Garlic Parmesan Potato Nachos
Crispy oven-baked potato slices topped with melted mozzarella and Parmesan, seasoned with garlic and herbs, garnished with fresh parsley, perfect as a flavorful vegetarian appetizer.
Equipment
- 1 baking sheet lined with parchment paper
- 1 large bowl
Ingredients
- 4 medium russet potatoes thinly sliced
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 jalapeño sliced (optional)
- Fresh parsley chopped (for garnish)
- Sour cream or Greek yogurt for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the thinly sliced potatoes with olive oil, minced garlic, smoked paprika, Italian seasoning, salt, and black pepper until well coated.
- Arrange the seasoned potato slices in a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes, flipping the slices halfway through, until the potatoes are crispy and golden brown.
- Remove the baking sheet from the oven and evenly sprinkle mozzarella and Parmesan cheeses over the potato slices.
- Top with sliced jalapeños if using, then return the baking sheet to the oven.
- Bake for an additional 5 to 7 minutes, or until the cheese is melted and bubbly.
- Let the nachos cool slightly, garnish with chopped fresh parsley, and serve with sour cream or Greek yogurt.
Notes
- Add extra jalapeños or hot sauce for more heat.
- Customize with toppings like diced tomatoes or olives.
- Store leftovers in an airtight container and reheat for best taste.