Ingredients
- 2 large russet potatoes washed
- 2 1/2 tablespoons olive oil
- 1/4 teaspoon salt plus more, to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder optional
- 1/4 teaspoon onion powder optional
- A pinch of dried rosemary optional
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper to prevent sticking.
- Use a sharp knife or a mandoline slicer to cut the potatoes into thin slices about 1/4-inch thick.
- Place the potato slices in a bowl. Drizzle with olive oil and add salt, black pepper, garlic powder, onion powder, and dried rosemary if using. Toss well to coat evenly.
- Spread the potato slices in a single layer on the prepared baking sheet. Bake for 20-30 minutes, turning once halfway through, until the edges are crisp and golden. Garnish with parsley.
