Ingredients:

  • 2 large russet potatoes (about 1 pound / 450 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 grams)
  • 1 teaspoon onion powder (5 grams)
  • ½ teaspoon salt (3 grams)
  • ¼ teaspoon black pepper (1 gram)
  • 1 cup shredded sharp cheddar cheese (100 grams)
  • ½ cup grated Parmesan cheese (50 grams)
  • ¼ cup panko breadcrumbs (30 grams)
  • 2 tablespoons chopped fresh chives or parsley (optional for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup (optional).
  2. Wash and scrub the russet potatoes to remove dirt, then slice them into rounds about ½ inch thick.
  3. In a mixing bowl, combine olive oil, garlic powder, onion powder, salt, and black pepper. Toss the potato rounds in this mixture until evenly coated.
  4. Arrange the potato rounds in a single layer on the baking sheet and bake for 20 minutes, until tender and starting to brown.
  5. While the potatoes bake, mix the shredded cheddar cheese, grated Parmesan, and panko breadcrumbs in a small bowl.
  6. Remove the potatoes from the oven and sprinkle the cheesy mixture evenly over the tops. Bake for an additional 10 minutes until cheese is melted and topping is golden brown.
  7. Remove from the oven, sprinkle with fresh chives or parsley if desired, and serve warm.