Comments on: Parmesan Garlic Butter Red Potatoes

By: norine@norinesnest.com

norine@norinesnest.com — Wed, 08 Oct 2025 16:49:36 +0000

Hi Barbara,
I’ve never made them in the air fryer, but I don’t see why you couldn’t. An air fryer is nothing but a small convection oven. You just need a solid flat bottom pan to place the potatoes on so they cheese will stick to them. Hope this helps.
Norine

By: Barbara Lowther

Barbara Lowther — Tue, 07 Oct 2025 22:27:27 +0000

Hi, just wondering if you could do these in the ai fryer?
Sound delicious, doing ribs in oven so would save time and everything would be cooked and hot at same time.

By: Laura

Laura — Thu, 26 Jun 2025 23:52:18 +0000

Changed it around a bit after reading comments. (Pre cooked the potatoes). I covered the bottom of cookie sheet w foil. Then spread garlic butter approx 1/2 of the small tub walmart carries in the bakery area on the bottom of the cookie sheet. Then I put the parmesan on top (lots). Worried my daughter would not like the parm so I sprinkled finely grated sharp cheddar on top of the parm. Finished off with the potatoes. Baked for 20 min and let sit for 5. Everyone loved them.

By: norine@norinesnest.com

norine@norinesnest.com — Wed, 05 Mar 2025 20:26:15 +0000

In reply to Cindy.

Hi Cindy,
I’ve never lined the pan with foil for these potatoes? I’m wondering if that may have played into the cheese not adhering to the potatoes? I place the butter down, and then the shredded Parmesan cheese and seasoning with the potatoes on top. I let them cook for at least 5 minutes and then carefully cut them apart. Cheese always sticks for me. Sorry this didn’t work out for you. I feel badly. Thank you for stopping by and sharing.
Norine

By: Cindy

Cindy — Wed, 05 Mar 2025 12:28:43 +0000

Made these potatoes last night. While they were very good, the cheese did not stick to the potatoes. I followed directions to the letter and waited the 5 minutes. Used tin foil in the pan and ensured butter covered the entire pan.

By: norine@norinesnest.com

norine@norinesnest.com — Mon, 04 Nov 2024 21:50:17 +0000

In reply to Dorothy Belcher.

Hi Dorothy!
I’m not sure, and I say this because I haven’t tried it and I am afraid that cheddar may have too high of a fat count to work? I would try it, but I’m not sure it will crisp up as well as the Parmesan?
Sorry I couldn’t be more help.
Norine

By: Dorothy Belcher

Dorothy Belcher — Sat, 02 Nov 2024 18:48:50 +0000

Can I use cheddar cheese instead of Parmesan

By: norine@norinesnest.com

norine@norinesnest.com — Thu, 10 Oct 2024 22:36:48 +0000

In reply to Wendy.

Hi Wendy!
Sorry this recipe didn’t work for you. I’ve always had great success with it and made it hundreds of times. The cheese is supposed to be golden brown, not burnt, and the potatoes soft. It is really important that you let the the potatoes rest for 5 minutes so that the cheese sticks to the potatoes. Thanks for your feedback and again I’m sorry it didn’t work for you.
Norine

By: Wendy

Wendy — Tue, 08 Oct 2024 03:30:10 +0000

I followed the recipe exactly but the cheese started to burn and inedible potatoes were soft. I used fresh Parmesan cheese it just got too hard. Potatoes were good but didn’t turn out like the photo

By: Lori

Lori — Tue, 13 Aug 2024 14:33:24 +0000

These really are amazing potatoes! I also add oregano to the spice list. Also, I highly recommend getting Parmesan cheese that is grated as fine as sand. It sticks to the potatoes!!