Place potato slices in a large pot of cold salted water.
Bring to a boil, then simmer for 5–7 minutes until just fork-tender but still holding shape. Do not overcook!
Drain and let cool slightly. Pat dry with paper towels — this helps them crisp up!
2. Season & Arrange:
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper or foil.
In a large bowl, toss potato slices with olive oil, minced garlic, salt, pepper, paprika, and dried herbs (if using).
Arrange slices in a single layer on the baking sheet — don’t overcrowd!
3. Roast Until Golden:
Bake for 20 minutes, then flip each potato round carefully.
Bake another 15–20 minutes until edges are deeply golden and crispy.
4. Add Cheese & Broil:
Sprinkle shredded mozzarella evenly over each potato round.
Top with a pinch of Parmesan.
Return to oven and broil on high for 2–3 minutes, watching closely, until cheese is bubbly and lightly browned.
5. Garnish & Serve:
Remove from oven and immediately sprinkle with fresh chopped parsley.
Serve hot — they’re best right out of the oven!
💡 Tips & Variations:
Extra crispy? Spray potatoes lightly with cooking spray before roasting.
Spicy kick? Add red pepper flakes or cayenne to the seasoning.
Make ahead? Parboil and season potatoes, refrigerate overnight, then roast next day.
Vegan? Use dairy-free cheese and nutritional yeast instead of Parmesan.
These cheesy garlic potato rounds are irresistible — crispy, creamy, garlicky, and cheesy all at once. Great alongside grilled meats, roasted chicken, or even as a vegetarian main with a salad!
Let me know if you want an air fryer version, a mashed potato twist, or a spicy jalapeño variation! 🧄🧀🥔
