This recipe only requires 10 minutes of prep time, but the potatoes do need to bake in the oven for 60 minutes. If you want to make these faster, you can use leftover boiled potatoes – or chop the potatoes into thin slices instead of quarts.
To make these gluten-free, simply choose gluten-free flour for the mixture. You can also add any kind of seasoning you’d like; I often add different kinds of dried herbs and sometimes a little bit of paprika. These make a great, healthy snack for the kids, along with some sour cream or ketchup for dipping!
1 stick Land O Lakes unsalted butter, melted
2 cup fresh grated Parmesan cheese
1 cup Gold Medal flour
6 large baking potatoes (quartered, sliced or cut into wedges)
Kosher salt and black pepper to taste
Place melted butter into a 13×9 inch baking dish.
Combine the cheese, flour in a medium bowl.
Dampen potatoes, then roll in dry mixture and place in the baking dish.
Season the potatoes with salt and pepper to taste.
Bake in a preheated 350 degree oven for 30 minutes.
Turn the potatoes over and bake for an additional 30 minutes.
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Quick tip: Serve with sour cream or your favorite dip.