Description
Crispy Parmesan Potato Rounds are a delicious and easy-to-make appetizer featuring thinly sliced potatoes coated in a flavorful Parmesan and herb seasoning, then fried to golden perfection. Perfect as a snack or side dish, these rounds offer a crispy texture with rich, savory flavors that will please any crowd.
Ingredients
Scale
Potatoes
- 4 large potatoes (russet or Yukon gold)
Seasoning Mix
- 1 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Other
- Olive oil for frying
Instructions
- Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Slice them into rounds about 1/4 inch thick. Soak the slices in cold water for 15-20 minutes to remove excess starch, then pat them completely dry to ensure crispiness during frying.
- Make the Seasoning Mix: In a small bowl, combine the grated Parmesan cheese, dried parsley, garlic powder, onion powder, paprika, salt, and pepper. Mix these ingredients well to create an even seasoning blend.
- Coat the Potato Rounds: Lightly brush or spray each potato round with olive oil. Then dip both sides into the seasoning mixture, pressing gently so the mixture adheres evenly to every slice.
- Fry the Rounds: Heat a skillet or deep fryer over medium heat and add enough olive oil to fully submerge the potato rounds. Fry the slices in batches, cooking for about 4-5 minutes on each side or until they turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Serve Immediately: Serve the crispy potato rounds hot, optionally garnished with fresh herbs for added color and flavor. Enjoy them as a snack, appetizer, or side dish.
- Serving Suggestions: Complement these rounds with a fresh green salad with vinaigrette, dips such as marinara or pesto, grilled meats, hearty soups, or enjoy them alongside a cold beer or refreshing mocktail for a complete meal.
- Storage and Reheating: Allow leftover potato rounds to cool completely before storing in an airtight container. Refrigerate for up to 3 days or freeze up to 3 months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness.
Notes
- Soaking the potatoes removes excess starch, which helps achieve a crispier texture.
- Slice potatoes evenly to ensure consistent cooking and browning.
- Use a thermometer to maintain oil temperature around medium heat for optimal frying.
- If you want less oily rounds, consider baking or air frying as alternative methods.
- Leftover rounds can be stored and reheated without losing much crispiness.
- Pairing with dips or salads balances the rich, savory flavor of the Parmesan coating.
