# What You'll Need:
→ Potatoes
01 - 4 medium Yukon Gold or Russet potatoes, scrubbed and cut into 1/2-inch rounds
→ Aromatics & Herbs
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 1/2 tablespoons fresh rosemary, finely chopped or 1 tablespoon dried rosemary
05 - 1 teaspoon sea salt
06 - 1/2 teaspoon freshly ground black pepper
→ To Finish
07 - 2 tablespoons grated Parmesan cheese (optional)
08 - Chopped fresh parsley, for garnish (optional)
# Method:
01 - Set oven to 425°F. Line a baking sheet with parchment paper or lightly grease for easy release.
02 - Combine potato rounds, olive oil, minced garlic, rosemary, sea salt, and black pepper in a mixing bowl. Toss thoroughly to coat.
03 - Place the seasoned potato slices in a single layer on the prepared baking sheet.
04 - Roast for 15 minutes. Carefully turn each potato round with a spatula and roast for an additional 12 to 15 minutes, until golden and crispy at the edges.
05 - If using, sprinkle Parmesan cheese evenly over the rounds during the last 2 minutes. Remove from oven, top with fresh parsley if desired, and serve hot.
