I first came across Mini Baked Parmesan Potato Rounds through a close friend who always has a way of making everyday ingredients feel a little extra special. We were watching a cooking video together one lazy Sunday afternoon, cups of coffee in hand and cozy socks on. She nudged me halfway through and said, “You need to make these for breakfast tomorrow.” At first glance, it seemed like a simple side dish—but once the crispy golden edges and bubbling Parmesan appeared onscreen, I was already mentally checking my pantry for potatoes.
The next morning, before the sun was even fully up, I had the oven preheating and a bowl of sliced Yukon Golds getting a good toss in spiced olive oil and cheese. I wasn’t expecting the aroma that hit me—something about garlic, paprika, and Parmesan baking together just turns a kitchen into a haven. As they sizzled and browned in the oven.
We sat down together at the table, a plate of warm, crispy rounds between us. No ketchup, no fancy sauce—just the two of us, sharing little bites and big smiles. That’s when I knew this recipe wasn’t just a side dish or a trendy snack—it was a memory in the making.
Short Description
Mini Baked Parmesan Potato Rounds are thinly sliced potatoes tossed with olive oil, garlic, paprika, and Parmesan cheese, then oven-baked until golden and crispy. They’re easy to make, packed with flavor, and perfect for breakfast, brunch, or snacking.
Key Ingredients
- 4–5 small to medium Yukon Gold or red potatoes
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Tools Needed
- Sharp knife or mandoline slicer
- Mixing bowl
- Baking sheet
- Parchment paper or nonstick spray
- Oven
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure even browning.
Step 2: Slice and Dry the Potatoes
Wash your potatoes thoroughly and slice them into ¼-inch rounds. Use a mandoline if you want consistent, even slices. After slicing, pat them dry with a paper towel—this step is essential for crispiness.
Step 3: Coat with Seasoning
In a large mixing bowl, combine olive oil, grated Parmesan, garlic powder, paprika, salt, and pepper. Add the potato slices and toss well until every slice is evenly coated.
Step 4: Arrange and Bake
Lay the potato slices in a single layer on your prepared baking sheet, ensuring they don’t overlap. This allows each piece to crisp up nicely. Bake for 25–30 minutes until golden and the edges are crispy. Flip halfway if desired, but not necessary.
Step 5: Garnish and Serve
Once baked, remove from the oven and sprinkle with fresh parsley if using. Serve warm—either on their own or with your favorite dipping sauce like sour cream, ranch, or garlic aioli.
Why You’ll Love This Recipe
– Crispy, cheesy, and savory with every bite
– Super easy to make with pantry staples
– Great as a side, snack, or breakfast treat
– Kid-friendly and crowd-pleasing
– Naturally gluten-free and vegetarian
– Bakes in under 30 minutes
Mistakes to Avoid & Solutions
Overlapping the Potato Rounds
Mistake: Placing slices on top of each other prevents crisping.
Solution: Always arrange in a single layer with space between each round.
Skipping the Drying Step
Mistake: Wet potatoes steam instead of crisp.
Solution: Pat slices thoroughly with paper towels before seasoning.
Using Pre-Shredded Parmesan
Mistake: It doesn’t melt and crisp the same due to added starch.
Solution: Use freshly grated Parmesan for best results.
Not Using Parchment or Grease
Mistake: Potatoes may stick to the pan.
Solution: Always line or lightly grease your baking sheet.
Under-seasoning
Mistake: Bland potatoes = bland snack.
Solution: Taste the seasoning mix before tossing and adjust if needed.
Serving and Pairing Suggestions
These are incredibly versatile:
– Serve as a breakfast side with scrambled eggs and avocado
– Perfect as a brunch buffet item alongside fruit, bacon, and toast
– Snack on them with garlic aioli, sour cream, or chipotle mayo
– Add to a charcuterie board for a warm, savory touch
– Pair with a fresh salad or a protein like grilled chicken for a light lunch
Serve them plated for a formal touch or pile them high family-style on a rustic board.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Not recommended—texture changes.
Reheating in Oven: Bake at 375°F for 8–10 minutes until warmed and crisp.
Air Fryer Reheat: 350°F for 4–5 minutes works beautifully.
Microwave: Avoid—it softens the crispiness.
FAQs
1. Can I use russet potatoes instead?
Yes, but they’re starchier and may require extra drying. Yukon Gold or red potatoes give a creamier interior with a crispy edge.
2. Can I prep them the night before?
You can slice and soak the potatoes overnight in water (store in the fridge). Dry well before seasoning and baking.
3. What’s the best dipping sauce?
Garlic aioli, ranch, spicy sriracha mayo, or even classic ketchup work great!
4. Are these good for kids’ lunchboxes?
Absolutely! Let them cool and pack with a small container of dip.
5. Can I make them in the air fryer?
Yes. Air fry at 400°F for 15–18 minutes, shaking halfway through.
Tips & Tricks
– Use a mandoline for even slices and better texture.
– Try grating a bit of sharp cheddar along with Parmesan for more flavor depth.
– Sprinkle with smoked paprika or chili flakes for a spicier version.
– A silicone baking mat helps with even crisping if parchment isn’t available.
– Add a pinch of onion powder or Italian seasoning for an herby twist.
Recipe Variations
1. Sweet & Savory Twist
Use sweet potatoes instead of Yukon Gold. Swap Parmesan for goat cheese, and add a pinch of cinnamon with salt.
2. Herby Garlic Rounds
Add 1 tsp dried rosemary or thyme to the seasoning mix. Finish with a squeeze of lemon after baking.
3. Vegan Version
Skip the Parmesan and use ¼ cup nutritional yeast for a cheesy, savory flavor.
4. Spicy Jalapeño Rounds
Add 1 tsp chili powder and thinly sliced jalapeños to the topping before baking. Great with lime crema.
5. Everything Bagel Style
Swap paprika for Everything Bagel seasoning and bake as usual—delicious with cream cheese dip!
Final Thoughts
Mini Baked Parmesan Potato Rounds may look humble, but they deliver big on flavor, texture, and versatility. They’ve become a go-to comfort dish in our home—crispy, golden, and full of that salty-savory satisfaction that keeps you reaching for just one more.
They fit right into a busy morning or a relaxed brunch. You don’t need fancy ingredients, just a willingness to let something simple surprise you. I hope this dish brings warmth to your kitchen and becomes part of your own special moments. Whether you’re cooking for family, friends, or just yourself, these potato rounds have a way of turning any table into a happy place.
Mini Baked Parmesan Potato Rounds
Print ThisIngredients
- 4–5 small to medium Yukon Gold or red potatoes
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and ensure even browning.
Step 2: Slice and Dry the Potatoes
Wash your potatoes thoroughly and slice them into ¼-inch rounds. Use a mandoline if you want consistent, even slices. After slicing, pat them dry with a paper towel—this step is essential for crispiness.
Step 3: Coat with Seasoning
In a large mixing bowl, combine olive oil, grated Parmesan, garlic powder, paprika, salt, and pepper. Add the potato slices and toss well until every slice is evenly coated.
Step 4: Arrange and Bake
Lay the potato slices in a single layer on your prepared baking sheet, ensuring they don’t overlap. This allows each piece to crisp up nicely. Bake for 25–30 minutes until golden and the edges are crispy. Flip halfway if desired, but not necessary.
Step 5: Garnish and Serve
Once baked, remove from the oven and sprinkle with fresh parsley if using. Serve warm—either on their own or with your favorite dipping sauce like sour cream, ranch, or garlic aioli.
