Crispy Parmesan Potato Rounds That Disappear at Every Potluck

Crispy Parmesan Potato Rounds That Disappear at Every Potluck

There are dishes you bring to a gathering, and then there are dishes that cause a small stampede. These crispy Parmesan-crusted potato rounds fall firmly into the second category. Golden and crackling on the outside, soft and fluffy on the inside, they hit every single note you want from a crowd-pleasing side dish. The kind of thing where people hover near the platter just a little too obviously.

What makes them so irresistible is the contrast. Each thick-cut potato round gets coated in a savory Parmesan and seasoning crust that roasts into something almost caramelized and deeply nutty. Bite through that crust and you get tender, creamy potato underneath. Simple ingredients, unbelievable results. Here is everything you need to make them yourself.

Ingredients

• 3 large russet potatoes, scrubbed and sliced into rounds about half an inch thick
• 1 cup finely grated Parmesan cheese
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Half a teaspoon of black pepper
• Half a teaspoon of salt, plus more to taste
• Half a teaspoon of dried Italian seasoning
• Fresh parsley, chopped, for garnish (optional)

Method

1. Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and set it aside.
2. In a wide shallow bowl or plate, combine the grated Parmesan, garlic powder, smoked paprika, onion powder, black pepper, salt, and Italian seasoning. Mix well so the spices are evenly distributed throughout the cheese.
3. Pat the potato slices dry with paper towels. This step is important because moisture is the enemy of a crispy crust.
4. Brush both sides of each potato round generously with olive oil, making sure every edge is coated.
5. Press each oiled potato slice firmly into the Parmesan mixture, coating one side well. Place it Parmesan-side up on the prepared baking sheet. Repeat with all slices, leaving a little space between each one.
6. Roast in the preheated oven for 25 to 30 minutes, until the Parmesan crust is deeply golden and the potatoes are tender when pierced with a fork.
7. For extra crispiness, switch the oven to broil for the final 2 to 3 minutes, watching carefully to avoid burning.
8. Remove from the oven, let cool for a few minutes, then transfer to a serving plate. Garnish with fresh parsley if desired and serve warm.

Tips for the Best Results

Use finely grated Parmesan rather than the coarser shredded variety. The fine texture melts and crisps into a much tighter, more even crust that holds together beautifully when you pick up a round.

Russet potatoes work best here because of their starchy, fluffy interior, but Yukon Golds are a wonderful alternative if you prefer a slightly creamier, butterier bite with thinner skin.

If you are making these for a potluck or party, they transport well on the baking sheet and can be reheated in a hot oven for about 8 minutes to restore their crunch before serving.

Serving Suggestions

These rounds are wonderful on their own but pair beautifully with a cool sour cream and chive dip, a smoky aioli, or even a simple marinara for dipping. They also make a fantastic side alongside grilled meats, BBQ chicken, or a fresh summer salad when you want something a little more substantial on the table.