Description
These Mini Baked Parmesan Potato Rounds are a crispy, savory snack or side dish featuring thinly sliced potatoes coated in olive oil, Parmesan cheese, and aromatic spices, then baked to golden perfection. Garnished with fresh parsley, they offer a delightful combination of flavors and textures perfect for any occasion.
Ingredients
Scale
Potatoes
- 12 small potatoes, sliced into rounds
Coating
- 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 (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Coat the potatoes: In a large mixing bowl, toss the potato slices with olive oil to ensure they are evenly coated, which will help them crisp up during baking.
- Add seasonings: 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 flavorful mixture.
- Arrange slices for baking: Lay the coated potato slices in a single layer on the prepared baking sheet. Ensure they are evenly spaced to allow even cooking.
- Bake the potatoes: Place the baking sheet in the oven and bake for 25-30 minutes, flipping the slices halfway through the baking time to ensure they become golden and crispy on both sides.
- Garnish and serve: Remove the potato rounds from the oven, sprinkle with freshly chopped parsley for a burst of color and freshness, and serve warm for best flavor and texture.
Notes
- Make sure the potato slices are uniform in thickness for even cooking.
- Flipping the slices halfway through baking ensures both sides become crispy and golden.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- These potato rounds are best served fresh out of the oven but can be reheated in the oven to regain crispiness.
- For a cheesy twist, sprinkle additional Parmesan on top during the last 5 minutes of baking.
