Mediterranean Baked Potato Rounds

Mediterranean-style air fryer potato rounds are a quick and flavorful side dish that combines a crispy exterior with classic coastal seasonings like oregano, garlic, and lemon. By slicing potatoes into rounds, you significantly reduce the cooking time compared to whole baked potatoes while maximizing the surface area for a golden-brown crunch. 

Here’s a Mediterranean-style Air Fryer Baked Potato Rounds recipe—crispy on the outside, soft inside, and full of flavor

---

Mediterranean Air Fryer Potato Rounds

Ingredients

• 3 medium potatoes (Yukon gold or russet)
• 2–3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp paprika (smoked if possible)
• ½ tsp salt (or to taste)
• ¼ tsp black pepper

Optional Mediterranean toppings

• Crumbled feta cheese
• Chopped olives (black or Kalamata)
• Dried or fresh parsley
• Cherry tomatoes, finely chopped
• Lemon zest or a squeeze of lemon
• Red chili flakes

---

Instructions

1. Prep the potatoes
   Wash and slice potatoes into ¼-inch thick rounds. Pat dry.
2. Season
   In a bowl, toss potato slices with olive oil, garlic powder, oregano, paprika, salt, and pepper.
3. Air fry
   • Preheat air fryer to 190°C / 375°F.
   • Arrange potato rounds in a single layer (work in batches if needed).
   • Air fry for 12–15 minutes, flip halfway, until golden and crispy.
4. Add Mediterranean touch
   Once done, sprinkle with feta, olives, parsley, and a little lemon zest or juice.
5. Serve hot
   Enjoy as an appetizer, side dish, or snack.

---

Serving ideas

• Dip in tzatziki or garlic yogurt sauce
• Serve alongside grilled chicken or fish
• Add to a mezze platter

Mediterranean Baked Potato Rounds (Cheesy Baked)

Ingredients:

• 3–4 medium russet or Yukon gold potatoes (skin on or peeled, your choice)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp paprika
• Salt & black pepper, to taste
• 1 cup shredded mozzarella cheese (or a mix of mozzarella + feta for Mediterranean flavor)
• ½ cup cherry tomatoes, diced
• ¼ cup Kalamata olives, sliced
• 2 tbsp red onion, finely chopped
• 2 tbsp fresh parsley or basil, chopped
• 2 tbsp crumbled feta cheese (optional, for garnish)

---

Instructions:

1. Prepare the potatoes
   • Preheat oven to 400°F (200°C).
   • Wash potatoes and slice into ½-inch thick rounds.
   • Place slices in a bowl of cold water for 15 minutes (helps remove excess starch for crispier potatoes). Drain and pat dry.
2. Season & bake
   • Arrange potato rounds on a parchment-lined baking sheet.
   • Brush both sides with olive oil.
   • Sprinkle with garlic powder, oregano, paprika, salt, and pepper.
   • Bake for 20 minutes, flip, and bake another 15 minutes, until golden and crisp around edges.
3. Add the cheese topping
   • Remove tray from oven and sprinkle mozzarella (or mozzarella + feta mix) over each potato round.
   • Return to oven and bake 5–7 minutes, until cheese melts and bubbles.
4. Top with Mediterranean flavors
   • Once out of the oven, top each cheesy potato round with diced cherry tomatoes, olives, red onion, and parsley or basil.
   • Sprinkle with crumbled feta for extra tang.
5. Serve
   • Serve warm as an appetizer, side dish, or snack.
   • Best enjoyed fresh, but you can reheat in the oven at 350°F (175°C) for 5–10 minutes.

---

 Tips & Variations:

• Add a drizzle of tzatziki or garlic yogurt sauce before serving.
• Use sun-dried tomatoes instead of fresh for a deeper flavor.
• Swap mozzarella with halloumi or provolone for a twist.
• For a spicy kick, sprinkle with chili flakes before baking.