My neighbor brought these to our block party last weekend and everyone asked for the recipe. Only 3 ingredients!

These oven baked 3-ingredient parmesan potato rounds are exactly the kind of thing that disappears first at a block party buffet. My neighbor showed up with a big white platter of these last weekend—golden, crisp-edged potato coins with melted parmesan on top—and by the time I went back for seconds, they were gone and everyone was asking how she made them. The beauty is in their simplicity: just potatoes, grated parmesan, and a little olive oil. No fancy tools, no fussy prep, and they bake up beautifully on a standard sheet pan. They’re rooted in the same spirit as classic Midwestern party potatoes—hearty, salty, and comforting—but streamlined for weeknights and casual gatherings.

Serve these parmesan potato rounds hot or warm on a simple white platter so the golden color really stands out. They pair well with grilled or roasted meats, burgers, or a big green salad. For dipping, offer small bowls of sour cream, plain Greek yogurt, or a simple garlic mayo on the side. They also make a great appetizer with drinks—set them out with toothpicks and a crisp white wine, light beer, or sparkling water with citrus. If you have leftovers, re-crisp them in a hot oven and tuck them next to scrambled eggs for an easy brunch plate.

Servings: 6

2 pounds small to medium russet or yellow potatoes, scrubbed

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup and to help prevent sticking.

Scrub the potatoes well under cool running water and pat them completely dry with a clean kitchen towel. There’s no need to peel them; the skins help the rounds hold their shape and add texture.

Slice the potatoes into 1/4-inch thick rounds. Try to keep the slices as even as possible so they cook at the same rate. Discard or snack on any tiny end pieces that are much smaller than the rest.

Place the potato rounds in a large bowl. Drizzle with the olive oil and toss with your hands or a spatula until every slice is lightly coated. The oil is what helps the edges turn golden and crisp in the oven.

Arrange the oiled potato rounds on the prepared baking sheet in a single layer, laying them flat without overlapping. Crowding will cause them to steam instead of crisp, so use a second baking sheet if needed.

Bake the potatoes on the middle rack for 15 to 18 minutes, until the bottoms are lightly golden and the centers are just tender when pierced with the tip of a knife.

Remove the baking sheet from the oven and carefully flip each potato round with a thin spatula or tongs. This gives you a fresh surface for the cheese and encourages even browning on both sides.

Sprinkle the finely grated parmesan evenly over the tops of all the potato rounds, aiming for a light but full coverage on each slice. A fine grate (like from a Microplane or small-hole grater) melts more evenly and browns nicely.

Return the baking sheet to the oven and bake for another 8 to 12 minutes, until the cheese is fully melted, bubbling, and turning a deep golden color in spots and the potato edges are crisp. Watch closely near the end, as parmesan can go from golden to too dark quickly.

When done, remove the pan from the oven and let the potato rounds sit on the baking sheet for 3 to 5 minutes. This brief rest helps the cheese set slightly so it clings to the potatoes instead of sticking to the pan when you lift them.

Use a thin spatula to transfer the parmesan potato rounds to a warm white serving platter, keeping them in a single layer or slightly shingled so the cheese stays visible and crisp. Serve right away while they’re hot and the edges are still crunchy.

You can adjust these potato rounds a bit while still staying true to the three-ingredient spirit. If you want a slightly richer flavor, use a mix of russet and yellow potatoes; russets crisp more, while yellow potatoes stay a bit creamier in the center. For a more assertive cheese flavor, choose an aged parmesan and grate it very finely so it melts into a lacy, crisp layer. If you prefer them less salty, use a younger parmesan and a lighter sprinkle. For a slightly different texture, you can cut the rounds a bit thinner (closer to 1/8 inch) and shorten the baking time; they’ll be crisper overall but more delicate to handle. To make ahead, you can slice and oil the potatoes a few hours in advance and keep them in the refrigerator, tightly covered, then bake and top with parmesan just before serving. Food safety tips: Always scrub potatoes thoroughly to remove any dirt, and trim away any green spots or deep sprouts, as those can be bitter. Keep the potatoes at room temperature only as long as needed for prep; if you slice them far ahead, refrigerate them to reduce bacterial growth. Leftover rounds should be cooled, then stored in an airtight container in the refrigerator and eaten within 3 to 4 days; reheat on a baking sheet in a hot oven until sizzling and fully heated through. Avoid reheating in a low-temperature environment (like a warm oven under 250°F) for extended periods, as that can keep them in the bacterial “danger zone” too long. Always handle the hot pan and hot cheese carefully—melted parmesan can burn if touched right out of the oven, so give the rounds a short rest before serving, especially if children are helping themselves.