Cheesy Potato Rounds
Thick-cut potato rounds roasted until creamy inside, then loaded with Parmesan and cheddar and baked until golden, bubbly, and crisp on top.
Ingredients
For the potatoes
- 3 large russet potatoes scrubbed, sliced into 1-inch rounds
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
For the cheesy topping
- ¾ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese or mozzarella
- 2 tbsp fresh parsley chopped, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and lightly grease it so the cheese lifts off cleanly.
- Slice the potatoes into thick, 1-inch rounds and pat them dry. Toss with the olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until every round is evenly coated.
- Arrange the rounds in a single layer with space between them. Roast for 20 to 25 minutes, flipping once halfway through, until fork-tender and golden at the edges.
- Top each round generously with Parmesan and cheddar, mounding it slightly in the center.
- Return to the oven for 5 to 8 minutes until the cheese is melted and bubbling. For a deep golden crust like the photo, broil the final 2 to 3 minutes, watching closely so it browns without burning.
- Let the rounds rest for a few minutes so the cheese sets, scatter with parsley if using, and serve warm.
Notes
For the crispiest tops, finish under the broiler and keep the oven door cracked to watch them. Waxy potatoes like Yukon Gold work too and hold their shape a little more firmly than russets.
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