Ah, the joys of simple cooking! It’s amazing how the most straightforward recipes often become the absolute stars at our family gatherings. Picture this: everyone’s chatting away, and then the aroma of baked parmesan potatoes starts to waft through the air. Suddenly, all conversation pauses, and the room is filled with the sound of forks and plates meeting up!
These Mini Baked Parmesan Potato Rounds have become a beloved tradition in our home. Whether it’s a casual Sunday brunch or a festive holiday dinner, they always steal the show. And let me tell you, they vanish faster than you can say “seconds, please.” They’re that good. Even my pickiest eaters can’t resist.
Now, I’m no gourmet chef. Just a mom and wife who loves to whip up meals that bring smiles to the table. What I adore about this recipe is its simplicity—you don’t need a lot of fancy ingredients or complicated steps. Just good old creamy potatoes, some Parmesan love, and a bit of seasoning magic. With a few shakes and a swirl in the oven, you’ve got yourself a dish that’ll have everyone asking for more. Trust me, these potato rounds are not just a dish; they’re a memory in the making.
So, if you’re looking for something easy, delicious, and sure to impress, you’ve stumbled upon a treasure trove. Let’s dive right in, and I promise you, once you’ve tried them, you’ll understand why they are such a hit at our family gatherings. Ready to make some kitchen magic? Let’s go!
How to Make Mini Baked Parmesan Potato Rounds
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Ingredients
- 1 cup grated Parmesan cheese (preferably from a green container)
- 35-40 Classic Baby Creamers® potatoes, sliced
- 1 tsp ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon garlic salt
Directions
- Preheat your oven to 400°F and lightly coat two baking sheets with non-stick spray to prepare them for baking.
- Give the potatoes a good rinse and slice them thinly. Place the slices in a large bowl for mixing.
- Pour the vegetable oil over the potatoes and stir them well to make sure each slice is evenly coated.
- In a large resealable bag, combine the Parmesan cheese, garlic salt, and pepper. Seal the bag and shake it thoroughly to mix the ingredients.
- Add the oil-coated potato slices to the bag containing the cheese mixture. Shake well until the potatoes are completely covered.
- Arrange the coated potato slices in a single layer on the prepared baking sheets.
- Bake in the preheated oven, making sure to turn the potatoes halfway through the cooking time.
- Continue baking for about 40 minutes or until the potatoes are golden brown and easily pierced with a fork. Serve them warm, paired with a favorite dipping sauce like ranch dressing.
Storing Suggestion
To store any leftovers of these Parmesan Potato Rounds, place them in an airtight container in the refrigerator. They will stay fresh for up to three days. Simply reheat them in an oven or air fryer to restore their crispiness before serving again.
Cooking Tips
When coating the potatoes, ensuring all slices are well-covered will make a huge difference in flavor. Consider adding a pinch of paprika or a dash of cayenne pepper to the Parmesan mixture if you desire a subtle spicy kick. Adjust baking time for thicker slices.
Serving Suggestions
These potato rounds are wonderfully versatile. Serve them with a variety of dipping sauces for an exciting snacking experience—ranch, sour cream with chives, or even a garlic aioli would pair excellently. They also make a great side dish to balance a rich, main course.
Ingredient Substitutions
If you don’t have baby potatoes on hand, feel free to use any small, waxy potato variety. For a twist, try substituting Parmesan with Pecorino Romano or even sharp cheddar for a different flavor. Olive oil can replace vegetable oil for a richer taste.
Seasonal Variations
This recipe can easily be adapted for different seasons. In summer, consider adding fresh rosemary or thyme. In colder months, incorporate dried herbs like oregano for a more comforting flavor. Using seasonal potatoes will also bring distinct nuances to the dish.
Allergen Information
The main allergen in this recipe is dairy due to Parmesan cheese. For a dairy-free alternative, use nutritional yeast for a cheesy flavor without the dairy. Always ensure any seasoning used does not contain hidden allergens if cooking for sensitive individuals.
FAQ
Can I use another type of cheese instead of Parmesan?
Yes, you can substitute Parmesan with another hard cheese like Pecorino Romano or even a medium-hard cheese like cheddar. However, each cheese will impart a slightly different flavor, so choose according to your taste preference.
What’s the best way to ensure these potatoes are crispy?
To ensure maximum crispiness, ensure the potato slices are thin and evenly coated with oil and cheese mixture. Using high-quality baking sheets and not overcrowding them helps achieve a crisp result.
How can I ensure even cooking for all potato slices?
Arrange the potatoes in a single layer and avoid stacking. Rotate your baking sheets halfway through the cooking process to promote even heat distribution within the oven, resulting in uniform cooking.
Can this recipe be prepared in advance?
You can slice and coat the potatoes several hours ahead of time, storing them in the fridge until ready to bake. However, for best results, bake them fresh to retain maximum crispiness and flavor.
Are there alternatives for those with a garlic allergy?
If you’re avoiding garlic, consider using just a pinch of salt with a little onion powder. It will give a savory kick without overpowering the delicate flavor of the potatoes.
Can I make these potatoes in an air fryer?
Absolutely! An air fryer is an excellent alternative. Set the temperature to 400°F and cook the potatoes in a single layer, flipping halfway through, for about 15-20 minutes or until golden and crispy.
Mini Baked Parmesan Potato Rounds
Ingredients
- 1 cup grated Parmesan cheese the one in the green container
- 35-40 Classic Baby Creamers potatoes sliced
- 1 tsp pepper
- 2 Tbs vegetable oil
- 1 Tbs garlic salt
Instructions
- Preheat your oven to 400°F and lightly spray two baking sheets with non-stick spray.
- Rinse the potatoes and cut them into thin slices, then toss them in a large mixing bowl.
- Drizzle with vegetable oil and mix to ensure they're evenly coated.
- In a gallon-size resealable bag, combine the grated Parmesan, garlic salt, and pepper. Seal the bag and give it a good shake to mix everything.
- Add the coated potatoes to the cheese mixture inside the bag and shake well to ensure they're covered.
- Arrange the potatoes in a single layer on the baking sheets and bake in the preheated oven.
- Make sure to turn the potatoes halfway through the baking time.
- After about 40 minutes, or until they’re golden brown and fork-tender, take them out of the oven and serve warm with your favorite dipping sauce like ranch dressing.
