These Mini Baked Parmesan Potato Rounds are a delightful combination of crispy edges and tender centers, making them an ideal appetizer or side dish. With a savory Parmesan coating and a hint of garlic, they offer a burst of flavor in every bite. Whether I'm hosting a gathering or seeking a comforting snack, these potato rounds never disappoint.
Why I Love This Recipe
I appreciate this recipe for its simplicity and versatility. The preparation is straightforward, yet the result is a dish that's both elegant and satisfying. The crispy Parmesan crust paired with the soft potato interior creates a texture contrast that's truly enjoyable. Plus, the ingredients are pantry staples, making it easy to whip up on short notice.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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12 small potatoes, sliced into rounds
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2 tablespoons olive oil
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½ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon paprika
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Salt and pepper to taste
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Fresh parsley, chopped for garnish (optional)
Directions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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In a large bowl, toss the potato slices with olive oil until evenly coated.
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Add the grated Parmesan cheese, garlic powder, paprika, salt, and pepper to the bowl. Mix well to ensure each potato slice is coated with the seasoning.
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Arrange the seasoned potato slices in a single layer on the prepared baking sheet, ensuring they don't overlap.
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Bake for 25–30 minutes, flipping the slices halfway through, until they are golden brown and crispy.
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Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Variations
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Cheese Options: Substitute Parmesan with Pecorino Romano or cheddar for a different flavor profile.
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Spice It Up: Add a pinch of cayenne pepper or chili powder for a spicy kick.
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Herbal Twist: Incorporate dried rosemary, thyme, or Italian seasoning for added aroma.
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Vegan Version: Use nutritional yeast in place of Parmesan to make it vegan-friendly.
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Dipping Sauce: Pair with sour cream, marinara, or garlic aioli for enhanced taste.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a preheated oven at 375°F (190°C) for 8–10 minutes to restore their crispiness. I avoid microwaving, as it tends to make them soggy.
FAQs
How do I ensure the potatoes are crispy?
I make sure to slice the potatoes evenly and arrange them in a single layer on the baking sheet without overlapping. Tossing them well with oil and flipping them halfway through baking also helps achieve a crispy texture.
Can I use sweet potatoes instead?
Yes, sweet potatoes can be used as an alternative. They will have a slightly different texture and flavor but will still be delicious.
Can I make this recipe ahead of time?
While these potato rounds are best enjoyed fresh, I sometimes prepare the slices and seasoning mixture in advance. When ready to serve, I assemble and bake them to ensure optimal crispiness.
What type of potatoes work best?
I prefer using small, waxy potatoes like baby Yukon Golds or red potatoes for their texture and flavor.
Can I make this recipe in an air fryer?
Absolutely! I cook the potato rounds in the air fryer at 375°F (190°C) for about 15–20 minutes, shaking the basket halfway through for even cooking.
Conclusion
These Mini Baked Parmesan Potato Rounds are a simple yet flavorful addition to any meal. Their crispy exterior and tender interior make them a crowd-pleaser, and the recipe's flexibility allows for various adaptations to suit different tastes. Whether served as an appetizer, side dish, or snack, they are sure to be a hit.
Mini Baked Parmesan Potato Rounds
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mini Baked Parmesan Potato Rounds are a quick and easy appetizer or side dish featuring crispy, golden-brown potato slices coated in savory Parmesan and garlic seasoning. Perfect for parties, snacks, or weeknight dinners, these baked potato rounds deliver flavor and crunch with minimal ingredients.
Ingredients
- 12 small potatoes, sliced into rounds
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line or grease a baking sheet.
- Toss potato slices with olive oil in a large bowl.
- Add Parmesan, garlic powder, paprika, salt, and pepper; mix to coat.
- Arrange slices in a single layer on the baking sheet.
- Bake 25–30 minutes, flipping halfway, until crispy and golden.
- Garnish with parsley if desired and serve warm.
Notes
- Use baby Yukon Gold or red potatoes for best texture.
- For extra crispiness, ensure potatoes don’t overlap on the baking sheet.
- Try different cheeses or herbs for variation.
- Best served fresh; reheating in the oven maintains crispness.
- Nutritional yeast can be used for a vegan version.
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