Ingredients:
4 large russet potatoes, scrubbed and sliced into 1/4 inch rounds
1/3 cup olive oil
1/2 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Fresh parsley sprigs for garnish (optional)
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PREPARATION:
Preheat your oven to 400°F. A hot oven is crucial for achieving that desired crispiness.
Coat the potato rounds in olive oil, ensuring each piece is well-covered. Arrange them in a single layer on a parchment-lined baking sheet, spaced slightly apart to prevent steaming.
Mix the Parmesan, thyme, garlic powder, salt, and pepper in a bowl. Sprinkle this blend over the potato rounds, aiming for an even coating to enrich every bite with flavor.
Bake for 20-25 minutes, or until golden and crispy. Remember to turn the potatoes halfway through the baking time for uniform crispness.
Garnish the baked potatoes with fresh parsley before serving to add a splash of color and freshness.
Variations & Tips:
Experiment with Herbs: Feel free to add rosemary or oregano to the Parmesan mixture for a different flavor profile.
Cheesy Crust Option: For an extra cheesy touch, flip the potatoes near the end of baking, add more Parmesan, and broil for a minute or two. Watch closely to avoid over-browning.
Repurpose Leftovers: If you have any leftovers, incorporate them into your breakfast hash or as a tasty side for lunch.
Enjoy !
