Roasted Parmesan-Basil Potato Coins

Easy. Cheesy. Toasty. Hands down, incredible. You're three ingredients and one skillet away from these phenomenal potatoes. Golden and crisp on the outside, buttery and soft on the inside. Laced with parmesan and basil. Hail the perfect spud.

Sometimes the simplest recipes end up being our household faves. As you can imagine, I've served potatoes practically every way known to man. Whole, wedges, rounds, mashed, roasted, baked, pan-fried, and more. But this one soars to the top for flavor, texture and ease of prep. My boys were picking the little browned bits of potato and cheese from the bottom of the pan... That's a good sign.

And look at the ingredient list. Could it get ANY shorter?

And about that pan: I used my cast iron skillet for this - so I could reach into the oven and shake the pan halfway through cooking (no need for a spatula). I also skipped the bowl (you'll see when you read the instructions). I tossed the potatoes in the oil - right in the skillet. No bowl to clean. That said, you can use any ovenproof skillet or pan you have, including a good ole' roasting pan.

Roasted Parmesan-Basil Potato Coins

1 pound baby potatoes (red, gold, white, or a combination), sliced into 1/4-inch thick rounds
1 tablespoon olive oil
1 teaspoon dried basil
Salt and ground black pepper
2 tablespoons grated parmesan cheese

Preheat the oven to 400 degrees.
In a large bowl, combine the potatoes and olive oil. Toss the coat each slice with the oil (you may have to separate the slices with your fingers to make sure you coat both sides). Add the basil, 1/2 teaspoon of salt and 1/4 teaspoon black pepper and toss to coat. Transfer the mixture to an ovenproof skillet or roasting pan and roast for 20 minutes, shaking the pan halfway through cooking. Add the parmesan cheese and toss to coat. Return the pan to the oven and roast for 5 to 10 more minutes, until the potatoes are browned and tender.
Serves 4