Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.
Crunchy Parmesan Potato Rounds bake up golden brown, so they're crispy on the outside and fluffy on the inside.
These crunchy, cheesy potatoes are a little bit of work, but completely worth it.
Parmesan potatoes were a childhood favorite. My mom didn’t often make frozen fries or tots (which I rely on!), so this was the closest we got to crispy, crunchy potatoes. As a kid I dipped these in ketchup, but now I prefer a side of sour cream.
What You Need
- Russet potatoes
- Parmesan cheese
- Cornstarch
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
- Sour cream (optional)
How to Make Parmesan Potato Rounds
Heat oven to 400.
Line a baking sheet with parchment paper.
In a shallow bowl, combine cheese, cornstarch, garlic powder, onion powder, paprika, salt, pepper. Set aside.
Peel the potatoes, if desired.
Slice potatoes about ¼ inch thick.
Press each side of a potato slice into the cheese mixture.
Place the slice of potato onto the prepared baking sheet, leaving a little bit of space between them.
Repeat with remaining slices.
Spray potatoes with cooking spray.
Place in the oven and cook for 15 minutes.
Flip the potatoes over, spray the second side with cooking spray, and continue to cook for another 20 mins.
Remove from the oven.
Serve with a side of sour cream.
Enjoy!
Cocktail Pairing
Tips for Parmesan Potatoes
A mandolin slicer is the easiest way to get an even cut on your potatoes. I use the thickest slice setting available on mine.
Use fresh Parmesan cheese or the cheese in the can - it’s up to you! I photographed these with fresh Parmesan, but have eaten them many times with grated cheese from the green can and both are delicious! Reggiano cheese can be substituted for the Parmesan, if you prefer.
Peeling the potatoes is 100% optional. If you enjoy potato skin and don’t want to spend time peeling potatoes, give them a good scrub and skip the peeling!
Russet potatoes have a high starch content and will give you a crispy outside and tender inside on these Parmesan potato rounds. All that starch is also what makes the cheese mixture cling to the potato slices. Substituting a different type of potato may lead to issues with the cheese mixture sticking to the potatoes.
Enjoy with…
Print the Recipe
PrintParmesan Potato Rounds
Crunchy Parmesan Potato rounds bake up golden brown, so they're crispy on the outside and fluffy on the inside. These crunchy, cheesy potatoes are a little bit of work, but completely worth it.
- Prep Time: 10 min
- Cook Time: 35 mins
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Ingredients
- 3 medium russet potatoes
- ½ cup grated Parmesan cheese
- 2 Tbsp cornstarch
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp ground black pepper
- Sour cream (optional)
Instructions
Heat oven to 400.
Line a baking sheet with parchment paper.
In a shallow bowl, combine cheese, cornstarch, garlic powder, onion powder, paprika, salt, pepper. Set aside.
Peel the potatoes, if desired.
Slice potatoes about ¼ inch thick.
Press each side of a potato slice into the cheese mixture.
Place the slice of potato onto the prepared baking sheet, leaving a little bit of space between them.
Repeat with remaining slices.
Spray potatoes with cooking spray.
Place in the oven and cook for 15 minutes.
Flip the potatoes over, spray the second side with cooking spray, and continue to cook for another 20 mins.
Remove from the oven.
Serve with a side of sour cream.
Enjoy!
Notes
Russet potatoes are HIGHLY recommended for this recipe.
Keywords: Parmesan potatoes, crunchy oven-baked potatoes, potato side dish, cheesy potato rounds
Heather Cochran
The whole family LOVED these!!! Thank you so much for recipe. We will definitely make them again
★★★★★
Katy McAvoy
I'm so glad everyone loved it!
Barbara
I couldn't pin this recipe 🙁
Katy McAvoy
Try using the red "P" button at the top and bottom of the post. I'm not sure why the larger graphic on the page isn't working, but I'll look into that!