Mini Baked Parmesan Potato Rounds Recipe
These crispy, cheesy Mini Baked Parmesan Potato Rounds are the perfect appetizer, side dish, or snack. They’re easy to make, packed with flavor, and always a crowd-pleaser!
Ingredients
- 3 large potatoes (Yukon Gold or Russet work well), sliced into ¼-inch rounds
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese
- Optional garnish: chopped parsley, sour cream, or green onions
Instructions
1. Prep the Potatoes
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and dry the potatoes. Slice them into ¼-inch thick rounds, keeping the thickness consistent for even cooking.
2. Season the Potatoes
- In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
3. Add Parmesan
- Place the potato slices on the prepared baking sheet in a single layer.
- Sprinkle the grated Parmesan cheese generously on top of each potato slice.
4. Bake
- Bake in the preheated oven for 20–25 minutes, or until the potatoes are golden brown and the cheese is crispy.
- For extra crispiness, broil for an additional 2–3 minutes, keeping a close eye to avoid burning.
5. Serve
- Remove from the oven and let cool slightly.
- Garnish with chopped parsley, sour cream, or green onions, if desired.
- Serve warm as a snack, appetizer, or side dish.
Tips
- For Extra Flavor: Add a sprinkle of Italian seasoning or crushed red pepper flakes for a spicy kick.
- Crispiness Hack: Flip the potatoes halfway through baking for a more evenly crisp texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
Enjoy these addictive mini potato rounds—perfect for dipping in ranch, ketchup, or garlic aioli! Let me know if you’d like pairing suggestions or additional variations. 😊
