Ingredients
- 2 pounds russet or Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional
How to Make Crispy Parmesan Potato Rounds
Step 1: Preheat the Oven
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil.
Step 2: Prepare the Potatoes
Wash and dry the potatoes thoroughly. You can leave the skins on for extra texture or peel them if preferred.
Slice the potatoes into rounds approximately ½-inch thick. Try to keep the slices similar in size so they cook evenly.
Step 3: Season the Potatoes
Place the potato slices in a large bowl and drizzle with olive oil.
Add garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper.
Toss until every potato round is lightly coated.
Step 4: Add the Parmesan
Sprinkle the grated Parmesan over the seasoned potatoes and toss gently until the cheese is distributed across the slices.
For an extra-crispy crust, press a little additional Parmesan onto both flat sides of each potato round.
Step 5: Arrange on the Baking Sheet
Place the potato rounds in a single layer on the prepared baking sheet.
Leave a little space between the slices so hot air can circulate and help them brown instead of steam.
Step 6: Bake
Bake for 18–20 minutes.
Carefully flip each potato round and continue baking for another 12–15 minutes, or until both sides are golden brown and the centers are fork-tender.
Step 7: Finish and Serve
Remove from the oven and allow the rounds to rest for about 3 minutes.
Sprinkle with fresh parsley and a little extra Parmesan if desired.
Serve warm.
Tips for Extra Crispy Potato Rounds
- Dry the potatoes well: Moisture can prevent the edges from becoming crisp.
- Do not overcrowd the pan: Give each round enough space to brown.
- Use finely grated Parmesan: Fine cheese sticks better and forms a more even crust.