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    You are in: Home / Recipes / Crispy Parmesan Potatoes Recipe
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    Crispy Parmesan Potatoes

    Average Rating:

     26 Total Reviews

    Showing 1-20 of 26

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    • on March 02, 2003

      Oh so yummy!!! I made these this weekend as part of my bratathon along with Leeanns chicken breasts and balsamic vinegar and Canary girls zucchini grill packets. So easy to make and so delicious. My hubby actually ate most of the potatoes himself. Thanks so much for a great recipe.

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    • on July 24, 2002

      these dont reheat well. i have made them for years. i use squeeze butter(just 1 drop), very little salt(because the parmesan is salty), and lots of pepper. hubby eats a whole cookie pan himself!

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    • on September 26, 2002

      I liked the paste of these potatoes. I found that the chips weren't as crispy as they were supposed to be but next time I'll just cook them longer.

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    • on February 09, 2004

      Wow! These were great! I brushed the butter on instead of drizzling, but otherwise followed the recipe exactly. I love the taste of the browned parmesan on the potatoes...mmmmmm! Thanks J! :)

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    • on September 11, 2010

    • on February 26, 2010

      These were very tasty, but not a bit crispy. I sliced mine thin as stated, but they ended up very limp. I did like the flavor, next time I will slice them into thicker wedges.

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    • on July 21, 2009

      Absolutely delicious potatoes! I sliced in discs and just used a little butter and they cooked up perfectly - not too crisp but wonderful taste. The whole family loved these - thanks for sharing the recipe!

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    • on July 15, 2009

      These were absolutely wonderful! And oh so easy too. I must chime in and say that my husband loved them as well. This recipe will become a regular one for us. Thanks.

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    • on May 06, 2008

      Nice easy recipe, thanks!

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    • on March 25, 2008

      Jelisa summed up this recipe well. Very addictive--those were my husband's exact words too as I watched him gobble up the entire plate. When something goes that quickly, it deserves five stars. Thanks, Jelisa.

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    • on June 28, 2007

      These were great. I used olive oil instead of butter and turned the oven on broil the last couple of minutes to get them good and crisp. Thanks for a great recipe.

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    • on January 15, 2007

      Great taste! Like another reviewer, I used cooking spray instead of butter, and it worked nicely!

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    • on November 22, 2005

      Excellent. I cooked mine for about 30 minutes and they were crisp on the outside and done on the inside. Wonderful combination of flavors. I didn't use any butter, just sprayed the potatoes with some olive oil. They cooked up real nice. Thanks.

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    • on April 02, 2005

      Easy to prepare recipe that results in delicious crisp potatoes. I peeled mine and sliced as thin fries. I tossed them in the butter, spread on the pan and sprinkled the spices and cheese over them. I cooked mine for about 35 minutes. Thanks for sharing your yummy recipe Jelisa!

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    • on February 02, 2005

      This is an excellent recipe. I took advantage of some previous reviewers' comments and baked these on a stone at 400°for twenty minutes, then broiled until bubbly, browned and crisp. I used butter-flavored cooking spray rather than butter and think the result had to be as good as the full fat version. They were soooo good.

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    • on January 30, 2005

      Wow. A deliciuos, easy to make fry recipe that tastes wonderful. Next time I may try and make rounds. Followed the recipe and had it with chicken fingers. A homemade fast food treat.

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    • on January 28, 2005

      Absolutely delicious! This doesn't taste like something I made; it tastes like something I'd order in a restaurant. Both my husband and I were quite impressed.

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    • on June 02, 2004

      I really liked the flavor of these potatoes. I only had new red potatoes on hand, and quartered these rather than slicing. The outsides roasted to crispy perfection with the parmesan cheese coating, and the insides of the small potato pieces were fluffy and flavorful. I served these as a side with my turkey meatloaf and a tomato, cucumber and onion salad. It was an easy and filling meal.

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    • on June 02, 2004

      Jelisa, these are some awesome potatoes! I sliced potatoes into 5 slices per half and brushed the butter on with a pastry brush. I used half the green can Parmesan and half of the grated stuff. I also sprinkled with parsley for some color and I turned the heat up a little bit and baked at 400 degrees. Super easy and great results. Love it! This is a keeper, thanks for sharing!

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    • on June 01, 2004

      Very good potatoes. We had them with steak one night and liked them so well we made them again the next night with burgers. The only thing I did different was after they finished cooking about 35 minutes I placed them under the broiler for maybe 2-3 minutes. Thanks for the recipe PonyGirl...

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    Nutritional Facts for Crispy Parmesan Potatoes

    Serving Size: 1 (136 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 285.4
     
    Calories from Fat 207
    72%
    Total Fat 23.1 g
    35%
    Saturated Fat 14.6 g
    73%
    Cholesterol 61.0 mg
    20%
    Sodium 169.8 mg
    7%
    Total Carbohydrate 18.6 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 0.8 g
    3%
    Protein 2.3 g
    4%
    Detailed Nutrition Values About Nutrition Info
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