Description
These Mini Baked Parmesan Potato Rounds are a deliciously crispy and cheesy snack or side dish. Thinly sliced potatoes are coated with olive oil, Parmesan cheese, garlic powder, and paprika, then baked to golden perfection. Garnished with fresh parsley, they make a perfect flavorful appetizer or a tasty accompaniment to any meal.
Ingredients
Scale
Potatoes
- 12 small potatoes, sliced into rounds
Coating & Seasonings
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Season Potato Slices: In a large bowl, toss the potato rounds with olive oil to ensure each slice is evenly coated. This helps achieve a crispy texture during baking.
- Add Flavorings: Add the grated Parmesan cheese, garlic powder, paprika, salt, and pepper to the bowl. Mix thoroughly so every potato slice is well coated with the seasoning mixture.
- Arrange on Baking Sheet: Place the potato slices in a single layer on the prepared baking sheet. Ensure they are not overlapping to allow even cooking.
- Bake the Potatoes: Bake in the preheated oven for 25-30 minutes, flipping the slices halfway through the cooking time. Bake until the rounds are golden brown and crispy on the edges.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve the potato rounds warm for best flavor and texture.
Notes
- Use small potatoes to ensure they cook evenly and become crispy.
- Flipping halfway through baking ensures both sides brown evenly.
- For extra crispiness, you can briefly broil the rounds for 1-2 minutes at the end but watch closely to prevent burning.
- These potato rounds make a great appetizer or side dish for burgers, sandwiches, or salads.
- Substitute Parmesan with Pecorino Romano for a sharper flavor if desired.
