Print

Parmesan Potato Rounds

Parmesan Potato Rounds

5 from 1 reviews

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. 

Ingredients

Units Scale
  • 3 medium russet potatoes
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 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