Mini Baked Parmesan Potato Rounds
Ingredients:
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 Oven:
Set your oven to preheat at 400°F (200°C). Prepare a baking sheet by lining it with parchment or lightly coating with olive oil.
Prepare the Potatoes:
Clean the potatoes and cut them into 1/4-inch slices. Use a paper towel to blot them dry to ensure a crisp texture when baked.
Season the Potatoes:
In a mixing bowl, stir together olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper. Add the potato slices and toss to coat all sides.
Arrange and Bake:
Lay the seasoned rounds flat on your baking sheet in one layer, avoiding any overlap. Bake them for 25–30 minutes, or until edges are crisp and golden.
Garnish and Serve:
Once baked, remove from oven and optionally top with fresh chopped parsley. Serve warm with the dipping sauce of your choice.
