Mini Baked Parmesan Potato Rounds are a savory, crispy side dish or appetizer made with thinly sliced potatoes coated in olive oil and flavorful seasonings. Baked to golden perfection, these bite-sized rounds are perfect for entertaining or elevating everyday meals.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare and requires only a few pantry staples. The combination of garlic, paprika, and Parmesan cheese gives each potato slice a deliciously crispy and cheesy crust. These potato rounds make a versatile dish that can be served with dips, as a side to meats, or simply as a satisfying snack.
Ingredients
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4 medium russet potatoes, sliced into 1/4-inch rounds
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2 tablespoons olive oil
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1/2 cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 teaspoon dried parsley (optional)
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Salt and pepper to taste
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Chopped fresh parsley for garnish (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
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Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. -
Prepare the Potatoes:
Wash and scrub the potatoes thoroughly. Slice into 1/4-inch thick rounds and pat dry with paper towels to remove excess moisture. -
Season the Potatoes:
In a large bowl, toss the potato slices with olive oil until evenly coated. -
Mix the Coating:
In a small bowl, combine the grated Parmesan, garlic powder, paprika, dried parsley (if using), salt, and pepper. -
Coat the Potatoes:
Dredge each potato slice in the cheese and spice mixture, pressing gently to ensure the coating sticks. Arrange in a single layer on the prepared baking sheet. -
Bake:
Bake for 25-30 minutes, flipping once halfway through, until the potatoes are golden brown and crispy on the edges. -
Garnish and Serve:
Remove from the oven and garnish with chopped fresh parsley if desired. Serve immediately while hot and crisp.
Servings and Timing
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Variations
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Cheese Blend: Mix in shredded mozzarella or cheddar for a gooey texture.
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Spicy Version: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
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Herbed Potatoes: Use fresh rosemary or thyme instead of dried parsley for a more aromatic touch.
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Sweet Potato Option: Replace russet potatoes with sweet potatoes for a different flavor and texture.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in the oven at 375°F (190°C) for 8-10 minutes or until warmed through and crisp. Avoid microwaving, as it can make the potatoes soggy.
FAQs
Can I use other types of potatoes?
Yes, Yukon Gold or red potatoes can be used, though russets provide the best crispiness.
Do I need to peel the potatoes?
Peeling is optional. Leaving the skin on adds texture and nutrients.
Can I prepare this ahead of time?
You can slice and season the potatoes a few hours in advance and refrigerate them. Bake just before serving.
Can I make this recipe dairy-free?
Yes, use a dairy-free cheese substitute or nutritional yeast for a similar cheesy flavor.
Are these suitable for air frying?
Absolutely. Air fry at 375°F (190°C) for about 15-18 minutes, shaking the basket halfway through.
How do I make them extra crispy?
Ensure the potatoes are dry before seasoning and bake them on a wire rack placed over a baking sheet to allow airflow.
Can I freeze the baked potato rounds?
Freezing is not recommended, as they may lose their crispness when reheated.
What sauces go well with these?
They pair well with sour cream, ranch, garlic aioli, or spicy mayo.
Can I use grated cheese from a bag?
Yes, but freshly grated Parmesan melts and crisps up better.
Are these gluten-free?
Yes, all the ingredients listed are naturally gluten-free, but check labels to confirm.
Conclusion
Mini Baked Parmesan Potato Rounds are a crowd-pleasing dish that combines ease with flavor. Whether you serve them as a side, snack, or party appetizer, these cheesy, crispy bites are guaranteed to disappear fast. Try them once, and they’ll become a staple in your recipe collection.
Print
Mini Baked Parmesan Potato Rounds
- Total Time: 27 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
These soft and chewy maple cookies with maple icing are a sweet celebration of fall flavor. Made with real maple syrup and topped with a luscious maple glaze, they’re perfect for holiday baking, cozy weekends, or maple lovers everywhere!
Ingredients
For the Cookies:
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/4 cup pure maple syrup
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1 large egg
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
For the Maple Icing:
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1 cup powdered sugar
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2-3 tablespoons pure maple syrup
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1-2 teaspoons milk or cream (adjust for desired consistency)
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Optional: 1/4 teaspoon maple extract for extra flavor
Instructions
Cookies:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a bowl, cream butter and sugar until light and fluffy.
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Beat in maple syrup, egg, and vanilla until smooth.
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In a separate bowl, whisk flour, baking powder, and salt.
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Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.
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Scoop or roll dough into 1-inch balls and place on the prepared baking sheet.
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Flatten slightly with your fingers or the bottom of a glass.
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Bake for 10–12 minutes, or until edges are lightly golden.
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Let cool completely before icing.
Maple Icing:
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In a small bowl, whisk powdered sugar and maple syrup until smooth.
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Add milk/cream gradually to reach drizzling consistency.
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Drizzle or spread over cooled cookies. Let icing set before storing.
Notes
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Use high-quality pure maple syrup for the best flavor.
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Add chopped pecans or walnuts to the dough for extra texture.
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Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
