Parmesan & Parsley Potatoes

Parmesan & Parsley Potatoes

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes


  • 4 medium sized russet pototoes (peeled)
  • 2 tablespoons melted butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly chopped parsley
  • 1 or 2 tablespoon grated parmesan cheese
  • salt & pepper to taste


This dish is  a much lighter version of tradtional gratin or scalloped pototoes but are just as tasty. The potatoes in this dish can be uniquely prepared by cutting off the ends and sides of the potatoe to create a rectangular shape to start with to slice the potatoes. This allows you to line up the pototoes in rows and makes a nice presentation when serving. The key is to slice the potatoes very thinly so they cook evenly.


Step 1
Preheat oven to 350.

Wash and peel potatoes. Slice off ends to create the rectangular shape and slice in very thin pieces. Do not rewash potatoes at this point.
Step 2
Melt butter and drizzle about one tablespoon in a 16 x 8 cake or roasting pan.
Step 3
Arrange sliced potatoes in pan with evenly spaced rows. Season with salt and pepper.
Step 4
Drizzle remaining butter and oil oil over potatoes.
Step 5
Sprinkle parmesan and parsley over top of potatoes. Bake for 30 minutes or until potatoes are golden brown and soft in the centre when tested.

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