These little guys are too addictive! We polish off the entire tray, even when I double the recipe!

There's something about the humble spud that's woven into the fabric of our history here in the Midwest. It's a staple that's seen our families through thick and thin. Today, I want to share with you a recipe that'll transform an ordinary potato into a delightfully crispy treat, zested up with the sharp bite of Parmesan – Oven Crispy Parmesan Potatoes. This dish comes from a long line of recipes that rely on the perfect combination of simplicity and flavor. It's the kind of recipe you'll reach for when you want to add a little rustic charm to your dinner table or to impress at potlucks with a side that steals the show.

These golden beauties are right at home next to a juicy roast chicken or a tenderloin of beef slow-cooked to perfection. But don't let tradition hold you back. They're just as lovely alongside a fresh green salad or as the star of a cozy brunch, paired with eggs and a slice of country ham.

Oven Crispy Parmesan Potatoes
Servings: 4-6

- 4 large russet potatoes, scrubbed and sliced into 1/4 inch rounds
- 1/3 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Sprigs of fresh parsley for garnish (optional)

1. Preheat your oven to 400 degrees Fahrenheit. You want it nice and hot to ensure we get that lovely crispiness.

2. Toss the potato rounds in olive oil until they’re well-coated. Lay them out in a single layer on a baking sheet lined with parchment paper, giving them a little space – we don’t want any steaming now, do we?

3. Combine the Parmesan cheese, thyme, garlic powder, salt, and pepper in a small bowl. Mix 'em up good.

4. Sprinkle this mixture liberally over each potato round. You’re looking for a nice even coating, so every bite has that mouthwatering flavor.

5. Slide that baking sheet into the oven and bake for about 20-25 minutes, or until they’re golden and crispy. Keep an eye on them, turning halfway through to ensure even crispness and brownness.

6. Once those potatoes are golden like the fields in late September, remove them from the oven and let them cool slightly. Then you can transfer them to a serving platter and scatter a bit of that fresh parsley on top for a pop of color.

- Mix up your own blend of herbs, like rosemary or oregano, alongside the thyme for a different twist.
- Want to create a cheesy crust? Flip those potato rounds in the last few minutes of baking, sprinkle a wee bit more Parmesan on top, and broil them briefly. Keep your eyes peeled, though – it's a fine line between crispy and, well, a bit too done.
- Leftover potatoes? They make a scrumptious addition to the morning's hash or alongside a sandwich for lunch.

My dears, the beauty of this recipe lies not just in its taste but in the memories it creates and recalls. Just like the well-worn pages of our family cookbooks, it's about the love that's passed down from one generation to the next, one crispy potato at a time. Enjoy now, and thank me later.