Description
These Amazing Crispy Baked Parmesan Potato Rounds are a delicious and easy-to-make side dish featuring golden, crispy potato slices coated in a savory parmesan and herb mixture. Perfectly roasted until crisp on the outside and tender within, these rounds are an ideal accompaniment to any meal or a tasty snack on their own.
Ingredients
Scale
Potatoes and Prep
- 6 medium Yukon Gold or russet potatoes, peeled and sliced into ¼-inch rounds
Coating Mixture
- 1 tablespoon all-purpose flour
- â…“ cup freshly grated parmesan cheese
- 2 tablespoons finely chopped parsley
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Other Ingredients
- 3 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Soak Potatoes: Place the sliced potato rounds in a bowl of cold water and allow them to soak for 20 minutes. This helps to remove excess starch for a crispier texture. After soaking, drain the potatoes and pat them completely dry using a clean towel.
- Prepare Parmesan Mixture: In a shallow dish, combine the flour, freshly grated parmesan cheese, finely chopped parsley, kosher salt, and black pepper. Mix all the ingredients well to form the coating mixture.
- Coat Potato Slices: Brush one side of each potato round with olive oil. Then, press the oiled side into the parmesan mixture so it sticks well, creating an even coating.
- Arrange on Baking Sheet: Place the coated potato rounds on the prepared baking sheet with the coated side down to maximize crispiness.
- Brush and Sprinkle: Lightly brush the tops of the potato slices with the remaining olive oil and sprinkle with some extra parmesan mixture to enhance the flavor and crunch.
- Roast: Roast the potatoes in the preheated oven for 25 minutes, or until the rounds turn golden and crispy on the edges.
- Broil for Extra Crispiness: For an extra-crispy finish, switch the oven to broil and cook the potato rounds for 2 to 3 minutes, keeping a close eye to prevent burning.
- Serve: Remove from oven, sprinkle with additional chopped parsley and a pinch of salt if desired, and serve warm for the best taste and texture.
Notes
- Soaking the potato slices removes excess starch, which is key to achieving maximum crispiness.
- Using Yukon Gold or russet potatoes works best due to their texture and starch content.
- Watch closely during broiling to avoid burning as high heat cooks quickly.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour alternative.
- These potato rounds are best eaten fresh but can be reheated in an oven or air fryer to regain crispiness.
