When you’re craving a crispy, cheesy snack that’s equal parts comfort and crunch, these Mini Baked Parmesan Potato Rounds hit all the right notes. Made with thinly sliced Yukon gold or red potatoes and topped generously with Parmesan, they bake into golden, addictive bites perfect for snacking, sharing, or serving as an easy appetizer.
These potato rounds are simple to prepare, yet they offer bold flavor with minimal ingredients. The garlic powder infuses each slice with a subtle kick, while the Parmesan crisps into a savory crust that takes them to another level. A light drizzle of olive oil helps achieve that irresistible crunch on the edges without frying.
Versatile and kid-friendly, these rounds can be customized to suit your flavor preferences—add smoked paprika for a deeper flavor, toss on some fresh herbs, or even sprinkle with shredded mozzarella for a stretchy cheese layer. They’re a fantastic addition to party platters, casual dinners, or even as a side dish to grilled meats or burgers.
And best of all, they’re baked, not fried—so you get all the crunch with a bit less guilt. Whether you’re hosting a game night or just need something delicious to nibble on, these cheesy rounds are sure to disappear fast.
Servings: 4–6
Ready in: 30 minutes
Ingredients:
- 3–4 medium Yukon gold or red potatoes, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- Optional: Chopped parsley or green onions, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly greased foil.
- In a bowl, toss the sliced potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
- Arrange the potato slices in a single layer on the prepared baking sheet, spacing them slightly apart.
- Sprinkle a generous layer of grated Parmesan cheese over the top of each potato round.
- Bake for 20–25 minutes, or until the potatoes are tender in the center and golden-brown with crispy edges.
- Remove from the oven and immediately garnish with chopped parsley or green onions, if desired.
- Serve hot as a snack, appetizer, or side dish.
Variations:
- Cheese blend: Mix Parmesan with mozzarella or cheddar for a melty-cheesy finish.
- Spicy version: Add a dash of cayenne pepper or crushed red pepper flakes to the olive oil mix.
- Loaded style: After baking, top with sour cream, crumbled bacon, and chives for a loaded potato bite.
- Herb flavor: Toss with Italian seasoning or rosemary for a fragrant twist.
Tips:
- Slice potatoes uniformly to ensure even cooking; a mandoline slicer can help with precision.
- For extra crispiness, pat the potato slices dry before tossing them in oil.
- Serve them fresh from the oven—reheating can soften the crispy texture.
- Leftovers can be stored in the fridge and crisped up in an air fryer or toaster oven.
