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Jun122013

Baked Crispy Parmesan Potato Rounds

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Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!

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*

Crispy Potato Rounds

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 🙂

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Baked Crispy Parmesan Potato Rounds

  • Author: The Kitchen Whisperer

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Ingredients

  • 4 large russet baking potatoes cut into 1/2” slices
  • 1 medium onion, rough chopped
  • 2 teaspoon kosher salt plus additional for final seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 cup grated parmesan
  • 1/2 cup shredded parmesan
  • 4 tablespoon olive oil

Instructions

  1. Preheat oven to 450F.
  2. 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.
  3. In a medium saucepan over high heat, add potatoes and enough water to cover potatoes.
  4. Bring to a boil and add 1 teaspoon salt.
  5. Reduce the heat and simmer for 5 minutes. The edges should start to feel a tad soft but the insides will be firm.
  6. Drain the potatoes and dump into a large bowl.
  7. Add in the onions and gently stir.
  8. Drizzle the olive oil on top and using a rubber spatula, stir around to coat the potatoes and onions.
  9. In a small bowl mix together the remaining salt, pepper, paprika, garlic powder and 1/2 cup grated parmesan cheese.
  10. Sprinkle the seasoning on top and mix to coat all sides. You want to see almost a potato starch paste form.
  11. Carefully take the hot baking sheet out of the oven and place the potato slices in a single layer
  12. Bake for 20-25 minutes or until the bottoms of the potatoes turn golden brown.
  13. 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.
  14. Remove from the oven plate.
  15. Garnish with shredded parmesan.
  16. Add additional salt if needed.

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