Potato rounds roasted with olive oil, garlic, and rosemary for a deliciously crisp, aromatic bite.
# What You'll Need:
→ Potatoes
01 - 4 medium Yukon Gold or Russet potatoes, scrubbed and sliced into 1/2-inch rounds
→ Aromatics & Herbs
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 1/2 tablespoons fresh rosemary, finely chopped or 1 tablespoon dried rosemary
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
→ To Finish
07 - 2 tablespoons grated Parmesan cheese (optional)
08 - Chopped fresh parsley, for garnish (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a large mixing bowl, combine potato rounds with olive oil, minced garlic, rosemary, salt, and black pepper. Toss until evenly coated.
03 - Lay potato slices in a single layer on the prepared baking sheet, ensuring no overlap.
04 - Roast potatoes for 15 minutes. Using a spatula, flip each round and return to the oven for an additional 12 to 15 minutes, or until edges are crisp and golden.
05 - If desired, sprinkle grated Parmesan cheese over the rounds during the last 2 minutes of baking.
06 - Remove potatoes from oven. Garnish with chopped fresh parsley, if desired, and serve immediately while hot.
