Lemon Parmesan Potato Coins

Ingredients:

4 medium Yukon Gold potatoes, sliced into 1/4-inch thick rounds

2 tablespoons olive oil

1 tablespoon fresh rosemary, finely chopped

Zest of 1 lemon

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Instructions:

Preheat Oven:

Preheat your oven to 425°F (220°C).

Season Potatoes:

In a large bowl, toss the potato rounds with olive oil, rosemary, lemon zest, salt, and pepper until evenly coated.

Bake:

Arrange the potato rounds on a baking sheet in a single layer. Sprinkle Parmesan cheese over the top of each round.

Roast:

Bake for 20-25 minutes, or until the potatoes are golden brown and crispy.

Serve:

Serve hot, garnished with additional rosemary if desired.