Pantry Potatoes

HeatherFeather's Note:

This is a fast,economical,& easy side dish you can throw together at the very last minute - no bothering with peeling potatoes and no chopping. Originally from an old issue of Taste of Home.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 (16 ounce) cans whole white small potatoes , drained
• ¼ cup butter or ¼ cup margarine , melted
• ½ teaspoon seasoning salt
• 2 -3 tablespoons grated parmesan cheese
• 1 tablespoon minced fresh parsley or 1 ½ teaspoons dried parsley

Directions:

1. Place drained potatoes into an ungreased square glass baking dish.
2. Pour butter over potatoes,stirring to coat well, then sprinkle with cheese, salt, and parlsey.
3. Bake, uncovered, in a preheated 350 F oven for 25 minutes.

Reviews

[Schmecky]

This was really good! I also sliced the potatoes in hafl and baked mine until the parmesan was nicely browned and I used less butter, just enough to coat. My husband is not a fan of potatoes unless they are mashed and he loved these! I highly recommend them especially because they are so easy to make!

[Bergy]

Just what I needed for a quick dinner last night - I put some garlic in with them too served with herb & garlic fish filets, baby carrots and steamed broccoli - This is a keeper 4 sure I only used 1 tin potatoes and cut back the recipe accordingly - no problem Thanks Heather Feather for sharing

[Sharon123]

I served these up with steak and they were a hit! Easy and quick too! You've got a winner!