Can I use sweet potatoes instead?

Yes, they work beautifully and add natural sweetness.

Can I make this ahead of time?

Yes, slice and season potatoes in advance. Bake just before serving.

Cheddar, mozzarella, or a blend of both gives a perfect gooey top.

Don’t stack while cooling serve straight from the oven.

Scale

4 medium Yukon Gold or Russet potatoes

3 tbsp olive oil or melted butter

1 tsp garlic powder

1 tsp onion powder

1 tsp dried Italian herbs (or fresh thyme/rosemary, chopped)

1 cup shredded cheddar cheese (or mozzarella, parmesan, or a mix)

2 tbsp fresh parsley or chives, chopped (for garnish)

Salt and black pepper, to taste

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1. Wash and scrub potatoes well. Slice into ½-inch thick medallions.

2. Toss slices with olive oil, garlic powder, onion powder, herbs, salt, and pepper.

3. Place potato medallions in a single layer on a parchment-lined baking sheet.

4. Roast at 400°F (200°C) for 20 minutes until tender and lightly golden.

5. Sprinkle shredded cheese over each medallion. Return to oven for 8–10 minutes until cheese melts and bubbles.

6. Remove from oven and sprinkle with fresh parsley or chives.

7. Serve hot as a side dish or appetizer.

Don’t overcrowd the baking sheet for even crispiness.

Use freshly shredded cheese for better melting.

Add paprika or chili flakes for extra flavor.