Italian New Potato Bake

This is one of my favorite side dishes. I've been making it for years and have given out the recipe several times. I start checking the potatoes after 35 minutes of baking. The parmesan cheese sometimes burns if I cook them the full time.

I cooked mine a bit too long, they were a little dark on the outside but they still tasted great, they were so fluffy and tender on the inside.

I've been making my own recipe which is almost identical to this for years. It has excellent flavor and everyone always enjoys these. When in a hurry, I bake the potatoes at 450 degrees, turning after 10-15 mins. Depending on size, they can be on the table in under 30 mins. I also line my cookie sheet with nonstick foil and spray it to make turning the potatoes easier and to keep clean-up to nothing more than tossing the foil away.

Simple to make! I had to cook these a bit longer but I may have used a little over two pounds, I also cooked them a bit hotter. One thing I was thinking is it may be nice to add it some onions!

I made this on the fly after doing a search for ingredients I had on hand when some unexpected company arrived. It was a huge hit and easy to make!

I love this recipe! It is so simple with a great flavor. I will make over and over again.

Really good...all three kids loved them.

This was delicious! My husband really liked them!

Excellent!!! I used ready to use refrigerated red potato wedges which made the recipe even easier. Delicious

I used red potatoes instead of new potatoes and enjoyed them. Next time I will add more vegetable oil or grease the pan because the potatoes stuck badly.