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Herbed Parmesan Potatoes

Contributed by: Chris WebAdmin. of

From Thyme and the River, Recipes from Oregon's Steamboat Inn by S. Van Loan and P. Lee, with M. Hoy. And don't miss the sequel: Thyme & the River Too: Brunches, Lunches, Picnics, Dinners & Desserts from the Norhtwest's Steamboat Inn


  • 6 TB butter -- melted
  • 2 lb red potatoes
  • 2 ts dried basil* -- (2 TO 3)
  • 1/4 c Parmesan cheese -- freshly grated


Cut the potatoes lengthwise into 1/2 inch thick slices. Without crowding the slices, place on a buttered baking sheet.

Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and a drizzling of melted butter.

Bake in a preheated 375 F degree oven for 45 minutes.

*We often use rosemary or another herb, depending on what accompanies the potatoes.

Serving Size: Makes 6 Servings

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