The Christy Kitchen
GARLIC PARMESAN POTATOES
1 package of Petite Yukon Gold potatoes
3 Tbsp. butter
Shredded Parmesan cheese
Garlic Salt
Cayenne Pepper
1 package of Petite Yukon Gold potatoes
3 Tbsp. butter
Shredded Parmesan cheese
Garlic Salt
Cayenne Pepper
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Cut Yukon Gold potatoes in half and boil in salt water until fork tender (about 20 minutes).
Melt 2 Tbsp. butter in bottom of 9" x 9" baking pan.
Sprinkle shredded Parmesan cheese over butter to coat bottom of pan.
Lay potatoes, cut side down, on top of butter/Parm mixture.
Brush melted butter on tops of potatoes and sprinkle with garlic salt and cayenne pepper. Sprinkle some more shredded Parmesan cheese on top.
Bake at 390 for 20 minutes.
Cut Yukon Gold potatoes in half and boil in salt water until fork tender (about 20 minutes).
Melt 2 Tbsp. butter in bottom of 9" x 9" baking pan.
Sprinkle shredded Parmesan cheese over butter to coat bottom of pan.
Lay potatoes, cut side down, on top of butter/Parm mixture.
Brush melted butter on tops of potatoes and sprinkle with garlic salt and cayenne pepper. Sprinkle some more shredded Parmesan cheese on top.
Bake at 390 for 20 minutes.