Crispy Parmesan Potato Slices
These golden potato rounds are crispy around the edges, tender inside, and covered with a savory Parmesan crust. They make an easy side dish or a delicious snack straight from the oven.
Ingredients
- 4 medium russet or Yukon Gold potatoes
- 3 tablespoons olive oil
- ¾ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Slice the potatoes: Wash and dry the potatoes, then cut them into rounds about ¼-inch thick. Keeping the slices similar in thickness helps them cook evenly.
- Prepare the Parmesan mixture: In a bowl, combine the Parmesan, garlic powder, Italian seasoning, paprika, salt, and black pepper.
- Coat the potatoes: Toss the potato slices with olive oil until evenly coated.
- Add the Parmesan: Sprinkle the Parmesan mixture generously over the potato slices, making sure both sides receive some seasoning.
- Arrange carefully: Place the slices in a single layer on the prepared baking sheet. Don’t overlap them.
- Bake: Bake for about 20–25 minutes, then carefully flip the slices. Continue baking for another 10–15 minutes, until the potatoes are tender and the Parmesan is deeply golden and crisp.
- Make them extra crispy: For the final 1–2 minutes, you can place them under the broiler, watching closely so the Parmesan doesn’t burn.
- Finish and serve: Let the potato rounds cool for a couple of minutes, then sprinkle with fresh parsley if desired.
Best Tip for Crispy Potatoes
After slicing, pat the potatoes very dry before adding the oil. Excess moisture can prevent the Parmesan coating from becoming properly crisp.
Serve them hot with ranch dressing, sour cream, garlic dip, or simply enjoy them on their own.
