Crispy Garlic Parmesan Potato Rounds

Ingredients

3 large russet potatoes, about 2 pounds, scrubbed clean with the skins left on.

3 tablespoons olive oil, for coating the potato rounds.

¾ cup freshly grated Parmesan cheese, for a golden, savory crust.

3 cloves garlic, finely minced.

1 teaspoon garlic powder.

1 teaspoon smoked paprika.

1 teaspoon Italian seasoning and ½ teaspoon onion powder.

½ teaspoon salt and ½ teaspoon black pepper.

2 tablespoons melted butter.

1 tablespoon chopped fresh parsley, optional, for serving.

Instructions

Preheat your oven to 425°F (220°C).

Line a large rimmed baking sheet with parchment paper rated for this temperature. Prepare a second sheet if necessary to prevent crowding.

Wash and scrub the potatoes thoroughly, removing any dirt from the skins.

Slice the potatoes into rounds approximately ½ inch thick. Keep the thickness consistent so they cook evenly.

For an optional preparation step, soak the rounds in cold water for 20–30 minutes.

Drain the potatoes and dry them thoroughly with clean kitchen towels. Excess moisture will prevent browning.

Pour the olive oil into a large mixing bowl.

Add the garlic powder, smoked paprika, Italian seasoning, onion powder, salt, and black pepper.

Stir the oil and seasonings together until evenly combined.

Add the dried potato rounds and toss gently until every slice is coated.

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

Roast for 20 minutes, then carefully flip each round with a spatula.

Continue roasting for 10–15 minutes, until the potatoes begin to brown and are nearly tender.

Mix the melted butter with the finely minced fresh garlic in a small bowl.

Brush the garlic butter over the upward-facing surface of each potato round. Sprinkle with Parmesan, pressing it gently onto the potatoes.

Return to the oven for another 8–12 minutes, until the cheese is golden and the potatoes are fork-tender. Watch closely toward the end to prevent burning.

Let the rounds rest for 3–5 minutes so the cheese crust firms up. Garnish with optional parsley and serve warm.

Variation

Spicy Potato Rounds: Add ¼ teaspoon cayenne pepper or a pinch of crushed red pepper flakes to the seasoning mixture.

Extra Cheesy Potato Rounds: Add a little shredded cheddar or mozzarella during the last 5 minutes of baking.

Lemon Herb Potato Rounds: Finish the cooked potatoes with finely grated lemon zest and chopped fresh parsley for a brighter flavor.

Yukon Gold Potato Rounds: Replace the russet potatoes with an equal weight of Yukon Gold potatoes for a creamier center. Check for tenderness early, as cooking time may vary.

Storage

Refrigerating: Allow the potatoes to cool slightly, then refrigerate in an airtight container within 2 hours of cooking. Keep for up to 3–4 days.

Oven Reheating: Arrange leftovers in a single layer and heat at 400°F (200°C) for approximately 8–12 minutes, until hot throughout.

Air Fryer Reheating: Heat at 375°F (190°C) for approximately 4–7 minutes, checking frequently until hot and crisp.

Freezing: Freeze cooled rounds in a single layer, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen in the oven until hot throughout; the texture may be softer after freezing.