These baked tater rounds are so good I can’t even stand myself! Like literally when they came out of oven I literally stood there blowing on them and doing the ‘hot hot hot’ dance extra sucking in-blowing out air to cool my mouth off as I was gobbling up these molten hot taters!
I love that they get really crispy in the oven with minimal oil. Traditionally I’ve made these in the skillet with a ton of oil. Sure fried foods rock but I kinda like the fact that my thighs are smaller and besides.. if I ate fried foods all the time I’d have to walk around nekkid as I REFUSE to buy bigger clothes! And trust me folks… me nekkid… scary thought! *wink*
These go with just about any dish – burger, steak, slider, pulled pork/chicken/beef, fish…
Now if you would excuse me, I need to go eat some more of these 🙂Print
- 4 large russet baking potatoes cut into 1/2” slices
- 1 medium onion, rough chopped
- 2 tsp kosher salt plus additional for final seasoning
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 cup grated parmesan
- 1/2 cup shredded parmesan
- 4 Tbl olive oil
- Preheat oven to 450F.
- Place a large baking sheet (if you can fit 2 in, use 2 though it’ll depend on how big your potatoes are) in the oven while it’s heating up.
- In a medium saucepan over high heat, add potatoes and enough water to cover potatoes.
- Bring to a boil and add 1 tsp salt.
- Reduce the heat and simmer for 5 minutes. The edges should start to feel a tad soft but the insides will be firm.
- Drain the potatoes and dump into a large bowl.
- Add in the onions and gently stir.
- Drizzle the olive oil on top and using a rubber spatula, stir around to coat the potatoes and onions.
- In a small bowl mix together the remaining salt, pepper, paprika, garlic powder and 1/2 cup grated parmesan cheese.
- Sprinkle the seasoning on top and mix to coat all sides. You want to see almost a potato starch paste form.
- Carefully take the hot baking sheet out of the oven and place the potato slices in a single layer
- Bake for 20-25 minutes or until the bottoms of the potatoes turn golden brown.
- Using tongs or a metal spatula, flip the potatoes over (along with the onions) and bake for another 10-15 minutes or until golden brown and crispy.
- Remove from the oven plate.
- Garnish with shredded parmesan.
- Add additional salt if needed.