Mini Baked Parmesan Potato Rounds
Looking for a snack or side that’s crispy, golden, and packed with flavor? These Mini Baked Parmesan Potato Roundsare just the thing. Thinly sliced russet or Yukon Gold potatoes are seasoned and baked on a bed of Parmesan cheese for that irresistible crispy crust. Whether you’re hosting game night or need a quick side, these are a guaranteed hit.
💛 Why I Love This Recipe
These potato rounds remind me of everything I love about simple, homemade comfort food—crispy edges, cheesy centers, and bold seasoning in every bite. They bake up fast and pair beautifully with dipping sauces or as a side to your favorite protein.
They’re also incredibly versatile—swap out the seasonings, add a little chili heat, or top with fresh herbs for extra flair.
🛒 Ingredients
- 4 medium russet or Yukon Gold potatoes, sliced into ¼-inch rounds
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried thyme (or Italian seasoning)
- Salt and pepper, to taste
- 1 cup grated Parmesan cheese
- ¼ cup chopped parsley (optional, for garnish)
- Sour cream or ranch dressing (optional, for dipping)
🍳 Ingredient Notes & Swaps
- Potatoes: Russet gives you the crispiest texture, while Yukon Gold adds a creamier bite.
- Cheese: Use finely grated Parmesan for the crispiest crust. Freshly grated from a wedge is best.
- Seasoning: Feel free to add crushed red pepper flakes or swap paprika for smoked paprika for a richer flavor.
👨🍳 Step-by-Step Instructions
1. Preheat the Oven
Preheat to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
2. Prep the Potatoes
Wash and dry your potatoes (no peeling needed!). Slice into ¼-inch thick rounds for even cooking.
3. Season the Rounds
In a large bowl, toss the potato slices with olive oil, garlic powder, paprika, thyme, salt, and pepper until evenly coated.
4. Add the Parmesan Crust
Sprinkle half of the Parmesan cheese in little mounds on the baking sheet—roughly the size of your potato slices.
Place each seasoned slice on top of the cheese piles and press gently. Sprinkle the rest of the Parmesan over the tops.
5. Bake to Golden Perfection
Bake for 20–25 minutes until edges are crispy and golden. You can flip halfway through for extra crunch, but it’s not necessary.
6. Garnish & Serve
Remove from oven and let cool slightly. Sprinkle with fresh parsley and serve warm with sour cream, ranch, or your favorite dip.
✅ Tips for Success
- Don’t skip the parchment—it helps avoid sticking and creates even browning.
- Press gently on the cheese base to help it adhere while baking.
- Make-ahead: You can prep the potato rounds and store them covered in the fridge a few hours in advance, then bake when ready.
- For extra crispiness, broil the potatoes for the last 2 minutes.
🍽️ Serving Suggestions & Pairings
These cheesy potato rounds are delicious solo but also perfect when paired with:
- This Cajun Chicken Sausage Gumbo
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This Tomato Skillet with Okra and Sausage
- This Blueberry Lemonade for a sweet and tangy refreshment
- The Viral Cottage Cheese Pancake as a quirky brunch pairing
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat in the oven or air fryer at 375°F until warmed and crispy—about 5–7 minutes.
- Freezing not recommended: These are best fresh for ultimate crispness.
🍟 More Recipes You’ll Love
- These Totchos – Another spud-tastic snack
- This Walking Taco Bar
- This Beer Cheese Dip – Perfect for dipping!
- These Sheet Pan Quesadillas
✨ Final Thoughts
Whether you’re throwing a party, whipping up a side dish, or just craving a salty, crispy treat, these Mini Baked Parmesan Potato Rounds deliver. They’re easy, fast, and totally customizable with whatever spices or cheeses you love.
If you try this recipe, drop a comment or star rating—and don’t forget to follow Chef Maniac for more delicious inspiration! 💛
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