Description
These Mini Baked Parmesan Potato Rounds are crispy, golden slices of potato topped with melted Parmesan cheese and fresh herbs. They’re a simple yet irresistible appetizer or side dish that pairs well with any meal. Perfect for parties, game nights, or a cozy dinner at home!
Ingredients
Units
Scale
- 4 medium russet potatoes, scrubbed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Dipping sauces (e.g., sour cream, ranch, or marinara)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Potatoes:
- Slice the potatoes into 1/4-inch thick rounds. Place them in a large bowl.
- Season the Potatoes:
- Add olive oil, garlic powder, paprika, salt, and black pepper to the bowl with the potato slices. Toss until the potatoes are evenly coated.
- Arrange and Bake:
- Arrange the potato slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
- Bake for 20-25 minutes, flipping halfway through, until the potatoes are tender and edges are golden.
- Add Parmesan:
- Remove the baking sheet from the oven and sprinkle the Parmesan cheese evenly over the tops of the potato slices.
- Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly golden.
- Garnish and Serve:
- Sprinkle the baked potato rounds with fresh parsley, if desired.
- Serve warm with your favorite dipping sauces.
Notes
- For extra crispiness, broil the potatoes for 1-2 minutes after adding the Parmesan.
- Substitute Parmesan with Pecorino Romano or Asiago for a different flavor.
- These are best enjoyed fresh, but leftovers can be reheated in a 375°F (190°C) oven for 5-7 minutes.