Oven Baked Crispy Parmesan Potato Rounds

Parmesan Potato Rounds

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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.


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)


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. 




Russet potatoes are HIGHLY recommended for this recipe.