Kristy Cook
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or thyme optional
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional
- 4 slices bacon cooked and crumbled (optional)
- 2 tablespoons fresh parsley chopped (optional)
- Sour cream or ranch dressing for serving (optional)
Instructions
Preheat the Oven:
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Prepare the Potatoes:
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Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on adds extra texture and flavor.
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Slice the potatoes into 1/4-inch thick rounds.
Season the Potato Slices:
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In a large bowl, toss the potato slices with olive oil, garlic powder, onion powder, paprika, rosemary or thyme (if using), salt, and pepper until evenly coated.
Arrange on Baking Sheet:
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Arrange the seasoned potato slices in a single layer on the prepared baking sheet. Make sure they are not overlapping to ensure even cooking.
Bake the Potatoes:
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Bake in the preheated oven for 20 minutes. Flip the potato slices over and bake for an additional 15-20 minutes, or until the potatoes are golden brown and crispy on the edges.
Optional Toppings:
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If using cheese and bacon, sprinkle the shredded cheddar cheese and crumbled bacon over the potato slices during the last 5 minutes of baking. Continue baking until the cheese is melted and bubbly.
Serve:
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Remove the potato slices from the oven and let them cool for a few minutes.
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Sprinkle with fresh parsley and serve with sour cream or ranch dressing on the side, if desired.
