Kraft Golden Parmesan Potatoes Recipes

Steps:

• Heat oven to 425°F.
• Rinse potatoes; pat dry with paper towels.
• Brush 1 Tbsp. butter onto bottom and up side of 9-inch pie plate. Toss potatoes with remaining butter and 1/4 cup cheese; layer on bottom and up side of pie plate. Sprinkle with remaining cheese.
• Bake 1 hour or until potatoes are tender. Loosen potatoes from side and bottom of pie plate; invert immediately onto serving plate.

Steps:

• Heat oven to 400ºF.
• Combine cheese and garlic powder in shallow dish.
• Dip cut-sides of potatoes in butter, then in cheese mixture. Place, cheese sides down, on baking sheet; drizzle with any remaining butter.
• Bake 30 to 35 min. or until potatoes are tender.

Steps:

• Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
• For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
• For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
• Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
• Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.

Steps:

• Heat oven to 425ºF.
• Combine cheese and garlic powder in shallow dish.
• Cut thin slice off both ends of each potato; discard trimmed slices. Cut potatoes crosswise in half.
• Dip both cut sides of each potato piece in butter, then in cheese mixture. Stand, cut sides down, in 8-inch square baking dish. If necessary, cut potatoes into smaller pieces to fit into even layer in prepared dish. Sprinkle with any remaining cheese, then drizzle with any remaining butter.
• Bake 20 min. Meanwhile, bring water to boil. Pour over bouillon cube in small bowl; stir until dissolved.
• Pour chicken broth slowly into space between potatoes in center of dish, being careful not to pour broth over topped potatoes. Bake additional 20 to 30 min. or until potatoes are tender, tops are golden brown and most the broth is cooked off. Remove from oven.
• Microwave cream cheese spread and milk in microwaveable bowl on HIGH 30 sec.; stir. Drizzle half the cream cheese sauce over potatoes. Serve remaining cream cheese sauce on the side.

Steps:

• Preheat the oven to 450 degrees F.
• To a large bowl, add the melted butter, olive oil, garlic powder, onion powder, smoked paprika, salt, some black pepper and 3 tablespoons of the Parmesan, then mix together. Add the potato slices and toss to coat.
• Coat 2 large baking sheets with cooking spray. Spread the potato slices in one layer on the prepared baking sheets. Sprinkle the potatoes with the remaining 1 tablespoon Parmesan and bake until the potatoes are tender, crisp and golden, 15 to 20 minutes. Transfer them to a serving dish and sprinkle with the parsley.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
• Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don't move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

Steps:

• Preheat oven to 425.
• Rinse potatoes; drain on paper towels.
• Pat dry.
• Brush 1 T of butter onto bottom and side of 9" pie plate.
• Toss potatoes with combined remaining 2 T butter and 1/4 c cheese; arrange potato slices, in several layers, on bottom and up sides of pie plate.
• Sprinkle with remaining 1/4 c cheese.
• Bake 1 hour or until potatoes are tender.
• Loosen potatoes from side and bottom of pie plate.
• Invert immediately onto serving plate; sprinkle with chives.
• Cut into 8 wedges to serve.