Recipe Details
Ingredients
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2tablespoonsunsalted butter
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1(24 ounce) packagebaby Yukon Gold potatoes, halved
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½cupfreshly grated Parmesan cheese
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1 ½teaspoonsgarlic and herb seasoning
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1teaspoonkosher salt
Cooking Directions
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Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.
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While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.
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Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.
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Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories262 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 6g |
28% |
| Cholesterol 26mg |
9% |
| Sodium 558mg |
24% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 4g |
14% |
| Total Sugars 2g |
|
| Protein 8g |
16% |
| Vitamin C 16mg |
18% |
| Calcium 139mg |
11% |
| Iron 2mg |
11% |
| Potassium 939mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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