Crispy Roasted Baby Potato Rounds with Parmesan and Herbs
Golden, crispy baby potato rounds tossed with olive oil, garlic, Parmesan, and herbs. The perfect quick side dish for any meal!
Equipment
- Sharp Knife
- Cutting Board
- Large Bowl
- Clean Kitchen Towel
- Parchment-Lined Baking Sheet
- Oven
Ingredients
Main Ingredients
- 1.5 lbs baby potatoes sliced into 1/4-inch rounds
- 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
Optional Garnish
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Wash and slice baby potatoes into 1/4-inch thick rounds. Place them in cold water and let soak for 15–20 minutes.
- Drain and dry the potato slices completely using a clean kitchen towel.
- In a large bowl, toss the potatoes with olive oil, garlic powder, oregano, thyme, salt, pepper, and half the Parmesan.
- Arrange the potato slices in a single layer on a parchment-lined baking sheet. Roast at 425°F for 20 minutes.
- Flip the slices, sprinkle with remaining Parmesan, and roast for another 15–20 minutes until golden and crispy.
- Garnish with fresh parsley and serve hot.
Video
Notes
To make ahead, slice and soak the potatoes in advance. Reheat in the oven for best texture. Avoid crowding the baking sheet to ensure proper crisping.
