Description
Crispy Parmesan Potato Rounds are a delicious and savory appetizer featuring thinly sliced potatoes coated in a flavorful Parmesan and spice mixture, then fried to golden perfection. These rounds are crispy on the outside, tender on the inside, and perfect as a snack or a side dish. Serve them with dips, salads, or your favorite main courses for a satisfying treat.
Ingredients
Scale
Potatoes
- 4 large potatoes (russet or Yukon gold work best)
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 Ingredients
- 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 dry with a clean towel to ensure they fry crisp.
- Make the Seasoning Mix: In a small bowl, combine the grated Parmesan cheese, dried parsley, garlic powder, onion powder, paprika, salt, and pepper. Mix all the ingredients well to create an even seasoning blend.
- Coat the Potato Rounds: Lightly brush or toss each potato round with a thin layer of olive oil. Then, dip both sides of the potato slices into the seasoning mixture, pressing gently to make sure the mixture sticks evenly over the surface.
- Fry the Rounds: Heat a skillet or deep fryer over medium heat and add enough olive oil to cover the potato rounds. Fry the rounds in batches for about 4-5 minutes per side or until they turn golden brown and crispy. Use a slotted spoon to remove them and drain excess oil on paper towels.
- Serve Immediately: Serve the crispy Parmesan potato rounds hot. Optionally, garnish with fresh herbs for added color and flavor.
- Pairing Suggestions: These rounds go well with fresh green salads dressed with light vinaigrette, marinara or pesto dips, grilled meats, hearty soups, and refreshing beverages like cold beer or mocktails.
- Storage and Reheating Tips: Allow leftovers to cool completely before storing in an airtight container. They can be refrigerated for up to 3 days or frozen for 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 in cold water removes excess starch, helping achieve a crispier texture.
- Slice potatoes evenly to ensure uniform cooking and crispiness.
- Use a good quality grated Parmesan for the best flavor.
- Do not overcrowd the pan while frying to avoid steaming and soggy rounds.
- Leftover rounds can be stored refrigerated or frozen; reheat in the oven to retain crispiness.
