Easy Baked Parmesan Potato Rounds are a fast and delicious side dish or appetizer. Crispy on the outside and soft on the inside. So good.
Easy Baked Parmesan Potato Rounds have become one of our new can’t-get-enough recipes. Baked with my favourited cheese you can’t go wrong.
I love carbs, any kind, bread, rice, Pasta (especially pasta) and of course potatoes.
Unfortunately I have a husband that is quite picky on his Pasta and Potato dishes. And rice forget it unless it’s a risotto.
But bread that is a whole other story, he could probably go through a whole loaf if you let him.
Be sure to watch the Video!
He has a problem with mushy, nothing mushy says the man who dumps anything and everything in his morning caffe latte!
So no potato salad because potatoes are mushy when boiled, but roasted and yes to mashed as long as there is gravy on the side.
More Delicious Potato Recipes you may enjoy!
Baked Double Cheese Mashed Potatoes
Italian Spiced Parmesan Hasselback Potatoes
Creamy Cheesy Scalloped Potatoes
He and his youngest daughter are absolutely obsessed with Roast Beef, Mashed Potatoes, Yorkshire Pudding and gravy!!!
I knew I liked the guy when it was a fight over the last fry and drop of gravy.
Needless to say these Baked Parmesan Potato Rounds were a complete success. I love how easy they are and who can say no to Parmesan cheese?
I am actually baking them again as I write this because just seeing them makes my mouth water.
I cut the potatoes about 1/4 of inch thick maybe a little thinner but not much, I soaked them in cold water for about 20 minutes, then I drained them and towel dried them.
I brushed them with a little olive oil but if you have a spray bottle you could spray them instead.
Easy Baked Parmesan Potato Rounds
I dipped them in the parmesan cheese mixture and placed them on a parchment paper lined cookie sheet, and then I covered the other side with the remaining mixture.
I then sprayed the potato rounds a little with some olive oil.
Then in the oven these Easy Parmesan Baked Potato Rounds went for about 25 minutes. Serve with your favourite dip. Buon Appetito!
Easy Baked Parmesan Potato Rounds
Ingredients
- 6 medium potatoes
- 1 tablespoon flour
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoon finely chopped fresh parsley
- 1/2 teaspoon salt
- 2-3 tablespoons olive oil
Instructions
- Pre heat oven to 375°, line a large cookie sheet or two with parchment paper.
- Peel and slice potatoes into thick slices, then place slices in a large bowl of cold water, let sit for 20 minutes. Then drain well and towel dry.
- On a small plate whisk together the flour, parmesan cheese, parsley and salt.
- Brush one side of the potato slices with olive oil and then coat in parmesan cheese mixture place on prepared cookie sheet coating side down.
- Brush top side of slices with olive oil and sprinkle with remaining parmesan mixture. Spray or drizzle with a little extra olive oil.
- Bake in oven for approximately 25 minutes, the last 3-6 minutes place under the broiler if desired (for extra browning). Sprinkle with a little salt and serve immediately. Enjoy.
- **I serve mine with some mayo and chopped fresh parsley.
Kathy Kosmatka says
March 10, 2018 at 4:58 pmRoseann, I’ve found several great recipes from your website. You should consider adding the source (i.e., http://www.anitalianin my kitchen.com) at the bottom of each Recipe so that when we click to print the recipe (I save mine to my computer in PDF format) I can easily see that I received some of my favorite recipes from your website or I can access it if I also want to later see suggestions that others make. It also is great when I share the recipe with a friend…they then can then easily find you on the web…attracting even more to your site.
Rosemary says
March 13, 2018 at 5:55 pmHi Kathy, thanks so much and also thanks for the suggestion, I have started to add a link. Have a great week. 🙂
Janet says
February 23, 2018 at 8:37 pmI love these potatoes they are so good, my kids love them too. Thanks for the Recipe.
Rosemary says
February 23, 2018 at 8:38 pmThanks Janet so glad you enjoy them.