Love serving these as they always are a hit! Foolproof!.


8 egg roll wrappers

1/2 pound deli-sliced corned beef, roughly chopped

1 cup sauerkraut, drained and patted dry

1 cup Swiss cheese, shredded

1/2 cup Russian dressing, plus more for dipping

Cooking spray, for greasing


Preheat your oven to 400°F. A hot oven is crucial for achieving that desired crispiness.

Coat the potato rounds in olive oil, ensuring each piece is well-covered. Arrange them in a single layer on a parchment-lined baking sheet, spaced slightly apart to prevent steaming.

Mix the Parmesan, thyme, garlic powder, salt, and pepper in a bowl. Sprinkle this blend over the potato rounds, aiming for an even coating to enrich every bite with flavor.

Bake for 20-25 minutes, or until golden and crispy. Remember to turn the potatoes halfway through the baking time for uniform crispness.

Garnish the baked potatoes with fresh parsley before serving to add a splash of color and freshness.

Variations & Tips:

Experiment with Herbs: Feel free to add rosemary or oregano to the Parmesan mixture for a different flavor profile.

Cheesy Crust Option: For an extra cheesy touch, flip the potatoes near the end of baking, add more Parmesan, and broil for a minute or two. Watch closely to avoid over-browning.

Repurpose Leftovers: If you have any leftovers, incorporate them into your breakfast hash or as a tasty side for lunch.


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