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    Home » Recipes » Vegetarian

    Oven Baked Garlic Parmesan Potato Rounds

    Published: Apr 21, 2021 · Updated: May 5, 2023 by Katy McAvoy

    I love when you share my recipes!

    • 54
    Jump to Recipe·Print Recipe·★★★★★5 from 1 review

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    Oven Baked Garlic Parmesan Potato Rounds bake up golden brown, so they're crispy on the outside and fluffy on the inside. They're the perfect side dish for the whole family to enjoy.

    Parmesan Potato Rounds
    Jump to:
    • Ingredients
    • How to Make Parmesan Potato Rounds
    • Try These Drink Pairings
    • Recipe Tips
    • FAQs and Substitutions
    • What to Serve with Parmesan Potato Rounds
    • More Delicious Recipes You'll Love
    • Print the Recipe Card
    • Oven Baked Crispy Parmesan Potato Rounds

    This Parmesan potato recipe was a childhood favorite. My mom didn’t often make frozen french 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 much prefer a side of sour cream. 

    I’ve also adjusted the recipe to have a bit more spice and use cornstarch instead of the all purpose flour my mom used. I find the potatoes come out a bit crispier and it keeps this appealing side dish gluten free. 

    This recipe has always been free of excess oil, skipping both olive oil and melted butter in favor of cooking spray. You can use an olive oil mister in place of the cooking spray, which is what I do when making these.

    Ingredients

    Ingredients for Parmesan Potato Rounds.
    • 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.

    Cheese and seasonings for the potatoes

    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. 

    Seasoned potato slices ready for the oven

    Repeat with remaining slices, placing in a single layer on the large sheet pan. 

    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. 

    Potatoes fresh from the oven

    Serve with a side of sour cream. 

    Enjoy! 

    A serving bowl full of parmesan potato rounds.

    Try These Drink Pairings

    Non Alcoholic Peach Sangria
    Non Alcoholic Peach Sangria
    Pouring a Strawberry Pineapple Vanilla Vodka Martini
    Strawberry Pineapple Martini

    Recipe Tips

    • Use a mandolin slicer to get an even cut on your potatoes. I use the thickest slice setting available on mine. 
    • Do NOT rinse your potato slices or pat them dry with a paper towel. In order to make this recipe work without adding butter or oil, it's absolutely necessary to keep the starch on the potato.
    A serving bowl of potatoes with a side plate.

    FAQs and Substitutions

    What's the fastest way to slice the 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. 

    What kind of cheese should I use?

    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.

    Do I have to peel the potatoes first?

    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! 

    Do I have to use russet potatoes?

    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. 

    A fork dipping a potato round into sour cream.

    What to Serve with Parmesan Potato Rounds

    Slow Cooker Roast Chicken
    Slow Cooker Roast Chicken
    Chili and Garlic Roasted Carrots
    Chili and Garlic Roasted Carrots

    More Delicious Recipes You'll Love

    • Quick and Easy Roasted Asparagus with Goat Cheese
    • Fresh and Easy Bruschetta Mozzarella Recipe
    • Quick BBQ Chicken Flatbread Pizza on the Grill
    • Chili Rubbed Baked Chicken Wings (No Sugar)
    • Savory Parmesan Sweet Potato Chips (Oven Baked)

    Print the Recipe Card

    Print

    Oven Baked Crispy Parmesan Potato Rounds

    Parmesan Potato Rounds
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 1 review

    Parmesan Potato Rounds bake up golden brown - crispy on the outside and fluffy on the inside. These crunchy, cheesy potatoes make a delicious, family-friendly side dish that's naturally gluten-free.

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 35 mins
    • Total Time: 45 min
    • Yield: 4 servings 1x
    • Category: Side Dish
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 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! 

    Equipment

    Image of Baking Sheet

    Baking Sheet

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    Image of Mandoline Slicer

    Mandoline Slicer

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    Image of Parchment Paper

    Parchment Paper

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    Notes

    Russet potatoes are HIGHLY recommended for this recipe. 

    Nutrition

    • Serving Size: 10 slices
    • Calories: 193
    • Sugar: 1.2 g
    • Sodium: 326.3 mg
    • Fat: 3.3 g
    • Carbohydrates: 34.1 g
    • Fiber: 2.4 g
    • Protein: 7.6 g
    • Cholesterol: 8.3 mg

    Keywords: Parmesan potatoes, crunchy oven-baked potatoes, potato side dish, cheesy potato rounds

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

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    1. Heather Cochran

      May 06, 2021 at 11:53 am

      The whole family LOVED these!!! Thank you so much for recipe. We will definitely make them again

      ★★★★★

      Reply
      • Katy McAvoy

        June 29, 2021 at 2:52 pm

        I'm so glad everyone loved it!

        Reply
      • Barbara

        July 14, 2021 at 12:42 pm

        I couldn't pin this recipe 🙁

        Reply
        • Katy McAvoy

          July 14, 2021 at 4:43 pm

          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!

          Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

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