Mini Baked Parmesan Potato Rounds Recipe
You haven’t truly experienced potato heaven until you’ve tried Mini Baked Parmesan Potato Rounds. Imagine bite-sized circles of perfectly golden potatoes, crisp at the edges, melty with Parmesan, and oh-so-irresistible, dunked in cool sour cream or creamy ranch. This easy-to-make appetizer is that magical combo that disappears in minutes, whether you’re gathered with friends or treating yourself. The beauty of these rounds is their simplicity: pantry staples transform into a platter of crave-worthy bites you’ll find yourself making again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The list of ingredients for Mini Baked Parmesan Potato Rounds is delightfully short, but each item is chosen for big flavor and great results. Every ingredient works in harmony to give you crispy edges, creamy centers, and savory bursts in each bite.
- Potatoes: Yukon Gold or russet potatoes are best as they hold their shape and get that dreamy texture once baked.
- Olive oil: Helps the seasoning stick and is crucial for achieving a golden, crisp finish.
- Garlic powder: Adds warmth and just enough garlicky kick to every round.
- Paprika: Provides gentle heat and a pop of color to make the potatoes extra inviting.
- Salt: Essential for enhancing all the potato flavors—don’t skimp!
- Black pepper: Gives subtle spice and a little aromatic lift.
- Parmesan cheese: The star of the show; freshly grated works wonders for taste and meltiness.
- Fresh parsley (optional): An optional sprinkle for color, freshness, and a hint of herby brightness.
- Sour cream or ranch dressing (optional): These dips make each bite even more indulgent.
How to Make Mini Baked Parmesan Potato Rounds
Step 1: Prepare the Potatoes
Start by giving your potatoes a good scrub—especially if you’re leaving the skins on for their rustic texture and nutrients. Slice them into 1/4-inch thick rounds; this size ensures they’ll get crispy without losing their creamy interior. Try to keep your slices even so they bake at the same rate.
Step 2: Toss with Seasonings
In a large mixing bowl, combine the potato slices with olive oil, garlic powder, paprika, salt, and black pepper. Toss gently until each round is evenly coated. This flavorful oil base helps the potatoes crisp up beautifully and gives every bite that deeply satisfying taste.
Step 3: Arrange on Baking Sheet
Line a large baking sheet with parchment paper for easy clean-up and to prevent sticking. Spread the potato rounds in a single layer, making sure there’s a little space between each slice. This allows hot air to circulate and creates that perfect edge-to-edge crispiness.
Step 4: Add the Parmesan
Time for the magic! Sprinkle each potato round generously with grated Parmesan cheese. Don’t be shy—Parmesan gets golden and melty during baking, creating a little cheesy crust on each slice.
Step 5: Bake, Flip, and Finish
Pop the tray in your preheated 400°F (200°C) oven. Bake for 25-30 minutes, flipping the potatoes gently halfway through to help both sides get that golden, crispy texture. If you love them extra crisp, broil for an additional 2–3 minutes at the end—just keep a close eye out to avoid burning.
Step 6: Garnish and Serve
Once out of the oven, give your Mini Baked Parmesan Potato Rounds a shower of chopped fresh parsley, if using. Serve them hot, with chilled sour cream or ranch for dipping—pure, simple deliciousness.
How to Serve Mini Baked Parmesan Potato Rounds
Garnishes
You can never go wrong with a sprinkle of fresh parsley for a pop of green and subtle freshness on your Mini Baked Parmesan Potato Rounds. For a more decadent twist, try crumbled bacon, a pinch of chives, or even a touch of smoked paprika for color and extra flavor. The right garnish adds that perfect finishing touch and makes the rounds look restaurant-worthy.
Side Dishes
These crispy potato rounds play well with all sorts of sides. Serve alongside sliders, grilled veggies, or a zippy salad to complete your spread. They’re perfect with game-day finger foods, summer cookouts, or as part of a hearty brunch buffet.
Creative Ways to Present
Want to dress them up? Top each round with a dollop of sour cream, a sliver of smoked salmon, or a few pickled jalapeños for bite-sized appetizers with flair. Mini Baked Parmesan Potato Rounds can even serve as a canvas for your favorite toppings—imagine a mini loaded baked potato bite!
Make Ahead and Storage
Storing Leftovers
Leftover Mini Baked Parmesan Potato Rounds keep surprisingly well in the fridge. Place them in an airtight container with parchment paper between layers to prevent stickiness. They’ll stay crispy and tasty for up to three days.
Freezing
If you want to prep ahead, freeze your fully baked and cooled potato rounds on a lined tray until solid, then transfer them to a freezer-safe bag or container. This helps them maintain their texture, and you’ll always have a savory snack or app on hand. Enjoy within a month for the best quality.
Reheating
To bring Mini Baked Parmesan Potato Rounds back to life, arrange them on a baking sheet and reheat in a 400°F (200°C) oven for about 8-10 minutes. This approach revives their crispy texture much better than the microwave. If you’re pressed for time, an air fryer works wonders, too!
FAQs
Can I use a different type Appetizer
Absolutely! While Yukon Gold and russet potatoes are favorites for their texture, you can use red potatoes or even baby potatoes. Just keep the slices around 1/4-inch thick for best results and adjust baking time slightly if needed.
Is it essential to peel the potatoes?
No need to peel unless you prefer them without skin. The skin adds great flavor, color, and nutrition, plus it helps the potatoes hold together better during baking. Just give them a thorough scrub first.
Do I have to flip the potatoes halfway through baking?
Flipping is recommended because it ensures that both sides of the Mini Baked Parmesan Potato Rounds get evenly golden and crispy. If you skip this step, one side may stay softer, so it’s worth the extra moment for optimum crunch.
Can I make these dairy-free?
Yes! You can substitute the Parmesan with a dairy-free cheese alternative or dust the tops with nutritional yeast for a cheesy flavor. The texture will be slightly different, but you’ll still end up with delicious results.
How do I prevent the potatoes from sticking to the pan?
Using parchment paper or a silicone baking mat is your best friend here. Make sure to coat each slice well with olive oil and give them a little space on the tray—this ensures maximum crispiness and easy release.
Final Thoughts
Once you whip up a tray of Mini Baked Parmesan Potato Rounds, you’ll see just how fast they disappear—crispy, golden, cheesy, and endlessly snackable. Whether for a cozy night in or a festive gathering, they always deliver on flavor and fun. Give them a try and let your kitchen fill with the aroma of your new favorite potato dish!
Print
Mini Baked Parmesan Potato Rounds Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Mini Baked Parmesan Potato Rounds are crispy on the edges, flavorful, and make a perfect appetizer or side dish. Easy to prepare and delicious to eat!
Ingredients
Potato Rounds:
- 4 medium Yukon Gold or russet potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
- Sour cream or ranch dressing for dipping (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss potatoes: In a large bowl, toss the potato rounds with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Arrange and bake: Arrange the slices on the prepared baking sheet, sprinkle generously with Parmesan cheese, and bake for 25–30 minutes, flipping once halfway through until golden and crispy.
- Finish and serve: Remove from oven, sprinkle with parsley if desired, and serve warm with dip.
Notes
- For extra crispiness, broil the potato rounds for an additional 2–3 minutes at the end.
- These rounds work well as a base for mini appetizers with various toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: about 6 rounds
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
