Description
Mini Baked Parmesan Potato Rounds are crispy, golden potato slices coated with Parmesan, garlic powder, and paprika, baked to perfection for a savory snack or side dish.
Ingredients
Scale
- 4–5 small to medium potatoes (Yukon Gold or red potatoes work well)
- 3 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Wash and slice the potatoes into 1/4-inch rounds. Pat them dry with a paper towel to help them crisp up in the oven.
- In a large bowl, combine the olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper. Toss the potato rounds in the mixture until each piece is evenly coated.
- Place the potato rounds in a single layer on the prepared baking sheet, making sure they don’t overlap. Bake for 25-30 minutes, or until the potatoes are golden and crispy on the edges.
- Remove from the oven and sprinkle with chopped fresh parsley, if desired. Serve the Parmesan potato rounds warm with your favorite dipping sauce.
Notes
- For extra crispiness, flip the potato rounds halfway through baking.
- Feel free to adjust the seasoning to your taste. Adding a pinch of cayenne pepper can give them a spicy kick.
- These are best served fresh from the oven, but leftovers can be stored in an airtight container for 1-2 days and reheated in the oven for a few minutes.
Nutrition
- Serving Size: 4-5 rounds
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg