Mini Baked Parmesan Potato Rounds

Quick Benefits

Mini Baked Parmesan Potato Rounds are the ultimate crowd-pleaser. They’re quick to prepare, budget-friendly, and require just a handful of simple ingredients. Whether you serve them as a snack, appetizer, or side dish, they bring crispy texture, cheesy flavor, and just the right amount of seasoning to the table — all without the need for deep frying.

Essential Ingredients

Here’s everything you need to make these golden, bite-sized delights:

35–40 Classic Baby Creamer® potatoes, thinly sliced
2 tablespoons vegetable oil – helps them crisp up in the oven
1 cup grated Parmesan cheese – for that savory, golden crust
1 tablespoon garlic salt – adds flavor depth
1 teaspoon pepper – for a subtle kick

Preparation Steps

Preheat the oven to 400°F (200°C) and spray two baking sheets with non-stick spray.
Wash and slice the baby potatoes into thin rounds and place them in a large mixing bowl.
Drizzle the vegetable oil over the slices and gently stir to coat them evenly.
Mix Parmesan, garlic salt, and pepper in a large resealable bag and shake to combine.
Add potatoes to the bag and shake again until all slices are well-coated.
Arrange the coated slices in a single layer on the baking sheets.
Bake for 40 minutes, flipping the rounds halfway through to ensure even browning.
Serve warm with your favorite dipping sauce.

Health Benefits

These potato rounds strike a nice balance between indulgent and wholesome:

Baked, not fried, which reduces fat and calories.
Potatoes are rich in potassium, vitamin C, and fiber (especially if skins are left on).
Parmesan cheese adds protein and calcium.
You can use low-sodium garlic salt or adjust seasoning to your dietary needs.

Serving Suggestions

Mini Baked Parmesan Potato Rounds are versatile and go with almost everything:

Serve as a party appetizer, game-day snack, or finger food at gatherings.
Pair with a variety of dipping sauces:
- Ranch
- Garlic aioli
- Sour cream and chive dip
- Spicy ketchup or hot sauce
Add them to a brunch spread alongside eggs and fresh veggies.
Present them in a circle on a platter with a dip bowl in the center for easy sharing.

Creative Variations

Add crushed red pepper flakes for heat.
Mix in Italian herbs like rosemary or thyme with the Parmesan.
Use different cheeses like Asiago, Romano, or even sharp cheddar.
For extra crispiness, sprinkle more cheese halfway through baking.
Make them sweet and savory by tossing some slices with cinnamon and sugar for a fun twist.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer at 350°F for 5–10 minutes for best crispiness.
Avoid microwaving if possible — it can make the rounds soggy.
If making ahead, prep the potato slices and store in water (refrigerated) to prevent browning.

Pro Tips

Slice evenly for consistent cooking — a mandoline slicer helps with this.
Use parchment paper on the baking sheet for easier cleanup and less sticking.
Don’t overcrowd the pan — space the slices out for better browning.
Flip gently with a spatula halfway through for even crispiness on both sides.
Try finishing with fresh herbs like parsley or chives for a fresh flavor burst.

Frequently Asked Questions

Q: Can I use regular potatoes instead of baby ones?
A: Yes! Just slice them thinly — Yukon Gold or red potatoes work great.

Q: Can I make this recipe in the air fryer?
A: Absolutely! Cook at 375°F for about 15–18 minutes, shaking or flipping halfway through.

Q: Can I make them ahead of time?
A: You can prep and coat the slices ahead, but it’s best to bake them fresh for crispiness.

Q: What if I don’t have garlic salt?
A: Use a mix of garlic powder and regular salt in equal parts.

Q: Can I freeze them?
A: These are best fresh, but you can freeze baked rounds and reheat in the oven or air fryer.

Nutrition Facts (Approximate per serving — 5 rounds):

Calories: 180
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 520mg
Total Carbohydrates: 22g
Dietary Fiber: 3g
Sugars: 1g
Protein: 4g