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.

Oven Baked Garlic Parmesan Potato Rounds

Oven Baked Crispy Parmesan Potato Rounds

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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.