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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.