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Golden Parmesan Potatoes

Golden Parmesan Potatoes recipe
photo by:kraft
Sometimes simple is best—like our buttery Parmesan potatoes. Three ingredients and a garnish are all it takes for this tasty side.
time
prep:
10 min
total:
1 hr 10 min
servings
total:
8 servings
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posted:
12/30/2013
I served this with prime rib fro Christmas dinner. I baked it in the toaster oven while the roast was in the main oven. I always use shredded Romano cheese and the flavor was outstanding. While I was tossing the potatoes with the remaining butter I decided it was too dry and added 1-2 TBSP olive oil and salt and pepper. It stuck to the bottom of the plate a bit but was very tasty.
posted:
12/25/2012
I gave it only four stars because it slid out of the plate too easily, so presentation was a disappointment. However, for taste, five stars easy.
posted:
11/18/2012
Very pretty and easy to make,but needs some jazzing up. A little bland. Next time I will add more cheese and some onions as others have suggested.
posted:
11/13/2012
Since it's just the two of us I made this in small tart/pie tins for individual servings. Cute and lots of crispy potatoe bits for each of us. Used mandolin for even slicing and par-boiled potatoes for 3 minutes so they bent up the sides easier. Brushed each layer with butter and fresh chives and cheese. Yummy and no way dry as some said.
posted:
11/4/2012
Easy and delicious
posted:
11/1/2012
I should have known when I saw no salt in the recipe. I made this for dinner tonight. It didn't look anything like the picture even though I followed the instructions exactly. It was dry and little flavor. Not so good!
posted:
10/8/2012
I made this the other night for dinner and it was simply amazing. Even my kids, who are sometimes picky about their potatoes, loved them.
posted:
7/14/2010
Very good - but time consuming - no need to peel the potatoes - whole family liked it.
posted:
6/7/2010
This recipe wasn't too bad. I just added pepper and garlic powder. Although next time, I think I'll add more variety of cheeses. Plus, this recipe can be a pain to make, especially if you do not have a veggie slicer.
posted:
4/12/2010
This recipe tasted good (tho I added a lot of extra cheese), but it was kind of a pain. I had to watch it too closely. The slices on top got crispy (still tasty) and the middle/bottom slices not so much. Couldn't serve it as suggested either. We just ate it out the pie plate. It tasted good, but I just think there are better ways with potatoes out there. Won't be making this one again.
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