Parmesan Potato Pennies are an easy side dish for family dinner or your next party. It is made from thin potato slices that are coated with garlic and parmesan then roasted in the oven until they are crunchy.
Parmesan and Garlic Roasted Potato Pennies get their name from the thin slices of potatoes that are baked up crispy and full of Parmesan flavor.
They are a great substitute to traditional potato chips.
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Key to Success #1 – Cut the Potatoes a Consistent Size
One of the keys to this Parmesan Potato Pennies recipe is making sure the potatoes are sliced into consistent sizes.
Slicing the potatoes into consistently sized pieces will ensure that the potatoes are all cooked the same.
This will prevent some potato pennies from cooking too much and some from not cooking enough.
I use a santoku knife to slice the potatoes thinly.
If you’re not great with a knife, you can use a mandolin slicer to cut the potatoes into perfectly even slices.
Many food processors have slicing attachments that will slice many different types of foods evenly and quickly.
Key to Success #2 – Soak for Crispy Potatoes
Once your potatoes are thinly sliced, place them in a large bowl and cover them completely with water and ice.
Allow the potatoes to soak in ice water for at least 30 minutes. This will help remove some of the starch in the potatoes.
Less starch equals crispier potatoes.
After 30 minutes, remove the potatoes from the ice bath and place them on paper towels.
Dry the potatoes very well with paper towels or a clean kitchen towel.
Starting with dry potato slices is crucial to ending up with crispy Parmesan Potato Pennies.
Key to Success #3 – Add On the Spices Before Roasting
Place the dry potatoes into a large zip-top plastic bag and add in all spices and a little olive oil.
The olive oil will help the spices stick to the potato slices.
And it will also help the potatoes crisp up while roasting.
Shake the potato slices in the bag until they are fully coated with the oil and spices.
Next, place the potato slices in a single layer on two parchment paper-lined baking sheets.
The potato slices can touch but should overlap as little as possible.
This will allow your potato pennies to crisp evenly in the oven.
Place the baking sheets in the preheated oven.
If the baking sheets will not fit on the same oven rack, you will need to rotate the baking sheets halfway through cooking.
Key to Success #4 – Coat Hot Crispy Potatoes with Parmesan
When the potatoes come out of the oven, it’s time to coat them with Parmesan cheese.
We’re using both shredded Parmesan and grated Parmesan.
If you don’t have both types of Parmesan, you can use twice as much of either one.
Transfer the potato pennies to a large bowl then sprinkle the Parmesan cheese and parsley over the potatoes.
Toss the potatoes to coat them with cheese.
The Parmesan Potato Pennies are delicious when served with ranch dressing or with ketchup.
Save this Parmesan Potato Pennies recipe to your favorite Side Dishes board or your Potato Recipes board.
- 6-8 russet potatoes
- 1 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup shredded parmesan cheese
- 1/4 cup grated parmesan cheese
- 1 Tbsp chopped parsley
- Wash potatoes then thinly slice. Place potato pennies in a large bowl then cover with water and ice. Soak for 30 minutes.
- After 30 minutes, remove potatoes from ice water and dry them thoroughly with a paper towel.
- Preheat oven to 450 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
- Place dried potatoes into a large zip-top plastic bag then add garlic powder, smoked paprika, salt, pepper, and olive oil. Shake well to coat.
- Place coated potatoes in a single layer on parchment paper-lined baking sheets.
- Bake 20-35 minutes until potatoes are cooked through and crispy.
- Immediately transfer potatoes to a large bowl and add both types of parmesan cheese and parsley. Toss to coat.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 553mgCarbohydrates: 51gFiber: 6gSugar: 3gProtein: 9g
Nutrition Information Provided For Educational and Informational Purposes Only.