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Oven Roasted Parmesan Potatoes

We've gotten a lot of great feedback about our Rosemary Red Potatoes, so here's a recipe that is quite similar, but changes things up just enough to make them a worthy addition to your cook book.

These go great with just about any wild game meal.  Highly recommended alongside our Marinated Cube Steak recipe, these are also good with chicken or filet mignon.

This recipe cooks three to four servings of potatoes.  Increase the ingredients as needed to make enough for more people.


  • 8 medium red potatoes
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • course ground black pepper to taste
  • shredded parmesan cheese to taste
Cut the potatoes into 1 inch cubes, leaving the skins on.  In a casserole dish, melt the butter, then add the spices.   Mix with a fork, then add in the potatoes.  Toss to ensure that all of the potatoes are coated with butter.

Sprinkle on a little bit more salt, then coat fairly heavily with parmesan cheese.  A cheese mix that contains Asiago and Romano cheeses is also good.

Cover, then bake at 425 degrees for 35 minutes.  Remove from oven, stir, then bake uncovered for another 25 minutes or until the potatoes have a nice crispy outside.
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