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Parmesan Roasted Petite Yukon Gold Potatoes

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x


  • 1 1/2 pounds petite Yukon Gold Potatoes
  • 1/4 cup butter, melted plus more for greasing the baking sheet
  • 1/4 cup Parmesan cheese
  • 1 teaspoon dried parsley
  • salt and pepper to taste


  1. Place potatoes in a medium pan with cold water and bring to boil. Continue to boil for 10 minutes.
  2. Remove potatoes and allow them to cool enough to handle.
  3. Preheat oven to 400 degrees.
  4. Slice potatoes almost all the way through, but leave them intact on one side.
  5. Place the potatoes on a well greased baking sheet or baking stone and gently press them down so they fan out.
  6. Drizzle a little bit of melted butter over the top of each potato (or use a pastry brush) and sprinkle with Parmesan cheese and parsley.
  7. Bake for 20-25 minutes, or until they are tender on the inside and crisp on the outside. Season with salt and pepper and desired.


  • Serving Size: 1 Serving
  • Calories: 287
  • Sugar: 2g
  • Sodium: 295mg
  • Fat: 13g
  • Saturated Fat: 8.3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0.5g
  • Carbohydrates: 37g
  • Fiber: 3.8g
  • Protein: 6.2g
  • Cholesterol: 36mg