Parmesan Potatoes~ One of my son BJ’s most favorite side dishes! He would happily eat these potatoes for breakfast, lunch, and dinner. BJ requested them last night as a side dish for he and his friend Williams’ Fried Muddica Chicken, Zucchini fries, and Parmesan potato dinner.
Dinner…Before 2 teenage boys stuck a fork in it….
And …
I think it’s safe to say they enjoyed their dinner! For Step-by-Step recipe details click see more
Parmesan Potatoes
Ingredients
4 large russet potatoes; cleaned
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/4 cup olive oil
2-3 tablespoons fresh thyme
1/2 cup parmesan cheese
Step-by-Step
1 cut potatoes into 1 inch pieces; arrange potatoes in large glass baking dish; season with salt, pepper, olive oil, and thyme; mix well
2 bake in preheated 375 degree oven 20 minutes; or until fork tender
3 using spatula, loosen and toss roasted potatoes; sprinkle parmesan cheese over potatoes; bake 5 minutes; serve immediately
Good Morning Gloucester 
The potatoes and zucchini look wonderful. I may have to make that.
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Is this canned or fresh parm?
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Always Fresh….Never…Ever…Ever…CANNED!!!!
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Phew! Thank you.
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RIP and ditto that 😉
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Mary, that’s R J P. At least so far. My hope is that RIP won’t be for quite some time! ;-}
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This is great brings out the (P) in potato and some of the best I ever ate was that way as a a young lad some thing never change and that’s good 🙂 Thank You!
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Is this fresh or canned Parm?
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Asked and answered. Sorry for the double post.
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“RIP” was to emphasize the “never and ever” and to put to rest ~ do you reach for that green can ;). Your taste buds will come happily ALIVE with a shave of the real thing ~
Enjoying your comments and love the coast of arms ~ Hold Fast ~
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Do you have a recipe for Fried Muddica Chicken?
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My husband doesn’t like Pam ( strange man ) . But they sound good even without it.
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Susan they taste great with Romano cheese too and one can always leave out the cheese all together as well!
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