Crispy Garlic Parmesan Potato Rounds

Ingredients

Use 2 pounds medium Yukon Gold potatoes, choosing similarly sized potatoes for even cooking.

Measure 2 tablespoons olive oil to coat the potatoes and help the edges brown.

Melt 2 tablespoons unsalted butter for the garlic mixture.

Finely grate 1 cup Parmesan cheese. Freshly grated cheese melts and browns more evenly.

Mince 3 garlic cloves very finely.

Measure ½ teaspoon smoked paprika for a warm, lightly smoky flavor.

Add ½ teaspoon dried Italian seasoning.

Use ½ teaspoon salt, adjusting slightly depending on how salty your Parmesan tastes.

Include ¼ teaspoon freshly ground black pepper.

Optional garnish: 1 tablespoon chopped fresh parsley, added after baking.

Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment rated for this temperature.

Scrub the potatoes thoroughly, leaving the skins on. Dry them with a clean kitchen towel.

Slice the potatoes into rounds approximately ½ inch thick. Keep the thickness consistent.

Place the rounds in a large bowl and drizzle with the olive oil.

Sprinkle with the paprika, Italian seasoning, salt, and black pepper.

Toss gently until both sides of every potato round are lightly coated.

Arrange the rounds in a single layer on the prepared baking sheet, leaving space between them.

Roast for 20 minutes, until the undersides begin to turn golden.

Carefully flip each round using a thin spatula.

Continue roasting for 10–15 minutes, until a fork slides easily into the centers.

Meanwhile, combine the melted butter and minced garlic in a small bowl.

Brush the garlic butter over the upper surface of each tender potato round.

Divide the Parmesan evenly over the rounds, pressing it gently onto the buttered surfaces.

Return to the oven for 5–8 minutes, until the cheese forms a golden crust. Watch closely to prevent burning.

Let the rounds rest for 3 minutes before transferring to a platter. Add the optional parsley and serve warm.

Variation

Cheddar Parmesan Rounds: Replace half the Parmesan with finely shredded sharp cheddar for a cheesier topping.

Spicy Potato Rounds: Add ¼ teaspoon cayenne pepper to the seasoning mixture or finish with crushed red pepper flakes.

Lemon Herb Rounds: Sprinkle with 1 teaspoon lemon zest and chopped parsley immediately after baking.

Ranch Potato Rounds: Replace the Italian seasoning with 1 teaspoon dry ranch seasoning, reducing the added salt.

Garlic Powder Option: Replace the fresh garlic with ¾ teaspoon garlic powder mixed into the melted butter.

Storage

Refrigerate leftovers in a shallow airtight container within 2 hours of cooking. Store for up to 3–4 days.

Separate stacked layers with parchment paper to keep the cheese crusts from sticking together.

Reheat on a baking sheet at 400°F (200°C) for approximately 10–15 minutes, until hot throughout and crisp at the edges.

Alternatively, air-fry at 375°F (190°C) for 4–7 minutes, checking early. Microwaving will soften the crust.

Freeze cooled rounds in a single layer, then transfer to a freezer container for up to 2 months. Reheat from frozen, allowing extra time; the centers may become slightly softer.