Cheesy Potato Bites
They are buttery, cheesy, little nuggets of love
Servings: 3
Ingredients
Recipe adapted from Morgan
- 3 Russet Potatoes medium, washed and chopped into 1/2" pieces. (No need to peel, it adds a little more nutrition to a nutritionless dish)
- 1 Cup Parmesan Cheese Kraft, in the can, depending on the size of your potatoes
- 1/2 Stick Unsalted Butter the cheese will add enough saltiness
- 1/4 Cup Parsley Fresh, chopped
Instructions
- Heat the oven to 425.
- Place the butter in a 9x13" baking dish.
- Stick the pan in the oven and allow the butter to completely melt.1/2 Stick Unsalted Butter
- 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.3 Russet Potatoes
- Put the parmesan cheese into a large ziploc. Add the buttery potatoes, seal the bag and toss to coat evenly.1 Cup Parmesan Cheese
- 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 must 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.1/4 Cup 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.
Notes
Store left overs in the refrigerator
Nutrition
Serving: 1g | Calories: 436kcal | Carbohydrates: 40g | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 550mg | Potassium: 947mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1152IU | Vitamin C: 19mg | Calcium: 434mg | Iron: 2mg