Ingredients:

  • 2 lbs Yukon Gold or Russet potatoes, scrubbed
  • 3 tbsp avocado oil
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (218°C). Slice the potatoes into rounds approximately 1/8 to 1/4 thick. Place slices on paper towels and pat them thoroughly dry to remove excess starch and moisture.
  2. In a large mixing bowl, toss the dried potato slices with the avocado oil, salt, pepper, and smoked paprika.
  3. In a separate small bowl, whisk together the melted butter, minced garlic, and dried thyme. Drizzle the garlic butter over the potatoes and toss until every slice is evenly coated.
  4. Spread the slices in a single layer on a parchment-lined baking sheet, ensuring no slices overlap.
  5. Roast for 15-20 minutes, then flip each slice with a spatula. Return to the oven for another 15-20 minutes until edges are deep golden brown and centers are tender.