Ingredients:

  • 2 lbs (900g) Yukon Gold or Russet Potatoes, scrubbed and sliced 1/4-inch (6mm) thick
  • 3 tablespoons (45ml) Olive Oil
  • 1 teaspoon (5ml) Garlic Powder
  • 1 teaspoon (5ml) Dried Rosemary, crushed
  • 1/2 teaspoon (2.5ml) Dried Thyme
  • 1/4 teaspoon (1.25ml) Paprika (smoked optional)
  • 1/2 teaspoon (2.5ml) Salt, or to taste
  • 1/4 teaspoon (1.25ml) Black Pepper, freshly ground

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Wash and slice the potatoes into roughly 1/4-inch (6mm) thick rounds. Aim for even slices.
  3. In a large bowl, toss the sliced potatoes with olive oil, garlic powder, rosemary, thyme, paprika, salt, and pepper. Make sure the potatoes are evenly coated.
  4. Arrange the potatoes in a single layer on a baking sheet lined with parchment paper (if using). Avoid overcrowding.
  5. Bake for 35-45 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges. Check for doneness by piercing with a fork – they should be tender inside.
  6. Remove from oven and serve hot.