Parmesan diced potatoes are a huge success here at our house. They are delicious! As a matter of fact, we have them at least once a week.
Don’t we all get tired of the same old potatoes all the time?
Last week I shared about freezing diced potatoes. You can freeze these as well. However, if you do just know that they will stick together. I try to remember to pull them out of the freezer a little before I’m ready to make them so that I can get them from sticking to each other easier. BUT, I have been known to just slam them against the kitchen counter to break them apart. Ha! If they are still clumpy when you put them on the baking sheet, they still come out fine!
You have to try these! They are so very good!
My tip to you: Just do the whole bag of potatoes and freeze them. So easy to just throw in the oven when you are ready!
These are great for a side to any meal!
- 2 1/2 lbs Potatoes
- 1/4 cup Flour
- 1/2 cup Parmesan
- 1/2 cup butter
- salt & pepper to taste
You can cut the potatoes any way you like, I dice them. You can also peel or leave the skin on. I peel mine.
Add all ingredients to a Ziploc bag or a bowl and mix well to coat potatoes
Melt the butter and place in a 9x13 casserole dish.
Add coated potatoes on top of butter.
Bake at 400 degrees for 45 minutes.
To freeze. Do all of the above. When done baking, place in freezer about 30 minutes (flash freeze) and place in container or Ziploc bag. Store in freezer until ready to use.
Please know that these will clump in freezer. They still taste the same!