Crispy Oven-Baked Potato Slices

These slices are designed to be a healthier, versatile side dish that works for everything from a casual snack to a dinner party.

500 g (approx. 1 lb) Potatoes: Starchy varieties like Russet, Maris Piper, or King Edward are best.
1 tbsp Oil: Vegetable, sunflower, or olive oil.
¼ tsp Garlic Powder
¼ tsp Onion Granules
¼ tsp Dried Parsley
⅛ tsp Dried Rosemary
⅛ tsp Black Pepper
Salt: To taste.

Prepare the Potatoes: Scrub the potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra texture and nutrients. Pat them completely dry with a paper towel—moisture is the enemy of crispiness!
Slice Uniformly: Slice the potatoes into even rounds, approximately 1/8 to 1/4 inch thick. Using a mandolin will help ensure they all cook at the exact same rate.
Season: In a large mixing bowl, toss the potato slices with the oil and all the herbs and spices. Mix well until every slice has a thin, even coating of oil and seasoning.
Arrange: Line your baking tray with parchment paper. Lay the slices out in a single layer. Do not let them overlap, as this creates steam and will make the potatoes soggy.
Bake: Place in a preheated oven at 400°F (200°C). Bake for 25–30 minutes. For maximum crunch, flip the slices halfway through the cooking time.
Finish: They are ready when the edges are golden brown and the centers are tender. Serve immediately while hot.

The “Crowding” Rule: If you are cooking for a large group, use two trays rather than piling potatoes onto one. Space is what allows the hot air to circulate and crisp the edges.
Flavor Boost: For a “Cheesy Twist,” sprinkle grated Parmesan over the slices during the last 5–10 minutes of baking.
Dip Ideas: These pair excellently with a garlic aioli, spicy sriracha mayo, or a fresh Greek yogurt and chive dip.