In a large bowl, toss the potato rounds with olive oil, rosemary, lemon zest, salt, and pepper until evenly coated.
Bake:
Arrange the potato rounds on a baking sheet in a single layer. Sprinkle Parmesan cheese over the top of each round.
Roast:
Bake for 20-25 minutes, or until the potatoes are golden brown and crispy.
Serve:
Serve hot, garnished with additional rosemary if desired.
