Ingredients:
4 medium Yukon Gold or Russet potatoes, thinly sliced (about 1/4-inch thick)
3 tablespoons olive oil or melted butter
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (optional, for color)
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet or oven-safe dish with parchment paper or lightly grease it.
Wash and slice potatoes into 1/4-inch thick rounds. Pat dry with a towel to remove excess moisture.
Make the seasoning mixture: In a small bowl, combine olive oil (or butter), minced garlic, salt, pepper, and paprika.
Coat the potatoes: Toss the potato slices in the mixture until evenly coated.
Arrange the slices: Lay potato slices in a single layer or arrange them in a circular pattern in a baking dish (slightly overlapping).
Sprinkle Parmesan cheese evenly over the potatoes.
Bake for 25–30 minutes, flipping halfway through if they’re laid flat, or bake 35–40 minutes if stacked in a dish, until potatoes are golden and crispy on the edges.
Garnish with parsley and an extra sprinkle of Parmesan before serving.
Would you also like me to include a quick dipping sauce to pair with these?
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