INGREDIENTS
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1/4 cup extra virgin olive oil, divided
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4 Idaho potatoes, scrubbed and cut into 1/4-inch-thick slices
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2 ounces pepperoni (about 30 slices) chopped
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3/4 cup shredded mozzarella cheese
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1/3 cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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1/2 teaspoon salt