Ingredients:4 medium Yukon Gold potatoes, sliced into 1/4-inch thick rounds2 tablespoons olive oil1 tablespoon fresh rosemary, finely choppedZest of 1 lemon1/2 cup grated Parmesan cheeseSalt and pepper to tasteInstructions:Preheat Oven:Preheat your oven to 425°F (220°C).Season Potatoes:In a large bowl, toss the potato rounds with olive oil, rosemary, lemon zest, salt, and pepper until evenly coated.Bake:Arrange the potato rounds on a baking sheet in a single layer. Sprinkle Parmesan cheese over the top of each round.Roast:Bake for 20-25 minutes, or until the potatoes are golden brown and crispy.Serve:Serve hot, garnished with additional rosemary if desired.
Lemon Parmesan Potato Coins
