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Preheat your oven to $425^\circ\text{F}$ ($220^\circ\text{C}$).
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Line a large baking sheet with parchment paper, or set a wire cooling rack directly on top of the baking sheet.
Step 2: Slice and Season
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Slice the scrubbed potatoes into uniform $\frac{1}{4}$-inch rounds. Soak them in cold water for 10 minutes, then drain and pat them thoroughly dry.
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Transfer the dried slices to a large mixing bowl. Toss generously with the olive oil, garlic powder, onion powder, salt, and black pepper until every slice is evenly coated.
Step 3: Bake to Perfection
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Arrange the seasoned potato slices in a single, even layer on your prepared baking sheet or wire rack.
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Bake for 30–35 minutes. If you are baking them directly on a baking sheet, flip them halfway through for even crispness. (Note: Flipping is not required if you are using a wire rack).
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Remove from the oven once the edges are deeply golden-brown and the centers are tender when pierced with a fork.
Step 4: Serve Immediately
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Garnish with fresh chopped herbs, a pinch of extra salt, or grated Parmesan if desired. Serve hot, as the potatoes will naturally soften as they cool down.
Serving Variations
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The Loaded Style: Turn this side into a main event by topping the hot slices with sour cream, shredded cheddar cheese, crumbled bacon, and chopped chives. (If adding cheese, sprinkle it on during the last 5 minutes of baking so it melts without burning).
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The Extra Crunch Boost: For an ultra-crisp exterior, toss the dried potato slices with 1 tablespoon of cornstarch right before adding the olive oil and spices.
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Sweet Potato Twist: You can swap the russets for sweet potatoes. They will yield a softer, sweeter side dish—just reduce the total baking time by 5–7 minutes.
Storage & Reheating
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In the Fridge: Store any leftovers in an airtight container for up to 3 days. To restore their signature crispiness, reheat them in the oven at $400^\circ\text{F}$ ($205^\circ\text{C}$) for 8–10 minutes.
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In the Freezer: Freezing is not recommended, as the texture of the potatoes becomes mealy upon thawing.
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Prep Ahead: You can slice and soak the potatoes the morning of your dinner. Just keep them submerged in water in the refrigerator until you are ready to dry, season, and bake.
