Parmesan Potato Rounds

Earlier this week I promised you a side dish recipe to go with the Balsamic-Garlic Crusted Pork Loin


… the perfect complement to any main dish with Italian flavors.  Of course, replacing the Italian seasoning with another spice blend will allow you to pair these potatoes with unlimited options.  Think cajun … tex-mex … barbeque … ranch … mmmmmm, choices!

Food Lesson:  Potatoes are graded according to size/diameter (among other things).  I googled it.  Google can be your saving grace in cooking dilemmas.  Many, many people have the same questions, no matter how unusual.  Make sure you choose a reputable site.  Compare different sites.  And, even better, experiment with your options.  Figure out what you like best.

Speaking of finding what you like best, the thickness of the potato slices is also a choice.  My family likes the 1/4 inch slices … they turn out as almost a thick chip but not brittle.  Occasionally I leave them in the oven too long and they do turn brittle … CHIPS!  If you want more of a baked potato texture inside and a crispy edge outside, make the slices thicker.  Just pay more attention to the baking time.  Like to order potato skins?  Make these and create a topping bar … bacon, sour cream, scallions, shredded cheese, jalapeño slices … turn on the game or the movie … dare I say, spread out the picnic blanket???

Parmesan Potato Rounds

1/4 cup butter
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp Italian seasoning
4 “Premium” (A Size) potatoes or 8 “New” (B size) white potatoes

Preheat oven to 400 degrees.  While oven is preheating, place butter on a 15-1/2″x10-1/2″x1″ baking sheet and place in oven.  Remove from oven when the butter is melted and tilt the pan to distribute evenly.

In a gallon-size Ziploc bag, combine flour, Parmesan, salt, pepper and Italian seasoning.  Cut potatoes into 1/4″ slices and add to bag.  Gently shake the bag until potato slices are coated with flour mixture.  Place slices in a single layer over the melted butter in the baking sheet.  Bake for 20 minutes.  Turn slices over and return to oven for 10-15 minutes or until the slices are golden brown and crispy.

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Anita Hinkeldey McVey

From the farm in Alta ... to college in Ames ... to the suburbs of Des Moines in Waukee ... I am an Iowa girl through and through. I married the cute, but quiet, guy who made me laugh out loud in Statistics class and we have two awesome, but terribly sarcastic, boys. In 1999, I quit my research job to be home with those active boys. Staying home allowed me to spend more time preparing meals, trying new recipes and striving to serve healthier options for my family. Now that my boys are men ... well, "adults" anyway ... and my husband still appreciates what I accomplish at home, I have time to explore my creative side and knock "writing a blog" off my bucket list. I love trying new things, traveling, gardening, reading and clean countertops. I love baseball (watching, not playing) and concession stands. Choosing a favorite food is impossible but if I was forced to pick just one, it would be pie! I thank God that He has led me to this place. Here's to a new adventure and hopes that others will be able to use what I post to discover the benefits of family meals and living a picnic life.

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