The first time I made these oven-roasted potato rounds, I was just desperate to fill out a thrown-together weeknight meal. But they instantly became a favorite.
After continually making this quick side dish and always wanting more, I’m finally sharing the recipe! Although, let’s be honest, this is almost TOO simple to call a recipe.
Still, these potato rounds are gluten free, paleo, Whole30, and vegan. And they can be adapted in all sorts of ways to add new flavor to your meals!
Why potato rounds?
As mentioned in the intro to this post, I was scrounging dinner together one night and needed a fast and simple side dish.
I sliced up a couple potatoes and laid them on a baking sheet. Drizzled them with a bit of olive oil and salt and sent ’em into the oven until they browned.
Next thing I knew, my partner was RAVING about how much he liked them. He asked, “Is this is a new recipe? Can we have it again? What did you do?”
Really, all I wanted to do was make something like breakfast potatoes, but I figured slices would cook faster!
Which kinds of potatoes to use for this recipe
So many different kinds of potatoes exist! And each one will give you a slightly different result for this recipe.
Mostly, I use russet potatoes. They get light and fluffy and, if you cook them just a little longer, crisp up almost like a potato chip.
Otherwise, I’ve also grabbed Yukon gold potatoes for potato rounds. They don’t crisp up as much, but the rounds will be creamy and dense.
Feel free to try your favorite potato variety and let me know how it works out in the comments!
How to cut potato rounds
I can’t believe this is a heading on this post, but people ask this a lot!
Just use a sharp chef’s knife to carefully slice the potato into similar sizes. Don’t overstress over it!
The little ends are always the most difficult to slice. But as long as you’re cool with a thicker butt end on the pan, I just toss them in with the rest — they roast up just as well.
Ways to adapt this recipe
Here’s the fun part — changing the recipe to fit tonight’s meal or your personal tastes!
95% of the time, I make this recipe as written here. BUT every once in a while, we shake things up. Here are some suggestions for your cooking experiments:
Change the cooking fat
I usually use extra virgin olive oil or avocado oil for these roasted potato rounds, but you can easily change up the recipe by altering this ingredient.
My favorite swap to level up the recipe? Duck fat. Potatoes and duck fat are a match made in heaven!
You could also try beef tallow or melted butter. A little goes a long way!
Sprinkle on a spice blend
Sprinkle a teaspoon of your favorite spice blend over the potatoes before popping them in the oven. A quick and easy way to change up the flavor of these potato rounds!
Greek seasoning, Italian seasoning, Creole seasoning — with a base as neutral as a potato, you can see how any of these would alter the side dish. Adjust to whatever else you’re eating and your meal just got elevated in a whole new way.
More quick side dish recipes to bookmark
- Mashed Plantains—Sweet & Savory
- Roasted Garlic Butter Mashed Sweet Potatoes
- Simple Stovetop Garlic Herb Carrots
- Roasted Beets with Parsley
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
These simple potato rounds make a perfect weeknight side dish! You can easily shift the flavors by sprinkling 1/2 teaspoon of your favorite spice blend on them or using a different cooking fat.
- 2 large russet potatoes
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher sea salt
- 1/2 teaspoon ground black pepper
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Slice the potatoes into thin, 1/8″ thick slices. Lay out on the baking sheet in an even layer – don’t overlap! Drizzle with olive oil. Sprinkle with sea salt and black pepper.
- Roast for 20-25 minutes, or until the tops of the potato rounds are lightly browned. Serve immediately.
Keywords: potatoes, potato rounds, gluten free, paleo, vegan