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Herb Parmesan Potatoes

I have never met a potato I didn’t like and this recipe didn’t let me down! Herb Parmesan Potatoes are an amazing addition to any meal.  This recipe is very easy to make but it helps when you are able to watch your potatoes through the cooking process.  I start them first and make the rest of the meal as they are cooking.  There is nothing like multi-tasking!

Herb Parmesan Potatoes

Herb Parmesan Potatoes were a hit with the kids! I couldn’t get Chase to slow down.  He was eating them before we sat down at the table.  This was a late work night for my husband and lets just say he didn’t get any!  I made a promise to make them again soon.  I can’t say I mind because they are absolutely delicious!

They really are easy to make and if you have older children they can certainly help! You just start by cutting your potatoes of choice.  A lot of times it is whatever potato I have on hand.  This recipe would be great with Yukon Golds, red potatoes, and this particular time I used Idaho.  Next, you melt your butter in a sauce pan.  Once the butter is melted you can add the chicken broth, oregano, garlic powder, basil, and rosemary. As I said earlier, it is better to be able to keep an eye on them through the cooking process.

This recipe can be perfectly paired with steak, chicken, and pork.  This evening we enjoyed the side dish with Ribeye Steaks.  Better than a restaurant!

parmesan potatoes

Herb Parmesan Potatoes

I have never met a potato I didn't like and this recipe didn't let me down! Herb Parmesan Potatoes are an amazing addition to any meal.
Print Recipe
Herb Parmesan Potatoes
Prep Time:5 minutes
Cook Time:30 minutes


  • 2-3 lbs Potatoes (any kind you want) I used 4 Idaho potatoes in this recipe. Use your best judgement on the amount of potatoes you will actually eat while slicing.
  • 6 tbs salted butter
  • 1 cup chicken broth
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp dried basil
  • 1 tsp dried rosemary
  • dried parsley
  • 1 bag shredded parmesan


  • Cover a baking pan with parchment paper.
  • Preheat oven to 450°
  • Slice Potatoes. You can decide on the thickness. Just remember to allow longer cooking times for thick sliced potatoes.
  • Melt butter in sauce pan.
  • When the butter is melted add the chicken broth, dried oregano, garlic powder, dried basil, and dried rosemary.
  • Let it come to a small boil and remove from heat.
  • Dip each potato in the butter, broth, and herb mixture.
  • Place each potato on a parchment lined baking sheet in rows.
  • I lightly dripped extra mixture over each potato slice before placing in the oven.
  • Bake 10-15 minutes and flip. Once you flip add more mixture to the top of the potatoes.
  • Place back in the oven an additional 10-15 minutes. Every oven is different and every time you slice the potatoes they can be different. Therefore, cooking times will need to be adjusted.
  • Cook until tender with a little bit of crisp on the outside. Remove from oven.
  • Sprinkle as much parmesan cheese on the top as you want and place back in the oven until melted.
  • Sprinkle Parsley on top when they come out of the oven.
  • Enjoy!
Servings: 4 people
Author: Shelley King
Cost: $5

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