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Instructions. Preheat the oven to 425˚F. Using a small sharp knife, score the potatoes. Place the butter in an 9 x 13-inch baking dish and set in the oven for 5 minutes, until the butter is melted. Remove the dish from the oven, add parmesan cheese and spices until well combined and they form a paste.
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Start with a large bowl and add olive oil, garlic, parsley, salt, red pepper flakes and half of the grated parmesan cheese. Give it the parmesan mixture a good mix, it should be a thick paste consistency. Prepare the potatoes by slicing them in half, then scoring them with diagonal slits along the inside.
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Press on them firmly to make sure the flat side of the potato is in contact with the cheese mixture on the bottom of the baking dish. Step 7. Bake for 30-40 minutes, until the cheese is browned and the potatoes are soft when pressed with your finger or pierced with a fork. Step 8.
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Preheat oven to 425°F. Chop the potatoes into bite sized pieces, about 1 ½ inches. Toss them with olive oil, seasonings, garlic and ½ cup of the parmesan. Make sure all of the potatoes are evenly coated. Transfer to a lightly greased 9x13 inch baking pan or a parchment paper lined baking sheet.
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Place the pan in a cool oven. Turn the oven to 400 and let the butter melt as the oven preheats. Remove when the butter is melted. Cut the potatoes in half and score each potato. In a small bowl, combine cheese and two tablespoons of the herb seasoning, salt, and black pepper, and mix well.
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Transfer the cut potatoes to a large bowl and add in the olive oil, parsley, garlic powder, sea salt, and black pepper. Toss until the potatoes are fully coated in the oil and seasonings. Next, grate the parmigiano reggiano into a bowl and pour the melted butter on top. Mix them together until a thick paste forms.
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Preheat oven to 425°F. Clean potatoes and cut them in half. Score them into a diamond shape. Season potatoes with garlic parsley salt. In a medium bowl, combine melted butter and parmesan cheese, creating a paste-like mixture. Spread the parmesan mixture to the cut side of the potatoes.
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Preheat the oven to 430ºF (221ºC) and line a sheet pan with parchment paper. Slice each of the baby potatoes in half, and score the cut side in a crosshatch pattern (*see notes). Add the butter to a microwave-safe bowl and heat it in 30-second intervals, until melted and bubbly.
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Step-by-step photos and instructions. As promised, this is a super simple process: Preheat the oven to 200 degrees Celsius (390 Fahrenheit). In an oven-proof dish or a roasting tray, drizzle the oil all over, tilting the tray slightly to ensure an even coating. In a bowl, mix the parmesan, paprika, garlic granules, salt and pepper, then.
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Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil. Step 3. Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper. Step 4.
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Preheat the oven to 425 F, and slice each potato in half. Coat the inside bottom of a small baking dish or casserole dish with oil. Sprinkle the parmesan cheese, herbs, and garlic into the pan covering the bottom. Place potatoes cut side down in the pan in a single layer and lightly spray with oil spray. Lastly, bake for 25 minutes or until.
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Preheat oven to 400 degrees. Melt butter and pour into a 9×13 inch pan and spread evenly across the bottom. Scrub potatoes and cut into halves along the widest part of the potato. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter.
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Wash and dry your potatoes. Cut them in half, lengthwise, and score them on both sides to create your cuts. Don't cut too deep as we want the potato to stay intact. In a bowl, add your scored potatoes and season with salt, pepper, 1 tablespoon melted butter, olive oil and seasonings of choice.
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Step 1: Preheat your oven to 400°F. While it's warming up, grab a 9×13-inch baking dish and drizzle it with olive oil, tilting the dish to coat the bottom evenly. Step 2: Combine the grated Parmesan, garlic powder, oregano or thyme, paprika, salt, and black pepper in a bowl.
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Arrange on a baking sheet cut side down and evenly spaced. Roast for 20 minutes. Flip the potatoes and sprinkle with the remaining parmesan cheese. Roast 15 minutes more, until golden brown and super crispy. Enjoy! Heat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
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Step 4: Begin by placing the cut side of each potato half onto the mixture, starting from one side and moving row by row across the bottom of the pan.As you do this, gently press potatoes down.