RecipeWW DietWW RecipesZero Point

Crispy Baked Parmesan Potato

Updated on 4 min read
598261570 837532439051568 7427168820575465067 n Recipe, WW Diet, WW Recipes, Zero Point

Servings and Timing

  • Prep Time: 10 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 45–50 minutes
  • Servings: 4 servings
  • Yield: About 60–70 potato rounds
  • Dietary Tags: Vegetarian, Gluten-Free
  • Allergens: Dairy

Ingredients List

  • 2 pounds russet or Yukon gold potatoes
  • 3 tablespoons olive oil
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Optional: red pepper flakes for heat

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash potatoes and slice into ¼-inch thick rounds.
  3. In a large bowl, toss potato slices with olive oil until evenly coated.
  4. In a separate bowl, mix Parmesan, breadcrumbs, garlic powder, paprika, oregano, parsley, salt, and pepper.
  5. Coat potato slices in the Parmesan mixture, pressing gently to help it adhere.
  6. Arrange potatoes in a single layer on the baking sheet.
  7. Bake for 20 minutes, flip slices, then bake an additional 15–20 minutes until golden and crisp.
  8. Remove from oven and serve immediately.

Additional Notes

  • Slice potatoes evenly for uniform cooking.
  • Best served hot and fresh for maximum crispiness.
  • Naturally gluten-free if gluten-free breadcrumbs are used.

Hero Image

Crispy, golden Parmesan-coated potato rounds baked on a sheet pan and sprinkled with herbs.

Brief Introduction

These baked Parmesan potato rounds are a simple yet irresistible side dish or snack. They deliver all the crunch of fried potatoes without the mess, making them perfect for weeknight dinners, parties, or game-day spreads. Crispy edges, tender centers, and savory cheese make them hard to stop eating.

Step-by-Step Cooking Guide (Detailed Process)

Step 1: Slice the Potatoes

Cut potatoes into uniform ¼-inch rounds.
Tip: Use a mandoline or steady knife to keep thickness consistent.

Step 2: Season and Coat

Toss slices in olive oil, then coat thoroughly in the Parmesan breadcrumb mixture.
Tip: Press cheese onto the potatoes so it sticks during baking.

Step 3: Bake to Crisp

Bake at high heat and flip halfway for even browning.
Tip: Space slices apart so steam does not build up.

Ingredient Details and Substitution Tips

Key Ingredient Notes

  • Potatoes: Russet potatoes give the crispiest result; Yukon golds offer a creamier interior.
  • Parmesan Cheese: Freshly grated melts and browns better than pre-shredded.
  • Breadcrumbs: Add crunch and structure to the coating.

Substitutions

  • Breadcrumb-Free: Replace breadcrumbs with extra Parmesan or almond flour.
  • Dairy-Free: Use dairy-free Parmesan-style cheese.
  • Spice Variations: Swap paprika for smoked paprika or Cajun seasoning.

Equipment Alternatives

  • No parchment paper? Lightly grease the baking sheet with oil.
  • No mandoline? A sharp knife works well.

Recipe Variations and Serving Suggestions

Flavor Variations

  • Add 1 teaspoon Italian seasoning for herb-forward flavor
  • Sprinkle with lemon zest after baking for brightness
  • Add ½ teaspoon chili powder for smoky heat

Dietary Variations

  • Vegan: Use plant-based Parmesan and breadcrumbs
  • Low-Carb: Use almond flour instead of breadcrumbs

Serving Suggestions

  • Serve with sour cream, ranch, or garlic aioli
  • Pair with burgers, sandwiches, or grilled vegetables
  • Use as a crispy topping for salads

Storage and Make-Ahead Information

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

  • Reheat in a 400°F oven for 8–10 minutes to restore crispiness
  • Avoid microwaving, as it softens the coating

Make-Ahead

  • Potatoes can be sliced and stored in cold water for up to 12 hours before baking. Pat dry before using.

Shelf Life Notes

  • Texture softens over time; best eaten the same day.

Nutrition Facts (Estimated Per Serving)

  • Calories: 280 kcal
  • Carbohydrates: 30 g
  • Protein: 9 g
  • Fat: 14 g
  • Fiber: 3 g

Dietary Highlights: Vegetarian, Gluten-Free
Allergens: Milk

Frequently Asked Questions (FAQs)

Q: Can I air-fry these instead of baking?
Yes. Air fry at 400°F for 15–18 minutes, shaking halfway through.

Q: Why aren’t my potatoes crispy?
They may be overcrowded or sliced too thick. Space them out and use high heat.

Q: Can I use sweet potatoes?
Yes, but expect a softer texture and slightly shorter cook time.

Optional Personal Notes

This recipe was created as a lighter alternative to fried potato snacks while keeping the crunch factor intact. It has become a reliable crowd-pleaser for casual meals and gatherings.

Reader Interaction & Call-to-Action

Try these crispy Parmesan potato rounds and share how you served them.
Leave a comment, rate the recipe, or share your favorite seasoning twist.

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