to put in the oven if you already have it turned on for another baking item.

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Seasoned Cook January 24, 2008

We loved these potatoes. I halved 8 potatoes, but had to use a smaller pan because I was baking Kitt's bbq chicken as well. So I ended up cutting the left over halves into 1/2 inch thick slices & poking the slices down into the butter & cheese mixture in between the halved potatoes wherever I could fit them. Turns out the smaller coated slices were even more delicious than the halves. I think I'll do it on purpose next time. Several hours after dinner my toddler got hungry & I fed her a few of the slices right out of the fridge & she loved them. I thought they were still yummy too. The only recipe change I made was to add a handful of fresh grated Asiago cheese along with the Parmesan. (I had it on hand.) Thanks Kitt!

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**Tinkerbell** January 23, 2008

We loved the "crust" on these wonderful potatoes! I think the only thing I would do differently next time, is cut the potatoes into smaller chunks so that the parmesan, butter and garlic powder gets all over them for more flavor. Thanks, Kitten!

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Juenessa January 21, 2008

These turned out so wonderfully and complemented parmesan breaded chicken nuggets perfectly! I used reduced cal/cholesterol margarine in place of the butter and only used 4TBS and sprayed the pan with cooking spray as one member mentioned. Will use this method over and over for sure! Thanks, kitten for yet another yummy one!

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SmoochTheCook January 18, 2008

Decadent and delicious with all that butter. I used russet potatoes because I had them on hand and I think they came out very well. I wonder if it would be even better with a couple sweet onions sliced into the pan along with the potatoes?

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3KillerBs January 09, 2008

These potatoes are incredible, My son could not stop raving about them. I have made them a few times now and everytime I make them he jumps up and down because he can't wait until dinner to eat them.Thanks for a keeper.

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frazerjane1 July 20, 2006
Parmesan Garlic Potatoes