Baked Herb and Parmesan Potato Slices

This is the time of year when 10 pound bags of russet potatoes go on sale for super cheap prices.

I love it when the price is under $1.00!  I just can’t resist buying a bag…and sometimes two bags when I know I can use them.

To keep them fresh, I store them in the refrigerator….in one of the vegetable drawers.

They come in so handy for dinners when I need to come up with a quick side dish to go along with meat and veggies.

Here’s a super quick and easy way to whip up a side dish using potatoes that’s made with herbs and spices right out of the pantry.

These baked herb and parmesan potato slices go great with any type of meat.

The thinner cut slices get crispy when they’re baked and are soooo delicious right out of the oven!

Let’s check out the ingredients.

Potatoes, herbs, spices and olive oil……

…..and grated parmesan cheese.

Here’s how to make it.

Preheat oven to 375 degrees F.

Rinse the potatoes and dry them off with a paper towel.

Slice the potatoes at a slight diagonal.

Try to keep the slices at a similar width (1/4 of an inch would be on the thicker side; about 1/8 of an inch is a nice size or even smaller if you like them more crispy) so they cook evenly.

Add the potato slices to a large bowl.

Next add the herbs and spices.

Then add the olive oil.

Mix all of the ingredients together so the olive oil, herbs, and spices evenly coat both sides of the sliced potatoes.

Lay the potatoes on to a cookie sheet.

Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Next sprinkle more of the herbs and spices over the potatoes if you have extra.  Then top the potatoes with the grated parmesan cheese.

You can add more parmesan cheese if you like.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color.

Serve warm right out of the oven as a side dish.

The crispy ones are especially tasty!

I accidently eat the crispy ones before they ever make it to the plate.

Enjoy!

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Baked Herb and Parmesan Potato Slices

Yield: Serves 3

Ingredients:

2 whole russet potatoes (medium size)
2 whole large red potatoes
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon pepper
¼ teaspoon dried parsley
¼ teaspoon dried rosemary
2 tablespoons olive oil
1 tablespoon grated parmesan cheese

Directions:

Preheat oven to 375 degrees F. Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (1/4 of an inch would be on the thicker side; about 1/8 of an inch is a nice size or even smaller if you like them more crispy) so they cook evenly. Add the potato slices to a large bowl.

Next add the herbs and spices. Then add the olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes. Lay the potatoes on to a cookie sheet and top with the parmesan cheese. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.

Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven as a side dish.

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20 Responses to “Baked Herb and Parmesan Potato Slices”

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    1
    Ann — November 11, 2011 at 8:58 pm

    Wow – this looks fantastic! I bet it’s a HUGE hit at your house!

    Reply

    • CouponClippingCook — November 11th, 2011 @ 9:10 pm

      Thank you Ann. Yes, it’s a favorite for sure.

      Reply

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    2
    Magic of Spice — January 2, 2012 at 10:33 am

    I need to make these!

    Reply

    • CouponClippingCook — January 2nd, 2012 @ 10:37 am

      When I make them I always have to make extra because I can’t stop eating them when they are just out of the oven. Have a great day!

      Reply

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    3
    Kate — February 21, 2012 at 11:31 am

    Looks awesome!! I have feeling this will be replacing my current recipe for roasted potatoes. BTW the pictures are wonderful – I find them so helpful for a new recipe! :)

    Reply

    • CouponClippingCook — February 21st, 2012 @ 9:05 pm

      Hi Kate, so glad you like them. And thank you very much for your kind words. Have a great day!

      Reply

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    4
    sri lankan meal — August 9, 2012 at 11:39 pm

    i like very much for this. thank you sir. i have also a site

    Reply

    • CouponClippingCook — August 10th, 2012 @ 12:56 am

      Hi! Thank you for stopping by. You have a very nice site. Have a great day!

      Reply

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    5
    Ophelia — January 30, 2013 at 12:44 am

    I love it how you put pics of every step, so we kind of know if we’re doing it right. I just discovered this website today, and now I want to eat everything on this webstie!

    Reply

    • Nancy — January 30th, 2013 @ 2:25 am

      Hi Ophelia, so glad you like the pics. And thank you very much for stopping by!

      Reply

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    Rebekah — January 30, 2013 at 7:58 am

    hey just wondering could I cut the potatoes a little thicker than the picture?

    Reply

    • Nancy — January 30th, 2013 @ 8:41 am

      Hi Rebekah, sure, just keep them in the oven a bit longer so the potato slices cook all the way through. Thank you for stopping by!

      Reply

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    7
    Maureens — October 16, 2013 at 6:21 pm

    We made these tonight and they were amazing! I liked that they didn’t take too long in the oven, so if you wait too long to plan for dinner (that would be me, every single day) you can still get them done in time.

    Reply

    • Nancy — October 19th, 2013 @ 10:26 pm

      Hi Maureen, oh good. I’m so glad that you liked them. I know exactly what you mean about waiting too long to plan dinner. I do it all the time. Thank you for letting me know how they turned out and for stopping by. Have a great day!

      Reply

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    8
    Lj — December 26, 2013 at 5:14 pm

    These are fantastic but I think there’s a typo in here: one-HALF inch thick slices are far far too thick and would take forever to cook. I do mine by staying more like 1/8 inch or thinner. If you like a little more crunch it’s closer to 1/16in.

    Reply

    • Nancy — December 26th, 2013 @ 6:21 pm

      Hi Lj, you’re right! Thank you SO much for pointing this out. I just changed it. I really appreciate you taking the time to let me know. Thank you again!

      Reply

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    9
    Kerri — January 10, 2014 at 6:23 am

    I was wondering what the calorie content would be?

    Reply

    • Nancy — January 12th, 2014 @ 12:45 pm

      Hi Kerri, based on caloric count I found on the internet, a medium size russet potato is about 168 calories, give or take of course. Then adding some calories to that for the olive oil may give you an approximate amount for a serving using 1 medium size potato. Thank you for stopping by and have a great week!

      Reply

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    Steph — February 9, 2014 at 5:11 pm

    Did I miss something? I don’t see where you add the Parmesan.

    Reply

    • Nancy — February 9th, 2014 @ 5:41 pm

      Hi Steph, you’re right, the reference to parmesan wasn’t in the printable directions. Thank you SO much for letting me know! I just fixed it. I’ve probably looked at that printable recipe a 100 times and didn’t notice. Thank you again!

      Reply

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