Baked Crispy Parmesan Potato Rounds

  • Author: The Kitchen Whisperer

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  • 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


  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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