Crispy Parmesan Roasted Potato Rounds That Will Make You the Star of Every Potluck
There are dishes you bring to a gathering, and then there are dishes that follow you out the door. These golden, cheesy roasted potato rounds fall firmly into the second category. With a fluffy, tender interior and an almost addictively crispy parmesan crust blistered to perfection on top, they are the kind of simple side dish that somehow feels like a revelation to everyone who tastes one.
The beauty of this recipe is in its honesty. There are no fancy techniques or hard-to-find ingredients. Just russet potatoes, good parmesan, a handful of pantry staples, and a hot oven doing all the heavy lifting. Whether you are heading to a summer cookout, a holiday dinner, or just need a weeknight side that the whole family will actually eat, these potato rounds deliver every single time.
Ingredients
- 4 large russet potatoes, scrubbed clean and sliced into 1-inch rounds
- 1 cup freshly grated parmesan cheese (plus extra for topping)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
- Slice the potatoes into even 1-inch thick rounds. Do not peel them — the skin helps them hold together and adds great texture.
- Place the potato slices in a large bowl. Drizzle with olive oil and melted butter, then toss to coat every piece evenly.
- In a small bowl, combine the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper. Sprinkle the spice mixture over the potatoes and toss again until well coated.
- Spread the grated parmesan in an even layer directly on the prepared baking sheet. Arrange the seasoned potato rounds on top of the parmesan, pressing them down gently so the cheese adheres to the bottom of each slice.
- Sprinkle an additional generous layer of parmesan over the top of each potato round.
- Roast in the preheated oven for 25 to 30 minutes, until the potatoes are tender and cooked through and the cheese is deeply golden and caramelized on both sides.
- Remove from the oven and let them rest for 2 to 3 minutes before transferring to a serving plate. Garnish with fresh parsley if desired and serve warm.
Tips for the Best Results
Use freshly grated parmesan rather than the pre-shredded variety. Pre-shredded cheese contains anti-caking agents that prevent it from melting and crisping the way you want. Freshly grated parmesan melts beautifully and creates that signature golden, bubbly crust you see in the photo.
Make sure your potato slices are all roughly the same thickness so they cook evenly. A sharp knife or a mandoline slicer makes this step quick and easy.
For an extra flavor boost, add a pinch of cayenne pepper to the spice mixture or finish the rounds with a light drizzle of hot honey right before serving. Both variations disappear from the plate just as fast as the original.
Make-Ahead and Storage
These potato rounds are best enjoyed fresh out of the oven while the cheese is still crispy, but they reheat remarkably well. Store any leftovers in an airtight container in the refrigerator for up to three days. To bring back the crispiness, reheat them in an air fryer at 375°F for five minutes or in a hot oven on a wire rack. Avoid the microwave if you can — it softens the crust and they lose their magic.
