• 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)


Preheat the Oven:

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper or lightly grease it with cooking spray.

Prepare the Potatoes:

  • Wash and scrub the potatoes thoroughly. You can peel them if you prefer, but leaving the skins on adds extra texture and flavor.
  • Slice the potatoes into 1/4-inch thick rounds.

Season the Potato Slices:

  • 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:

  • 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:

  • 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:

  • 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.


  • Remove the potato slices from the oven and let them cool for a few minutes.
  • Sprinkle with fresh parsley and serve with sour cream or ranch dressing on the side, if desired.

By Admin

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