Ingredients:

  • 2 lbs (907g) Russet potatoes, scrubbed clean
  • 3 tbsp (45ml) Olive oil
  • 1 tsp (6g) Kosher salt
  • ½ tsp (1g) Black pepper
  • 1 tsp (2g) Garlic powder
  • 1 tsp (2g) Sweet paprika

Instructions:

  1. Preheat your oven to 425°F (218°C). Slice the russet potatoes into uniform rounds, approximately ¼ inch (6mm) thick.
  2. Pat the potato slices thoroughly dry with paper towels to remove surface starch and water.
  3. Place slices in a large bowl. Drizzle with olive oil and sprinkle the salt, black pepper, garlic powder, and paprika over the top. Toss gently until every slice is evenly coated.
  4. Line a baking sheet with parchment paper and arrange the slices in a single layer, ensuring they do not overlap.
  5. Roast for 25–30 minutes, flipping the slices halfway through, until they are deep golden-brown and sizzling.