Description
Crispy and flavorful Mini Baked Parmesan Potato Rounds are a perfect snack or side dish. Thinly sliced potatoes are coated with olive oil, Parmesan cheese, and aromatic spices, then baked until golden and crispy. Garnished with fresh parsley, these tasty rounds offer a delightful combination of textures and savory flavors in every bite.
Ingredients
Potatoes
- 12 small potatoes, sliced into rounds
Seasoning
- 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 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 Potatoes: In a large bowl, toss the sliced potato rounds with olive oil, ensuring each piece is evenly coated for maximum crispiness.
- Add Seasonings: Add grated Parmesan cheese, garlic powder, paprika, salt, and pepper to the bowl. Mix thoroughly until every potato slice is well coated with the seasoning mixture.
- Arrange Slices: Lay the potato slices in a single layer on the prepared baking sheet, making sure they do not overlap to allow even baking.
- Bake Potatoes: Bake in the preheated oven for 25-30 minutes, flipping the potato rounds halfway through the cooking time. Bake until they are golden brown and crispy on the edges.
- Garnish and Serve: Remove the baked potato rounds from the oven, sprinkle with freshly chopped parsley, and serve warm as a delicious snack or side dish.
Notes
- For extra crispiness, ensure potato rounds are cut evenly and not too thick.
- You can substitute paprika with smoked paprika for a smoky flavor.
- These rounds can be made ahead and reheated in the oven for a few minutes before serving.
- To make this recipe gluten-free, verify that the Parmesan cheese used is free from any additives containing gluten.
- Consider serving with a dipping sauce like sour cream or a garlic aioli for added flavor.
