Delicious Rosemary-Lemon Parmesan Potato Coins Recipe

Ingredients:
4 medium Yukon Gold potatoes, sliced into 1/4-inch thick rounds
2 tablespoons olive oil
1 tablespoon fresh rosemary, finely chopped
Zest of 1 lemon
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, toss the potato slices with olive oil, ensuring each slice is well-coated.
Sprinkle the chopped rosemary, lemon zest, salt, and pepper over the potatoes. Toss again to evenly distribute the seasonings.
Arrange the potato slices in a single layer on the prepared baking sheet. Sprinkle the grated Parmesan cheese evenly over the tops of the potato slices.
Bake in the preheated oven for 20-25 minutes, or until the potatoes are golden brown and crispy around the edges.
Remove from the oven and let cool for a few minutes before serving.
Serve warm, and enjoy the crispy, flavorful potato coins as a side dish or snack.
Servings: 4