Parmesan Potato Rounds
6 small to medium Idaho potatoes
Pam butter spray
1 stick butter
1/2 cup all purpose flour
1/2 cup shredded parmesan cheese
1/2 cup powdered parmesan (in the green can)
Salt and Pepper
In large ziplock storage bag, mix flour with shredded parmesan and powdered parmesan. Add a few shakes of salt and pepper (you can always add more as they go into the oven if needed). Add several sprinkles of Italian Seasoning. Shake the bag up well to mix stuff up. Wash potatoes well and pat dry. Slice each into 8 to 10 pieces, leaving peel intact. Lie potato rounds out on a large platter and spray with butter spray. Line a sheet cake pan (15 1/2 by 10 1/2) with foil. Place 1 stick of butter, cut into chunks, on pan and place in oven to melt butter. When melted, remove from oven and tilt pan to cover foil with butter.
Working with a few pieces of potato at a time, place them in plastic ziplock and coat with parmesan mixture. Lie in single layer on prepared pan. Sprinkle with more salt and pepper and Italian Seasoning if desired. Bake at 375 for 20 min or so, then remove from oven. Turn potato rounds over and reseason if desired, and bake for another 20 to 30 minutes until crispy and browning.