Ingredients

The following ingredients have 4 Servings
  • 3 Russet Potatoes
  • 1 Cup Parmesan Cheese (Kraft, in the can, depending on the size of your potatoes )
  • 1/2 Stick Unsalted Butter (the cheese will add enough saltiness)
  • 1/4 Cup Parsley (Fresh, chopped)

Instruction

  • Heat the oven to 425.
  • Place the butter in a 9x13" baking dish.
  • Stick the pan in the oven and allow the butter to completely melt.
  • Remove the pan from the oven once the butter is melted and set on the stove top.
  • Dump all of the potatoes into the dish and use a large spoon to toss the potatoes in the melted butter.
  • Put the parmesan cheese into a large ziploc. Add the buttery potatoes, seal the bag and toss to coat evenly.
  • Dump all of the potatoes back into the baking dish and place in the hot oven.
  • Bake for 25-30 minutes, or until all potatoes are tender and the cheese is beginning to turn golden. Mine almost always take thirty minutes, however the last time I made them I must have made them extra small because it only took 20 minutes. I would just keep a close eye on them.
  • Remove from the oven and sprinkle with fresh parsley.
  • Serve immediately.
  • If you have any leftovers you can reheat them, but you'll want to do so in the oven to re-crisp the cheese. Trust me.