🧀 Crispy Cheesy Potato Rounds

📖 Description

These golden, crispy potato rounds are soft and tender on the inside with a crunchy, cheesy crust on the outside. Baked in muffin tins or on a tray, they’re layered with cheese, butter, and herbs—making them a perfect side dish or snack.

🧾 Ingredients

• 4–5 medium potatoes (Yukon Gold or Russet)
• 1½ cups shredded cheese (cheddar, mozzarella, or a mix)
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (plus extra for garnish)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• ¼ cup grated Parmesan cheese

👨‍🍳 Instructions

1. Preheat oven

• Set oven to 400°F (200°C)
• Lightly grease a muffin tin or baking tray

2. Prepare potatoes

• Slice potatoes into thin rounds (about ⅛ inch thick)
• Pat dry with paper towels (helps crispiness)

3. Make garlic butter

• Mix melted butter, garlic, parsley, salt, pepper, and paprika

4. Assemble stacks

Option 1: Muffin tin (best shape)

• Layer potato slices in stacks
• Brush each layer with garlic butter
• Add cheese between layers
• Top with extra cheese and Parmesan

Option 2: Baking sheet (like image)

• Lay slices flat, slightly overlapping
• Sprinkle cheese on top and around edges

5. Bake

• Bake for 25–30 minutes until golden and crispy
• Broil for 2–3 minutes for extra browning

6. Serve

• Let cool slightly
• Garnish with parsley and serve warm

💡 Tips

• Use starchy potatoes for softer centers, waxy potatoes for firmer texture
• Don’t skip drying the potatoes—it helps crisp edges
• Add a sprinkle of chili flakes for heat

❓ Q&A

Q1: Can I make these ahead of time?

A: Yes! Assemble and refrigerate, then bake when ready.

Q2: How do I make them extra crispy?

A:

• Use less moisture
• Bake on a metal pan
• Broil at the end

Q3: Can I add other flavors?

A: Definitely—try bacon bits, thyme, rosemary, or even a little cream for richness.

Q4: Can I make them in an?

A: Yes! Cook at 375°F (190°C) for 12–15 minutes, checking frequently.

Q5: How do I store leftovers?

A: Refrigerate up to 3 days. Reheat in oven or  for best texture.