Prep time: 15 mins | Cook time: 35-40 mins | Servings: 4-6
Ingredients
2 lbs (about 4 large) Yukon Gold or Russet potatoes, scrubbed clean
3 tbsp olive oil (or melted butter)
⅓ cup freshly grated Parmesan cheese
1 tsp garlic powder
1 tsp dried Italian seasoning (or thyme/rosemary)
½ tsp red pepper flakes (optional)
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp fresh parsley, finely chopped
Instructions
1. Prep Equipment: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or grease it lightly.
2. Slice & Season: Cut the potatoes into uniform ¼-inch thick rounds. In a large bowl, toss the potato slices with olive oil, garlic powder, Italian seasoning, red pepper flakes, salt, and black pepper until evenly coated.
3. Arrange: Lay the potato slices in a single layer (or slightly overlapping in a fan formation) on the baking sheet.
4. Bake: Bake for 25 minutes. Carefully flip the slices over, sprinkle generously with grated Parmesan cheese, and bake for another 10–15 minutes until golden brown and crisp around the edges.
5. Serve: Garnish with freshly chopped parsley and an extra pinch of coarse sea salt. Serve hot.