Recipe Description
Unlike standard roasted potatoes, these rounds are sliced thick and baked on a bed of seasoned cheese. As the cheese melts and fries against the baking sheet, it creates a “halo” of crispy, savory goodness that clings to the potato. It’s essentially a “frico” (cheese crisp) fused with a soft-baked potato.
Ingredients
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Potatoes: 3–4 large Yukon Gold or Russet potatoes (scrubbed and sliced into 1/2-inch thick rounds).
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Cheese: 1.5 cups finely grated Parmesan cheese (freshly grated works best).
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Fat: 4 tbsp unsalted butter, melted.
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Seasoning: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, salt, and black pepper to taste.
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Garnish: Freshly chopped parsley.
Step-by-Step Instructions
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Prep the Oven: Preheat your oven to 400°F (200°C).
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Season the Base: In a small bowl, mix the melted butter with garlic powder, onion powder, paprika, salt, and pepper.
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Create the Crust: Pour the butter mixture onto a large rimmed baking sheet and spread it evenly. Sprinkle the grated Parmesan cheese in a thick, even layer over the butter.
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Place Potatoes: Press the potato rounds firmly onto the bed of cheese and butter.
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Bake: Roast for 25–30 minutes. You’ll know they’re done when the potatoes are fork-tender and the cheese has formed a dark golden-brown crust.
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Cool & Flip: Let them rest for 5 minutes (this is crucial for the cheese to crisp up and stick to the potato). Use a spatula to lift them off, flip them over so the cheese side is up, and garnish with parsley.
Tips for Success
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The Dryness Factor: Pat your potato slices dry with a paper towel before placing them on the cheese. Excess moisture prevents the cheese from getting truly crispy.
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Cheese Choice: Don’t use the “shaker can” Parmesan. Use the refrigerated, finely shredded or grated variety for the best melt and flavor.
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No Crowding: Ensure the potatoes aren’t overlapping so the edges can crisp up properly.
Nutritional Info (Per Serving)
Serving size: 3–4 rounds
| Nutrient | Amount |
| Calories | 240 kcal |
| Total Fat | 14g |
| Carbohydrates | 22g |
| Protein | 8g |
| Fiber | 3g |
Benefits of This Recipe
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Gluten-Free: A naturally gluten-free snack that satisfies the craving for “crunch.”
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Kid-Friendly: Even the pickiest eaters rarely turn down cheesy potatoes.
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Versatility: These work as a breakfast side with eggs, a lunch snack, or a dinner side for steak or chicken.
Q&A
Q: Can I use an Air Fryer?
A: Yes! Place the cheese/seasoning mixture directly on the potato or on a piece of parchment paper. Air fry at 375°F (190°C) for 15–18 minutes.
Q: Why did my cheese stick to the pan instead of the potato?
A: This usually happens if you try to move them too early. Let them sit for a few minutes after taking them out of the oven; the cheese “sets” as it cools slightly, allowing it to peel off the pan easily.
Q: Can I use sweet potatoes?
A: Absolutely. Sweet potatoes pair beautifully with the salty parmesan, though they may take 5 minutes longer to become tender.