Crispy Sliced Potatoes (Oven)
I was supposed to bring a "side dish" to dinner. I brought these. They were gone before the main course hit the table.
Ingredients
- 2 pounds Yukon Gold potatoes 900g; the best variety for this. Creamy inside, crispy outside.
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika always
- 1/2 teaspoon onion powder
- Salt and pepper
- Fresh parsley for serving
- Optional: grated parmesan, fresh rosemary, or ranch for dipping
Method
Slice
- Slice the potatoes about 3-4mm thick. A mandoline makes this fast and uniform — every slice the same thickness means every slice cooks at the same rate. No mandoline? A sharp knife and steady hand work fine, just try to keep the thickness consistent. Too thin and they'll burn. Too thick and the centres won't get creamy before the edges char. The goldilocks zone is about the thickness of a coin.
Season
- Toss the slices in a large bowl with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Make sure every slice is coated — the oil is what crisps them, and the seasoning is what makes people unable to stop eating them. Use your hands. Get messy. This isn't the time for a delicate spatula approach.
Arrange and Roast
- Line a baking sheet with parchment paper. Arrange the potato slices in rows, slightly overlapping like fallen dominoes. Don't pile them — overlapping slightly is fine, but stacking means steaming instead of crisping. Roast at 220C / 425F for 25-35 minutes, rotating the pan halfway, until the edges are deeply golden and crispy and the centres are tender.
Finish
- Sprinkle with flaky salt, fresh parsley, and parmesan if using. Serve immediately. These don't wait well — the crispness fades as they cool. Which is never a problem, because they disappear within minutes.