Comida Kraft
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Italian New Potato Bake

Italian New Potato Bake is rated 4.4672897196261685 out of 5 by 107.
Prep Time
10
min.
Total Time
55
min.
Servings

8 servings

Quartered new potatoes are tossed with grated Parmesan topping and olive oil flavored with garlic and Italian seasoning then baked until tender.

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What You Need

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Make It

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  • Mix oil, garlic, Italian seasoning and salt with wire whisk until well blended. Pour over potatoes in large bowl. Add grated topping; mix lightly.
  • Place in 15x10x1-inch baking pan.
  • Bake at 400°F for 45 minutes, stirring after 20 minutes.

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1-1/2 Starch
  • 1-1/2 Fat

Nutrition Bonus

Treat your family to a good source of vitamin C, thanks to the potatoes in this tasty side dish.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 190
Total fat 7g
Saturated fat 2g
Cholesterol 5mg
Sodium 300mg
Carbohydrate 27g
Dietary fiber 2g
Sugars 1g
Protein 5g
% Daily Value
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from The only thing that holds me back from five stars on this recipe is that the oil makes it debatable... The only thing that holds me back from five stars on this recipe is that the oil makes it debatable as far as healthy. This dish, which I made with new red potatoes and tossed in the same dish as chicken pieces I also roasted, is wonderfully herby (you don't even need the cheese, tho that's great, too) and makes an excellent side dish that even my fruit-loving, vegetable-hating 4-year old ate once I got him to actually try it. It passed the tip of the tongue test and made it into the mouth where he exclaimed, "I like it!"
Date published: 2009-02-11
Rated 5 out of 5 by from I've been making my own recipe which is almost identical to this for years. 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.
Date published: 2010-11-30
Rated 4 out of 5 by from Very good! Very good! I mixed some of the parmesan cheese in with the potatoes prior to cooking, then once they were done, I lightly sprinkled some Parmesan (the real stuff, MMM) over my serving and oh boy... that was great! Cooking time was right on - just enough crispiness. I did not find it to have too much oil as a previous poster indicated. Overall, I would certainly make these again.
Date published: 2006-11-06
Rated 5 out of 5 by from The first time I made this recipe, the family thought it a bit spicy and heavy with oil. The first time I made this recipe, the family thought it a bit spicy and heavy with oil. So the next time I used less oil (but still enough to coat the potatoes) and less seasonings. I also used red skin potatoes instead of new potatoes. The family loves these and I am now making them on a regular basis, especially as a supplement to chicken.
Date published: 2007-11-02
Rated 5 out of 5 by from I love this recipe its simple and yet sooo delicious! I love this recipe its simple and yet sooo delicious! My husband love them and he's pretty picky. I'm not the greatest cook but this recipe made me feel like a chef!! So flavorful. I'm a garlic lover so I added a bit more and it was just so yummy. As a side I paired it with catfish and I'm confident it'll go with any meal.
Date published: 2006-09-27
Rated 4 out of 5 by from This recipe tasted great. This recipe tasted great. I made it with grilled porkchops. When making it, the aromas were very strong and I was worried the taste would be too. But the flavor was perfect - not flat and not overpowering. I will use parchment paper next time I cook it - I lined pan with foil and it stuck to it.
Date published: 2006-06-02
Rated 4 out of 5 by from These potatoes were good, except a few were still a little "al dente." The seasoning was so easy and... These potatoes were good, except a few were still a little "al dente." The seasoning was so easy and I especially love the use of the olive oil, as this is a good fat! I will be making these again, with perhaps just a little more seasoning so that more of the flavor is spread around even more.
Date published: 2007-07-09
Rated 5 out of 5 by from This was a ****GREAT**** recipe, we paired it with meatloaf, it was so flavorful...I added a lot of... This was a ****GREAT**** recipe, we paired it with meatloaf, it was so flavorful...I added a lot of garlic, used oregano instead of Italian seasoning...however i would make sure to bake it covered, like I did, because it was just crispy enough...i bet it would be too crispy otherwise.
Date published: 2006-10-04
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