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.