Ruth’s Chris Crispy Parmesan Roasted Potato Coins

Instructions:

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it.
2. Place the potato slices in a large bowl. Drizzle with olive oil or melted butter and toss until evenly coated.
3. In a small bowl, combine the Parmesan cheese, garlic powder, salt, black pepper, and paprika.
4. Arrange the potato rounds in a single layer on the prepared baking sheet.
5. Sprinkle the Parmesan mixture generously over each potato slice, pressing lightly so it adheres.
6. Roast for 30 to 35 minutes, until the potatoes are tender inside and deeply golden and crispy on the bottom.
7. For extra crisp edges, broil for 2 to 3 minutes at the end, watching closely.
8. Remove from the oven and sprinkle with fresh parsley if desired. Serve hot.

Variations

• Add a pinch of Italian seasoning or dried thyme to the Parmesan mixture.
• Use grated Pecorino Romano for a sharper, saltier flavor.
• Finish with a light squeeze of lemon juice for brightness.
• Sprinkle with red pepper flakes for subtle heat.

Tips

• Do not flip the potatoes during roasting; leaving them undisturbed allows the Parmesan crust to form properly.
• Use freshly grated Parmesan for the best melt and crisp texture.
• Space the potato slices slightly apart to avoid steaming.
• Serve immediately for maximum crunch.