Ingredients
3 tablespoons olive oil
1 teaspoon salt
4 large potatoes (Yukon Gold or Russet)
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (optional)
1 teaspoon dried rosemary or thyme (optional)
Fresh parsley or chives for garnish (optional)
Instructions
Preheat Your Oven: Set your oven to 425°F (220°C) to get it ready for roasting.
Prepare the Potatoes: Wash the potatoes well and slice them into 1/4-inch thick rounds. Peeling is optional based on your preference.
Seasoning the Potatoes: In a large mixing bowl, combine the potato slices with olive oil, salt, pepper, garlic powder, paprika, and dried herbs if you’re using them. Toss until all slices are evenly coated.
Arrange on Baking Sheet: Lay the seasoned potato slices in a single layer on a baking sheet. Use two sheets if necessary to avoid overlapping, ensuring they roast evenly and become crispy.
Roast the Potatoes: Place the baking sheet in the oven and roast for about 20-25 minutes. Flip the slices halfway through cooking to ensure they brown evenly. They are done when they are golden brown and crispy around the edges.
Serving: Remove the potatoes from the oven and allow them to cool slightly. Garnish with fresh parsley or chives if desired. Serve them hot as a side dish or a tasty snack.
Enjoy.