Mini Baked Parmesan Potato Rounds

Table of Contents

These Mini Baked Parmesan Potato Rounds are a simple yet irresistible side dish or appetizer. Crispy on the outside and tender on the inside, each slice is coated with savory Parmesan cheese and seasoned with garlic and paprika for a flavorful crunch. They’re quick to prepare, budget-friendly, and perfect for everything from weeknight dinners to party platters.

Prep Time: 10 minutes

Cook Time: 25–30 minutes

Total Time: 35–40 minutes

Servings: 4

Ingredients:

4–5 small to medium potatoes (Yukon Gold or red potatoes work well)

3 tablespoons olive oil

½ cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon paprika

Salt and pepper, to taste

Fresh parsley, chopped (optional, for garnish)

Instructions:

Preheat oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the potatoes:

Wash the potatoes thoroughly and slice them into ¼-inch (6 mm) thick rounds. Pat them dry with a paper towel to help them crisp up in the oven.

Season the potatoes:

In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

Add Parmesan:

Sprinkle the grated Parmesan cheese into the bowl and gently toss again so the cheese coats the slices well.

Arrange and bake:

Lay the potato rounds in a single layer on the prepared baking sheet. Make sure they don’t overlap for even baking. Sprinkle any leftover Parmesan from the bowl over the top.

Bake:

Bake for 25–30 minutes, flipping once halfway through, until the rounds are golden brown and crisp on the edges.

Garnish and serve:

Remove from the oven and let them cool slightly. Garnish with fresh chopped parsley if desired. Serve warm as a snack, side dish, or appetizer.

Tips:

Even Slicing: Use a mandoline slicer or a sharp knife to cut uniform potato rounds. Even thickness ensures they bake evenly and get crispy.

Crispier Texture: For extra crispiness, soak the sliced potatoes in cold water for 15–20 minutes, then drain and pat dry before seasoning. This removes excess starch.

Don’t Overcrowd the Pan: Arrange slices in a single layer with space between each. Overlapping can lead to steaming instead of roasting.

Use Parchment Paper: Helps prevent sticking and allows for easy cleanup while maintaining crispy edges.

Flip Carefully: Use a thin spatula to flip the rounds halfway through baking to ensure both sides crisp up nicely.

Variations:

Cheese Swap: Try shredded mozzarella, Asiago, or a sharp white cheddar instead of Parmesan for a different flavor profile.

Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix.

Herbed Delight: Sprinkle Italian seasoning, rosemary, or thyme with the Parmesan for an herby twist.

Loaded Potato Bites: Top baked rounds with sour cream, chopped bacon, and chives for a loaded potato-style snack.

Vegan Option: Use nutritional yeast instead of Parmesan and drizzle with olive oil or vegan butter after baking for a dairy-free version.

Q&A:

Q: Can I use russet potatoes instead of Yukon Gold or red potatoes?

Estimated Nutrition (Per Serving – Based on 4 servings):

Calories: ~180 kcal

Protein: ~5 g

Fat: ~9 g

Carbohydrates: ~20 g

Fiber: ~2 g

Sugar: ~1 g

Sodium: ~200 mg

Note: Nutrition may vary depending on potato size and cheese type.

Conclusion:

Mini Baked Parmesan Potato Rounds are a crowd-pleasing, easy-to-make treat that transforms humble ingredients into something special. With crispy edges, a cheesy-golden top, and warm, tender centers, they’re perfect for dipping, snacking, or serving alongside your favorite meals. Versatile and customizable, this recipe is sure to become a go-to in your kitchen.