1. Preheat the oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush it with olive oil.
2. Prepare the potatoes
Wash and dry the potatoes. Slice them into thin, even rounds, about ¼ inch thick. Keeping the slices similar in thickness helps them cook evenly.
3. Make the seasoning mixture
In a large bowl, combine the olive oil, minced garlic, chopped rosemary, salt, black pepper, and garlic powder.
4. Coat the potatoes
Add the potato slices to the bowl and toss thoroughly until every slice is lightly coated with the seasoned oil.
5. Add the Parmesan
Sprinkle in about ⅓ cup of the Parmesan and gently toss again so the cheese sticks to the potato slices.
6. Arrange on the baking sheet
Place the potato slices in a single layer on the prepared baking sheet. Avoid overlapping them, as this helps them become crispy.
7. Add more Parmesan
Sprinkle the remaining Parmesan over the tops of the potatoes.
8. Roast
Bake for approximately 25–35 minutes, turning the potatoes halfway through, until they are golden brown, crisp around the edges, and tender in the center.
9. Make them extra crispy
For a deeper golden finish, switch the oven to broil for 1–2 minutes at the end. Watch them closely so the Parmesan doesn’t burn.
10. Garnish and serve
Remove the potatoes from the oven and sprinkle with fresh rosemary and a little extra Parmesan. Serve immediately while they’re hot and crispy.
These are especially delicious alongside roasted chicken, steak, burgers, or a simple green salad.
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