Ingredients:

  • 2 lbs Russet or Yukon Gold Potatoes
  • 3 Tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Dried Rosemary
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Chopped Fresh Parsley (Optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Scrub the potatoes well. Slice the potatoes evenly into discs, aiming for about 1/4-inch (6mm) thickness. Consistency is crucial for even cooking.
  3. In a large mixing bowl, combine the olive oil, garlic powder, rosemary, thyme, smoked paprika, salt, and pepper.
  4. Add the potato slices to the seasoning mixture and toss thoroughly by hand until every slice is lightly and evenly coated.
  5. Arrange the coated potato slices on the prepared baking sheet in a single layer, ensuring they do not overlap. Overcrowding steams the potatoes instead of roasting them.
  6. Bake for 20 minutes.
  7. Carefully flip each slice using tongs or a spatula. Return to the oven and bake for an additional 15–25 minutes, or until edges are deep golden brown and the centres are tender when pierced with a fork.
  8. Remove from the oven. Sprinkle immediately with fresh parsley, if using, and serve hot.