Mediterranean Baked Potato Rounds (Cheesy Baked)
Ingredients:
3–4 medium russet or Yukon gold potatoes (skin on or peeled, your choice)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt & black pepper, to taste
1 cup shredded mozzarella cheese (or a mix of mozzarella + feta for Mediterranean flavor)
½ cup cherry tomatoes, diced
¼ cup Kalamata olives, sliced
2 tbsp red onion, finely chopped
2 tbsp fresh parsley or basil, chopped
2 tbsp crumbled feta cheese (optional, for garnish)
Instructions:
Prepare the potatoes
Preheat oven to 400°F (200°C).
Wash potatoes and slice into ½-inch thick rounds.
Place slices in a bowl of cold water for 15 minutes (helps remove excess starch for crispier potatoes). Drain and pat dry.
Season & bake
Arrange potato rounds on a parchment-lined baking sheet.
Brush both sides with olive oil.
Sprinkle with garlic powder, oregano, paprika, salt, and pepper.
Bake for 20 minutes, flip, and bake another 15 minutes, until golden and crisp around edges.
Add the cheese topping
Remove tray from oven and sprinkle mozzarella (or mozzarella + feta mix) over each potato round.
Return to oven and bake 5–7 minutes, until cheese melts and bubbles.
Top with Mediterranean flavors
Once out of the oven, top each cheesy potato round with diced cherry tomatoes, olives, red onion, and parsley or basil.
Sprinkle with crumbled feta for extra tang.
Serve
Serve warm as an appetizer, side dish, or snack.
Best enjoyed fresh, but you can reheat in the oven at 350°F (175°C) for 5–10 minutes.
🌟 Tips & Variations:
Add a drizzle of tzatziki or garlic yogurt sauce before serving.
Use sun-dried tomatoes instead of fresh for a deeper flavor.
Swap mozzarella with halloumi or provolone for a twist.
For a spicy kick, sprinkle with chili flakes before baking.