🥔 Ingredients:
- 3–4 medium potatoes (Yukon Gold or red potatoes work well)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp smoked paprika (optional)
🧀 Topping:
- 1 cup shredded mozzarella (or a mix of mozzarella and feta)
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes (drained if in oil)
- 2 tbsp sliced black or Kalamata olives
- 2 tbsp finely chopped red onion (optional)
- 2 tbsp chopped fresh parsley or basil
🔪 Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Slice potatoes into 1/4-inch thick rounds. Try to keep them uniform for even cooking.
- Toss rounds in olive oil, salt, pepper, garlic powder, oregano, thyme, and paprika.
- Arrange the rounds in a single layer on the baking sheet. Bake for 20–25 minutes, flipping halfway through, until golden and tender.
- Remove from oven, then sprinkle each round with shredded mozzarella, feta, sun-dried tomatoes, olives, and red onion (if using).
- Return to oven for another 5–7 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh chopped parsley or basil before serving.
📝 Tips:
- Add a drizzle of tzatziki or a dollop of Greek yogurt when serving for extra Mediterranean flair.
- For extra crispiness, broil for 1–2 minutes at the end — but keep a close eye on them!
- Want some heat? Add a pinch of crushed red pepper flakes to the cheese topping.