Get ready to fall in love with a snack that hits all the right notes: crispy, cheesy, garlicky, and positively addictive. Mini Baked Parmesan Potato Rounds take humble Yukon gold potatoes and turn them into irresistible little bites that deliver big on flavor and crunch. Whether you need a party appetizer, a quick side, or a crave-worthy snack, this recipe is sure to become your new go-to. Each golden round is topped with a generous sprinkle of parmesan and kissed with smoky paprika, making every bite utterly delicious. It’s no wonder I keep coming back to these Mini Baked Parmesan Potato Rounds for every occasion—they’re impossible to resist!
Ingredients You’ll Need
The beauty of Mini Baked Parmesan Potato Rounds is in their simplicity—just a handful of ingredients, and each one plays a starring role. From the creamy texture of the potatoes to the bold snap of parmesan and spices, here’s everything you need to make your kitchen smell amazing.
- Yukon gold potatoes (1 ½ pounds, sliced into ¼-inch rounds): Choose small, waxy potatoes for the perfect creamy center and crisp edges.
- Olive oil (2 tablespoons): Helps potatoes bake up golden and carries all that beautiful flavor throughout.
- Garlic powder (½ teaspoon): Adds a mellow, savory punch that coats every piece.
- Paprika (½ teaspoon): Gives each round a hint of warmth and gorgeous color—try smoked for deeper flavor.
- Salt (½ teaspoon): Essential for bringing out all the other flavors in every crispy bite.
- Black pepper (¼ teaspoon): A subtle kick that keeps things lively and balanced.
- Grated Parmesan cheese (½ cup): Melts into a bubbly, golden crust that makes these rounds totally irresistible.
- Fresh parsley (1 tablespoon, chopped, optional): Sprinkled on at the end for a burst of freshness and color.
How to Make Mini Baked Parmesan Potato Rounds
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup extra easy—trust me, you’ll be glad you did when the lovely, crisp cheese peels right off the paper with your potatoes.
Step 2: Season the Potato Rounds
Place your ¼-inch sliced potatoes in a large mixing bowl. Drizzle with olive oil, then add garlic powder, paprika, salt, and black pepper. Give everything a good toss (your hands work wonders here!) until each potato is evenly coated. This is where the layers of flavor start to build.
Step 3: Arrange and Top with Parmesan
Lay out the seasoned potato rounds in an even, single layer on your prepared baking sheet. Don’t overcrowd them—space is key for getting those crispy edges! Next, sprinkle each round generously with grated parmesan cheese. The cheese will melt and form a gorgeous, crisp golden cap on every bite.
Step 4: Bake and Broil for Extra Crispiness
Pop the tray in the oven and bake for 25 to 30 minutes, until the potatoes are tender and the parmesan is golden and bubbly. If you like your Mini Baked Parmesan Potato Rounds with an extra crunch, flip on the broiler for the last 2 to 3 minutes and watch them carefully—they go from perfect to overdone fast!
Step 5: Garnish and Serve
Let the rounds cool for just a couple minutes after baking so the cheese sets slightly (it’ll be easier to pick them up). Garnish with fresh chopped parsley if you like—a little sprinkle goes a long way toward adding color and a pop of fresh flavor. Serve your Mini Baked Parmesan Potato Rounds while they’re still warm and watch them disappear!
How to Serve Mini Baked Parmesan Potato Rounds
Garnishes
For a little extra flair, fresh parsley is a classic choice. You could also try chives or a light dusting of extra parmesan right before serving. A sprinkle of crushed red pepper is fantastic if you’re in the mood for a touch of heat. Pick your favorite garnish to match the vibe of your table!
Side Dishes
Mini Baked Parmesan Potato Rounds pair beautifully with just about anything. Serve them alongside grilled chicken, roast beef, or even a simple garden salad. Elevate casual weeknight menus or dress up your party spread—these rounds are as versatile as they are tasty.
Creative Ways to Present
Line them up on a rustic wooden board as finger food for a party, stack them artfully in a spiral, or serve them in mini muffin liners for a fun appetizer presentation. Want to get fancy? Try a trio of dipping sauces—sour cream, chipotle aioli, or classic ranch—for an interactive twist your guests will love.
Make Ahead and Storage
Storing Leftovers
Store cooled Mini Baked Parmesan Potato Rounds in an airtight container in the fridge for up to three days. They’ll lose a bit of crispness, but that cheesy, savory flavor hangs on beautifully, making them a great leftover snack.
Freezing
If you want to keep extras on hand, freeze the cooled rounds in a single layer on a baking sheet. Once firm, pop them into a freezer-safe bag or container. They’ll keep their taste for about a month—just remember to thaw completely before reheating for best texture.
Reheating
For the crispiest results, reheat leftover Mini Baked Parmesan Potato Rounds in a hot oven (about 400°F) for 6 to 8 minutes. The broiler works too, but keep a close eye out so the cheese doesn’t go from golden to burnt. The microwave works in a pinch, though rounds will be softer rather than crisp.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon golds are wonderfully creamy and perfect for this recipe, red potatoes or even small russet potatoes can work well. Just be sure to slice them thinly and watch for any changes in texture or baking time.
Do I need to peel the potatoes?
No need to peel—just give them a good scrub before slicing. The skin adds lovely texture and extra nutrients, plus it helps the slices hold their shape while baking.
What’s the best way to slice the potatoes evenly?
A sharp chef’s knife makes quick work of slicing, but a mandoline (if you have one) is the real hero for perfectly uniform slices. Even thickness ensures all your Mini Baked Parmesan Potato Rounds cook at the same rate.
Can I make these dairy-free?
You sure can! Swap in your favorite dairy-free parmesan alternative, or try a sprinkle of nutritional yeast and a dash of extra salt for plenty of cheesy flavor without the dairy.
How do I get extra-crispy edges?
For maximum crispiness, make sure each potato round has a little space on the baking sheet and don’t skip that final few minutes under the broiler. Also, using a touch less oil and a hot oven both help create those irresistible golden edges.
Final Thoughts
If you’re craving something comforting, craveable, and a little bit fancy without a lot of fuss, Mini Baked Parmesan Potato Rounds deserve a spot in your kitchen. They always disappear fast, so don’t be surprised if you find yourself making a double batch. Give them a try and see why this easy, cheesy treat has quickly become my top-requested crowd-pleaser!
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Mini Baked Parmesan Potato Rounds Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Baked Parmesan Potato Rounds are a delightful and crispy appetizer or side dish. Sliced Yukon gold potatoes are seasoned with garlic, paprika, and Parmesan cheese, then baked until golden and tender. Perfect for snacking or serving at gatherings!
Ingredients
Potato Rounds:
- 1 ½ pounds small Yukon gold potatoes, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Potatoes: In a large bowl, toss the sliced potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Bake: Arrange the potato rounds on the baking sheet, sprinkle with Parmesan cheese, and bake for 25-30 minutes until golden and tender. Broil for 2-3 minutes for crispier edges.
- Serve: Garnish with parsley if desired and serve warm.
Notes
- For extra flavor, try adding crushed red pepper or smoked paprika.
- These are delicious with sour cream or your favorite dipping sauce.
Nutrition
- Serving Size: 6–8 rounds
- Calories: 180
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 6 mg
