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
Scale
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
