I Love This Recipe Because It Uses Simple Ingredients Yet Delivers Big Flavor. The Combination Of Garlic, Parmesan, And Perfectly Baked Potatoes Creates A Snack Or Side Dish That Always Impresses. I Also Appreciate How Easy It Is To Prepare, Making It Perfect For Both Quick Snacks And Entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
35–40 Baby Potatoes, Sliced
2 Tablespoons Vegetable Oil
1 Cup Parmesan Cheese, Grated
1 Tablespoon Garlic Salt
1 Teaspoon Pepper
Directions
I Start By Preheating The Oven To 400°F (200°C) And Preparing Baking Sheets With Non-Stick Spray.
I Wash The Potatoes And Slice Them Thinly, Then Place Them In A Large Bowl And Toss Them With Vegetable Oil Until Evenly Coated.
In A Separate Bag, I Combine The Parmesan Cheese, Garlic Salt, And Pepper, Shaking It Well To Mix.
I Add The Potato Slices Into The Bag And Shake Gently Until All The Slices Are Well Coated With The Cheese Mixture.
I Arrange The Coated Potato Slices In A Single Layer On The Baking Sheets.
I Bake Them For About 40 Minutes, Turning Them Once During Cooking, Until They Are Golden Brown And Fork-Tender.
I Let Them Cool Slightly Before Serving Them Warm.
Servings And Timing
I Get About 5 To 6 Servings From This Recipe, Depending On Portion Size.
I Spend Around 10 Minutes Preparing And About 40 Minutes Baking, Bringing The Total Time To About 50 Minutes.
Variations
I Sometimes Add Paprika Or Italian Seasoning For Extra Flavor. I Also Like Using Different Cheeses Like A Parmesan Blend Or Adding A Bit Of Mozzarella For A Slightly Cheesy Melt. When I Want A Spicier Version, I Sprinkle In Chili Flakes. I Can Even Serve Them With Different Dips Like Garlic Aioli Or Marinara For Variety.
Storage/Reheating
I Store Leftovers In An Airtight Container In The Refrigerator For Up To 3 To 4 Days. When Reheating, I Use The Oven Or Toaster Oven To Help Bring Back Their Crispiness. If Needed, I Bake Them At 350°F For A Few Minutes Until Heated Through And Crispy Again. I Avoid The Microwave Because It Makes Them Soft.
FAQs
Can I Use Larger Potatoes Instead Of Baby Potatoes?
Yes, I Can Use Larger Potatoes. I Just Slice Them Into Thin, Even Rounds To Ensure They Cook Properly.
How Do I Make Them Extra Crispy?
I Make Sure To Spread Them In A Single Layer And Avoid Overcrowding The Pan, Which Helps Them Crisp Up Better.
Can I Freeze These Potato Rounds?
Yes, I Can Freeze Them After Baking And Cooling. I Reheat Them In The Oven Directly From Frozen Until Warm And Crispy.
What Dipping Sauces Work Best?
I Like Serving Them With Ranch, Marinara, Or Garlic Aioli For Extra Flavor.
Can I Make Them Ahead Of Time?
Yes, I Can Prepare And Bake Them Ahead, Then Reheat Them In The Oven Before Serving To Restore Their Crisp Texture.
Conclusion
I Love Making These Mini Baked Parmesan Potato Rounds Because They Are Simple, Crispy, And Packed With Flavor. They Work Perfectly As An Appetizer, Side Dish, Or Snack, And I Always Enjoy How Easy They Are To Customize And Serve For Any Occasion.
Preheat oven to 400°F (200°C) and lightly grease two baking sheets with non-stick spray.
Wash and thinly slice the potatoes. Place them in a large bowl and toss with vegetable oil until evenly coated.
In a large zip-top bag, combine Parmesan cheese, garlic salt, and black pepper. Shake to mix.
Add potato slices to the bag, seal, and gently shake until all slices are well coated.
Arrange the coated potato slices in a single layer on the prepared baking sheets.
Bake for about 40 minutes, flipping once halfway through, until golden brown and fork-tender.
Remove from oven, let cool slightly, and serve warm with your favorite dipping sauce.
Notes
Slice potatoes evenly to ensure consistent cooking and crispiness.
Flip halfway through baking for even browning on both sides.
Serve immediately for the best texture and crunch.
Reheat leftovers in the oven (not microwave) to maintain crispiness.
You can freeze baked rounds and reheat directly from frozen in the oven.
