Play-By-Play Idaho® Potato Rounds


  • 3 tablespoons extra virgin olive oil
  • 4 medium Idaho® potatoes, scrubbed and cut into 1/4-inch thick slices
  • 2 ounces turkey pepperoni, (about 30 slices) chopped
  • 3/4 cup shredded mozzarella cheese
  • 6 jalapeno peppers, seeded and finely chopped
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt or to taste
  • 2 teaspoons dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 425° F.
  2. Spoon 1 tablespoon of olive oil onto a large, nonstick baking sheet. Spread evenly with a pastry brush to coat bottom of baking sheet. Arrange potato slices on baking sheet and bake 10 minutes or until pale golden in color. Turn potato slices over and cook 6 additional minutes or until fork tender and beginning to lightly brown.
  3. Combine remaining ingredients except remaining olive oil in medium bowl and toss until well blended.
  4. Remove potatoes from oven and spoon equal amounts (approximately 1 tablespoon per slice) of the pepperoni mixture on top of each potato slice. Return to oven and bake 3-5 minutes or until the cheese begins to melt. Remove from oven, drizzle the remaining 2 tablespoons oil evenly over topped potato slices. Let stand 5 minutes to allow flavors to absorb. Serve immediately for peak flavor.


Yield: 10 servings (3 rounds per serving)

Print Recipe

Calories: 130
Sodium: 290 mg
Fat: 7 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 10 mg

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