1/4 cup extra virgin olive oil, divided
4 Idaho potatoes, scrubbed and cut into 1/4-inch-thick slices
2 ounces pepperoni (about 30 slices) chopped
3/4 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
Preheat oven to 425 degrees F. Coat 2 baking sheets with 1 tablespoon each of olive oil.
Arrange potato slices on baking sheets 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 brown.
In a medium bowl, combine remaining ingredients except remaining olive oil, and toss until well blended.
Remove potatoes from oven and evenly distribute pepperoni mixture on top of each potato slice. Return to oven and bake an additional 3 to 5 minutes, or until cheese begins to melt. Remove from oven, and then drizzle remaining 2 tablespoons oil evenly over topped potato slices. Let stand 5 minutes to allow flavors to absorb, then serve.