Crispy Parmesan Roasted Potato Rounds

Crispy Parmesan Roasted Potato Rounds
Ingredients
4 medium russet or Yukon Gold potatoes, sliced into ½-inch rounds
¼ cup olive oil or melted butter
1 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
2 tbsp chopped fresh parsley (optional)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Pat the potato slices dry with paper towels.
In a bowl, combine the Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
Brush both sides of each potato slice with olive oil or melted butter.
Press one side of each potato slice into the Parmesan mixture and arrange Parmesan-side up on the baking sheet.
Sprinkle any remaining Parmesan mixture over the potatoes.
Bake for 30–35 minutes, flipping halfway through if desired, until the potatoes are tender and the Parmesan is deeply golden and crispy.
For extra crispiness, broil for 2–3 minutes at the end, watching carefully.
Garnish with fresh parsley and serve immediately.