Ingredients
Scale
- 4 medium russet potatoes (about 2 pounds)
- 3 tablespoons olive oil (or avocado oil)
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional, for color and flavor)
- ¼ teaspoon onion powder (optional)
Optional Garnishes:
- Fresh chopped parsley
- Grated Parmesan cheese
- Fresh chives or green onions
- Sour cream or Greek yogurt for serving
Instructions
- Preheat your oven: Preheat to 425°F (220°C). This high temperature is crucial for achieving crispy edges. Line a large baking sheet with parchment paper or lightly grease it with cooking spray for easier cleanup and to prevent sticking.
- Prepare the potatoes: Scrub potatoes thoroughly under cold running water to remove any dirt. Pat completely dry with paper towels or a clean kitchen towel—this is important! You can peel the potatoes if you prefer, but leaving the skins on adds texture, nutrients, and helps them hold their shape.
- Slice the potatoes: Using a sharp knife, slice potatoes into ¼-inch thick rounds. Try to keep them as uniform as possible so they cook evenly—some will be larger circles from the middle, some smaller from the ends, and that’s perfectly fine! Aim for consistent thickness rather than size. If slices are too thin (less than ¼ inch), they’ll crisp up too much and burn; too thick (more than ½ inch), and they won’t get crispy.
- Season the potatoes: Place potato slices in a large mixing bowl. Drizzle with olive oil and add salt, pepper, garlic powder, paprika, and onion powder (if using). Using your hands or a large spoon, toss everything together until every potato slice is evenly coated with oil and seasonings. Make sure to separate any slices that are sticking together.
- Arrange on baking sheet: Arrange potato slices in a single layer on your prepared baking sheet. This is crucial—avoid overlapping! Overlapping slices will steam instead of roast, resulting in soggy potatoes instead of crispy ones. If all slices don’t fit in a single layer, use two baking sheets. Leave a little space between slices if possible for maximum air circulation.
- Bake: Place baking sheet in preheated oven and bake for 15-20 minutes. The bottoms should be golden brown and starting to crisp up.
- Flip the potatoes: Carefully flip each potato slice using a spatula or tongs. Return to oven and bake for an additional 15-20 minutes, until both sides are golden brown and crispy around the edges, and the potatoes are tender when pierced with a fork. Total baking time is typically 30-40 minutes depending on your oven and potato thickness.
- Rest and serve: Remove from oven and let rest on the baking sheet for 2-3 minutes—they’ll crisp up even more as they cool slightly. Transfer to a serving platter, garnish with fresh herbs or Parmesan if desired, and serve immediately while hot and crispy!
Notes
- Potato thickness matters: ¼-inch slices are ideal. Thinner burns easily, thicker won’t crisp properly.
- Don’t skip the flip: Flipping halfway ensures even browning on both sides.
- Single layer is crucial: Overlapping potatoes will steam and become soggy rather than crispy.
- Oven temperature variations: Every oven is different. If potatoes aren’t crisping, increase temperature to 450°F for the last 10 minutes.
- Fresh vs. dried herbs: Use dried herbs for baking (fresh herbs can burn). Add fresh herbs as garnish after baking.
- Make them extra crispy: After flipping, increase oven temperature to 450°F for the final 10-15 minutes.
- Serving size: Plan for about 1 medium potato per person as a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Diet: Gluten Free
Nutrition
- Serving Size: About 1 potato's worth (approximately ⅙ of recipe)
- Calories: 165
- Sugar: 1g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg