Description
Crispy layered potato rounds baked to golden perfection with parmesan and served with a creamy dipping sauce.
Ingredients
Scale
- 4 large russet potatoes
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
Instructions
- Preheat oven to 400°F (200°C).
- Thinly slice the potatoes and pat them dry.
- In a bowl, toss the potato slices with olive oil, garlic powder, paprika, salt, and black pepper.
- Line a baking sheet or grease a muffin tin.
- Layer the potato slices into small stacks, slightly overlapping each piece.
- Sprinkle grated parmesan over each stack.
- Bake for 35 minutes until golden and crispy.
- Remove from the oven and sprinkle with fresh parsley.
- Mix mayonnaise and ketchup in a small bowl to create the dipping sauce.
- Serve warm and enjoy.
Notes
- Slice potatoes evenly for consistent cooking.
- Dry potatoes well to achieve crispiness.
- Use freshly grated parmesan for best flavor.
- Do not overcrowd the baking surface.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: crispy parmesan hash browns, baked potato rounds, crispy potatoes, parmesan potatoes, easy potato recipe