Crispy Parmesan Rosemary Potato Slices That Will Steal the Show at Any Gathering
There are some recipes that quietly become legend in a family, passed down not through cookbooks but through crowded kitchens and whispered requests at the end of a dinner party. These crispy Parmesan and rosemary potato slices are exactly that kind of recipe. Golden on the edges, tender in the center, and fragrant with fresh herbs and nutty cheese, they are the kind of appetizer or side dish that empties the platter before you even sit down.
Simple enough for a weeknight but impressive enough for company, these oven-baked potato rounds have a satisfying crunch that rivals anything fried. The secret is in the thin slicing, the generous coating of Parmesan, and that final blast of heat that transforms humble potatoes into something truly craveable. Once you make them, do not be surprised when everyone in the room starts asking you how you did it.
Ingredients
- 4 medium Yukon Gold or russet potatoes, scrubbed clean
- 3 tablespoons olive oil
- 3/4 cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon smoked paprika (optional, for extra depth)
- Several fresh rosemary sprigs, for topping
- Cooking spray or additional olive oil for the pan
Method
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