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
Scale
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
