Combine the flour, cheese, salt, and pepper in a plastic bag.
Cut the potatoes into 2-inch pieces. Rinse the potatoes and then dry them off with a paper towel.
Shake the potatoes in the flour mixture and then pour them into a 9x13" baking dish.
Pour the melted butter over the potatoes.
Bake for 45 to 60 minutes or until the potatoes can be easily pierced with a fork.
Garnish with chopped parsley if desired and serve.
Notes
Cut the potatoes into 2-inch pieces. This gives you a lot of surface area to crisp up. It also allows the interior to cook up tender without being mushy or too soft.
Rinsing the potatoes removes some of the starch which will assure your parmesan potatoes roast up crispy.
Use a baking dish that is large enough to allow the potatoes to touch the pan and not pile on top of each other.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.