Crispy Sliced Baked Potatoes

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper, or place a wire cooling rack directly on top of the baking sheet for maximum air circulation.

Scrub 2 lbs of Yukon Gold or Russet potatoes and slice into uniform ¼-inch rounds. Place the slices in a bowl of cold water and soak for 10 minutes to remove excess surface starch.

Drain the potato rounds completely and pat them thoroughly dry on paper towels or a clean kitchen cloth until no surface moisture remains.

Transfer the dried slices to a large bowl. Add 2 tbsp olive oil (or melted butter), 1 tsp garlic powder, 1 tsp onion powder, salt, and black pepper (plus optional 1 tbsp cornstarch for extra crunch). Toss until every slice is evenly coated.

Arrange the potato rounds in a single, non-overlapping layer on the baking sheet or wire rack. Bake at 425°F (220°C) for 30 to 35 minutes. (If baking directly on parchment, flip halfway through; if using a wire rack, no flipping is needed). Bake until edges are deeply golden and centers are fork-tender.

Transfer to a warm platter, garnish with fresh herbs or grated Parmesan if desired, and serve immediately while edges are crisp.