Description
Crispy and savory Mini Baked Parmesan Potato Rounds, perfect for gatherings or cozy evenings. A delicious bite with a golden-brown crust!
Ingredients
Scale
- 1 pound baby potatoes (Yukon Gold or red)
- 1 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary (or any herb you prefer)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and slice the baby potatoes into thin rounds, about 1/4 inch thick.
- Combine the sliced potatoes with olive oil, garlic powder, onion powder, and a sprinkle of salt and pepper.
- Sprinkle the grated Parmesan cheese over the potato rounds and toss to ensure even coating.
- Line a baking sheet with parchment paper and spread the potato rounds in a single layer.
- Bake in the preheated oven for about 25 minutes, flipping halfway through.
- Let them cool for a couple of minutes before garnishing with fresh parsley.
Notes
For a dairy-free version, use nutritional yeast instead of Parmesan cheese. Add red pepper flakes for spice. These rounds are gluten-free and can be made in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg