Cheesy Potato Rounds Crispy Golden and Irresistibly Cheesy

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
Prepare the potatoes: Slice the scrubbed potatoes into uniform rounds, approximately 1/2-inch thick. Aim for even thickness to ensure they cook at the same rate. You can leave the skin on for added texture and nutrients.
Par-cook the potatoes: Bring a large pot of salted water to a boil. Carefully add the potato rounds and boil for 5-7 minutes, or until they are slightly tender but still firm enough to hold their shape. They should be just fork-tender, not mushy. This step ensures the potatoes are cooked through and tender in the center.
Drain and dry the potatoes: Carefully drain the par-cooked potato rounds in a colander. Gently pat them very dry with paper towels. Removing excess moisture is crucial for achieving crispy results.
Season the potatoes: In a large bowl, combine the par-cooked and dried potato rounds with the olive oil (or melted butter), garlic powder, salt, black pepper, and paprika (if using). Toss gently until all the potato rounds are evenly coated.
Arrange on baking sheet: Place the seasoned potato rounds in a single layer on the prepared baking sheet, ensuring they do not overlap. This allows them to crisp up properly.
Bake the potatoes: Bake for 15-20 minutes, or until the edges of the potato rounds start to turn golden brown and they are tender throughout.
Add the cheese: Remove the baking sheet from the oven. Generously sprinkle the shredded cheese over each potato round, covering them completely. For extra cheesy goodness, you can also sprinkle some cheese in the spaces between the rounds.
Return to oven and bake until golden and bubbly: Place the baking sheet back in the oven and continue to bake for another 8-12 minutes, or until the cheese is completely melted, bubbly, and beautifully golden brown and crispy at the edges. For an extra crisp and deeply golden finish on the cheese, you can briefly switch the oven to broiler setting for the last 1-2 minutes, watching carefully to prevent burning.
Serve immediately: Carefully remove the Cheesy Potato Rounds from the baking sheet using a spatula. Garnish with fresh chopped parsley or chives, if desired. Serve hot and enjoy their irresistible crispiness and cheesiness!