These potatoes WILL clog your arteries. Your thighs WILL instantly expand. AND, You WILL love these and become addicted. You should probably be like us and only eat these every once in a while.
We first learned about these potatoes while living in Henderson Nevada. Morgan and Nate brought them (if I’m remembering correctly) to a BBQ on the 4th of July. They are buttery, cheesy, little nuggets of love, as my hubby calls them. PLUS, they are super easy to make. We now add a little fresh parsley to the top, and while I’m convinced that fresh parmesan would be delightful, the caned stuff is all powdery which covers them better.
First of all, you’ll want to use a bag to shake the potatoes and cheese. You may be tempted to just sprinkle it on top in the pan, or to toss everything in a bowl, but it does not work as well.
Second, spreading the potatoes out in a baking dish is essential. You want even cooking and you want each and every potato to be able to crisp up in the oven.
Last, but certainly not least, melting the butter in the baking dish, in the oven really does contribute. Again, you may be tempted to melt it in a pot or in the microwave, but doing it in the baking dish coats the baking so the potatoes don’t stick, gets the butter to a nigher temperature and more evenly melted and it is just on the edge of browning which allows for a better flavor.
Cheesy Potato Bites
Recipe adapted from Morgan
3 medium Russet Potatoes, washed and chopped into 1/2″ pieces. (No need to peel, it adds a little more nutrition to a nutritionless dish)
1 Cup (depending on the size of your potatoes) Kraft Parmesan Cheese in the can
1/2 Stick of Unsalted Butter (the cheese will add enough saltiness)
1/4 Cup Fresh Parsley, chopped
Heat the oven to 425.
Place the butter in a 9×13″ 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 mus 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.