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Crispy Buttered Parmesan Potatoes

15

45

Hickory

These Parmesan Potatoes are a power-house side for anything meaty marvel. Crisp cheese coats this pile of buttery russet potatoes. It's quick but deliciously satisfying.

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  • 2 Whole Large Baking Potatoes Cut in Half Lengthwise

  • 3 Tablespoon butter, melted

  • 2 Teaspoon lemon juice

  • 1/2 Cup Parmesan cheese, grated

  • 1 Teaspoon Dried Thyme or Basel Leaves, Crumbled

  • 1 To Taste freshly ground black pepper

  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F

  • 2

    Spray a baking sheet with nonstick cooking spray. Scrub the potatoes with a vegetable brush under cold running water; dry on paper towels. Cut each potato in half lengthwise.

    • 2 Whole Large Baking Potatoes Cut in Half Lengthwise

  • 3

    Combine the butter and lemon juice in a small bowl and brush on the cut sides of the potatoes.

    • 3 Tablespoon butter, melted

    • 2 Teaspoon lemon juice

  • 4

    Mix together the grated Parmesan, dried thyme, and black pepper on a sheet of foil or wax paper. Dip the cut side of each potato in the Parmesan mixture, pressing firmly to encourage the cheese to adhere. Transfer the potato halves, cut sides down, to the prepared baking sheet.

    • 1/2 Cup Parmesan cheese, grated

    • 1 Teaspoon Dried Thyme or Basel Leaves, Crumbled

    • 1 To Taste freshly ground black pepper

  • 5

    Bake the potatoes until they are tender and the cheese is lightly browned and bubbling, 40 to 45 minutes. (A bamboo skewer should pierce the potato easily.)

    375 ˚F

  • 6

    Use a thin-bladed spatula to transfer the potatoes to a platter or plates. Enjoy!

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