Ingredients
Scale
- 4 large Russet or Yukon Gold potatoes
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Prepare the potatoes by slicing them into thin rounds, approximately 1/8 inch thick. Thoroughly rinse the slices under cold water to remove excess starch, then dry them completely using paper towels or a clean kitchen towel—this drying is essential for crispiness.
- Step 2: In a large bowl, combine the olive oil, Kosher salt, black pepper, garlic powder, paprika, and chopped rosemary. Add the dried potato slices to the bowl and toss until every slice is evenly coated with the oil and seasonings.
- Step 3: Line two large baking sheets with parchment paper. Arrange the seasoned potato slices in a single layer on the sheets, ensuring they do not overlap. Overlapping will steam the potatoes rather than crisp them.
- Step 4: Bake for 15 minutes. Remove the sheets from the oven and carefully flip each individual slice using a thin spatula. Rotate the position of the baking sheets in the oven (move the top tray to the bottom and vice versa).
- Step 5: Continue baking for an additional 10 to 15 minutes, or until the edges are deeply golden brown and the potato slices are visibly crisp. Watch carefully during the final minutes to prevent burning.
- Step 6: Remove the Crispy Sliced Potatoes from the oven and serve immediately while hot, adding a final sprinkle of salt if desired.
Notes
- The secret to achieving maximum crisp is ensuring those 1/8-inch slices are bone-dry after rinsing; residual starch is gone, but residual water will lead to steaming instead of a crisp, brown edge.
- To restore the crunch, spread the slices in a single layer on a baking sheet and reheat quickly at 400°F (200°C) for 5 to 7 minutes, bypassing the microwave entirely.
- These rosemary and paprika-seasoned rounds make an outstanding side for grilled meats or scrambled eggs, but try serving them with a simple creamy dip, like sour cream mixed with a squeeze of lemon and fresh chives.
- If storing, cool the slices completely before sealing them loosely in an airtight container in the fridge, accepting they will soften; they are best consumed within 48 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American