Crispy Cheesy Potato Rounds

A beginner-friendly dish featuring fluffy, crispy russet potato rounds topped with melted sharp cheddar, bacon, and green onions, served with a dipping sauce.

Ingredients

• 4 Large Russet Potatoes
• 2 Tablespoons Olive Oil
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Smoked Paprika
• ½ Teaspoon Onion Powder
• Salt and Black Pepper to taste
• 2 Cups Sharp Cheddar Cheese (freshly shredded)
• ½ Cup Cooked Bacon (crumbled, optional)
• 2 Green Onions (thinly sliced)
• Sour Cream or Ranch (for dipping)

Instructions

1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Wash potatoes, peel if desired, and slice into uniform ½-inch thick rounds.
3. Place slices in a large pot, cover with cold water, and add a generous pinch of salt.
4. Bring to a boil, reduce to a simmer, and cook for 8 to 10 minutes until fork-tender but holding shape.
5. Drain potatoes and let them steam dry in a colander for a few minutes to remove excess moisture.
6. Transfer potatoes to a bowl, drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, onion powder, salt, and pepper.
7. Toss gently to coat, then arrange in a single layer on the baking sheet without overcrowding.
8. Roast for 20 minutes, flip the rounds with a spatula, and roast for another 5 minutes.
9. Remove from oven, sprinkle shredded cheddar cheese and crumbled bacon over each round.
10. Return to oven and bake for 3 to 5 minutes until cheese is fully melted and bubbly.
11. Switch oven to Broil on high and broil for 1 to 2 minutes until cheese has brown spots and a crispy edge, watching closely to prevent burning.
12. Let cool on the pan for a couple of minutes to set the cheese, then transfer to a platter.
13. Garnish with sliced green onions and serve hot with sour cream, ranch, or chipotle mayo.

Notes

Do not skip parboiling to ensure the inside is cooked before the outside burns. Ensure potatoes are dry after draining to allow oil to adhere and create crispiness. Cheese variations include Pepper Jack, Gouda, or Mexican blend. Can be made into a main course by adding shredded rotisserie chicken.