Peel (optional) and slice the potatoes evenly. Soak them in water with 1 tablespoon of salt for at least 20 minutes to remove excess starch and help them crisp up.
Drain and Dry:
After soaking, drain the potatoes and pat them dry thoroughly with a kitchen towel or paper towels.
Season and Toss:
In a large bowl, toss the potatoes with olive oil until well coated. Add grated Parmesan and mix gently to evenly distribute the cheese.
Bake or Air Fry:
Oven Method: Preheat oven to 400°F (200°C). Spread the potatoes on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
Air Fryer Method: Cook at 375°F (190°C) for 20–25 minutes, shaking the basket halfway through.
Serve:
Transfer to a plate, sprinkle with extra cheese if desired, and serve hot.
Serving and Storage Tips:
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