When they bake up golden crispy on the outside and tender on the inside, potatoes are the ultimate comfort food. Try these Parmesan Potato Coins for an ultimate appetizer or side dish.
A few weeks ago my husband and I celebrated our 22nd wedding anniversary by heading to our favorite beach town for an overnighter. We got there in the early afternoon, too early for dinner, but too late for lunch. Turns out it was the perfect time for happy hour.
Or the perfect time for happy hour once we checked in and walked around town for a bit.
Regardless! Happy hour was very happy, sitting on the patio with blue skies and an ocean breeze, and some delectable truffle pommes frites liberally showered with parmesan. I’d never had truffle fries, and these were delicious.
While I knew I probably didn’t have the budget to recreate the truffle part, I’ve been working on the pommes frites part, particularly with the parmesan cheese. What a lovely combination!
I ended up with “coins”, aka potato rounds, because a lot of the potatoes we had on hand were really small. Slicing them in rounds is also quicker than cutting batons.
These Parmesan Potato Coins are my new favorites. We’ve enjoyed them with grilled chicken, grilled fish, and grilled steaks. The herb mix adds a ton of flavor and the shower of parmesan takes it over the top.
You do need to heat your oven, but I’d like to say it’s worth it. Totally worth it.
Serve them as the ultimate appetizer or side dish one day soon!
Parmesan Potato Coins
Ingredients
- 6 russet potatoes peeled and sliced into 1/3-inch rounds
- 1/4 cup olive oil
- 1/2 tbsp Herbed Seasoning Mix
- 1 oz Parmesan cheese (shredded) (1/4 cup)
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Lay out the potato coins on the prepared baking sheet. Drizzle with the olive oil and season with the herbed seasoning mix. Toss to coat.
- Bake for 25 minutes and flip the potatoes with a spatula or cooking tongs. Cook another 15 minutes, or until the potatoes are golden brown and cooked through.
- Remove from the oven and sprinkle with parmesan cheese. Serve hot or warm.
Notes
Nutrition
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Christina Scarce says
We had these for supper tonight with pork chops seasoned with your herb blend and a salad. Everyone LOVED it.
Jessica Fisher says
Yay! I’m so glad to hear that!
Sarah says
These sound fabulous!
Would they work without peeling the potatoes?
Jessica Fisher says
I don’t think that would be a problem. Go for it. Let me know how it works out?
Sheila Anderson says
I did not peel mine. Still great.
Jessica Fisher says
Glad you enjoyed them!
Sheila Anderson says
Could you cook these on the stovetop with vegetable oil?
Jessica Fisher says
You can saute the potatoes but they won’t have the same texture as baking. They’ll still be delicious!