Parmesan Potatoes

I discovered processed food in college (my mom made most things from scratch), and simultaneously developed all my current food allergies.  Coincidence? I think not.  One such food I loved to make was Shake n’ Bake potatoes. I had not thought of them much since my diet make over a while back, but I was so excited to see this recipe on Pinterest. It comes from  I changed the flour type to make it gluten free.  They came out excellent.  My fiancé ate 4 potatoes worth (he’s a runner too).



  • 7-8 large potatoes (yukon gold or russet)
  • 1/2 C finely grated Parmesan cheese
  • 1/2 C rice flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 C butter, melted


  • Heat oven to 350 degrees.
  • Put cheese, flour, salt and pepper into a plastic sealable bag.
  • Cut potatoes into bite size chunks.
  • Add to flour mixture and shake to coat.
  • Put melted butter onto baking pan.
  • Place potatoes in a single layer into butter
  • Bake in oven until browned and crisp about 1 hour. Turn several times to make sure all sides brown evenly
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