TikTok Parmesan-Crusted Roasted Potatoes Recipe

These are great, but if you parboil the potatoes first, you get the golden, crispy, cheesy outside, with a creamy inside. Elevates them to a five star, plus, IMO! Plus, they will cook completely, without burning the parmesan coating.

Good flavor but more work than it needed to be. I used a 24 oz. bag of mini yellow potatoes. All that scoring of the potatoes was too much work. It also resulted in twice as many potato halves than could fit in the pan. I ended up melting more butter and making up a second batch of the cheese mixture for a second pan. If I make this again, I'll cube the potatoes and mix them with the melted butter, cheese and seasoning in a bowl and just dump them in a pan.

Excellent as it. The 2nd time I made this, I did not cross hatch the potatoes and I put the paste in the bottom of my pan. Then set the potatoes on top and bake as directed. There was no difference in taste or texture, but it was much easier.

I followed the directions but made a few changes to simplify it. I halved the potatoes but didn't score them. I melted the butter as directed but added the parmesan and herb mixture to the butter in the baking dish. I mixed the butter and parmesan mixture and spread it to cover the bottom of the dish. I placed the potatoes on top of the mixture flat side down. I baked them for 25 minutes and they came out tender. The butter-cheese mixture was crispy and golden. My family loved them :)

Easy to make. Hard-to-please husband not only raved about the potatoes, but also their aftertaste. This will be included in our regular rotation. I don't know what "garlic and herb seasoning" is, so I used Pensey's Adobo Seasoning, which contains garlic and other herbs, in the same quantity.

We liked these a lot. Ours were a bit salty and I think its because I didn't check the garlic herb seasoning to see if it contained salt. So that's my only caution when making these. I did not spread the parmesan mixture on each potato, and instead spread the mixture evenly over the bottom of the pan and then pressed each potato piece into it. This worked well. Will make these again.

Delicious! I used baby red potatoes and McCormick Garden Vegetable seasoning since that's what I had on hand, and they were perfect. Since my seasoning had salt I omitted that which I'm glad I did. Don't skip the scoring--that makes sure everything is crispy and evenly cooked!

I couldn’t wait to make this so I used russet potatoes and diy garlic herb seasoning. The potatoes came out crispy on the outside and fluffy inside. Also l used margarine and no added salt. Next time I’ll use Yukon Gold spuds.

Yeah, I haven't found a recipe yet that I can follow. I just have to change something. I sliced the potatoes and I put the butter/cheese mix on the bottom of the pan and baked instead of spreading each potato separately. When they were done I put another layer of butter/cheese on top and put under the broiler just to melt. Came out great.

I mixed the butter,spices and Parmesan cheese in the bottom of the pan and put cut side down in pan. Easy and delicious.

My husband loved these potatoes. I also did not score or cover each potato in parm paste. Just cut and pressed into the paste on bottom of pan. I wonder how well these would freeze? Any insight?

Great 👍🏻

.

My grandma would be proud 😍

This a great and easy recipe to make.

Everyone asked for the recipe.

Absolutely loved it.

I didn’t change a thing, and it was perfect.

My husband loved these potatoes. I also did not score or cover each potato in parm paste. Just cut and pressed into the paste on bottom of pan. I wonder how well these would freeze? Any insight?

It was a simple recipe to follow, and tasted well. Only thing I would change next time is adding more garlic.