INGREDIENTS
- 4 medium russet potatoes, washed
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 tsp paprika (optional)
- ½ cup shredded cheddar cheese (optional)
- 2 tbsp chopped fresh parsley (for garnish)
- Sour cream or ranch (for serving, optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Slice the potatoes into thin rounds, about ¼ inch thick. You can leave the skin on for extra texture.
- Arrange the potato slices slightly overlapping in rows on the baking sheet or in a casserole dish.
- Brush the tops with olive oil or melted butter. Sprinkle with garlic powder, onion powder, paprika (if using), salt, and pepper.
- Bake for 35–45 minutes or until the potatoes are golden and crispy on the edges, and tender in the center.
- (Optional): In the last 5 minutes, sprinkle with shredded cheddar cheese and return to the oven to melt.
- Garnish with fresh parsley. Serve warm with sour cream, ranch, or your favorite dipping sauce.
Let me know if you’d like a version with bacon, herbs, or a spicy twist!