Crispy Roasted Baby Potato Rounds with Parmesan and Herbs Recipe

Introduction

These crispy roasted baby potato rounds coated with Parmesan and herbs make a deliciously simple side dish. Perfectly golden and flavorful, they are sure to become a favorite for weeknight dinners or entertaining guests.

Ingredients

• 1.5 lbs baby potatoes, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 cup Parmesan cheese, grated, divided
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1 tbsp fresh parsley, chopped, for garnish

Instructions

1. Step 1: Wash and slice the baby potatoes into 1/4-inch thick rounds. Place the slices in cold water and let them soak for 15–20 minutes to remove excess starch.
2. Step 2: Drain the potatoes and dry them thoroughly using a clean kitchen towel to ensure crispiness.
3. Step 3: In a large bowl, toss the potato slices with olive oil, garlic powder, oregano, thyme, sea salt, black pepper, and half of the grated Parmesan cheese until evenly coated.
4. Step 4: Arrange the potato slices in a single layer on a parchment-lined baking sheet. Roast in a preheated oven at 425°F (220°C) for 20 minutes.
5. Step 5: Flip the slices, sprinkle the remaining Parmesan cheese over them, and roast for an additional 15–20 minutes until the potatoes are golden brown and crispy.
6. Step 6: Remove from the oven, garnish with chopped fresh parsley, and serve the potato rounds hot.

Tips & Variations

• Soaking the potato slices helps make them crispier by reducing surface starch.
• Try adding smoked paprika or chili flakes for a spicy twist.
• For a dairy-free version, omit Parmesan or substitute with nutritional yeast for a cheesy flavor.
• Use fresh herbs like rosemary or thyme instead of dried for more intense aroma.

Storage

Store leftover potato rounds in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 400°F (200°C) for 5–7 minutes to regain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes instead of baby potatoes?

Yes, but slice them thinner to ensure they cook through evenly and become crispy.

How do I make sure the potatoes get crispy?

Be sure to dry the potato slices thoroughly after soaking and arrange them in a single layer on the baking sheet without overlapping. High heat roasting and flipping halfway also help achieve crispiness.

Crispy Roasted Baby Potato Rounds with Parmesan and Herbs Recipe

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★★★★★

4.7 from 101 reviews

• Author: Noah
• Total Time: 60-65 minutes
• Yield: 4 servings 1x

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Description

These Crispy Roasted Baby Potato Rounds with Parmesan and Herbs are a delicious and easy-to-make side dish. Sliced baby potatoes are soaked, seasoned with garlic powder, oregano, thyme, and Parmesan cheese, then roasted until golden and crispy. Garnished with fresh parsley, they make a perfect accompaniment to any meal.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.5 lbs baby potatoes, sliced into 1/4-inch rounds

Seasonings and Cheese

• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.5 cup Parmesan cheese, grated, divided
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Garnish

• 1 tbsp fresh parsley, chopped

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Instructions

1. Prep Potatoes: Wash and slice baby potatoes into 1/4-inch thick rounds. Place them in cold water and let soak for 15–20 minutes to remove excess starch and help them crisp up better during roasting.
2. Dry Potatoes: Drain the potato slices and dry them completely using a clean kitchen towel. Removing moisture is crucial for achieving a crispy texture.
3. Season Potatoes: In a large bowl, toss the dried potato slices with olive oil, garlic powder, dried oregano, dried thyme, sea salt, black pepper, and half of the grated Parmesan cheese until evenly coated.
4. Arrange for Roasting: Lay the seasoned potato slices in a single layer on a parchment-lined baking sheet. This prevents sticking and promotes even roasting.
5. First Roast: Roast in a preheated oven at 425°F (220°C) for 20 minutes, allowing the potatoes to start cooking and crisping up on one side.
6. Flip and Add Cheese: Flip the potato slices to the other side, sprinkle with the remaining Parmesan cheese, and continue roasting for another 15–20 minutes until the potatoes are golden brown and crispy all over.
7. Garnish and Serve: Once roasted, remove the potato rounds from the oven, garnish with fresh chopped parsley, and serve hot for the best flavor and texture.

Notes

• Soaking the potato slices helps remove excess starch and prevents them from sticking together during roasting.
• Make sure to dry the potatoes thoroughly to achieve a crispy texture.
• You can substitute Parmesan with Pecorino Romano or another hard cheese if preferred.
• These potato rounds pair well with dips like sour cream or aioli.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for crispiness.

• Prep Time: 25 minutes
• Cook Time: 35-40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted potatoes, crispy potato rounds, baby potatoes, Parmesan potatoes, herb potatoes, easy side dish