Ingredients
– 1.5 lbs baby Yukon gold potatoes, sliced into coins
– 3 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ cup grated Parmesan cheese
– Chopped parsley for garnish (optional)
Equipment Needed
– Baking sheet
– Parchment paper or silicone baking mat
– Mixing bowl
– Sharp knife
– Cutting board
– Measuring spoons
Step-by-Step Instructions
1. Preheat your oven to 425°F (220°C). I love the smell of a warm oven; it creates such a cozy atmosphere in my kitchen. While the oven is heating, I prepare my baking sheet with parchment paper, which really helps with the cleanup later.
- In a mixing bowl, toss the sliced potato coins with olive oil, garlic powder, onion powder, salt, and pepper. Make sure every coin is well-coated to capture all those wonderful flavors. I often get my hands in there to ensure they’re all evenly covered, and let me tell you, the tactile experience is so satisfying! (See the next page below to continue steps…)