Ingredients
3 pounds Potatoes (6 Large)
1/4 cups Flour
1/4 cups Grated Parmesan Cheese
3/4 teaspoons Salt
1/8 teaspoons Pepper
1/2 cups Butter
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wedge-shaped cornbread pan — crispy edges on every piece
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wedge-shaped cornbread pan — crispy edges on every piece
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Preheat oven to 375 degrees. Melt butter in a 9 x 13 pan in the oven as it preheats. Wash potatoes and cut into wedges. Mix flour, parmesan cheese, salt and pepper in a Ziploc bag and shake well. Put potatoes in the bag and shake until potatoes are well coated. Put in a single layer in the melted butter in the pan, turning them once to coat with melted butter. Bake for 1 hour, turning potatoes halfway through. Serve with ranch dressing or ketchup for dipping.