Baked Crispy Parmesan Potato Rounds

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 🙂

Baked Crispy Parmesan Potato Rounds

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• Author: The Kitchen Whisperer

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

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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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