Garlic Parmesan Roasted Potato Slices

 

🥔 Garlic Parmesan Roasted Potato Slices

Potatoes are one of the most loved comfort foods around the world. Their versatility, affordability, and ability to absorb flavors make them a favorite ingredient in countless recipes. Among the many ways to prepare potatoes, roasted potato slices with garlic and parmesan stand out as a simple yet incredibly flavorful dish that never fails to impress.

This recipe combines crispy golden edges with a soft and tender center, creating the perfect balance of texture in every bite. The rich aroma of roasted garlic paired with the salty, nutty flavor of parmesan cheese turns ordinary potatoes into a mouthwatering side dish that pairs beautifully with chicken, steak, seafood, or even as a snack on its own.

One of the best things about this recipe is how easy it is to prepare. With just a few pantry ingredients and minimal effort, you can create a dish that looks elegant and tastes restaurant-quality. It is perfect for family dinners, gatherings, or even meal prep since it reheats beautifully while maintaining its delicious flavor and texture.

If you are looking for a crowd-pleasing recipe that is simple, comforting, and packed with flavor, these Garlic Parmesan Roasted Potato Slices are guaranteed to become a favorite in your kitchen.

---

📝 Ingredients

• 4 medium potatoes (Yukon Gold or red potatoes work best)
• 3 tablespoons olive oil or melted butter
• 3 cloves garlic (minced)
• ½ cup grated parmesan cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 teaspoon dried Italian seasoning or mixed herbs
• Fresh parsley (chopped, for garnish)

---

👨‍🍳 Instructions

1️⃣ Prepare the Potatoes
Wash the potatoes thoroughly and slice them into thin, even rounds (about ¼ inch thick). Keeping the slices uniform helps them cook evenly.

2️⃣ Season the Potatoes
Place the potato slices in a large bowl. Add olive oil, minced garlic, salt, black pepper, paprika, and Italian seasoning. Toss well until all slices are evenly coated.

3️⃣ Arrange for Baking
Preheat your oven to 400°F (200°C).
Line a baking tray with parchment paper and arrange the potato slices in a single layer. Avoid overlapping so they roast properly.

4️⃣ Add Parmesan Cheese
Sprinkle grated parmesan cheese evenly over the potato slices.

5️⃣ Bake
Bake for 25–35 minutes, flipping halfway through cooking. Roast until the potatoes are golden brown and crispy on the edges.

6️⃣ Garnish and Serve
Remove from the oven and sprinkle with fresh parsley. Serve warm and enjoy!

---

💡 Tips for Best Results

✔ Use starchy potatoes for crispier texture.
✔ Slice potatoes evenly for uniform cooking.
✔ Do not overcrowd the baking tray.
✔ Add extra cheese in the last 5 minutes for a stronger cheesy flavor.

---

🍽️ Serving Suggestions

These roasted potatoes pair perfectly with grilled chicken, steak, fish, burgers, or can be served as a party appetizer with dipping sauces like garlic aioli or sour cream.

Best Steak Marinade In Existence

 

Ingredients

• 1/3 cup Soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon dried minced garlic

Preparation
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.
Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat.
Cover, and refrigerate for up to 8 hours. Cook meat as desired.

GRANDMOTHER’S FAVORITE PEACH COBBLER

 

Ingredients:

• 1 stick butter
• 1 1/2 cups sugar
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 3/4 cup milk
• 1 can (30 ounces) sliced peaches in syrup
• 1 teaspoon cinnamon
• 1/3 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.
Mix 1 cup sugar and the other dry ingredients together in a bowl.
Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.
Bake for 45 minutes to 1 hour or until top crust is golden brown.

Sloppy Joe Mini Pizzas

 

Ingredients

• PAM® Original No-Stick Cooking Spray
• 1 pkg (20 oz each) lean ground turkey
• 1/3 cup finely chopped carrot
• 1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
• 1 can (16 oz each) refrigerated jumbo buttermilk biscuits (8 count)
• 1/2 cup Hunt’s® Tomato Sauce-No Salt Added
• 1-1/2 cups shredded part-skim mozzarella cheese, divided

Directions

Preheat oven to 400°F. Spray large skillet and 2 large baking sheets with cooking spray. Heat skillet over medium-high heat. Add turkey and carrot; cook 5 to 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally. Stir in Sloppy Joe sauce.
Place 4 biscuits on each baking sheet; press each biscuit into a 5-inch round. Spread 1 tablespoon tomato sauce over each biscuit round. Top each with 2 tablespoons cheese and 1/3 cup meat mixture. Sprinkle tops evenly with remaining cheese.
Bake 10 to 12 minutes or until biscuits are browned and cheese melts

Cracker Barrel chicken n’ dumplins

 

Ingredients:

• 2 cups Flour
• ½ teaspoons Baking Powder
• 1 pinch Salt
• 2 Tablespoons Butter
• 1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
• 2 quarts Chicken Broth
• 3 cups Cooked Chicken
• A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.

Instructions:
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

CRISPY PARMESAN CRUSTED ZUCCHINI

 

INGREDIENTS

• 4 zucchini, halved lengthwise
• ⅔ cup panko breadcrumbs
• ½ cup fresh grated parmesan cheese
• ¼ cup finely chopped parsley
• 4 cloves garlic, minced
• ¼ cup melted butter
• Salt and pepper

INSTRUCTIONS
Preheat oven to 400°F | 200°C. Spray a baking tray or sheet with non stick cooking oil spray Place the zucchini halves, cut side up, on the baking sheet; set aside.
Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl. Pour in the melted butter; season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through. Broil for a further 5 minutes on medium heat to crisp the topping.
Garnish with parsley and serve as a side accompaniment to any main dish

Peach Hand Pies

 

Ingredients:

• 2 boxes (14.1 oz each) refrigerated pie crust
• 1 can (21 oz) peach pie filling
• 1 tsp cinnamon
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 1 egg white, beaten

Directions:
Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes).