Mini Baked Parmesan Potato Rounds

Name: Mini Baked Parmesan Potato Rounds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 small potatoes, sliced into rounds; 2 tablespoons olive oil; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

Isabella

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Crispy, golden, and perfectly seasoned, these Mini Baked Parmesan Potato Rounds are a delightful addition to any meal. Whether I serve them as a snack, an appetizer, or a versatile side dish, these savory bites always steal the show.

Why You’ll Love This Recipe

Simple and Quick: With just a handful of ingredients and minimal prep, this recipe is easy to whip up.

Crispy Perfection: The Parmesan and spice coating creates a golden, crunchy exterior.

Versatile: Works great as a snack, appetizer, or side dish for any meal.

Customizable: Easily tweak the spices or cheese to suit different tastes.

Kid-Friendly: Even picky eaters love these crispy potato rounds!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 small potatoes, sliced into rounds

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions

Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.

In a large bowl, toss the potato rounds with olive oil, ensuring they’re evenly coated.

Add Parmesan cheese, garlic powder, paprika, salt, and pepper to the bowl. Mix well to coat each potato slice evenly.

Arrange the potato rounds in a single layer on the baking sheet, making sure they don’t overlap.

Bake for 25-30 minutes, flipping the slices halfway through for even browning, until they are golden and crispy.

Remove the potatoes from the oven, garnish with fresh parsley, and serve warm.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Variations

Cheese Options: Swap Parmesan with Pecorino Romano or cheddar for a different flavor.

Spice It Up: Add chili powder or cayenne for a spicy kick.

Herbal Twist: Sprinkle with dried rosemary, thyme, or Italian seasoning for a herby flavor.

Vegan Option: Use nutritional yeast instead of Parmesan for a vegan-friendly version.

Dipping Sauce: Serve with sour cream, marinara, or garlic aioli for added flavor.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the potato rounds in an oven at 375°F (190°C) for 8-10 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.

FAQs

How do I ensure the potatoes are crispy?

I make sure the potatoes are sliced evenly and spread out in a single layer on the baking sheet. Tossing them well with oil and flipping halfway through baking also helps.

Can I use sweet potatoes instead?

Yes, sweet potatoes work wonderfully. They’ll be slightly softer but still deliciously crispy on the edges.

Can I make this recipe ahead of time?

While they’re best fresh, I prepare the potato rounds in advance and bake them right before serving. Reheating works well, too.

What type of potatoes work best?

I prefer small, waxy potatoes like baby Yukon Golds or red potatoes for their texture and flavor.

Can I make this recipe in an air fryer?

Absolutely! Cook the potato rounds in the air fryer at 375°F (190°C) for about 15-20 minutes, shaking the basket halfway through.

Conclusion

These Mini Baked Parmesan Potato Rounds are a simple yet satisfying recipe I love for any occasion. With their crispy edges, cheesy coating, and endless versatility, they’re a guaranteed crowd-pleaser. Whether served hot from the oven or reheated for a quick snack, they’re always a hit.

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