Steakhouse Crispy Criss-Cross Garlic Butter Parmesan Potato Reci

Name: Steakhouse Crispy Criss-Cross Garlic Butter Parmesan Potato Reci
Cuisine: American
Ingredients: 10 - 12 small baby potatoes (red, gold or white); 3 tablespoons melted butter; 2 tablespoons Dijon mustard; 1 - 2 cloves garlic, minced fine or pressed; dried parsley flakes, to taste; 1/4 cup freshly grated Parmesan cheese (divided)

6 steps

Updated at: Wed, 16 Aug 2023 21:06:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Nutrition per serving

Calories558.8 kcal (28%)

Total Fat39.3 g (56%)

Carbs38 g (15%)

Sugars0.4 g (0%)

Protein14.2 g (28%)

Sodium591.5 mg (30%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

10baby potatoes

small, red, gold or white

3 tablespoonsbutter

melted

2 tablespoonsdijon mustard

1 clovesgarlic

minced fine or pressed

dried parsley flakes

to taste

¼ cupParmesan cheese

freshly grated, divided

Instructions

Step 1

Cut the potatoes in half. Carefully cut a criss-cross pattern into the flesh.

Step 2

Melt the butter in a shallow casserole dish. Stir in the mustard, parsley flakes, garlic and about 3/4 of the Parmesan cheese. Season with salt and pepper.

Step 3

Put the potatoes cut side down on top of the butter mixute.

Step 4

Brush some of the butter mixture on the tops of the potatoes and sprinkle with the remaining cheese.

Step 5

Bake in a preheated 375-degree F oven until potatoes are tender and Parmesan is beginning to brown and get crispy, about 30 minutes.

Step 6

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