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.

Ingredients

Scale

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

Instructions

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.
Dry Potatoes: Drain the potato slices and dry them completely using a clean kitchen towel. Removing moisture is crucial for achieving a crispy texture.
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.
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.
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.
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.
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