crispy potato slices

Ingredients

• 4 large Russet or Yukon Gold potatoes , washed and dried
• 3 tablespoons extra-virgin olive oil (or melted butter)
• 2 tablespoons grated Parmesan cheese (optional, for extra crispiness)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 tablespoons fresh parsley , finely chopped (for garnish)

Instructions

1. Preparation and Preheating

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or heavy-duty aluminum foil to prevent sticking and ensure even browning.

2. Slicing the Potatoes

1. Leave the skin on the potatoes for a rustic texture and better crispiness, or peel them if preferred. Cut the potatoes crosswise into even slices, approximately 1/4-inch to 1/3-inch thick. Uniform thickness is key so that all the slices finish cooking at the same time.

3. Soaking and Drying (The Secret to Crispiness)

1. Place the sliced potatoes into a large bowl of cold water for 10 minutes to draw out excess starch. Drain them thoroughly and pat them completely dry using clean paper towels. Moisture is the enemy of crispiness , so take your time with this step.

4. Seasoning

1. Transfer the dried potato slices back into a clean, dry bowl. Drizzle the extra-virgin olive oil evenly over the slices. Toss gently until every slice is well-coated. In a small separate bowl, mix together the garlic powder, smoked paprika, dried oregano, kosher salt, and black pepper. Sprinkle the spice blend—along with the Parmesan cheese, if using—over the potatoes, tossing again to ensure an even coating of flavor on both sides.

5. Arranging on the Baking Sheet

1. Arrange the seasoned potato slices in a single layer on the prepared baking sheet. Make sure they do not overlap; crowding the pan traps steam and makes the potatoes soggy rather than crispy. If necessary, use two baking sheets.

6. Roasting

1. Place the baking sheet in the preheated oven and bake for 35 to 40 minutes. Halfway through the cooking time (around the 20-minute mark), carefully flip each slice using a thin spatula to promote an even, golden-brown crust on both sides.

7. Serving

1. Remove the baking sheet from the oven once the edges are deeply golden and crispy. Transfer the slices to a serving platter, garnish with freshly chopped parsley, and serve hot with your favorite dipping sauces.

Nutrition

Calories: 210 kcal · Protein: 4 g · Fat: 10 g Saturated Fat: 1.5 g · Carbohydrates: 28 g Dietary · Saturated Fat: 1.5 g · Fiber: 3 g · Sugar: 1 g · Sodium: 580 mg